Complexation of Corn Starch for Allicin in Garlic and Antimicrobial Activity of Their Complex
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Abstract:
In this work, the complex of corn starch (CS) with allicin in fresh garlic was prepared by high-speed shear blending treatment, and its antimicrobial activity was evaluated. The results showed that, when the treatment time was 40 min and the garlic (dry base)/starch mass ratio was 3:2, the content of allicin in the complex was 1.17±0.02 μg/mg, and the embedding rate was 89.71%±1.20%. Iodine binding test showed that the complex between starch and allicin was formed by the host-guest interactions. The morphology of starch granules changed little after high-speed shear mixing, however, the morphology of starch granules changed greatly after co-treatment with garlic. The crystallinity of starch decreased after the formation of the complex, and the thermal stability of the starch complex is higher than that of garlic powder. When the mass ratio of garlic (dry base) to starch was 3:2, the inhibition zone diameters of complex against E. coli, S. aureus, B. subtilis and S. typhimurium were 19.92±0.03, 23.02±0.03, 34.51±0.20, 23.21±0.15 mm, respectively. Our results confirm that starch and allicin in garlic formed complex during the high-speed shear blending, which improved the biological activity of allicin.
