Abstract Tea tree oil (TTO) inclusion complexes were prepared by co-precipitation with β-cyclodextrin (β-CD). After the complexation protocol was optimized using response surface methodology, the physicochemical and anti-fungal properties of the TTO-β-CD inclusion complex were investigated. The optimal complexation time (4 h), temperature (62 °C), and β-CD/TTO mass ratio (7), provided a TTO complexation efficiency of 87.47 %. Fourier transform infrared spectroscopy showed that the spectra of TTO complexations and β-CD are quite similar, suggesting that TTO molecules enter β-CD cavities during the formation of inclusion complexes. Scanning electron micrographs revealed that particles of TTO-β-CD complexes are smoother and smaller than the amorphous structures of β-CD. Thermogravimetric analysis demonstrated that the thermal stability of TTO is enhanced after complexation with β-CD, which reduces TTO volatility and oxidation. Complexed TTO inhibit mycelial growth of B. cinerea in a dose-dependent manner in vitro. In cherry tomato fruit, complexed TTO can control artificially-induced B. cinerea infection and extend shelf life. It was concluded that TTO complexation might be benefit for the commercial application of TTO to control the postharvest grey mold of fruits.

中文翻译：

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茶树油络合物的优化制备及其对灰葡萄孢菌的抗真菌活性

摘要 通过与β-环糊精（β-CD）共沉淀制备了茶树油（TTO）包合物。在使用响应面方法优化络合方案后，研究了 TTO-β-CD 包合物的理化和抗真菌特性。最佳络合时间 (4 h)、温度 (62 °C) 和 β-CD/TTO 质量比 (7) 提供了 87.47% 的 TTO 络合效率。傅里叶变换红外光谱表明，TTO 络合物和 β-CD 的光谱非常相似，表明 TTO 分子在包合物形成过程中进入了 β-CD 腔。扫描电子显微照片显示，TTO-β-CD 复合物的颗粒比 β-CD 的无定形结构更光滑、更小。热重分析表明，与 β-CD 络合后，TTO 的热稳定性得到增强，从而降低了 TTO 的挥发性和氧化性。复合 TTO 在体外以剂量依赖性方式抑制 B. cinerea 的菌丝体生长。在樱桃番茄果实中，复合 TTO 可以控制人工诱导的 B. cinerea 感染并延长保质期。得出的结论是，TTO 络合可能有利于 TTO 的商业应用，以控制水果的采后灰霉病。