Microencapsulation of garlic oil by β‑cyclodextrin as a thermal protection method for antibacterial action.

The present study investigated the encapsulation process of garlic oil in β‑cyclodextrin (βCD) and the antibacterial properties of the βCD-garlic oil complex against Escherichia coli and Staphylococcus aureus. The encapsulation method increased the thermal stability of garlic oil with a formation constant (Kc) value of 253.78 L·mol for of the βCD-garlic oil complex, which confirmed the success of the encapsulation process.