4.7 Article

Preparation and slow release kinetics of apple fragrance/β-cyclodextrin inclusion complex

Journal

JOURNAL OF THERMAL ANALYSIS AND CALORIMETRY
Volume 143, Issue 5, Pages 3775-3781

Publisher

SPRINGER
DOI: 10.1007/s10973-020-09292-9

Keywords

β -Cyclodextrin; Encapsulation; Release kinetics; Controlled release

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The study identified the optimal preparation conditions for the apple fragrance/beta-cyclodextrin inclusion complex through single-factor experiments, with an average diameter of 3.6 μm and good stability. The release mechanism was determined to be first-order release kinetics.
In this study, the optimum preparation conditions for apple fragrance (AF)/beta-cyclodextrin (beta-CD) inclusion complex were determined by single-factor experiments with encapsulation efficiency (EE%) and loading capacity (LC%) as indicators. The results of particle size analysis indicated that the average diameter of the inclusion complex was 3.6 mu m. DSC analysis indicated that the AF/beta-CD inclusion complex had a good stability. The release study showed that the retention rate of the AF was 34.4% 60 days later at 50 degrees C. Avrami's equation was used to analyze the release kinetics of fragrance/beta-CD inclusion complex under different temperatures. The results showed that the release of encapsulated fragrance was between diffusion limiting kinetics and first-order release kinetics at 4 degrees C, and first-order mode release mechanism at 25 and 50 degrees C. These results demonstrated that the stability of encapsulated fragrance was enhanced and achieved the purpose of controlled release.

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