Journal
FOOD HYDROCOLLOIDS
Volume 77, Issue -, Pages 509-523Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodhyd.2017.10.029
Keywords
beta-cyclodextrin; Inclusion complex; Entrapment efficiency; Essential oils; Palmarosa; Star anise
Categories
Funding
- CAPES (Coordination for the Improvement of Higher Education Personnel)
- UNASP-EC (Adventist University Center of Sao Paulo - Campus Engenheiro Coelho)
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beta-cyclodextrins (beta-CDs) are macrocyclic molecules made from starch capable of entrapping hydrophobic compounds in an aqueous solution. This study aimed to determine, for the first time, the main factors that affect the entrapment efficiency (EE) of beta-CDs using the essential oils (EOs) of palmarosa and star anise as guest models of hydrophobic compounds. The results show that the EE of beta-CDs was greatly affected by the beta-CD intramolecular water content, EO/beta-CD adding order, EO type, EO concentration, drying process type, and extraction solvent type. Consequently, the EE of beta-CDs varied from 1.05 to 63.7% and from 9.84 to 70.7% for palmarosa and star anise EOs, respectively, depending on the changes made to the above listed factors. The novel inclusion complexes were thermally and physico-chemically characterized, and their release kinetics measured over different environmental conditions to relate structural information to both entrapment and controlled release. This study demonstrates the importance of the aforementioned factors in obtaining the adequate EE values and provides guidance in optimizing the EE of beta-CDs. (C) 2017 Elsevier Ltd. All rights reserved.
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