Study of production and pyrolysis characteristics of sweet orange flavor-β-cyclodextrin inclusion complex

Flavor plays an important role and has been widely used in foods. Encapsulation can prevent the loss of volatile aromatic ingredients, provide protection and enhance the stability of the flavor. Kinetic and thermodynamic parameters are helpful in understanding the mechanism of molecular recognition between hosts and guests. This work focused on the study of production of a sweet orange flavor-beta-cyclodextrin (CD) inclusion complex, and investigated the combination of flavor and beta-CD by thermogravimetric analysis. Pyrolysis characteristics, kinetic and thermodynamic parameters of the flavor-beta-CD inclusion complex were determined. The results showed that the flavor-beta-CD inclusion complexes can form large aggregates in water. During thermal degradation of blank beta-CD and flavor-beta-CD inclusion complex, three main stages can be distinguished. The thermogravimetric (TG) curve of blank beta-CD shows a leveling-off from room temperature to 250 degrees C, while the TG curve of flavor-beta-CD inclusion complex is downward sloping in this temperature range. 2014 Elsevier Ltd. All rights reserved.