Host-guest interactions between oleic acid and β-cyclodextrin: A combined experimental and theoretical study

The physicochemical properties and interactions of the complex of oleic acid (OA) and beta-cyclodextrin (beta-CD) were studied by experimental and computational methods. Differential scanning calorimetry and X-ray diffraction confirmed the successful preparation of OA/beta-CD inclusion complex. The stability of the complex was improved, exhibiting a 61.2 C higher degradation temperature and a lower peroxide value than OA. Raman and Fourier transform infrared spectroscopy studies revealed that the carboxyl group of OA entered into the beta-CD cavity to form hydrogen bonds, which was confirmed by conformational search and weak interactions analysis. Dispersion energy from van der Waals (-290.79 kJ/mol) contributed 87.3% to total interaction energy (-253.88 kJ/mol). Topological analysis showed that four moderate hydrogen bonds were formed between OA and beta-CD with the bond energy ranging from -76.05 to -30.25 kJ/mol. This work provided theoretical basis for the development of nutritional supplements containing unsaturated fatty acids encapsulated by beta-CD.

Automated summary

The physicochemical properties and interactions of the complex of oleic acid (OA) and beta-cyclodextrin (beta-CD) were studied using experimental and computational methods. The study confirmed the stability improvement of the OA/beta-CD complex and the formation of hydrogen bonds between the carboxyl group of OA and the beta-CD cavity. This research provides a theoretical basis for the development of nutritional supplements containing unsaturated fatty acids encapsulated by beta-CD.