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Wyświetlanie 1-3 z 3
Tytuł:
Encapsulation of hydroxycitronellal in β-cyclodextrin and the characteristics of the inclusion complex
Autorzy:
Zhu, Guangyong
Xiao, Zuobing
Zhou, Rujun
Liu, Junhua
Zhu, Guangxu
Powiązania:
https://bibliotekanauki.pl/articles/2204143.pdf
Data publikacji:
2023
Wydawca:
Zachodniopomorski Uniwersytet Technologiczny w Szczecinie. Wydawnictwo Uczelniane ZUT w Szczecinie
Tematy:
food additives
encapsulation
aroma
controlled release
flavor
Opis:
Hydroxycitronellal has been widely used in foods, beverages, perfumery and cosmetics. It can also be used to treat anxiety. The major drawbacks regarding the use of hydroxycitronellal are related to water insolubility, volatility, instability, and sensitization. To overcome these concerns, β-cyclodextrin was adopted as wall material to encapsulate hydroxycitronellal in this work. Hydroxycitronellal-β-cyclodextrin inclusion complex was prepared and the product was characterized. The interaction of hydroxycitronellal and β-cyclodextrin, and the assembly of hydroxycitronellal-β-cyclodextrin inclusion complex were investigated by molecular simulation (MM). The results showed that hydroxycitronellal loading capacity was 8.5%. The thermal stability and lastingness of hydroxycitronellal were im-proved by the formation of the inclusion complex. The minimum binding energy was –151.2 kJ/mol. Among the perpendicular, staggered parallel and ideally parallel orientation of the inclusion complexes, the minimum energy value was found for the staggered parallel arrangement. These basic data are useful to understand the interaction between hydroxycitronellal and β-cyclodextrin.
Źródło:
Polish Journal of Chemical Technology; 2023, 25, 1; 20--27
1509-8117
1899-4741
Pojawia się w:
Polish Journal of Chemical Technology
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
(-)-Menthol-β-cyclodextrin inclusion complex production and characterization
Autorzy:
Zhu, Guangyong
Xiao, Zuobing
Zhou, Rujun
Liu, Junhua
Zhu, Guangxu
Zheng, Xiongjian
Powiązania:
https://bibliotekanauki.pl/articles/2106481.pdf
Data publikacji:
2022
Wydawca:
Zachodniopomorski Uniwersytet Technologiczny w Szczecinie. Wydawnictwo Uczelniane ZUT w Szczecinie
Tematy:
Menthol-β-cyclodextrin inclusion complex
Preparation
Characterization
Kinetics
Molecular mechanics
Opis:
(-)-Menthol has been widely used in clinical medicine, flavor, and fragrance. However, high volatility, short retention time, low solubility in water, and whisker growth of menthol are crucial problems for its application. In this paper, (-)-menthol-β-cyclodextrin inclusion complex was fabricated to solve these problems. The product was characterized by X-ray diffraction, Fourier transform infrared spectroscopy and thermogravimetric analysis. The results showed that menthol was successfully encapsulated in the cavity of β-cyclodextrin. Menthol itself vaporized almost completely at around 120oC, while the maximum menthol release rate occurred at 267.5o C after the formation of the inclusion complex. The stability and retention time were improved. The menthol release reaction order, apparent activation energy and the pre-exponential factor were obtained and their values were 0, 142.9 kJ/mol and 1.6 × 1013 respectively. The structure of menthol-β-cyclodextrin inclusion complex was investigated by molecular simulation and the minimum energy, –116.7 kJ/mol, was obtained at –0.8 × 10–10 m.
Źródło:
Polish Journal of Chemical Technology; 2022, 24, 2; 1--7
1509-8117
1899-4741
Pojawia się w:
Polish Journal of Chemical Technology
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Formation and characterization of furfuryl mercaptan-β-cyclodextrin inclusion complex and its thermal release characteristics
Autorzy:
Zhu, Guangyong
Xiao, Zuobing
Yu, Gengfa
Zhu, Guangxu
Niu, Yunwei
Liu, Junhua
Powiązania:
https://bibliotekanauki.pl/articles/2081512.pdf
Data publikacji:
2021
Wydawca:
Zachodniopomorski Uniwersytet Technologiczny w Szczecinie. Wydawnictwo Uczelniane ZUT w Szczecinie
Tematy:
Furfuryl mercaptan-β-cyclodextrin
Inclusion complex
XRD
FTIR
Thermal analysis
Molecular mechanics
Opis:
Furfuryl mercaptan has the aroma characteristics of coffee. However, it is unstable during storage of coffee brew and roasted coffee. In order to enhance the stability of furfuryl mercaptan, furfuryl mercaptan-β-cyclodextrin inclusion complex was synthesized using the precipitation method in this work. Fourier transform infrared spectroscopy, x-ray diffraction, and thermogravimetric analysis (TG) were used to characterize the resulting products. The interaction of furfuryl mercaptan with β-cyclodextrin was inve-stigated by the molecular mechanics (MM) method. These changes in FTIR and XRD gave supporting evidence for the successful formation of furfuryl mercaptan-β-cyclodextrin inclusion complex. The TG results showed that the formation of furfuryl mercaptan-β-cyclodextrin inclusion complex could improve the thermal stability of furfuryl mercaptan and provide a long-lasting effect. The structure of furfuryl mercaptan-β-cyclodextrin inclusion complex with the minimum energy was obtained by MM2 calculation, and the minimum binding energy was –77.0 kJ mol–1 at –1.96 × 10–10 m.
Źródło:
Polish Journal of Chemical Technology; 2021, 23, 4; 35-40
1509-8117
1899-4741
Pojawia się w:
Polish Journal of Chemical Technology
Dostawca treści:
Biblioteka Nauki
Artykuł
    Wyświetlanie 1-3 z 3

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