- 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