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- Title
Thorough characterization and stability of HP‐β‐cyclodextrin thymol inclusion complexes prepared by microwave technology: A required approach to a successful application in food industry.
- Authors
Rodríguez‐López, María Isabel; Mercader‐Ros, María Teresa; López‐Miranda, Santiago; Pellicer, José A; Núñez‐Delicado, Estrella; Gabaldón, José A; Pérez‐Garrido, Alfonso; Pérez‐Sánchez, Horacio
- Abstract
BACKGROUND: The aims of the present study were to obtain a stable dry powder formulation of cyclodextrins (CDs) encapsulating thymol, for successful use as an ingredient on an industrial scale, and to characterize the thymol‐CDs complexes using different techniques. RESULTS: Thymol was successfully solubilized in aqueous solutions and the Kc value increased with the pH of the media until the pH was neutral, giving the highest values (2583 ± 176 L mol−1) for HP‐β‐cyclodextrins (HP‐β‐CDs). The best encapsulation efficiency of thymol in solid complexes was obtained using the microwave (MWI) encapsulation method. The different characterization techniques have demonstrated the affinity of HP‐β‐CDs for thymol molecules, forming stable complexes. CONCLUSIONS: The results support the use of the MWI method in the preparation of solid HP‐β‐CD‐thymol complexes, due to greater encapsulation efficiency and technological and economic advantages for industrial applications. © 2018 Society of Chemical Industry
- Subjects
THYMOL; FOOD industry; CYCLODEXTRINS; ESSENTIAL oils; ORIGANUM; LAMIACEAE
- Publication
Journal of the Science of Food & Agriculture, 2019, Vol 99, Issue 3, p1322
- ISSN
0022-5142
- Publication type
Article
- DOI
10.1002/jsfa.9307