Abstract:
Thymol and cinnamaldehyde formed inclusion complexes with β-cyclodextrin (β-CD) upon mixing the components in aqueous media and subsequent freeze-drying, as confirmed by differential scanning calorimetry. The samples were stored at constant relative humidities (RH) from 22% to 97%, at 25 °C. The release of encapsulated compounds was determined following the melting enthalpy of each guest. Water sorption isotherms for β-CD and the complexes showed constant and low water sorption at RH < 80%, then the uptake of water increased abruptly. The amount of sorbed water at each RH was smaller for the complexes than for β-CD. The guest molecules displaced water molecules from inside the cavity of β-CD. No thymol or cinnamaldehyde release was detected at RH < 84%, and it increased abruptly from 84% RH, coincidentally with the abrupt increase of sorbed water. Water sorption significantly affects β-CD complexes stability, which is thus governed by the shape of the water sorption isotherm. © 2010 Elsevier Ltd. All rights reserved.
Registro:
Documento: |
Artículo
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Título: | Encapsulation of cinnamon and thyme essential oils components (cinnamaldehyde and thymol) in β-cyclodextrin: Effect of interactions with water on complex stability |
Autor: | Ponce Cevallos, P.A.; Buera, M.P.; Elizalde, B.E. |
Filiación: | Departamento de Industrias, Facultad Ciencias Exactas y Naturales, Universidad de Buenos Aires, 1428 Ciudad Universitaria, Buenos Aires, Argentina
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Palabras clave: | β-Cyclodextrin; Cinnamaldehyde; Inclusion complexes; Thymol; Water sorption properties; Aqueous media; Cd complex; Cinnamaldehyde; Complex stability; Encapsulated compounds; Guest molecules; Inclusion complex; Low water; Melting enthalpy; Relative humidities; Sorbed water; Thymol; Water molecule; Water sorption; Water sorption isotherms; Adsorption isotherms; Aldehydes; Atmospheric humidity; Complexation; Data storage equipment; Differential scanning calorimetry; Dyes; Essential oils; Molecules; Phenols; Sorption; Rhodium compounds; Cinnamomum verum; Thymus vulgaris |
Año: | 2010
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Volumen: | 99
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Número: | 1
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Página de inicio: | 70
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Página de fin: | 75
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DOI: |
http://dx.doi.org/10.1016/j.jfoodeng.2010.01.039 |
Título revista: | Journal of Food Engineering
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Título revista abreviado: | J Food Eng
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ISSN: | 02608774
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CODEN: | JFOED
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Registro: | https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_02608774_v99_n1_p70_PonceCevallos |
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Citas:
---------- APA ----------
Ponce Cevallos, P.A., Buera, M.P. & Elizalde, B.E.
(2010)
. Encapsulation of cinnamon and thyme essential oils components (cinnamaldehyde and thymol) in β-cyclodextrin: Effect of interactions with water on complex stability. Journal of Food Engineering, 99(1), 70-75.
http://dx.doi.org/10.1016/j.jfoodeng.2010.01.039---------- CHICAGO ----------
Ponce Cevallos, P.A., Buera, M.P., Elizalde, B.E.
"Encapsulation of cinnamon and thyme essential oils components (cinnamaldehyde and thymol) in β-cyclodextrin: Effect of interactions with water on complex stability"
. Journal of Food Engineering 99, no. 1
(2010) : 70-75.
http://dx.doi.org/10.1016/j.jfoodeng.2010.01.039---------- MLA ----------
Ponce Cevallos, P.A., Buera, M.P., Elizalde, B.E.
"Encapsulation of cinnamon and thyme essential oils components (cinnamaldehyde and thymol) in β-cyclodextrin: Effect of interactions with water on complex stability"
. Journal of Food Engineering, vol. 99, no. 1, 2010, pp. 70-75.
http://dx.doi.org/10.1016/j.jfoodeng.2010.01.039---------- VANCOUVER ----------
Ponce Cevallos, P.A., Buera, M.P., Elizalde, B.E. Encapsulation of cinnamon and thyme essential oils components (cinnamaldehyde and thymol) in β-cyclodextrin: Effect of interactions with water on complex stability. J Food Eng. 2010;99(1):70-75.
http://dx.doi.org/10.1016/j.jfoodeng.2010.01.039