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Referencias:

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• Comino, P., Fang, Z., Bhandari, B., The sorption isotherm properties of limonene-β-cyclodextrin complex powder (2013) LWT – Food Sci Technol, 51, pp. 164-169
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• Connors, K., Binding Constants: The Measurement of Molecular Complex Stability (1987), Wyley and Sons Pub. New York; Dodziuk, H., Molecules With Holes – Cyclodextrins (2006), VWILEY-VCH Verlag GmbH & Co. KGaA Despite the numerous and diverse successful applications of cyclodextrins, the mechanism of complexation and the relationship between structure and selectivity are still only partly solved and remain open for discussion. Thermodynamic studies could supply valuable information facilitating an understanding of the physico-chemical basis of the complexation processes; Mura, P., Analytical techniques for characterization of cyclodextrin complexes in the solid state: a review (2015) J Pharm Biomed Anal, 113, pp. 226-238
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• Cevallos, P.A.P., 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 (2014) J Food Eng, 99, pp. 70-75
• Giordano, F., Novak, C., Moyano, J.R., Thermal analysis of cyclodextrins and their inclusion compounds (2001) Thermochim Acta, 380, pp. 123-151. , Thermal methods have been used and currently employed as a powerful tool for cyclodextrins complexes characterization. Quantitative evaluation of fusion enthalpy or heat capacity of the guest compound can afford highly valuable information. Although the real proof of the guest inclusion in cyclodexrtin is achieved by determining the crystal structure of the complex, thermal methods can provide fast and reliable assessment of possible interactions between host and guest and are used routinely for this purpose
• Karathanos, V.T., Mourtzinos, I., Yannakopoulou, K., Andrikopoulos, N.K., Study of the solubility, antioxidant activity and structure of inclusion complex of vanillin with β-cyclodextrin (2007) Food Chem, 101, pp. 652-658
• Pralhad, T., Rajendrakumar, K., Study of freeze-dried quercetin-cyclodextrin binary systems by DSC, FT-IR, X-ray diffraction and SEM analysis (2004) J Pharm Biomed Anal, 34, pp. 333-339
• Mourtzinos, I., Konteles, S., Kalogeropoulos, N., Karathanos, V.T., Thermal oxidation of vanillin affects its antioxidant and antimicrobial properties (2009) Food Chem, 114, pp. 791-797
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• Gao, F., Zhou, T., Hu, Y., Lan, L., Vander Heyden, Y., Crommen, J., Lu, G., Fan, G., Cyclodextrin-based ultrasonic-assisted microwave extraction and HPLC-PDA-ESI-ITMSn separation and identification of hydrophilic and hydrophobic components of Polygonum cuspidatum: a green, rapid and effective process (2016) Ind Crops Prod, 80, pp. 59-69. , Complexation in cyclodextrin allows improving the extraction efficiency of natural compounds from plant matrices enhancing their solubility, stability and/or bioavailability. Extraction of phenolic compounds from plants with aqueous cyclodextrin solutions has been demonstrated as an efficient and green extraction process. In brief, cyclodextrins are an environmentally friendly additive for the rapid and effective extraction of both hydrophilic and hydrofobic compounds
• Hadi, B.J., Sanagi, M.M., Wan Ibrahim, W.A., Jamil, S., AbdullahiMu'azu, M., Aboul-Enein, H.Y., Ultrasonic-assisted extraction of curcumin complexed with methyl-β-cyclodextrin (2015) Food Anal Methods, 8, pp. 1373-1381
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• Mantegna, S., Binello, A., Boffa, L., Giorgis, M., Cena, C., Cravotto, G., A one-pot ultrasound-assisted water extraction/cyclodextrin encapsulation of resveratrol from Polygonum cuspidatum (2012) Food Chem, 130, pp. 746-750
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• Cannavà, C., Crupi, V., Ficarra, P., Guardo, M., Majolino, D., Mazzaglia, A., Stancanelli, R., Venuti, V., Physico-chemical characterization of an amphiphilic cyclodextrin/genistein complex (2010) J Pharm Biomed Anal, 51, pp. 1064-1068
• Mercader-Ros, M.T., Lucas-Abellán, C., Fortea, M.I., Gabaldón, J.A., Núñez-Delicado, E., Effect of HP-β-cyclodextrins complexation on the antioxidant activity of flavonols (2010) Food Chem, 118, pp. 769-773
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