Determination of structure and morphology of the cyclodextrins-iodine complexes

Polumbryk, Maksym; Pasichnyi, Vasyl; Omelchenko, Chrystyna; Vyshnevskiy, Oleksii

doi:10.24263/2304-974x-2017-6-1-13

Cited by 9 publications

(7 citation statements)

References 6 publications

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“…Apart from the chemical nature of the cyclodextrin host, also the solid-state preparation could account for the different morphology observed for our complexes and that reported for α-CD/I 2 and β-CD/I 2 complexes [ 41 ], obtained as needle-like crystals of regular size by precipitation from solutions containing iodine and the cyclodextrin host.…”

Section: Resultsmentioning

confidence: 74%

“…At the onset of our work, iodine and HP-β-CD were mixed in 1:1 molar ratio, as this stoichiometry has been reported with most iodine–cyclodextrins systems [ 41 ]. The preparation of the complex was carried out in parallel by (a) LAG with 95% ethanol as solvent, (b) COE from ethanol, and (c) SH in a sealed vessel at 60 °C for 6 h.…”

Section: Resultsmentioning

confidence: 85%

“…Despite the development of solid iodophors, it is strongly advised for practical use in clinical fields due to the advantages in handling, storage and safety; only a few examples of solid complexes of iodine and CDs are known. Iodine complexes of α-CD [ 39 ] and β-CD [ 40 ] were prepared by the co-precipitation method and characterized in their solid state by calorimetric measurements and scanning electronic microscopy for surface morphology [ 41 ]. In addition, a patented procedure involving precipitation at 0 °C from a hydroalcoholic solution with Tween 80 and potassium iodide additives was developed for the preparation of an iodine inclusion complex with HP-α-CD [ 42 ].…”

Section: Introductionmentioning

confidence: 99%

“…While some investigation has previously been carried out on HP-α-CD/I 2 complex in solution [ 34 ], the corresponding HP-β-CD and HP-γ-CD complexes have not been reported yet, and solid-state characterization has been limited only to iodine complexes with native α- and β-CD [ 39 , 40 , 41 ].…”

Section: Introductionmentioning

confidence: 99%

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Solid-State Preparation and Characterization of 2-Hydroxypropylcyclodextrins-Iodine Complexes as Stable Iodophors

et al. 2023

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The use of iodine as antiseptic poses some issues related to its low water solubility and high volatility. Stable solid iodine-containing formulations are highly advisable and currently limited to the povidone-iodine complex. In this study, complexes of molecular iodine with 2-hydroxypropyl α-, β- and γ-cyclodextrins were considered water-soluble iodophors and prepared in a solid state by using three different methods (liquid-assisted grinding, co-evaporation and sealed heating). The obtained solids were evaluated for their iodine content and stability over time in different conditions using a fully validated UV method. The assessment of the actual formation of an inclusion complex in a solid state was carried out by thermal analysis, and the presence of iodine was further confirmed by SEM/EDX and XPS analyses. High levels of iodine content (8.3–10.8%) were obtained with all the tested cyclodextrins, and some influence was exerted by the employed preparation method. Potential use as solid iodophors can be envisaged for these iodine complexes, among which those with 2-hydroxypropyl-α-cyclodextrin were found the most stable, regardless of the preparation technique. The three prepared cyclodextrin–iodine complexes proved effective as bactericides against S. epidermidis.

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Section: Resultsmentioning

confidence: 74%

Section: Resultsmentioning

confidence: 85%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Solid-State Preparation and Characterization of 2-Hydroxypropylcyclodextrins-Iodine Complexes as Stable Iodophors

et al. 2023

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“…Враховуючи, що подовження термінів зберігання варених ковбасних виробів є актуальним питанням сьогодення, для отримання стабільного та прогнозованого результату було запропоновано поєднати використання багатошарових полімерних матеріалів, призначених для пакування м'ясопродуктів, з подальшим проведенням короткочасної температурної обробки (пастеризації) готових, запакованих під вакуумом, ковбасних виробів, яка дає можливість пригнічувати ріст мікроорганізмів, що присутні на поверхні продукту. Особливо це є актуальним при використанні натуральних ковбасних оболонок, що застосовуються для виготовлення варених ковбас, сосисок та сардельок (Ukrai'nec' et al, 2016;Polumbryk et al, 2017).…”

Section: матеріал і методи дослідженьunclassified

Використання Повторної Пастеризації При Виготовленні Варених Ковбасних Виробів

Pasichnyi¹,

Khrapachov²,

Ukrainets³

et al. 2018

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The issue of food safety is perhaps one of those that receive a lot of attention in present conditions. Maintaining the freshness and quality of the product during its preservation and satisfying the consumer's requirements is the main producers and retailers' goal. Boiled sausages, frankfurters, bangers are a very common and popular consumer product group. But at the same time, these products have a relatively short storage term, which is very uncomfortable in terms of the branched logistics chain, to which most meat producers have become accustomed. There are ways to extend the storage period of this product, namely: through the use of gas and steam-proof membranes, preserving agents, packaging of products in multi-layer polymer materials, etc. However, in order to achieve stable results in the production, storage and marketing of products, it is necessary to control a number of factors such as: hygiene, temperature, pH, water activity (a w ), influence of oxygen and etc., as they affect the consumer characteristics of the product and, in the absence of control -contribute to its deterioration. An essential type of deterioration is microbiological, which is caused by the action of microorganisms: bacteria, mold, yeast, viruses, etc. It is known that most microorganisms develop on the surface of the product, especially if it concerns the natural casings used for the manufacture of sausage products. Some scientists worked on developments related to the inhibitory properties of plant extracts, the effect of chitosan, etc., which were used to cover polymer films, giving them antimicrobial properties. However, the drawback of using polymer films with aseptic properties is a limitation to their use in industrial environments. Considering that the extension of the storage term of boiled sausage products is a key issue, in order to obtain a stable and predictable result, it was suggested to combine the use of multilayer polymeric materials intended for the packaging of meat products, followed by short-term temperature treatment (pasteurization) of finished, vacuum packed, sausage products, which makes it possible to suppress the growth of microorganisms present on the surface of the product after the primary heat treatment. In the course of the research, the sausages of the highest and the first grade were made and vacuum packed in multilayer polymer materials (films), followed by short-term pasteurization. Control samples were similar in composition sausage products, which were made according to the requirements of the technical specifications and vacuum packed, but which were not subjected to additional heat treatment (pasteurization). During the storage period, organoleptic, microbiological, physical-chemical studies were carried out, measured: water activity, moisture binding capacity, moisture retaining ability, amino acid composition of the product, structural and mechanical parameters. According to the results of research, a positive result about the possibility of storing pasteurized sausages of both the highes...

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