Measurement and correlation of solubility of β-cyclodextrin in sucrose solution

Abstract

The solubility of β-cyclodextrin in 5% sucrose solution has been measured by a laser monitoring technique from 293.45 to 357.45 K at atmospheric pressure. The experimental data were correlated with the modified Apelblat equation, and the model estimations showed good agreement with the experimental data.

Measurement and Correlation of the Solubility of β-Cyclodextrin in Different Solutions at Different Temperatures and Thermodynamic Study of the Dissolution Process

“…The freeze-drying process is able to ensure higher levels of food vitamins, proteins, and other nutrients, particularly those that are not susceptible to loss of heat-sensitive components. This process also maximizes their original nutrients, and it can restrain the harmful effects of bacteria and enzymes-which prevents oxidation during dryings-better than traditional drying methods [10][11][12][13][14]. Nevertheless, the rehydration of freeze-dried instant dumplings is still far from optimal in peoples' fast-paced lives.…”

“…The gathering of solid-liquid equilibrium data and the establishment of a thermodynamic model are of great significance in research on rehydration mechanisms. However, there have been few reports on the solubility of β-Cyclodextrin [11]. Solubility data is indispensable in industrial designs and applications for freeze-dried products [15].…”

“…Solubility data is indispensable in industrial designs and applications for freeze-dried products [15]. β-Cyclodextrin was a common one which was obtained by seven D-glucopyranose polymerization, shown in Figure 1 [11,16]. It is widely used in the food, pharmaceutical and cosmetic industries for its special cavity structure [17].…”