Nanoencapsulation of Food Ingredients in Cyclodextrins: Effect of Water Interactions and Ligand Structure

Phase solubility studies and stability of cholesterol/β‐cyclodextrin inclusion complexes

“…For more hydrophobic ligands than terpineol, like cholesterol and myristic acid, it can be observed that their inclusion was initially incomplete, but the encapsulation degree increased as increasing RH above 80% (Fig. 6) or the amount of CD in the system 39. It is interesting to note that this RH is located in the third adsorption stage of the water sorption isotherm,38 at which mobile water populations increase 40, 41.…”

“…Figure 6 shows the stability of the complexes Cho/BCD stored during 65 days at 25 °C at different RH. The values determined previously for a terpenoid flavor compound such as terpineol and for myristic acid,39 were included for comparative purposes. The calorimetric studies performed to determine complex stability showed different types of behavior.…”

“… Percentage of encapsulated ligand in freeze‐dried BCD systems stored at different RHs at 25 °C during 65 days. Data values determined previously for terpineol,35 another terpenoid flavor compound, and myristic acid,39 were included for comparative purposes. Cho: cholesterol; Terp: α‐terpineol; Myr: myristic acid.…”

“…Thus, the analysis of the water adsorption behavior becomes of fundamental importance to define the appropriate storage conditions of the dehydrated complexes. The ‘driving force’ for complexation is not yet completely understood,25 but it seems that it is the result of various effects: substitution of water molecules from the inner cavity, which is energetically favored; the release of CD ring strain when the complex is formed; Van der Waals forces and hydrogen bond interactions, which are established when the complex is formed 14, 36, 39. The results presented support the idea of substitution of water molecules from the inner cavity by hydrophobic ligands.…”

Natural phytochemicals and probiotics as bioactive ingredients for functional foods: Extraction, biochemistry and protected-delivery technologies

“…The production of CDs is divided into four steps: i) the culture of the microorganism that produce the cyclodextrin glucosyl transferase enzyme, separation, concentration and purification of the enzyme from the fermentation environment; ii) the enzymatic conversion of pre-hydrolysed starch in mixture of dextrins followed by separation of CDs from the mixture; iii) purification and iv) crystallization (Astray et al, 2009;Mazzobre, Elizalde, dos Santos, Ponce Cevallos, & Buera, 2010)). The purification of aand g-CDs increases considerably the cost of production; so, for economic reasons, 97% of the CDs used in market are b-CDs, and this isomer has the lowest water solubility of all CDs (Astray et al, 2009).…”