Preparation, characterization, and thermal stability of β-cyclodextrin/soybean lecithin inclusion complex

Wang, Xinge; Luo, Zhigang; Xiao, Zhigang

doi:10.1016/j.carbpol.2013.10.042

Cited by 161 publications

(96 citation statements)

References 28 publications

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“…On the other hand, PC and SC methods showed less water loss content in the first step, which is in agreement with the Karl Fischer results in which the content of water of PC and SC. Some authors have described that the formation of the inclusion complex improves the thermal stability of low-solubility molecules [39,47,48]. This statement corroborated with foundings of our study, in which it was demonstrated that ISOP can form a stable inclusion complex with CDs.…”

Section: Resultssupporting

confidence: 93%

“…2b) exhibited a broad thermal peak between 32 and 132°C (DH = -287.10 J g -1 ) that corresponds to the water release [38]. From the range of 215-228°C (DH = -1.18 J g -1 ) an additional endothermic event occurred, which is characteristic of the crystalline phase transition [39] that disappeared in the PC and SC methods, evidencing the complexation. The presence of a thermal event between 300 and 361°C (DH = -264.61 J g -1 ) is generally attributed to the fusion followed by the decomposition of the b-CD [40].…”

Section: Resultsmentioning

confidence: 96%

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Docking and physico-chemical properties of α- and β-cyclodextrin complex containing isopulegol: a comparative study

Menezes

Dória

Araújo

et al. 2016

J Incl Phenom Macrocycl Chem

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Isopulegol (ISOP) is a monoterpenoid alcohol presented in the essential oils of several plants that possesses therapeutic properties The aim of this work was prepare samples with ISOP and a-and b-cyclodextrins (aand b-CD) through three different methods: physical mixture, paste method (PC) and slurry complexation (SC). In order to evaluate the formation of inclusion complexes, the techniques of differential scanning calorimetry, thermogravimetry/derivative thermogravimetry, fourier transform infrared spectroscopy, X-ray diffractometry (XRD), gas chromatography-mass spectrometry analyses (GC/ MS), docking, nuclear magnetic resonance and scanning electron microscopy were considered. The analyses of the a-CD or b-CD/ISOP revealed the formation of a complex mainly through the PC and SC methods for a-CD and b-CD, respectively. XRD diffraction characteristics presented formation of a trend to new solid phase, which suggested the formation of inclusion complexes. The GC/MS demonstrated that the PC method was the best one to form complexation with a-CD (48.8 %). Concerning b-CD, the SC method exhibited the strongest complexation (68.3 %). Furthermore, the molecular theoretical docking study demonstrated that a-CD/ISOP inclusion complex formed a more stable complex than did the b-CD/ISOP inclusion complex.

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Section: Resultssupporting

confidence: 93%

Section: Resultsmentioning

confidence: 96%

Docking and physico-chemical properties of α- and β-cyclodextrin complex containing isopulegol: a comparative study

Menezes

Dória

Araújo

et al. 2016

J Incl Phenom Macrocycl Chem

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“…was previously determined by Wang et al (2014) using FT-IR. All the absorption bands of soybean lecithin were not detected in the absorption spectrum of the inclusion complex.…”

Section: Ft-ir Analysismentioning

confidence: 99%

Encapsulation of yarrow essential oil in hydroxypropyl-beta-cyclodextrin: physiochemical characterization and evaluation of bio-efficacies

Rakmai

Cheirsilp

Agrasar

et al. 2017

CyTA - Journal of Food

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Essential oil from yarrow (Achillea millefolium L. s. l.) has a broad spectrum of pharmacological activities. However, active chemical components of yarrow oil are sensitive to environmental factors such as, light, oxygen and temperature. Encapsulation of essential oil offers solutions for the limitation. Yarrow oil was encapsulated in hydroxypropyl-β-cyclodextrin (HPβCD) through freezedrying technique with encapsulation efficiency of 45%. Inclusion complex formation was examined by scanning electron microscope, Fourier transformed infrared spectroscopy and UV-vis analysis and phase solubility study. Yarrow oil gave strong antioxidant activity of 72% DPPH scavenging at 50 μg/mL. HPβCD could protect active compounds of essential oil and retained antioxidant activity after sunlight exposure. Yarrow oil also exhibited antibacterial activity against Staphylococcus aureus and Escherichia coli with the minimum inhibitory concentration (MIC) values of 250 μg/mL and 500 μg/mL, respectively. The antibacterial efficacy was much improved after encapsulation against both S. aureus and E. coli with the MIC value of 62.5 μg/mL.Encapsulación de aceite esencial de milenrama en hidroxipropil-beta-ciclodextrina. Caracterización fisicoquímica y evaluación de bioeficiencia. RESUMENEl aceite esencial de la milenrama (Achillea millefolium L. s. l.) presenta un amplio espectro de actividades farmacológicas. Sin embargo, los componentes químicos activos del aceite son sensibles a factores ambientales tales como, luz, oxígeno y temperatura. La encapsulación del aceite esencial ofrece soluciones para esta limitación. El aceite se encapsuló en hidroxipropil-β-ciclodextrina (HPβCD) mediante la técnica de liofilización con un rendimiento del 45%. La formación del complejo de inclusión se analizó mediante técnicas de SEM, FT-IR y UV-vis y se realizó un estudio de solubilidad. El aceite presentó una fuerte actividad antioxidante de 72% de DPPH. HPβCD protege los compuestos activos de aceite esencial y retoene la actividad antioxidante después de la exposición a luz solar. El aceite también exhibió actividad antibacteriana contra Staphylococcus aureus y Escherichia coli con valores mínimos de concentración inhibitoria (MIC) de 250 μg/mL y 500 μg/mL, respectivamente. La eficacia antibacteriana mejoró mucho después de la encapsulación contra S. aureus y E. coli con un valor de CIM de 62,5 μg /ml. ARTICLE HISTORY

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“…Similarly, in the spectrum of the Mcapsule without FA (Mcapsule), the characteristic bands of CS and TPP mentioned above were observed, and another band around 1739 cm −1 was observed, which corresponded to the C=O group of lecithin (Wang, Luo, & Xiao, 2014). In the spectra of Mparticle/FA, Nparticle/FA, and Mcapsule/FA, the appearance of a new peak at 1596-1529 cm −1 was detected.…”

Section: Infrared Spectroscopy Of Cs-tpp Matrices With Immobilized Famentioning

confidence: 62%

Preparation of chitosan matrices with ferulic acid: physicochemical characterization and relationship on the growth ofAspergillus parasiticus

Cota-Arriola

Plascencia‐Jatomea

Lizardi‐Mendoza

et al. 2016

CyTA - Journal of Food

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(2017) Preparation of chitosan matrices with ferulic acid: physicochemical characterization and relationship on the growth of Aspergillusparasiticus, CyTA -Journal of Food, 15:1, 65-74, DOI: 10.1080/19476337.2016 To link to this article: https://doi.org/10. 1080/19476337.2016 Antioxidant, anticarcinogenic, and antimicrobial properties have been reported for ferulic acid (FA), therefore, its application interests both food and agriculture research. FA was immobilized in different chitosan (CS) matrices, physicochemicaly characterized and the effect on Aspergillus parasiticus ecological parameters evaluated. Nanoparticles (Nparticles), microparticles (Mparticles) and microcapsules (Mcapsules) of 35-40 nm, 30-40 μm, and 20 μm, respectively were obtained; FA incorporation in matrices affected their morphology, physicochemical properties, and their fungistatic effect. The effect of the particles was dependent on the matrix exposed. Nparticles and Mparticles showed high FA immobilization efficiency as well as a good fungistatic effect against A. parasiticus: Radial growth at 168 h was 28.46 ± 1.01 and 28.84 ± 1.36 and the inhibition of spore germination at 30 h was 57.44 ± 0.22 and 55.74 ± 2.19, for Nparticles and Mparticles, respectively compared with control cultures. Abnormalities in mycelium, hyphae, and spores morphology were observed, as well as low sporulation due particle interaction with the fungus.Preparación de matrices de quitosano con ácido ferúlico: Caracterización físicoquímica y su relación en el crecimiento de Aspergillus parasiticus RESUMEN El ácido ferúlico (AF) presenta propiedades antioxidantes, anticancerígenas y antimicrobianas, siendo de interés para su aplicación en alimentos y agrícultura. El AF fue inmovilizado en diferentes matrices de quitosano, se caracterizó fisicoquímicamente y se evaluó su efecto sobre Aspergillus parasiticus. Se obtuvierón nanopartículas, micropartículas y microcápsulas de 35-40 nm, 30-40 µm y 20 µm, respectivamente. La incorporación de AF en matrices afecto su morfología, propiedades fisicoquímicas y su efecto fungistático, dependiendo de la matriz expuesta. Las nano y micropartículas mostraron gran eficiencia de inmovilización de AF y efecto fungistático sobre el hongo: inhibición de crecimiento radial a 168 h de 28,46±1,01 y 28,84±1,36 y de germinación de esporas en 30 h de 57,44±0,22 y 55,74±2,19, respectivamente. Asimismo se observaron anomalidades en micelio y morfología de hifas y esporas, así como baja esporulación, debido a la interacción entre las partículas con el hongo. Las microcápsulas no ejercieron efecto antifúngico, sin embargo, tanto las nano-como las micro-partículas son buenos candidatos para el control de hongos.

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Preparation, characterization, and thermal stability of β-cyclodextrin/soybean lecithin inclusion complex

Cited by 161 publications

References 28 publications

Docking and physico-chemical properties of α- and β-cyclodextrin complex containing isopulegol: a comparative study

Docking and physico-chemical properties of α- and β-cyclodextrin complex containing isopulegol: a comparative study

Encapsulation of yarrow essential oil in hydroxypropyl-beta-cyclodextrin: physiochemical characterization and evaluation of bio-efficacies

Preparation of chitosan matrices with ferulic acid: physicochemical characterization and relationship on the growth ofAspergillus parasiticus

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