Starch-menthol inclusion complex: Structure and release kinetics

Shi, Linfan; Hopfer, Helene; Ziegler, Gregory R.; Kong, Lingyan

doi:10.1016/j.foodhyd.2019.105183

Cited by 85 publications

(40 citation statements)

References 30 publications

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“…V6II and V7II complexes were obtained at relatively lower temperatures (25-40 °C) while V6I and V7I were formed within a wider range (25-75 °C) (Table 2). This observation agrees with our earlier findings on complexes with bicyclic organic compounds [40] or fatty acids [26]. We do not have any straightforward explanation to account for such a temperature influence toward the compactness of the crystals.…”

Section: Effect Of Crystallization Conditionssupporting

confidence: 92%

“…Similarly, upon drying, V7I and V7II were converted to a compact pseudohexagonal V7a [35,37,40,43,45]. A V8a structure has been reported after drying of a V8 complex with salicylic acid [40]. The data suggested that it might also be pseudo-hexagonal.…”

Section: Introductionmentioning

confidence: 85%

“…The latter will be referred to as V7I and the former as V7II [37]. Quinoline and naphthalen-1-ol (1-naphthol) induce the formation of V8 helices organized in a tetragonal unit cell [36,38,39] while another V8 form, which structure has not been clearly described yet, has been reported for complexes with 2-hydroxybenzoic (salicylic) acid [14,40].…”

Section: Introductionmentioning

confidence: 99%

“…However, it was shown that even after a strong dehydration treatment (heating under vacuum and over phosphorus pentoxide), a number of water molecules were still present in the crystal [44]. Similarly, upon drying, V7I and V7II were converted to a compact pseudohexagonal V7a [35,37,40,43,45]. A V8a structure has been reported after drying of a V8 complex with salicylic acid [40].…”

Section: Introductionmentioning

confidence: 99%

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Polymorphism of V-amylose cocrystallized with aliphatic diols

Choisnard

Wouessidjewe

et al. 2021

Polymer

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Chain-folded lamellar crystalline complexes of amylose with aliphatic diols were prepared and characterized by transmission electron microscopy as well as electron and X-ray diffraction. Four allomorphs were identified, depending on the complexing diol and crystallization conditions, that consisted of orthorhombic lattices of antiparallel 6-or 7-fold amylose single helices. Straightchain n-diols (ethane-1,2-diol, butane-1,4-diol, hexane-1,6-diol) yielded 6-fold helical complexes regardless the length of the linear chain, whereas a bulkier branched diol (2-methylpentane-2,4diol) induced the formation of 7-fold helices. Butane-1,3-diol, that contains a straight carbon chain with one end and one side hydroxyl group, induced both 6-and 7-fold helical conformations depending on the crystallization conditions. When a diol induced more than one allomorph, an adequate control of its concentration and crystallization temperature allowed targeting a specific crystalline form. Upon drying, all allomorphs were converted into more compact pseudohexagonal structures. The dried form of a given complex generally retained the same helical conformation as the hydrated one.

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Section: Effect Of Crystallization Conditionssupporting

confidence: 92%

Section: Introductionmentioning

confidence: 85%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Polymorphism of V-amylose cocrystallized with aliphatic diols

Choisnard

Wouessidjewe

et al. 2021

Polymer

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“…A factor not yet considered within the sport and exercise literature is that of the nature of dilution and menthol's subsequent volatility. This has been addressed to some extent within the food science and pharmaceutical literature, where menthol may be combined with other compounds that aim to alter the time course of menthol's characteristics across various preparations [23][24][25]. Two menthol dilution methodologies have been employed, within sport and exercise science.…”

Section: Introductionmentioning

confidence: 99%

Dilution Method of Menthol Solutions Affects Subsequent Perceptual Thermal Responses during Passive Heat Exposure in Non-Heat Acclimated Participants

et al. 2021

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Due to its volatility, the qualitative experience of menthol may be modulated by its preparation and combination with other compounds. One such method of preparation is dilution, with two dilution methods existing within the sport and exercise science literature, where menthol is used to impart feelings of oral cooling and improve thermal comfort and sensation during heat exposure. This study compared these two dilution methods; one using a solvent the other using temperature, via a randomized counterbalanced repeated measures design (n = 12; Height: 174.0 ± 8.5 cm Mass: 73.4 ± 13.3 kg Age: 28.7 ± 8.4 y; two exposures to each solution) to assess the effect of solution and heat exposure, upon thermal comfort, thermal sensation and associated physiological parameters in non-heat acclimated participants. Thermal comfort was significantly affected by solution (p = 0.041; η2 = 0.017) and time (p < 0.001; η2 = 0.228), whereas thermal sensation was significantly affected by time only (p = 0.012; η2 = 0.133), as was tympanic temperature (p < 0.001; η2 = 0.277). Small to moderate clear differences between solutions at matched time points were also observed. These trends and effects suggest that, depending upon the dilution method employed, the resultant perceptual effects are likely impacted; this also likely depends upon the timing of menthol administration within a heat exposure session.

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Construction of Cyclodextrin‐Based Covalent Organic Frameworks for Efficient Encapsulation of Menthol

Tong,

Liu,

et al. 2024

Chemistry A European J

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The application of flavoring ingredients like menthol in the food industry is hindered by their high volatility and poor thermal stability, which lead to significant losses during processing and storage. Encapsulation of flavors into porous materials to obtain inclusion complexes (ICs) has proved to be an efficient strategy. In the present study, we synthesized a series of relatively food‐safe three‐dimensional anionic cyclodextrin‐based covalent organic frameworks (CD‐COFs) with spiroborate linkages using a facile microwave‐assisted method. The high surface area and newly formed cavitied of COFs significantly enhanced the encapsulation efficiency of menthol compared to native CD materials. Our findings revealed that γ‐CD‐COF‐Li, with Li+ as the counterion, achieved superior encapsulation efficiency of 25.9%, outperforming γ‐CD‐COF‐Na, γ‐CD‐COF‐K and α‐CD‐COF‐Li under the same conditions. Thermal stability measurements show that the menthol/γ‐CD‐COF‐Li‐ICs effectively stabilize menthol against heat evaporation at elevated temperatures due to the strengthened interaction between menthol and γ‐CD‐COF‐Li. The promising results of this research suggest that rapid advancements in COF technology will provide new opportunities for enhancing the stability of flavoring ingredients in the food industry.

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Starch-menthol inclusion complex: Structure and release kinetics

Cited by 85 publications

References 30 publications

Polymorphism of V-amylose cocrystallized with aliphatic diols

Polymorphism of V-amylose cocrystallized with aliphatic diols

Dilution Method of Menthol Solutions Affects Subsequent Perceptual Thermal Responses during Passive Heat Exposure in Non-Heat Acclimated Participants

Construction of Cyclodextrin‐Based Covalent Organic Frameworks for Efficient Encapsulation of Menthol

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