Structure-property relationships on recrystallized β-cyclodextrin solvates: A focus on X-ray diffractometry, FTIR and thermal analyses

Medeleanu, Mihai; Hădărugă, Daniel I.; Muntean, Cornelia; Popescu, Gabriela; Rada, Maria; Heghes, Alina; Zippenfening, Simelda Elena; Lucan, Christine A.; Velciov, Ariana; Bandur, Geza; Hădărugă, Nicoleta G.; Riviș, Mircea

doi:10.1016/j.carbpol.2021.118079

Cited by 27 publications

(16 citation statements)

References 50 publications

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“…During the molecular encapsulation process, the fatty acid moieties of the triglycerides contained by chicken lipids progressively replace a part of the water molecules from the β-CD hydrate. Consequently, the water content of a β-CD/hydrophobic compound complex is lower [ 41 , 42 , 44 , 46 , 47 , 53 ]. According to this study, the recovering yield was higher for the β-CD/processed chicken lipid complexes in comparison with that in the raw samples (79.57 (±5.33) and 66.68 (±9.18)%, respectively).…”

Section: Resultsmentioning

confidence: 99%

“…On the contrary, the β-CD/processed lipid complexes had significantly higher values for the temperature corresponding to the maximum water dissociation rate (107.8–117.2 °C). This behavior was probably due to the dissociation of the strongly retained water and solvent (from the complexation process) molecules from the β-CD/lipid complexes [ 42 ]. Another difference appeared for the mass loss during the temperature range of 110–275 °C.…”

Section: Resultsmentioning

confidence: 99%

“…It was also observed through DSC analysis (not in the TG–DTG) that there was an endo-exothermic effect in the range of 225.3–228.8 °C for complexes, and ~218 °C for β-CD hydrate. This was due to the crystalline-amorphous transition effect in both β-CD and its complexes [ 41 , 42 ]. Comparative DSC curves that correspond to β-CD/chicken lipid complexes, β-CD hydrate and the raw or processed chicken lipid fractions, are presented in Figure 3 and Figure 4 , as well as in Figures S16–S21 in the Supplementary Materials file .…”

Section: Resultsmentioning

confidence: 99%

“…CDs are cyclic oligosaccharides that have six (α-CD), seven (β-CD) or eight (γ-CD) α- d -glucopyranose units for the most known natural CDs. They have a highly hydrophilic exterior (high water solubility) and a hydrophobic cavity that can partially or totally accommodate hydrophobic molecules such as fatty acids and glycerides [ 39 , 40 , 41 , 42 ]. As a consequence, their apparent water solubility, oxidative stability and bioavailability, including controlled release, are increased [ 43 ].…”

Section: Introductionmentioning

confidence: 99%

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FTIR–PCA Approach on Raw and Thermally Processed Chicken Lipids Stabilized by Nano-Encapsulation in β-Cyclodextrin

Hădărugă

Chirilă

Szakal

et al. 2022

Foods

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This study evaluated similarities/dissimilarities of raw and processed chicken breast and thigh lipids that were complexed by β-cyclodextrin, using a combined FTIR–PCA technique. Lipid fractions were analyzed as non-complexed and β-cyclodextrin-complexed samples via thermogravimetry, differential scanning calorimetry and ATR-FTIR. The lipid complexation reduced the water content to 7.67–8.33%, in comparison with the β-cyclodextrin hydrate (~14%). The stabilities of the complexes and β-cyclodextrin were almost the same. ATR-FTIR analysis revealed the presence of important bands that corresponded to the C=O groups (1743–1744 cm−1) in both the non-complexed and nano-encapsulated lipids. Furthermore, the bands that corresponded to the vibrations of double bonds corresponding to the natural/degraded (cis/trans) fatty acids in lipids appeared at 3008–3011 and 938–946 cm−1, respectively. The main FTIR bands that were involved in the discrimination of raw and processed chicken lipids, and of non-complexed and complexed lipids, were evaluated with PCA. The shifting of specific FTIR band wavenumbers had the highest influence, especially vibrations of the α(1→4) glucosidic bond in β-cyclodextrin for PC1, and CH2/3 groups from lipids for PC2. This first approach on β-cyclodextrin nano-encapsulation of chicken lipids revealed the possibility to stabilize poultry fatty components for further applications in various ingredients for the food industry.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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FTIR–PCA Approach on Raw and Thermally Processed Chicken Lipids Stabilized by Nano-Encapsulation in β-Cyclodextrin

Hădărugă

Chirilă

Szakal

et al. 2022

Foods

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“…The absorption peak present at 1449 cm − 1 is a symmetric stretching peak formed by the dissociation of the hydroxyl group of AM into COO − during the polymerization process 33 . The IR spectral curve of β-CD shows that the absorption peak at 3388 cm − 1 is the O-H stretching vibration peak, and the absorption peak at 1368 cm − 1 is the bending vibration peak of O-H 34 . From the FTIR spectral pro le of P(AA-AM)/β-CD, it can be seen that there are a large number of absorption peaks identical to those of P(AA-AM), but a stronger absorption peak appears at 1374 cm − 1 , which corresponds to the bending vibration peak generated by O-H in β-CD.…”

Section: Fourier Infrared Spectroscopy (Ftir)mentioning

confidence: 99%

Preparation of novel β-CD/P(AA-co-AM) hydrogels by frontal polymerization

Qin

et al. 2022

Preprint

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In this paper, betaine (Bet) was used as a hydrogen bond acceptor (HBA), acrylic acid (AA) and acrylamide (AM) were used as hydrogen bond donors (HBD) and mixed to form a deep eutectic solvent (DES). Different concentrations of β-cyclodextrin (β-CD) were dispersed in DES, and a novel β-CD/P(AA-Co-AM) hydrogel was prepared by frontal polymerization (FP). Characteristic structure and morphology of the hydrogels were analyzed using Fourier infrared spectroscopy (FTIR) and scanning electron microscopy (SEM), and the properties of the hydrogels were investigated. The results show that the mechanical properties of the hydrogel were improved by β-CD acting as a second cross-linking agent in the polymerization process, thus increasing the cross-link density of the hydrogel. Because the carboxyl groups contained in acrylic acid dissociate under alkaline conditions, the composite hydrogel shows excellent pH responsiveness under alkaline conditions. Tetracycline hydrochloride was used as a drug model to test the drug loading and drug release performance of hydrogels. With the increase of β-CD content, the loading capacity of hydrogels to tetracycline hydrochloride gradually increased. The data of drug release indicated that the hydrogel has good drug delivery performance and has promising applications in drug delivery systems and other areas.

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Synthesis and performance of a novel polycarboxylate superplasticizer through grafting the β‐cyclodextrin on the side chain by click reaction

Gao

Wang

2021

J of Applied Polymer Sci

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A novel monovinyl β-cyclodextrin monomer (β-P) is employed to synthesize polycarboxylate superplasticizers with β-cyclodextrin (β-CD) grafted on the end of side chain [PAA-g-(β-P) n HPEG, n is the mass ratio of β-P in macromonomer, n = 3%~9%]. β-P is synthesized through grafting β-CD on the polyoxyethylene (PEO) via click reaction, which is the first try to superimpose the steric hindrance effect of PEO and β-CD during the preparation of polycarboxylate superplasticizer. FTIR, 1 H NMR, GPC, and DLS are used to characterize the molecular structure of the intermediates and the products.Compared with PAA-g-HPEG (PCE0) only with PEO as side chains, cement paste containing PAA-g-(β-P) 7% HPEG has the largest fluidity; PAA-g-(β-P) 9% HPEG corresponds to the best fluidity retention performance; cement paste containing PAA-g-(β-P) n HPEG has shorter setting time. The DLS results reveal that the introduction of β-CD in PAA-g-(β-P) n HPEG extends the side chain length and increases the steric hindrance effect. The adsorption test results show that the novel PCE has good slump retention performance because it is adsorbed on cement particles less but more lives in the liquid phase with the n increasing. This study provides a new approach to synthesize high-performance polycarboxylate superplasticizer.

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Structure-property relationships on recrystallized β-cyclodextrin solvates: A focus on X-ray diffractometry, FTIR and thermal analyses

Cited by 27 publications

References 50 publications

FTIR–PCA Approach on Raw and Thermally Processed Chicken Lipids Stabilized by Nano-Encapsulation in β-Cyclodextrin

FTIR–PCA Approach on Raw and Thermally Processed Chicken Lipids Stabilized by Nano-Encapsulation in β-Cyclodextrin

Preparation of novel β-CD/P(AA-co-AM) hydrogels by frontal polymerization

Synthesis and performance of a novel polycarboxylate superplasticizer through grafting the β‐cyclodextrin on the side chain by click reaction

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