The Association of α- and β-Cyclodextrins with Organic Acids¹

NMR Studies of Cyclodextrin Inclusion Complex with Ethyl Hexanoate in Ethanol Solution

“…1S ) This indicates that the addition of ethanol into flCD solution could result in a marked lowering of complexation; the extent of flCD complexation fell to about one-third in 30% ethanol solution, compared with one without ethanol. Since these specific behaviors were assumed to be brought about by some changes in the solvent environment around the guest molecule, 16) our first attempts to evaluate the exact mobility of ester protons within the {JCD complex in ethanol solution were done by T 1 measurements. …”

Competitive Binding of Off‐Flavor Compounds with Soy Protein and β‐Cyclodextrin in a Ternary System: A Model Study

“…bCD is a cyclic polymer of seven glucose molecules, which are oriented in such a way to form a hollow inner cavity (6.5 Å wide and 7.9 Å long) and a hydrophilic outer surface [30]. This unique conformation allows bCD to form inclusion complexes with a variety of molecules [31][32][33][34][35][36][37] by sequestering the hydrophobic acyl chain or aromatic ring in its cavity. The fact that bCD has been approved as a safe ingredient (GRAS notice # GRN 000074) for food applications by the FDA [38] makes bCD a promising candidate for removing SP-bound offflavors.…”

Soft aggregates formed by a nonionic phytosterol ethoxylate and β-cyclodextrin in aqueous solution

“…Such a CD inclusion effect on amphiphile aggregation in aqueous systems has been studied for decades. In 1960, Shclenk and Sand reported apparent increases in fatty acids solubilities when mixed with ␣-and ␤-CD in water [12]. This is mainly due to the fact that the hydrophobic moieties of the fatty acids were covered with the CD's hydrophilic exterior.…”