The influence of α-cyclodextrin on the stability and fatty acids of medium-chain triglycerides high oil load nanoemulsion

Paramita, Vita; Novia, Sagitha Fitri; Ariyanto, Hermawan Dwi; Pramudono, Bambang; Yoshii, Hidefumi; Kusumayanti, Heny; Amalia, Rizka

doi:10.1016/j.matpr.2022.03.156

Cited by 6 publications

(6 citation statements)

References 8 publications

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“…This emulsion was prepared in order to modulate the release of indomethacin in rats. Similar α-CD-based emulsions were obtained using wheat germ, sweet almond, borage, and virgin coconut oils [9,18,19]. The stability and bioavailability of peony (Paeonia suffruticosa Andr.)…”

Section: Introductionmentioning

confidence: 74%

“…Vegetable oil and animal fat components that especially consist of fatty acid (FA) triglycerides are appropriate guest molecules for obtaining CD-based complexes. The hydrophobic long-chain moieties of the FA glycerides allow obtaining CD:FA glyceride complexes at various molar ratios [ 8 – 9 ], with increased apparent water solubility and bioaccessibility of the oil and fat components. The oxidative stability of the polyunsaturated FA glycerides or free FAs is significantly increased by CD nanoencapsulation.…”

Section: Introductionmentioning

confidence: 99%

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Discrimination of β-cyclodextrin/hazelnut (Corylus avellana L.) oil/flavonoid glycoside and flavonolignan ternary complexes by Fourier-transform infrared spectroscopy coupled with principal component analysis

Hădărugă¹,

Popescu²,

Gligor³

et al. 2023

Beilstein J. Org. Chem.

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The goal of the study was the discrimination of β-cyclodextrin (β-CD)/hazelnut (Corylus avellana L.) oil/antioxidant ternary complexes through Fourier-transform infrared spectroscopy coupled with principal component analysis (FTIR–PCA). These innovative complexes combine the characteristics of the three components and improve the properties of the resulting material such as the onsite protection against oxidative degradation of hazelnut oil unsaturated fatty acid glycerides. Also, the apparent water solubility and bioaccessibility of the hazelnut oil components and antioxidants can be increased, as well as the controlled release of bioactive compounds (fatty acid glycerides and antioxidant flavonoids, namely hesperidin, naringin, rutin, and silymarin). The appropriate method for obtaining the ternary complexes was kneading the components at various molar ratios (1:1:1 and 3:1:1 for β-CD hydrate:hazelnut oil (average molar mass of 900 g/mol):flavonoid). The recovering yields of the ternary complexes were in the range of 51.5–85.3% and were generally higher for the 3:1:1 samples. The thermal stability was evaluated by thermogravimetry and differential scanning calorimetry. Discrimination of the ternary complexes was easily performed through the FTIR–PCA coupled method, especially based on the stretching vibrations of CO groups in flavonoids and/or CO/CC groups in the ternary complexes at 1014.6 (± 3.8) and 1023.2 (± 1.1) cm−1 along the second PCA component (PC2), respectively. The wavenumbers were more appropriate for discrimination than the corresponding intensities of the specific FTIR bands. On the other hand, ternary complexes were clearly distinguishable from the starting β-CD hydrate along the first component (PC1) by all FTIR band intensities and along PC2 by the wavenumber of the asymmetric stretching vibrations of the CH groups at 2922.9 (± 0.4) cm−1 for ternary complexes and 2924.8 (± 1.4) cm−1 for β-CD hydrate. The first two PCA components explain 70.38% from the variance of the FTIR data (from a total number of 26 variables). Other valuable classifications were obtained for the antioxidant flavonoids, with a high similarity for hesperidin and naringin, according to FTIR–PCA, as well as for ternary complexes depending on molar ratios. The FTIR–PCA coupled technique is a fast, nondestructive and cheap method for the evaluation of quality and similarity/characteristics of these new types of cyclodextrin-based ternary complexes having enhanced properties and stability.

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Section: Introductionmentioning

confidence: 74%

Section: Introductionmentioning

confidence: 99%

Discrimination of β-cyclodextrin/hazelnut (Corylus avellana L.) oil/flavonoid glycoside and flavonolignan ternary complexes by Fourier-transform infrared spectroscopy coupled with principal component analysis

Hădărugă¹,

Popescu²,

Gligor³

et al. 2023

Beilstein J. Org. Chem.

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“…According to the literature, the kneading method is the most appropriate CD technique for nano-encapsulation of chicken lipid components [ 38 , 43 , 81 ]. The β-CD hydrate has a water content of ~14%.…”

Section: Resultsmentioning

confidence: 99%

“…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 ]. There have been many studies on the nano-encapsulation of various fish oils, such as the common barbel ( Barbus barbus L.), Pontic shad ( Alosa immaculata Bennett), European wels catfish ( Silurus glanis L.), common bleak ( Alburnus alburnus L.), common nase ( Chondrostoma nasus L.), European anchovy ( Engraulis encrasicolus L.) and Atlantic salmon oil ( Salmo salar L.), by natural or modified CDs [ 44 , 45 , 46 , 47 ].…”

Section: Introductionmentioning

confidence: 99%

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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“…Specifically for food, CDs have been employed to take care of the organoleptic properties, increasing the shelf life of products and wholly or partially eliminating odors, flavors, and unwanted compounds. They are also applied as aroma stabilizers and increase the solubility of vitamins and lipids in aqueous systems [22,[48][49][50][51][52][53][54][55].…”

Section: Solubility and Toxicological Considerationsmentioning

confidence: 99%

Active and Intelligent Packaging: A Review of the Possible Application of Cyclodextrins in Food Storage and Safety Indicators

Puebla-Duarte,

Santos-Sauceda,

Rodríguez-Félix

et al. 2023

Polymers

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Natural cyclodextrins (CDs) can be formed by 6, 7, or 8 glucose molecules (α-, β-, and γ-, respectively) linked in a ring, creating a cone shape. Its interior has an affinity for hydrophobic molecules, while the exterior is hydrophilic and can interact with water molecules. This feature has been used to develop active packaging applied to food, interacting with the product or its environment to improve one or more aspects of its quality or safety. It also provides monitoring information when food is optimal for consumption, as intelligent packaging is essential for the consumer and the merchant. Therefore, this review will focus on discerning which packaging is most appropriate for each situation, solubility and toxicological considerations, characterization techniques, effect on the guest properties, and other aspects related to forming the inclusion complex with bioactive molecules applied to packaging.

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The influence of α-cyclodextrin on the stability and fatty acids of medium-chain triglycerides high oil load nanoemulsion

Cited by 6 publications

References 8 publications

Discrimination of β-cyclodextrin/hazelnut (Corylus avellana L.) oil/flavonoid glycoside and flavonolignan ternary complexes by Fourier-transform infrared spectroscopy coupled with principal component analysis

Discrimination of β-cyclodextrin/hazelnut (Corylus avellana L.) oil/flavonoid glycoside and flavonolignan ternary complexes by Fourier-transform infrared spectroscopy coupled with principal component analysis

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

Active and Intelligent Packaging: A Review of the Possible Application of Cyclodextrins in Food Storage and Safety Indicators

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