Thermal analysis and gas chromatography coupled mass spectrometry analyses of hydroxypropyl-β-cyclodextrin inclusion complex containing Lippia gracilis essential oil

Marreto, Ricardo Neves; Almeida, Elis E.C.V.; Alves, Péricles Barreto; Niculau, Edenilson dos Santos; Nunes, Rogéria de Souza; Matos, Charlene Regina Santos; Araújo, Adriano A. S.

doi:10.1016/j.tca.2008.06.015

Cited by 74 publications

(54 citation statements)

References 15 publications

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“…These results are similar to those obtained by Marreto et al (2008). The modified starch/maltodextrin microparticles obtained by spray drying presented 88 % of mass loss.…”

Section: Thermogravimetric Analysis (Tga) and Differential Scanning Csupporting

confidence: 89%

Encapsulation Efficiency and Thermal Stability of Orange Essential Oil Microencapsulated by Spray Drying and by Coacervation

Zawadzki

Perussello

Müller

et al. 2016

BCEPPA

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Orange essential oil was microencapsulated by spray drying using maltodextrin and modifi ed starch as carrier agents, and by coacervation using sodium alginate. The infl uence of diff erent microencapsulation methods and carriers on the microscopic and thermal characteristics of the product and on the encapsulation effi ciency of the microparticles was investigated. According to a technique based on headspace extraction coupled to gas chromatography, the encapsulation effi ciencies were above 99 % for both methods, and the oil was composed mainly of D-limonene (95.7 %) and mircene (1.66 %). Coacervation and spray drying produced microparticles of 908.63 μm and 1.02 μm, respectively, which increased the thermal stability of the oil. Nonetheless, the coacervated microparticles showed higher thermal stability and boiling point than the spray-dried ones.

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“…These results are similar to those obtained by Marreto et al (2008). The modified starch/maltodextrin microparticles obtained by spray drying presented 88 % of mass loss.…”

Section: Thermogravimetric Analysis (Tga) and Differential Scanning Csupporting

confidence: 89%

Encapsulation Efficiency and Thermal Stability of Orange Essential Oil Microencapsulated by Spray Drying and by Coacervation

Zawadzki

Perussello

Müller

et al. 2016

BCEPPA

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“…12,13) CDs can also act as flavor carriers protecting against oxidation and light and heat degradation and improving stability during long-term storage. 8,11,13,14) Moreover, inclusion complexes with CDs turn the essential oils into water-dispersible, easy-to-handle powders, which also allows better control of their volatility. 13) The use of CDs to encapsulate flavors has been widely studied.…”

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confidence: 99%

“…8,11,13,14) Moreover, inclusion complexes with CDs turn the essential oils into water-dispersible, easy-to-handle powders, which also allows better control of their volatility. 13) The use of CDs to encapsulate flavors has been widely studied. In recent years, there have been reports on the application of CDs in the encapsulation of flavors, including citral.…”

mentioning

confidence: 99%

Encapsulation of Citral Isomers in Extracted Lemongrass Oil with Cyclodextrins: Molecular Modeling and Physicochemical Characterizations

Ruktanonchai

Srinuanchai

Saesoo

et al. 2011

Bioscience, Biotechnology, and Biochemistry

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The complexation between two isomers of citral in lemongrass oil and varying types of cyclodextrins (CDs), -CD, -CD, and HP--CD, were studied by molecular modeling and physicochemical characterization. The results obtained revealed that the most favorable complex formation governing between citrals in lemongrass oil and CDs were found at a 1:2 mole ratio for all CDs. Complex formation between E-citral and CD was more favorable than between Z-citral and CD. The thermal stability of the inclusion complex was observed compared to the citral in the lemongrass oil. The release time course of citral from the inclusion complex was the diffusion control, and it correlated well with Avrami's equation. The release rate constants of the E-and Z-citral inclusion complexes at 50 C, 50% RH were observed at 1:32 Â 10 À2 h À1 and 1:43 Â 10 À2 h À1respectively.

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“…The spraydryer is operated under the most appropriate conditions such as inlet temperature and sample feeding speed [17,25,26]; As temperatures of 50-70°C are used, this technique is only used for thermostable molecules. Recently, the spray-drying technique has been used for encapsulation of folic acid in cyclodextrin [27].…”

Section: Spray Dryingmentioning

confidence: 99%

Inclusion complex formation of cyclodextrin with its guest and their applications

Cheirsilp¹,

Rakmai²

2017

Biol Eng Med

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Cyclodextrin (CD) are cyclic oligosaccharides consisting of glucopyranosyl units linked by α-(1,4) bonds. The widely used natural cyclodextrins are α-, β-and γ-cyclodextrin consisting of 6, 7 and 8 glucopyranose units, respectively. The cyclodextrin molecules have a unique structure with a hydrophobic cavity and a hydrophilic surface which can form inclusion complex with a wide variety of guests. The use of cyclodextrins and their derivatives for the encapsulation of bioactive compounds can protect the compounds from environmental conditions and improve the aqueous solubility for increasing their capacity to functionalize the products. In some cases, there is a need to enhance water solubility of β-cyclodextrin by adding the hydroxyalkyl groups on the β-cyclodextrin surface. This review aimed to summarize the method for inclusion complex formation of cyclodextrin with its guests and its applications. Table 1. The cyclodextrin molecules have a unique structure with a hydrophobic cavity and a hydrophilic surface in which a guest molecule can be entrapped. Cyclodextrin can form inclusion complex with a wide variety of solid, liquid and gaseous compounds. Complex formation is a dimensional, geometrically limited fit, between cyclodextrin cavity and the guest molecule [2].Generally, hydrophobic molecules have greater affinity for the cyclodextrin cavity when they are in water solution. Moreover, the encapsulation changes the physical and chemical properties of the guests, such as solubility and stability. Therefore, cyclodextrins are suitable for application in food and flavors, pharmaceutical products, cosmetic, agriculture and chemical industries. Cyclodextrins can link specifically to other cyclodextrins (covalent or noncovalent). Because of this property, cyclodextrins can be used as building blocks for the construction of supramolecular complexes. Building blocks which cannot be prepared by common methods can be applied, such as separation of complex mixtures of molecules and enantiomers [3]. Cyclodextrins are produced by reacting gelatinized starch with the enzyme cyclodextrin glucosyltransferase (CGTase) as a result of intramolecular transglycosylation reaction from degradation of starch. Inclusion complex formationCyclodextrins have an internal non-polar hole and hydroxyl groups placed on the surface, the inclusion of hydrophobic compounds takes place mainly by hydrophobic interactions between guest molecules and the walls of cyclodextrin cavity [5]. However, other forces, such as van der Walls and dipole-dipole interactions, may be involved in the binding of the guest. Despite the number of factors and different forces involved in the complexation with cyclodextrins, the production of complexes is a rather simple process. There are several methods to obtain cyclodextrin-guest complexes depending on the properties of the guest and the nature of the chosen cyclodextrin. Kneading methodKneading technique is suitable for poorly water-soluble guests, because the guest is dissolved slowly during the forma...

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Thermal analysis and gas chromatography coupled mass spectrometry analyses of hydroxypropyl-β-cyclodextrin inclusion complex containing Lippia gracilis essential oil

Cited by 74 publications

References 15 publications

Encapsulation Efficiency and Thermal Stability of Orange Essential Oil Microencapsulated by Spray Drying and by Coacervation

Encapsulation Efficiency and Thermal Stability of Orange Essential Oil Microencapsulated by Spray Drying and by Coacervation

Encapsulation of Citral Isomers in Extracted Lemongrass Oil with Cyclodextrins: Molecular Modeling and Physicochemical Characterizations

Inclusion complex formation of cyclodextrin with its guest and their applications

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