Thorough characterization and stability of HP-β-cyclodextrin thymol inclusion complexes prepared by microwave technology: A required approach to a successful application in food industry.
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Autores: María Isabel Rodríguez López, María Teresa Mercader Ros, Santiago López Miranda, José A Pellicer, Alfonso Pérez-Garrido, Horacio E. Pérez Sánchez
, Estrella Núñez Delicado, José Antonio Gabaldón Hernández
- Localización: Journal of the science of food and agriculture, ISSN 0022-5142, Vol. 99, Nº 3, 2019, págs. 1322-1333
- Idioma: inglés
- DOI: 10.1002/jsfa.9307
- Texto completo no disponible (Saber más ...)
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Resumen
Background: The aims of the present study were to obtain a stable dry powder formulation of cyclodextrins (CDs) encapsulating thymol, for successful use as an ingredient on an industrial scale, and to characterize the thymol-CDs complexes using different techniques.; Results: Thymol was successfully solubilized in aqueous solutions and the Kc value increased with the pH of the media until the pH was neutral, giving the highest values (2583 ± 176 L mol-1 ) for HP-β-cyclodextrins (HP-β-CDs). The best encapsulation efficiency of thymol in solid complexes was obtained using the microwave (MWI) encapsulation method. The different characterization techniques have demonstrated the affinity of HP-β-CDs for thymol molecules, forming stable complexes.; Conclusions: The results support the use of the MWI method in the preparation of solid HP-β-CD-thymol complexes, due to greater encapsulation efficiency and technological and economic advantages for industrial applications. © 2018 Society of Chemical Industry.; © 2018 Society of Chemical Industry.
