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Encapsulation of phenolic acids into cyclodextrins: A global statistical analysis of the effects of pH, temperature and concentrations on binding constants measured by ACE methods
Author(s) -
Aksamija Amra,
Tomao Valérie,
Dangles Olivier,
Plasson Raphaël
Publication year - 2022
Publication title -
electrophoresis
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.666
H-Index - 158
eISSN - 1522-2683
pISSN - 0173-0835
DOI - 10.1002/elps.202200075
Subject(s) - chemistry , encapsulation (networking) , statistical analysis , cyclodextrin , chromatography , computer science , mathematics , computer network , statistics
Affinity capillary electrophoresis was used for the simultaneous measurement of the p K a values and of the binding constants relative to the encapsulation of naturally occurring phenolic acids (rosmarinic and caffeic acids) with cyclodextrins. A thorough study as a function of pH and temperature was coupled to a detailed statistical analysis of the resulting experimental data. A step‐by‐step curve fitting process was sufficient for obtaining individual binding constant for each experimental condition, but the influence of temperature remained unclear. A quantitative and qualitative gain was then obtained by supplementing this initial analysis with global multiparameter optimization. This leads to the estimation of both entropy and enthalpy of reaction and to the full description of the binding reactions as a function of pH and temperature. The encapsulation was shown to be very sensitive to pH and temperature, with optimal complexation occurring at low pH and low temperature, gaining up to a factor of 3 by cooling from 36 to 15°C, and up to a factor of 10 by lowering the pH from 7 to 2.