Premium
Encapsulation of Nutraceutical Monoterpenes in β‐Cyclodextrin and Modified Starch
Author(s) -
Mourtzinos I.,
Kalogeropoulos N.,
Papadakis S.E.,
Konstantinou K.,
Karathanos V.T.
Publication year - 2007
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1750-3841.2007.00609.x
Subject(s) - chemistry , geraniol , differential scanning calorimetry , thymol , cyclodextrin , beta cyclodextrins , aqueous solution , solubility , monoterpene , starch , chromatography , nuclear chemistry , organic chemistry , food science , essential oil , physics , thermodynamics
The encapsulation of thymol and geraniol in β ‐cyclodextrin (β‐CD) and modified starch (MS) by spray‐ and freeze‐drying was studied. The formation of thymol/β‐CD and geraniol/β‐CD inclusion complexes was confirmed by differential scanning calorimetry (DSC). Oxidative DSC revealed that the monoterpenes enclosed in the β‐CD cavity were protected against oxidation, remaining intact in temperatures at which free monoterpenes were oxidized. Phase solubility studies showed that the inclusion complexes of thymol and geraniol with β‐CD are more soluble in water than the free molecules themselves. Furthermore, in order to evaluate the fraction of monoterpenes that can be released from their complexes with MS in aqueous media, a series of release experiments were conducted.