Encapsulation of cinnamon and thyme essential oils components (cinnamaldehyde and thymol) in β-cyclodextrin: Effect of interactions with water on complex stability

Thymol and cinnamaldehyde formed inclusion complexes with β-cyclodextrin (β-CD) upon mixing the components in aqueous media and subsequent freeze-drying, as confirmed by differential scanning calorimetry. The samples were stored at constant relative humidities (RH) from 22% to 97%, at 25 °C. The rel...

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Autores principales: Ponce Cevallos, Peggy Alejandra, Buera, María del Pilar, Elizalde, Beatriz Emilia
Publicado: 2010
Materias:
β-Cyclodextrin
Cinnamaldehyde
Inclusion complexes
Thymol
Water sorption properties
Aqueous media
Cd complex
Complex stability
Encapsulated compounds
Guest molecules
Inclusion complex
Low water
Melting enthalpy
Relative humidities
Sorbed water
Water molecule
Water sorption
Water sorption isotherms
Adsorption isotherms
Aldehydes
Atmospheric humidity
Complexation
Data storage equipment
Differential scanning calorimetry
Dyes
Essential oils
Molecules
Phenols
Sorption
Rhodium compounds
Cinnamomum verum
Thymus vulgaris
Acceso en línea:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_02608774_v99_n1_p70_PonceCevallos
http://hdl.handle.net/20.500.12110/paper_02608774_v99_n1_p70_PonceCevallos
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
id paper:paper_02608774_v99_n1_p70_PonceCevallos
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spelling paper:paper_02608774_v99_n1_p70_PonceCevallos2023-06-08T15:22:43Z Encapsulation of cinnamon and thyme essential oils components (cinnamaldehyde and thymol) in β-cyclodextrin: Effect of interactions with water on complex stability Ponce Cevallos, Peggy Alejandra Buera, María del Pilar Elizalde, Beatriz Emilia β-Cyclodextrin Cinnamaldehyde Inclusion complexes Thymol Water sorption properties Aqueous media Cd complex Cinnamaldehyde Complex stability Encapsulated compounds Guest molecules Inclusion complex Low water Melting enthalpy Relative humidities Sorbed water Thymol Water molecule Water sorption Water sorption isotherms Adsorption isotherms Aldehydes Atmospheric humidity Complexation Data storage equipment Differential scanning calorimetry Dyes Essential oils Molecules Phenols Sorption Rhodium compounds Cinnamomum verum Thymus vulgaris Thymol and cinnamaldehyde formed inclusion complexes with β-cyclodextrin (β-CD) upon mixing the components in aqueous media and subsequent freeze-drying, as confirmed by differential scanning calorimetry. The samples were stored at constant relative humidities (RH) from 22% to 97%, at 25 °C. The release of encapsulated compounds was determined following the melting enthalpy of each guest. Water sorption isotherms for β-CD and the complexes showed constant and low water sorption at RH < 80%, then the uptake of water increased abruptly. The amount of sorbed water at each RH was smaller for the complexes than for β-CD. The guest molecules displaced water molecules from inside the cavity of β-CD. No thymol or cinnamaldehyde release was detected at RH < 84%, and it increased abruptly from 84% RH, coincidentally with the abrupt increase of sorbed water. Water sorption significantly affects β-CD complexes stability, which is thus governed by the shape of the water sorption isotherm. © 2010 Elsevier Ltd. All rights reserved. Fil:Ponce Cevallos, P.A. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Buera, M.P. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Elizalde, B.E. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. 2010 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_02608774_v99_n1_p70_PonceCevallos http://hdl.handle.net/20.500.12110/paper_02608774_v99_n1_p70_PonceCevallos
institution Universidad de Buenos Aires
institution_str I-28
repository_str R-134
collection Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic β-Cyclodextrin
Cinnamaldehyde
Inclusion complexes
Thymol
Water sorption properties
Aqueous media
Cd complex
Cinnamaldehyde
Complex stability
Encapsulated compounds
Guest molecules
Inclusion complex
Low water
Melting enthalpy
Relative humidities
Sorbed water
Thymol
Water molecule
Water sorption
Water sorption isotherms
Adsorption isotherms
Aldehydes
Atmospheric humidity
Complexation
Data storage equipment
Differential scanning calorimetry
Dyes
Essential oils
Molecules
Phenols
Sorption
Rhodium compounds
Cinnamomum verum
Thymus vulgaris
spellingShingle β-Cyclodextrin
Cinnamaldehyde
Inclusion complexes
Thymol
Water sorption properties
Aqueous media
Cd complex
Cinnamaldehyde
Complex stability
Encapsulated compounds
Guest molecules
Inclusion complex
Low water
Melting enthalpy
Relative humidities
Sorbed water
Thymol
Water molecule
Water sorption
Water sorption isotherms
Adsorption isotherms
Aldehydes
Atmospheric humidity
Complexation
Data storage equipment
Differential scanning calorimetry
Dyes
Essential oils
Molecules
Phenols
Sorption
Rhodium compounds
Cinnamomum verum
Thymus vulgaris
Ponce Cevallos, Peggy Alejandra
Buera, María del Pilar
Elizalde, Beatriz Emilia
Encapsulation of cinnamon and thyme essential oils components (cinnamaldehyde and thymol) in β-cyclodextrin: Effect of interactions with water on complex stability
topic_facet β-Cyclodextrin
Cinnamaldehyde
Inclusion complexes
Thymol
Water sorption properties
Aqueous media
Cd complex
Cinnamaldehyde
Complex stability
Encapsulated compounds
Guest molecules
Inclusion complex
Low water
Melting enthalpy
Relative humidities
Sorbed water
Thymol
Water molecule
Water sorption
Water sorption isotherms
Adsorption isotherms
Aldehydes
Atmospheric humidity
Complexation
Data storage equipment
Differential scanning calorimetry
Dyes
Essential oils
Molecules
Phenols
Sorption
Rhodium compounds
Cinnamomum verum
Thymus vulgaris
description Thymol and cinnamaldehyde formed inclusion complexes with β-cyclodextrin (β-CD) upon mixing the components in aqueous media and subsequent freeze-drying, as confirmed by differential scanning calorimetry. The samples were stored at constant relative humidities (RH) from 22% to 97%, at 25 °C. The release of encapsulated compounds was determined following the melting enthalpy of each guest. Water sorption isotherms for β-CD and the complexes showed constant and low water sorption at RH < 80%, then the uptake of water increased abruptly. The amount of sorbed water at each RH was smaller for the complexes than for β-CD. The guest molecules displaced water molecules from inside the cavity of β-CD. No thymol or cinnamaldehyde release was detected at RH < 84%, and it increased abruptly from 84% RH, coincidentally with the abrupt increase of sorbed water. Water sorption significantly affects β-CD complexes stability, which is thus governed by the shape of the water sorption isotherm. © 2010 Elsevier Ltd. All rights reserved.
author Ponce Cevallos, Peggy Alejandra
Buera, María del Pilar
Elizalde, Beatriz Emilia
author_facet Ponce Cevallos, Peggy Alejandra
Buera, María del Pilar
Elizalde, Beatriz Emilia
author_sort Ponce Cevallos, Peggy Alejandra
title Encapsulation of cinnamon and thyme essential oils components (cinnamaldehyde and thymol) in β-cyclodextrin: Effect of interactions with water on complex stability
title_short Encapsulation of cinnamon and thyme essential oils components (cinnamaldehyde and thymol) in β-cyclodextrin: Effect of interactions with water on complex stability
title_full Encapsulation of cinnamon and thyme essential oils components (cinnamaldehyde and thymol) in β-cyclodextrin: Effect of interactions with water on complex stability
title_fullStr Encapsulation of cinnamon and thyme essential oils components (cinnamaldehyde and thymol) in β-cyclodextrin: Effect of interactions with water on complex stability
title_full_unstemmed Encapsulation of cinnamon and thyme essential oils components (cinnamaldehyde and thymol) in β-cyclodextrin: Effect of interactions with water on complex stability
title_sort encapsulation of cinnamon and thyme essential oils components (cinnamaldehyde and thymol) in β-cyclodextrin: effect of interactions with water on complex stability
publishDate 2010
url https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_02608774_v99_n1_p70_PonceCevallos
http://hdl.handle.net/20.500.12110/paper_02608774_v99_n1_p70_PonceCevallos
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AT bueramariadelpilar encapsulationofcinnamonandthymeessentialoilscomponentscinnamaldehydeandthymolinbcyclodextrineffectofinteractionswithwateroncomplexstability
AT elizaldebeatrizemilia encapsulationofcinnamonandthymeessentialoilscomponentscinnamaldehydeandthymolinbcyclodextrineffectofinteractionswithwateroncomplexstability
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