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...
Guardado en:
| Autores principales: | , , |
|---|---|
| Formato: | JOUR |
| Materias: | |
| Acceso en línea: | http://hdl.handle.net/20.500.12110/paper_02608774_v99_n1_p70_PonceCevallos |
| Aporte de: |
| id |
todo:paper_02608774_v99_n1_p70_PonceCevallos |
|---|---|
| record_format |
dspace |
| spelling |
todo:paper_02608774_v99_n1_p70_PonceCevallos2023-10-03T15:12:27Z Encapsulation of cinnamon and thyme essential oils components (cinnamaldehyde and thymol) in β-cyclodextrin: Effect of interactions with water on complex stability Ponce Cevallos, P.A. Buera, M.P. Elizalde, B.E. 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. JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar 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, P.A. Buera, M.P. Elizalde, B.E. 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. |
| format |
JOUR |
| author |
Ponce Cevallos, P.A. Buera, M.P. Elizalde, B.E. |
| author_facet |
Ponce Cevallos, P.A. Buera, M.P. Elizalde, B.E. |
| author_sort |
Ponce Cevallos, P.A. |
| 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 |
| url |
http://hdl.handle.net/20.500.12110/paper_02608774_v99_n1_p70_PonceCevallos |
| work_keys_str_mv |
AT poncecevallospa encapsulationofcinnamonandthymeessentialoilscomponentscinnamaldehydeandthymolinbcyclodextrineffectofinteractionswithwateroncomplexstability AT bueramp encapsulationofcinnamonandthymeessentialoilscomponentscinnamaldehydeandthymolinbcyclodextrineffectofinteractionswithwateroncomplexstability AT elizaldebe encapsulationofcinnamonandthymeessentialoilscomponentscinnamaldehydeandthymolinbcyclodextrineffectofinteractionswithwateroncomplexstability |
| _version_ |
1782030038251601920 |