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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Detalles Bibliográficos
Autores principales: Ponce Cevallos, P.A., Buera, M.P., Elizalde, B.E.
Formato: JOUR
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: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

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