Influence of ligand structure and water interactions on the physical properties of β-cyclodextrins complexes

The water sorption and physical properties of freeze-dried β-cyclodextrin (BCD) and 2-hydroxypropyl-β-cyclodextrin (HBCD) were studied. The stability of the inclusion complexes of these cyclodextrins with different hydrophobic ingredients, such as myristic acid and α-terpineol, was investigated as a...

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Autores principales:	Dos Santos, C., Buera, M.P., Mazzobre, M.F.
Formato:	JOUR
Materias:	α-Terpineol Freeze-dried complexes Hydroxypropyl-β-cyclodextrin Myristic acid Physical properties Water sorption CdS Hydrocarbon chains Inclusion complex Inner cavities Ligand structure Non-polar ligands Sorption properties Storage time Transition values Water adsorption Water interactions Water molecule Adsorption Cyclodextrins Glass transition Hydrates Hydrocarbons Ligands Saturated fatty acids Dewatering 2 hydroxypropyl beta cyclodextrin beta cyclodextrin derivative myristic acid terpineol water adsorption chemical structure complex formation conference paper encapsulation glass transition temperature solubility time water absorption water content
Acceso en línea:	http://hdl.handle.net/20.500.12110/paper_03088146_v132_n4_p2030_DosSantos
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

id	todo:paper_03088146_v132_n4_p2030_DosSantos
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spelling	todo:paper_03088146_v132_n4_p2030_DosSantos2023-10-03T15:22:54Z Influence of ligand structure and water interactions on the physical properties of β-cyclodextrins complexes Dos Santos, C. Buera, M.P. Mazzobre, M.F. α-Terpineol Freeze-dried complexes Hydroxypropyl-β-cyclodextrin Myristic acid Physical properties Water sorption CdS Freeze-dried complexes Hydrocarbon chains Inclusion complex Inner cavities Ligand structure Myristic acid Non-polar ligands Sorption properties Storage time Transition values Water adsorption Water interactions Water molecule Water sorption Adsorption Cyclodextrins Glass transition Hydrates Hydrocarbons Ligands Physical properties Saturated fatty acids Dewatering 2 hydroxypropyl beta cyclodextrin beta cyclodextrin derivative myristic acid terpineol water adsorption chemical structure complex formation conference paper encapsulation glass transition temperature solubility time water absorption water content The water sorption and physical properties of freeze-dried β-cyclodextrin (BCD) and 2-hydroxypropyl-β-cyclodextrin (HBCD) were studied. The stability of the inclusion complexes of these cyclodextrins with different hydrophobic ingredients, such as myristic acid and α-terpineol, was investigated as a function of the storage time and water content of the systems. Besides increasing its solubility, BCD ring modification with hydroxypropyl groups conferred amorficity to the dehydrated matrices, and modified the sorption properties and their ability to form hydrates. Both ligands decreased BCD and HBCD water adsorption, in comparison with the pure cyclodextrins. The water adsorption data and glass transition values obtained are consistent with the displacement of water molecules from the inner cavity of the CDs when the ligand is included. Encapsulation of non-polar ligands of linear hydrocarbon chain, like myristic acid, was initially incomplete, depending on the ligand/CD ratio, and increased with the time of storage and water content. © 2011 Elsevier Ltd. All rights reserved. Fil:Buera, M.P. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Mazzobre, M.F. 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_03088146_v132_n4_p2030_DosSantos
institution	Universidad de Buenos Aires
institution_str	I-28
repository_str	R-134
collection	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic	α-Terpineol Freeze-dried complexes Hydroxypropyl-β-cyclodextrin Myristic acid Physical properties Water sorption CdS Freeze-dried complexes Hydrocarbon chains Inclusion complex Inner cavities Ligand structure Myristic acid Non-polar ligands Sorption properties Storage time Transition values Water adsorption Water interactions Water molecule Water sorption Adsorption Cyclodextrins Glass transition Hydrates Hydrocarbons Ligands Physical properties Saturated fatty acids Dewatering 2 hydroxypropyl beta cyclodextrin beta cyclodextrin derivative myristic acid terpineol water adsorption chemical structure complex formation conference paper encapsulation glass transition temperature solubility time water absorption water content
spellingShingle	α-Terpineol Freeze-dried complexes Hydroxypropyl-β-cyclodextrin Myristic acid Physical properties Water sorption CdS Freeze-dried complexes Hydrocarbon chains Inclusion complex Inner cavities Ligand structure Myristic acid Non-polar ligands Sorption properties Storage time Transition values Water adsorption Water interactions Water molecule Water sorption Adsorption Cyclodextrins Glass transition Hydrates Hydrocarbons Ligands Physical properties Saturated fatty acids Dewatering 2 hydroxypropyl beta cyclodextrin beta cyclodextrin derivative myristic acid terpineol water adsorption chemical structure complex formation conference paper encapsulation glass transition temperature solubility time water absorption water content Dos Santos, C. Buera, M.P. Mazzobre, M.F. Influence of ligand structure and water interactions on the physical properties of β-cyclodextrins complexes
topic_facet	α-Terpineol Freeze-dried complexes Hydroxypropyl-β-cyclodextrin Myristic acid Physical properties Water sorption CdS Freeze-dried complexes Hydrocarbon chains Inclusion complex Inner cavities Ligand structure Myristic acid Non-polar ligands Sorption properties Storage time Transition values Water adsorption Water interactions Water molecule Water sorption Adsorption Cyclodextrins Glass transition Hydrates Hydrocarbons Ligands Physical properties Saturated fatty acids Dewatering 2 hydroxypropyl beta cyclodextrin beta cyclodextrin derivative myristic acid terpineol water adsorption chemical structure complex formation conference paper encapsulation glass transition temperature solubility time water absorption water content
description	The water sorption and physical properties of freeze-dried β-cyclodextrin (BCD) and 2-hydroxypropyl-β-cyclodextrin (HBCD) were studied. The stability of the inclusion complexes of these cyclodextrins with different hydrophobic ingredients, such as myristic acid and α-terpineol, was investigated as a function of the storage time and water content of the systems. Besides increasing its solubility, BCD ring modification with hydroxypropyl groups conferred amorficity to the dehydrated matrices, and modified the sorption properties and their ability to form hydrates. Both ligands decreased BCD and HBCD water adsorption, in comparison with the pure cyclodextrins. The water adsorption data and glass transition values obtained are consistent with the displacement of water molecules from the inner cavity of the CDs when the ligand is included. Encapsulation of non-polar ligands of linear hydrocarbon chain, like myristic acid, was initially incomplete, depending on the ligand/CD ratio, and increased with the time of storage and water content. © 2011 Elsevier Ltd. All rights reserved.
format	JOUR
author	Dos Santos, C. Buera, M.P. Mazzobre, M.F.
author_facet	Dos Santos, C. Buera, M.P. Mazzobre, M.F.
author_sort	Dos Santos, C.
title	Influence of ligand structure and water interactions on the physical properties of β-cyclodextrins complexes
title_short	Influence of ligand structure and water interactions on the physical properties of β-cyclodextrins complexes
title_full	Influence of ligand structure and water interactions on the physical properties of β-cyclodextrins complexes
title_fullStr	Influence of ligand structure and water interactions on the physical properties of β-cyclodextrins complexes
title_full_unstemmed	Influence of ligand structure and water interactions on the physical properties of β-cyclodextrins complexes
title_sort	influence of ligand structure and water interactions on the physical properties of β-cyclodextrins complexes
url	http://hdl.handle.net/20.500.12110/paper_03088146_v132_n4_p2030_DosSantos
work_keys_str_mv	AT dossantosc influenceofligandstructureandwaterinteractionsonthephysicalpropertiesofbcyclodextrinscomplexes AT bueramp influenceofligandstructureandwaterinteractionsonthephysicalpropertiesofbcyclodextrinscomplexes AT mazzobremf influenceofligandstructureandwaterinteractionsonthephysicalpropertiesofbcyclodextrinscomplexes
_version_	1807317204720418816

Influence of ligand structure and water interactions on the physical properties of β-cyclodextrins complexes

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