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

Autor:	Beatriz E. Elizalde, Peggy A. Ponce Cevallos, María del Pilar Buera
Rok vydání:	2010
Předmět:	chemistry.chemical_classification chemistry.chemical_compound Differential scanning calorimetry chemistry Cyclodextrin Aqueous medium Enthalpy Organic chemistry Water sorption Thymol Cinnamaldehyde Food Science
Zdroj:	Journal of Food Engineering. 99:70-75
ISSN:	0260-8774
DOI:	10.1016/j.jfoodeng.2010.01.039
Popis:	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
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::61c8e46b24ead985c39654aacf293d1c https://doi.org/10.1016/j.jfoodeng.2010.01.039 Zobrazit plný text záznamu Full Text from ScienceDirect