Crystallisation properties of amorphous cyclodextrin powders and their complexation with fish oil
| Autor: | Thao M. Ho, Bhesh Bhandari, Yoshii Hidefumi, Lukas Frieler, Anya J.E. Yago, Anita Anthony |
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| Rok vydání: | 2019 |
| Předmět: |
chemistry.chemical_classification
Ethanol Cyclodextrin 010405 organic chemistry 02 engineering and technology 021001 nanoscience & nanotechnology medicine.disease Fish oil 01 natural sciences 0104 chemical sciences Amorphous solid law.invention chemistry.chemical_compound chemistry Chemical engineering law medicine Original Article Dehydration Crystallization 0210 nano-technology Food Science |
| Zdroj: | Journal of Food Science and Technology. 56:1519-1529 |
| ISSN: | 0975-8402 0022-1155 |
| DOI: | 10.1007/s13197-019-03643-7 |
| Popis: | Water-induced crystallisation of amorphous core-cyclodextrin (CD) complex is an essential step in a solid encapsulation process and removal of added water is a challenging. Ethanol addition is expected to shorten the complex dehydration time. This study investigated crystallisation of amorphous spray-dried α-, β- and γ-CD powders by direct mixing 15% (w/w) of ethanol:water mixture (0:100, 20:80, 40:60, 60:40, 80:20 and 100:0) over 72 h period. The results showed α- and β-CD powders crystallised at all concentrations of ethanol solutions. Especially mixed with 0:100 and 20:80 ethanol:water solutions, the crystallisation behaviour of α- and β-CD powders was similar to that of commercial crystalline counterparts. γ-CD powders exhibited a crystallisation sign as mixed with 0:100 and 20:80 ethanol:water solutions only. In the study of fish oil encapsulation using the mixture of water and ethanol to induce the complex crystallisation, only γ-CD powder was able to form complex with fish oil. |
| Databáze: | OpenAIRE |
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