Synthesis and Characterization of Phenolic Acid/Hydroxypropyl-β-Cyclodextrin Inclusion Complexes
| Autor: | Ji-Sang Kim |
|---|---|
| Rok vydání: | 2020 |
| Předmět: |
Nutrition and Dietetics
phenolic acid 010304 chemical physics Chemistry hydroxypropyl-β-cyclodextrin 010401 analytical chemistry Phenolic acid 01 natural sciences Article 0104 chemical sciences Characterization (materials science) Matrix (chemical analysis) chemistry.chemical_compound Differential scanning calorimetry 0103 physical sciences Organic chemistry Fourier transform infrared spectroscopy Inclusion (mineral) Spectroscopy inclusion complex Hydroxypropyl β cyclodextrin Food Science |
| Zdroj: | Preventive Nutrition and Food Science |
| ISSN: | 2287-8602 2287-1098 |
| DOI: | 10.3746/pnf.2020.25.4.440 |
| Popis: | The objective of this study was to synthesize and characterize inclusion complexes of phenolic acids with hydroxypropyl-β-cyclodextrin (HP-β-CD). The inclusion complexes were prepared by the freeze-drying method and characterized using a variety of analytical techniques, including ultraviolet-visible spectroscopy, Fourier transform infrared spectroscopy, differential scanning calorimetry, and X-ray diffractometry. The results of all these approaches indicated that phenolic acids were able to form an inclusion complex with HP-β-CD, and the phenolic acids/HP-β-CD inclusion compounds exhibited different spectroscopic features and properties based on the phenolic acids employed. The use of the HP-β-CD matrix allowed for higher encapsulation efficiency and afforded capsules with distinct shapes. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|