Cheng C, Lei Y, Min T, Zhang Y, Yue J. Encapsulation of 4-terpineol with β-cyclodextrin:
Inclusion mechanism, characterization and relative humidity-triggered release.
Food Chem 2024;
447:138926. [PMID:
38471278 DOI:
10.1016/j.foodchem.2024.138926]
[Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2023] [Revised: 02/04/2024] [Accepted: 03/01/2024] [Indexed: 03/14/2024]
Abstract
4-Terpineol (4-TA), a typical monocyclic monoterpene essential oil compound with important biological activities, poor stability and solubility severely hamper its biological activities. To date, β-cyclodextrin (β-CD) encapsulating essential oil to form inclusion complexes (ICs) is considered as a satisfactory treatment. Nevertheless, the detailed inclusion mechanism of β-CD for 4-TA especially the behavior of 4-TA during inclusion formation have not available yet. Herein, 4-TA/β-CD ICs were successfully synthesized by the co-precipitation method, and hydrogen bonds and hydrophobic interactions played a key role in the formation of ICs, and the isopropyl of 4-TA entered the cavity through the wide rim of β-CD. Moreover, the release profile demonstrated that high RH (85 % and 99 %) triggered the release of TA from ICs. This study suggests the great potential of cyclodextrin inclusion strategy for improving the stability and sustained release of 4-TA in food preservation application.
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