Comprehensive Characterization of Linalool-HP-beta-Cyclodextrin Inclusion Complexes
StatisticsView Usage Statistics
MetadataShow full item record
Author/sPellicer, José Antonio; Gabaldón, José Antonio; Rodríguez López, María Isabel; Mercader Ros, María Teresa; Lucas Abellán, Carmen; [et al.]
Discipline/sCiencias de la Alimentación
The objective of the present study is to obtain linalool- cyclodextrin (CDs) solid complexes for possible applications in the food industry. For this purpose, a detailed study of linalool complexation was carried out at different pH values, to optimize the type of CDs and reaction medium that support the highest quantity of encapsulated linalool. Once demonstrated the ability of hydroxypropyl- -cyclodextrin (HP-beta -CDs), to form inclusion complexes with linalool (KC = 921 +/- 21 L/mol) and given their greater complexation efficacy (6.788) at neutral pH, HP-beta -CDs were selected to produce solid inclusion complexes by using two different energy sources, ultrasounds and microwave irradiation, subsequently spraying the solutions obtained in the Spray Dryer. To provide scientific solidity to the experimental results, the complexes obtained were characterized by using different instrumental techniques in order to confirm the inclusion of linalool in the HP-beta -CDs hydrophobi...