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dc.contributor.authorPellicer, José Antonio
dc.contributor.authorGabaldón, José Antonio
dc.contributor.authorRodríguez López, María Isabel
dc.contributor.authorMercader Ros, María Teresa
dc.contributor.authorLucas Abellán, Carmen
dc.contributor.authorPérez Garrido, Alfonso
dc.contributor.authorPérez Sánchez, Horacio
dc.contributor.authorYáñez Gascón, María Josefa
dc.contributor.authorNúñez Delicado, Estrella
dc.date.accessioned2021-03-04T15:31:33Z
dc.date.available2021-03-04T15:31:33Z
dc.date.issued2020
dc.identifier.citationRodríguez-López MI, Mercader-Ros MT, Lucas-Abellán C, Pellicer JA, Pérez-Garrido A, Pérez-Sánchez H, Yáñez-Gascón MJ, Gabaldón JA, Núñez-Delicado E. Comprehensive Characterization of Linalool-HP-β-Cyclodextrin Inclusion Complexes. Molecules. 2020 Nov 1;25(21):5069. doi: 10.3390/molecules25215069. PMID: 33139617; PMCID: PMC7662393.es
dc.identifier.issn1420-3049
dc.identifier.urihttp://hdl.handle.net/10952/4822
dc.description.abstractThe 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 hydrophobic cavity. The linalool solid complexes obtained were characterized by using 1H nuclear magnetic resonance (1H-NMR) and 2D nuclear magnetic resonance (ROSEY), differential scanning calorimetry, thermogravimetry and Fourier transform infrared spectrometry. Moreover, the structure of the complex obtained were also characterized by molecular modeling.es
dc.language.isoenes
dc.publisherMDPIes
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Internacional*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.subjectLinalooles
dc.subjectHP- -cyclodextrinses
dc.subjectSolid complexeses
dc.subjectChemical characterizationes
dc.subjectMolecular modelinges
dc.titleComprehensive Characterization of Linalool-HP-beta-Cyclodextrin Inclusion Complexeses
dc.typearticlees
dc.rights.accessRightsopenAccesses
dc.relation.projectIDThis study was supported by the Research, Development and Innovation Program oriented to the Challenges of the Society, within the framework of the State Plan for Scientific and Technical Research and Innovation 2015-2018, (RTC-2015-3321-2) and the Center for Industrial Technological Development (CDTI: IDI-20180461). This work has been funded by a grant from the Spanish Ministry of Economy and Competitiveness (CTQ2017-87974-R), and by the Fundación Séneca del Centro de Coordinación de la Investigación de la Región de Murcia under Project 20988/PI/18.es
dc.journal.titleMoleculeses
dc.volume.number25es
dc.description.disciplineCiencias de la Alimentaciónes
dc.identifier.doi10.3390/molecules25215069es


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