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dc.contributor.authorRodríguez López, María Isabel
dc.contributor.otherPellicer, José Antonio
dc.contributor.otherGabaldón, José Antonio
dc.contributor.otherMercader Ros, María Teresa
dc.contributor.otherLópez Miranda, Santiago
dc.contributor.otherPérez Garrido, Alfonso
dc.contributor.otherPérez Sánchez, Horacio
dc.contributor.otherNúlez Delicado, Estrella
dc.date.accessioned2019-10-08T08:59:25Z
dc.date.available2019-10-08T08:59:25Z
dc.date.issued2019
dc.identifier.issn1097-0010
dc.identifier.urihttp://hdl.handle.net/10952/4116
dc.description.abstractBACKGROUND The aim of the present study was to obtain a stable dry powder formulation of cyclodextrins (CDs) encapsulating thymol, for a successful application as an ingredient at industrial scale, as well as, to characterize the thymol-CDs complexes by different techniques. RESULTS Thymol was successfully solubilized in aqueous solutions and the Kc value increased with the pH of the media until neutral pH, obtaining the highest values (2583 ± 176 L mol-1) for HP-β-cyclodextrins (HP-β-CDs). The best encapsulation efficiency of thymol in solid complexes was obtained using the microwave (MWI) encapsulation method. The different characterization techniques have demonstrated the affinity of HP-beta-CDs to thymol molecules, forming stable complexes. CONCLUSIONS The results obtained support the use of the MWI method in the preparation of solid HP-β-CD-thymol complexes, due to the greater encapsulation efficiency and technological and economic advantages for industrial applications.es
dc.description.sponsorshipThis work 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 2013-2016, (RTC-2015-3321-2) and the Fundación Séneca (Agencia Regional de Ciencia y Tecnología, Región de Murcia) under grant 18946/JLI/13 and by the Nils Coordinated Mobility under grant 012-ABEL538 CM-2014A (Malaga and CIEMAT).es
dc.language.isoenes
dc.publisherWileyes
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Internacional*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.subjectEncapsulationes
dc.subjectThymoles
dc.subjectHP-β-CDses
dc.subjectSpray dryinges
dc.subjectMicrowave irradiationes
dc.titleThorough characterization of HP-beta-Cyclodextrin Thymol inclusion complexes. A required approach to a successful application in food industryes
dc.title.alternativeCharacterization of HP-beta-Cyclodextrin Thymol inclusion complexeses
dc.typearticlees
dc.rights.accessRightsopenAccesses
dc.relation.projectIDRTC-2015-3321-2; 18946/JLI/13; 012-ABEL CM-2014Aes
dc.journal.titleJournal of the Science of Food and Agriculturees
dc.volume.number99es
dc.issue.number3es
dc.description.disciplineCiencias de la Alimentaciónes
dc.identifier.doi10.1002/jsfa.9307es


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