Synthesis and Characterization of Phenolic Acid/Hydroxypropyl-β-Cyclodextrin Inclusion Complexes
Department of Food and Nutrition, Kyungnam University, Gyeongnam 51767, Korea
Received: July 23, 2020; Accepted: September 8, 2020
Preventive Nutrition and Food Science 2020; 25(4): 440-448
Published December 31, 2020
Copyright © The Korean Society of Food Science and Nutrition.
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.
hydroxypropyl-β,-cyclodextrin, inclusion complex, phenolic acids