Comprehensive Characterization of Linalool-HP-β-Cyclodextrin Inclusion Complexes
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 suppor...
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| Format: | Article |
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MDPI AG
2020-11-01
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| Series: | Molecules |
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| Online Access: | https://www.mdpi.com/1420-3049/25/21/5069 |
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| author | María Isabel Rodríguez-López María Teresa Mercader-Ros Carmen Lucas-Abellán José Antonio Pellicer Alfonso Pérez-Garrido Horacio Pérez-Sánchez María Josefa Yáñez-Gascón José Antonio Gabaldón Estrella Núñez-Delicado |
| author_facet | María Isabel Rodríguez-López María Teresa Mercader-Ros Carmen Lucas-Abellán José Antonio Pellicer Alfonso Pérez-Garrido Horacio Pérez-Sánchez María Josefa Yáñez-Gascón José Antonio Gabaldón Estrella Núñez-Delicado |
| author_sort | María Isabel Rodríguez-López |
| collection | DOAJ |
| description | 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-β-cyclodextrin (HP-β-CDs), to form inclusion complexes with linalool (K<sub>C</sub> = 921 ± 21 L mol<sup>−1</sup>) and given their greater complexation efficacy (6.788) at neutral pH, HP-β-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-β-CDs hydrophobic cavity. The linalool solid complexes obtained were characterized by using <sup>1</sup>H nuclear magnetic resonance (<sup>1</sup>H-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. |
| first_indexed | 2024-03-10T15:09:49Z |
| format | Article |
| id | doaj.art-5ac831a406134d83990ecae96de37822 |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-03-10T15:09:49Z |
| publishDate | 2020-11-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj.art-5ac831a406134d83990ecae96de378222023-11-20T19:26:28ZengMDPI AGMolecules1420-30492020-11-012521506910.3390/molecules25215069Comprehensive Characterization of Linalool-HP-β-Cyclodextrin Inclusion ComplexesMaría Isabel Rodríguez-López0María Teresa Mercader-Ros1Carmen Lucas-Abellán2José Antonio Pellicer3Alfonso Pérez-Garrido4Horacio Pérez-Sánchez5María Josefa Yáñez-Gascón6José Antonio Gabaldón7Estrella Núñez-Delicado8Molecular Recognition and Encapsulation Research Group (REM), Health Sciences Department, Universidad Católica de Murcia (UCAM), Campus de los Jerónimos 135, Guadalupe, 30107 Murcia, SpainMolecular Recognition and Encapsulation Research Group (REM), Health Sciences Department, Universidad Católica de Murcia (UCAM), Campus de los Jerónimos 135, Guadalupe, 30107 Murcia, SpainMolecular Recognition and Encapsulation Research Group (REM), Health Sciences Department, Universidad Católica de Murcia (UCAM), Campus de los Jerónimos 135, Guadalupe, 30107 Murcia, SpainMolecular Recognition and Encapsulation Research Group (REM), Health Sciences Department, Universidad Católica de Murcia (UCAM), Campus de los Jerónimos 135, Guadalupe, 30107 Murcia, SpainStructural Bioinformatics and High Performance Computing Group (BIO-HPC), Computer Engineering Department, Universidad Católica de Murcia (UCAM), Campus de los Jerónimos 135, Guadalupe, 30107 Murcia, SpainStructural Bioinformatics and High Performance Computing Group (BIO-HPC), Computer Engineering Department, Universidad Católica de Murcia (UCAM), Campus de los Jerónimos 135, Guadalupe, 30107 Murcia, SpainMolecular Recognition and Encapsulation Research Group (REM), Health Sciences Department, Universidad Católica de Murcia (UCAM), Campus de los Jerónimos 135, Guadalupe, 30107 Murcia, SpainMolecular Recognition and Encapsulation Research Group (REM), Health Sciences Department, Universidad Católica de Murcia (UCAM), Campus de los Jerónimos 135, Guadalupe, 30107 Murcia, SpainMolecular Recognition and Encapsulation Research Group (REM), Health Sciences Department, Universidad Católica de Murcia (UCAM), Campus de los Jerónimos 135, Guadalupe, 30107 Murcia, SpainThe 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-β-cyclodextrin (HP-β-CDs), to form inclusion complexes with linalool (K<sub>C</sub> = 921 ± 21 L mol<sup>−1</sup>) and given their greater complexation efficacy (6.788) at neutral pH, HP-β-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-β-CDs hydrophobic cavity. The linalool solid complexes obtained were characterized by using <sup>1</sup>H nuclear magnetic resonance (<sup>1</sup>H-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.https://www.mdpi.com/1420-3049/25/21/5069linaloolHP-β-cyclodextrinssolid complexeschemical characterizationmolecular modeling |
| spellingShingle | María Isabel Rodríguez-López María Teresa Mercader-Ros Carmen Lucas-Abellán José Antonio Pellicer Alfonso Pérez-Garrido Horacio Pérez-Sánchez María Josefa Yáñez-Gascón José Antonio Gabaldón Estrella Núñez-Delicado Comprehensive Characterization of Linalool-HP-β-Cyclodextrin Inclusion Complexes Molecules linalool HP-β-cyclodextrins solid complexes chemical characterization molecular modeling |
| title | Comprehensive Characterization of Linalool-HP-β-Cyclodextrin Inclusion Complexes |
| title_full | Comprehensive Characterization of Linalool-HP-β-Cyclodextrin Inclusion Complexes |
| title_fullStr | Comprehensive Characterization of Linalool-HP-β-Cyclodextrin Inclusion Complexes |
| title_full_unstemmed | Comprehensive Characterization of Linalool-HP-β-Cyclodextrin Inclusion Complexes |
| title_short | Comprehensive Characterization of Linalool-HP-β-Cyclodextrin Inclusion Complexes |
| title_sort | comprehensive characterization of linalool hp β cyclodextrin inclusion complexes |
| topic | linalool HP-β-cyclodextrins solid complexes chemical characterization molecular modeling |
| url | https://www.mdpi.com/1420-3049/25/21/5069 |
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