Preparation, characterization, water solubility, and targeted delivery of linear dextrin‐conjugated linoleic acid inclusion complex

Abstract

A linear dextrin (LD)-conjugated linoleic acid (CLA) inclusion complex was prepared using LD obtained from debranched waxy corn starch as an encapsulation wall material. The aim was to prepare a nontoxic CLA product with improved water solubility and controlled release in small intestine by encapsulating CLA with the water-soluble LD. The optimal complexation temperature, volume of ethanol used to dissolve CLA, and mass ratio of LD to CLA were 30°C, 1 mL, 12:1, respectively. Thermogravimetric analysis and Fourier transform infrared spectroscopy showed that CLA was successfully encapsulated by LD. The solubility of the LD-CLA complex greatly improved from 62.64 to 91.05% when the temperature was increased from 20 to 90°C. A total of 34.1% CLA of the LD-CLA complex was released into a simulated small intestine environment. Therefore, LD can improve the solubility of the complex and enable the targeted delivery of functional lipids and other bioactive components to the small intestine.

Inclusion complex of peony (Paeonia suffruticosa Andr.) seed oil with β‐cyclodextrin: preparation, characterisation and bioavailability enhancement

“…In addition, β‐CD is a nontoxic ingredient, which has been included in the Generally Recognised as Safe list since 1998 as a flavour carrier and protectant at a level of 2% in food products (Valle, ). And it is widely applied in fatty acids, volatile oils and other natural compounds inclusion complexes (Hădărugă et al ., ; Chang et al ., ). Consequently, wrapping PSO molecules into β‐CD cavity is feasible.…”