Simple Strategy Preparing Cyclodextrin Carboxylate as a Highly Effective Carrier for Bioactive Compounds

Abstract

Many phytochemicals suffer from poor water dispersity and storage stability, which restrict their application within aqueous-based commercial products. β-Cyclodextrin (β-CD) is a water-dispersible molecule with a hydrophobic core that can encapsulate and protect non-polar substances. The functional attributes of β-CD can be further enhanced by chemical modification. In this study, a simple and effective dry-heating process was applied to fabricate succinic acid (SA)-modified β-CD (SACD) through esterification. SACD showed better encapsulation property than non-modified β-CD to guest molecules such as methyl orange (up to 1.41-folds of β-CD) and curcumin (with an encapsulation efficiency of up to 10 mg/g). Meanwhile, higher water solubility (up to 469.30 g per 100 g of H 2 O) was achieved for SACD, indicating that a high dose of SACD could be applied in an aqueous food matrix. Such a simple strategy exhibiting low cytotoxicity shows great potential incorporating bioactive compounds into functional foods.

Complexation of curcumin with cyclodextrins adjusts its binding to plasma proteins

“…It might be explained as the strong absorbance of SACD at a wavelength of 280 nm. 28 Notably, the incorporation of SACD also causes a large increase in the height of the curcumin absorbance peak (Fig. 4B).…”

“…SACD was fabricated using a method we reported previously. 28 Briefly, succinic acid (SA) branches were covalently attached to β-CD molecules under high temperatures using sodium hypophosphite (SHP) as a catalyst. The crude products were solubilized in water and purified using absolute ethanol.…”

“…As we demonstrated in a previous study, SACD forms strong complexes with curcumin in aqueous solutions than HP-β-CD and β-CD, which can mainly be attributed to stronger hydrogen bonding between the host and guest molecules. 28 The formation of strong curcumin-SACD complexes may have facilitated the binding of complexed curcumin but not free curcumin to BSA, thereby hindering the fluorescence quenching of the protein by curcumin.…”

Preparation and Characterization of Food-Grade Pickering Emulsions Stabilized with Chitosan-Phytic Acid-Cyclodextrin Nanoparticles

“…Phytic acid modified β-cyclodextrin was prepared according to the method previously reported [33,34]. Briefly, the beta-cyclodextrin (1 wt%) was dissolved in distilled water, followed by adding NaH 2 PO 2 and phytic acid in ratios of 1:2.…”

“…In this study, a novel chitosan/β-cyclodextrin nanoparticles was developed to prepare Pickering emulsions. Phytic acid was first used to modify β-CD by the dry-heating method [33], then reacting with chitosan through ionotropic gelation to obtain CS-PA-CD nanoparticles. The structural features of particles were explored by multiple analytical methods.…”