Study of the solubility, antioxidant activity and structure of inclusion complex of vanillin with β-cyclodextrin

Karathanos, Vaios Τ.; Mourtzinos, Ioannis; Yannakopoulou, Konstantina; Andrikopoulos, Nikolaos K.

doi:10.1016/j.foodchem.2006.01.053

Cited by 244 publications

(145 citation statements)

References 19 publications

Supporting

Mentioning

134

Contrasting

Unclassified

Order By: Relevance

“…Encapsulation of yarrow essential oil was carried out through inclusion complex formation with hydroxypropyl-β-cyclodextrin (HPβCD) by freeze-drying method (Karathanos, Mourtzinos, Yannakopoulou, & Andrikopoulos, 2007). The 0.5 g of yarrow oil was slowly added to an aqueous solution of HPβCD (5 g of HPβCD in 25 mL of water).…”

Section: Encapsulation Of Yarrow Essential Oilmentioning

confidence: 99%

Encapsulation of yarrow essential oil in hydroxypropyl-beta-cyclodextrin: physiochemical characterization and evaluation of bio-efficacies

Rakmai

Cheirsilp

Agrasar

et al. 2017

CyTA - Journal of Food

View full text Add to dashboard Cite

Essential oil from yarrow (Achillea millefolium L. s. l.) has a broad spectrum of pharmacological activities. However, active chemical components of yarrow oil are sensitive to environmental factors such as, light, oxygen and temperature. Encapsulation of essential oil offers solutions for the limitation. Yarrow oil was encapsulated in hydroxypropyl-β-cyclodextrin (HPβCD) through freezedrying technique with encapsulation efficiency of 45%. Inclusion complex formation was examined by scanning electron microscope, Fourier transformed infrared spectroscopy and UV-vis analysis and phase solubility study. Yarrow oil gave strong antioxidant activity of 72% DPPH scavenging at 50 μg/mL. HPβCD could protect active compounds of essential oil and retained antioxidant activity after sunlight exposure. Yarrow oil also exhibited antibacterial activity against Staphylococcus aureus and Escherichia coli with the minimum inhibitory concentration (MIC) values of 250 μg/mL and 500 μg/mL, respectively. The antibacterial efficacy was much improved after encapsulation against both S. aureus and E. coli with the MIC value of 62.5 μg/mL.Encapsulación de aceite esencial de milenrama en hidroxipropil-beta-ciclodextrina. Caracterización fisicoquímica y evaluación de bioeficiencia. RESUMENEl aceite esencial de la milenrama (Achillea millefolium L. s. l.) presenta un amplio espectro de actividades farmacológicas. Sin embargo, los componentes químicos activos del aceite son sensibles a factores ambientales tales como, luz, oxígeno y temperatura. La encapsulación del aceite esencial ofrece soluciones para esta limitación. El aceite se encapsuló en hidroxipropil-β-ciclodextrina (HPβCD) mediante la técnica de liofilización con un rendimiento del 45%. La formación del complejo de inclusión se analizó mediante técnicas de SEM, FT-IR y UV-vis y se realizó un estudio de solubilidad. El aceite presentó una fuerte actividad antioxidante de 72% de DPPH. HPβCD protege los compuestos activos de aceite esencial y retoene la actividad antioxidante después de la exposición a luz solar. El aceite también exhibió actividad antibacteriana contra Staphylococcus aureus y Escherichia coli con valores mínimos de concentración inhibitoria (MIC) de 250 μg/mL y 500 μg/mL, respectivamente. La eficacia antibacteriana mejoró mucho después de la encapsulación contra S. aureus y E. coli con un valor de CIM de 62,5 μg /ml. ARTICLE HISTORY

show abstract

Section: Encapsulation Of Yarrow Essential Oilmentioning

confidence: 99%

Encapsulation of yarrow essential oil in hydroxypropyl-beta-cyclodextrin: physiochemical characterization and evaluation of bio-efficacies

Rakmai

Cheirsilp

Agrasar

et al. 2017

CyTA - Journal of Food

View full text Add to dashboard Cite

show abstract

“…Hydrogen atoms are directed to the inner part of the ring resulting in a hydrophobic cavity along with a hydrophilic character outside the ring (Araújo et al 2007). The β-CD was capable of constituting true molecular encapsulations with many highly hydrophobic molecules by taking up a whole molecule, or some part of it, into their hydrophobic cavities simultaneously expelling the few high-energy water molecules from inside (Vianna et al 1998;Karathanos et al 2007). No covalent bonds were formed or broken during the guest-CD complexes formation, and under physiological conditions the complexes were readily dissociated and the free guest molecules were in a rapid equilibrium with the guest molecules bound within the CD cavities.…”

Section: Cholesterol Removalmentioning

confidence: 99%

Study on a novel process for the separation of phospholipids, triacylglycerol and cholesterol from egg yolk

Tian

Yan

et al. 2014

J Food Sci Technol

View full text Add to dashboard Cite

A novel process for effective separation of phospholipids, triacylglycerol and cholesterol from fresh egg yolk has been developed and validated in this study. Ethanol was the only organic solvent used in the whole procedure. Following initial separation of protein and total lipids by ethanol, most of solidified triacylglycerol was removed from total lipids by low temperature treatment of ethanol extracts within 10 h. Then, β-cyclodextrin (β-CD) was used to remove cholesterol from the remaining ethanol extracts and recycling of β-CD was also studied to obtain cholesterol and reusable β-CD powder. The highest cholesterol removal rate of nearly 99 % was obtained at β-CD: cholesterol molar ratio of 5:1, water addition of 15 g/g β-CD and reacting temperature of 50°C. Ethanol in residual ethanol extracts was removed for obtaining phospholipids by rotary evaporation. The phospholipids produced in this procedure without cholesterol could be safety used as emulsifiers in food or cosmetic industry.

show abstract

“…13, No. 1, 151-158, http://dx.doi.org/10.1080/19476337.2014.926459 (Astray, Gonzalez-Barreiro, Mejuto, Rial-Otero, & SimalGándara, 2009Cho & Park, 2009;Karathanos, Mourtzinos, Yannakopoulous, & Andrikopoulos, 2007;Reineccius, Reineccius, & Peppard, 2002).…”

Section: Introductionmentioning

confidence: 99%

Degradación de carotenoides y capsaicina en el complejo de inclusión molecular de oleorresina de chile habanero (Capsicum chinense) con β-ciclodextrina

Domínguez-Cañedo

Beristain-Guevara

Díaz-Sobac

et al. 2014

CyTA - Journal of Food

View full text Add to dashboard Cite

Study of the solubility, antioxidant activity and structure of inclusion complex of vanillin with β-cyclodextrin

Cited by 244 publications

References 19 publications

Encapsulation of yarrow essential oil in hydroxypropyl-beta-cyclodextrin: physiochemical characterization and evaluation of bio-efficacies

Encapsulation of yarrow essential oil in hydroxypropyl-beta-cyclodextrin: physiochemical characterization and evaluation of bio-efficacies

Study on a novel process for the separation of phospholipids, triacylglycerol and cholesterol from egg yolk

Degradación de carotenoides y capsaicina en el complejo de inclusión molecular de oleorresina de chile habanero (Capsicum chinense) con β-ciclodextrina

Contact Info

Product

Resources

About