Abstract
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 (KC = 921 ± 21 L mol−1) 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 1H nuclear magnetic resonance (1H-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.
Highlights
Nowadays, the demand for natural compounds in the food industry has increased due to the need to obtain more biodegradable preservatives [1,2]
To standardize an encapsulation procedure of linalool with CDs, first of all, it was made a solubility study of linalool in the presence of different types of CDs (α, β-and HP-β-CDs) at different pH values
This study demonstrated that linalool could be complexed with different types of native and modified CDs, increasing its aqueous by means the formation of 1:1 complexes
Summary
The demand for natural compounds in the food industry has increased due to the need to obtain more biodegradable preservatives [1,2]. Essential oils (EOs) have been known since the Middle Ages due to their antiseptic, therapeutic properties and their intense aroma, arousing great interest in food preservation. The difference in their organoleptic profiles is conditioned by their chemical composition and richness, characteristics that determine their antioxidant and antimicrobial properties [3], which have aroused the interest of large companies related to human and animal nutrition, pharmacy and cosmetics [4]. EOs are very complex natural mixtures characterized by two or three main components in fairly high concentrations (20–60%) [9].
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
