Gas-phase solvent-free complexation of phenolic acids in cyclodextrins: A mass spectrometric study

Abstract

Phenolic acids are phytochemicals commonly existing in plants that are also beneficial to the human body after consumption. As additives in the food industry, phenolic acids typically need stabilization by encapsulation. We have been studying cyclodextrins as potential encapsulating agents, elucidating the structure and energetics of the complexes they form with phenolic acids. To highlight the role of the solvent in these interactions and to investigate the possible component ratios available to these complexes, we first carried out gas-phase studies monitored through mass spectrometry that allowed us to work in solvent-free conditions. In addition to detecting the products of these complexation equilibria qualitatively, we were also able to find conditions to quantitative determine the relative binding affinities associated with these processes. As well as on the unusual complex stoichiometry observed in the gas phase for a series of phenolic acids with α-CD, β-CD, and γ-CD. We propose an explanation of these uncommon stoichiometries through solvation effects involving the cyclodextrin host as the solvating species. We also report on the observed trends in the measured relative affinities of these interactions.