Inclusion complex of neohesperidin dihydrochalcone and glucosyl-β-cyclodextrin: Synthesis, characterization, and bitter masking properties in aqueous solutions

Abstract

The objective of this study was to synthesize a new water-soluble bitterness inhibitor—neohesperidin dihydrochalcone (NHDC)/glucosyl-β-cyclodextrin (G-β-CD) inclusion complex via ultrasonic-assisted technique in the ethanol aqueous solution, and also assess its bitterness-masking effect on corn peptides (CPs) using descriptive sensory analysis. Under the optimal synthetic condition, the NHDC payload was 278mg/g and inclusion rate was 74.6%. The scanning electron microscopy (SEM) observation demonstrated that NHDC was inserted into the cavity of G-β-CD. The disposition of NHDC/G-β-CD inclusion complexes were affirmed by differential scanning calorimetry (DSC) and X-ray diffraction (XRD). Furthermore, the molecular structures of the complexes were explored by Fourier transform infrared (FT-IR) and proton nuclear magnetic resonance (1H NMR). Results clearly indicated that the formation of a multicomponent complex was held together by hydrophobic interaction or hydrogen bond. The CP-debittering assessment showed that the prepared NHDC/G-β-CD inclusion complex possessed a more superior bitterness-masking effect on CP compared to single NHDC or G-β-CD, and other bitterness inhibitors, such as phosphatidic acid, protein-phosphatidic acid complexes, tannin, and neodiosmin. Therefore, this inclusion complex has a potential use for debittering of CP-based food and drugs.