Synthesis of cyclodextrin‐based polymers and their use as debittering agents

Abstract

AbstractCyclodextrins (CDs) and their derivatives are used to suppress unpleasant tastes and odors or to achieve a controlled release of certain food constituents. This article describes the synthesis by nonconventional methods of (1) crosslinked, insoluble CD polymers and (2) water‐soluble, CD‐grafted carboxymethylchitosan and carboxymethylcellulose. The CD polymers were obtained by the reaction of β‐CD with one of the following crosslinking agents: epichlorohydrin, diphenyl carbonate, or hexamethylene diisocyanate. Their preparations were usually carried out under high‐intensity ultrasound, which resulted in much shorter reaction times and narrower distributions of particle size (as determined by scanning electron microscopy measurements). A novel, insoluble CD polymer was obtained by reticulation under microwaves of propargyl‐β‐CD with 1,3‐bis(azidomethyl)benzene through Huisgen 1,3‐dipolar cycloaddition. Short columns packed with the insoluble polymers were found to efficiently sequester naringin from aqueous solutions; successively, they could be easily regenerated by a counter‐current ethanol wash that also achieved an excellent recovery of the flavonoid. Differential scanning calorimetry thermograms showed that the crosslinked CD polymers formed inclusion complexes with naringin. The soluble polymers also interacted with bitter flavonoids of citrus fruits (naringin and limonin), as shown by the results of sensorial panel tests, in which they behaved as bitter‐masking agents. © 2007 Wiley Periodicals, Inc. J Appl Polym Sci, 2008