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Title of Journal: Eur Food Res Technol

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Abbravation: European Food Research and Technology

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Springer-Verlag

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1438-2385

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Complexation and molecular microcapsules of Empha

Authors: Ying Wang ZiTao Jiang Rong Li
Publish Date: 2009/01/09
Volume: 228, Issue: 6, Pages: 865-873
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Abstract

The inclusion interactions of βcyclodextrin βCD heptakis 26dimethylβCD DMβCD mono2O2hydroxyethylβCD HEβCD and mono2O2hydroxypropylβCD HPβCD with Litsea cubeba essential oil LCEO were investigated by ultraviolet spectrophotometry and the various factors affecting the inclusion process were examined in detail At the same time the formation constants at different temperatures and the thermodynamic parameters ΔH ΔS and ΔG were calculated The results suggest that the stoichiometry of the LCEO–CDs inclusion complexes was 11 molar ratio the formation constants of CDs with LCEO decreased with the increasing of temperature and the order that the capability associated with LCEO was HPβCD HEβCD DMβCD βCD The thermodynamic measurements showed that the inclusive process was an exothermic and enthalpydriven process accompanied with a negative entropic contribution and Van der Waals force plays an important role in the process In addition the molecular microcapsule of LCEO in βCD was prepared by suspension method The content of LCEO in the microcapsules was 012 g/g and their stabilities were obviously improved because of Van der Waals forces and the steric hindrance Furthermore the formation of the inclusion complex was characterized by FTIR

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