Phase solubility studies and stability of cholesterol/beta-cyclodextrin inclusion complexes.

DOS SANTOS, CRISTINA; BUERA, MARIA DEL PILAR; MAZZOBRE, MARIA FLORENCIA

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

JOHN WILEY & SONS LTD

Año: 2011 vol. 91 p. 2551 - 2557

0022-5142

BACKGROUND: Cyclodextrins (CDs) are able to enhance the solubility, stability and bioavailability of several bioactive hydrophobic compounds by complex formation. They can also be used for removal of undesired components (such ascholesterol, off-flavors or bitter components) present in foods. Although many patents account for the use of cyclodextrins for removal of cholesterol from dairy foods, there is no available information on the effect of water on encapsulation efficiency and on the stability of sterols in CDs. The aim of this work was to study the inclusion properties and the factors affecting theencapsulation and stability of cholesterol in β-cyclodextrin (BCD). The optimum encapsulation conditions (ligand?CD molar ratio, stirring time and temperature), and stability of the complexes as a function of storage time and water content were analyzed.RESULTS: Phase solubility study pointed out the formation of 1:1 stoichiometric complexes between cholesterol and β-cyclodextrin, which was influenced by temperature variations. The process was shown to be exothermic and energeticallyfavored. The presence of cholesterol greatly modified the BCD water sorption curves, being the amount of adsorbed water smaller in the combined systems. The principal ?driving force? for complex formation is the substitution of the high-enthalpy water molecules by an appropriate hydrophobic ligand. The freeze-dried complexes probed to be stable at different storage conditions.CONCLUSION: The phase solubility and stability data obtained could be essential for selecting the most suitable conditions when CDs are employed either for removing cholesterol or to incorporate functional ingredients (i.e. sitosterol) in the development of innovative food products.