Chapter 13: Obtention and characterization of cyclodextrins complexes for the development of food ingredients.

MARAULO, GASTÓN E; LIONELLO, MELINA; MAZZOBRE, M. FLORENCIA; DOS SANTOS FERREIRA, CRISTINA

Basic Protocols in Encapsulaion of Food Ingredients. Methods and Protocols in Food Science.

Humana Press

Lugar: NY; Año: 2021; p. 139 - 159

Encapsulation is an interesting and feasible strategy to increase natural compounds solubility and stability, improving their application as food ingredients. In this sense, encapsulation in Cyclodextrins emerges as a promising tool for the food industry. This chapter describes practical methods and protocols we have optimized for the obtention and characterization of inclusion complexes of different compounds such as α-terpineol, myristic acid, and cholesterol in β-cyclodextrin (BCD) or in a modified BCD as 2-hydroxypropyl-β-cyclodextrin (HPBCD). We show with these examples of relevance in foods, how the spatial configuration, size, and polarity of the ligand and of the cyclodextrin could significantly affect the degree of encapsulation, water interactions, thermodynamics parameters, and complex structure. We explain how the optimal encapsulation conditions (ligand:cyclodextrin molar ratio, temperature, and stirring time), water solubility, and complexes stability could be evaluated. Protocols about how to verify and study the encapsulation through spectrophotometry, water sorption, phase solubility, and differential scanning calorimetry (DSC) techniques are presented. The chapter provides information about methods of encapsulation of natural compounds in cyclodextrins and its analysis to develop ingredients for functional foodformulations or nutraceuticals.