Nanoencapsulation of food ingredients in cyclodextrins. Effect of water interactions and ligand structure

MAZZOBRE, MARÍA FLORENCIA; ELIZALDE, BEATRIZ; DOS SANTOS, CRISTINA; PONCE CEBALLOS, PEGGY; BUERA, MARÍA DEL PILAR

Functional Food Product Development.

Wiley-Blackwell

Lugar: Oxford, Inglaterra; Año: 2010; p. 24 - 38

Cyclodextrins (CD) are able to form host- guest inclusion complexes with suitable sized hydrophobic molecules. This ability is used to increase the solubility, stability and bioavailability of many functional food components. In this chapter the chemical and physical stability of food flavor compounds with different polarity complexed with CDs (b-CD and modified b-CD) is discussed in relation to the interactions with water. Water content influence the structure of CD and affect the chemical and physical stability of complexed compounds. The guest molecules produce the displacement of water molecules from inside the cavity of b-CD and excess water forces the more hydrophobic compounds to the interior of the CD cavity. Thus, complex stability is governed by the shape of the water sorption isotherms. The modification of b-CD with hydroxypropyl or methyl moieties confer properties of sorption, solubility, amorficity, and ability to form hydrates different from those from the original b-CD. Besides polarity, the spatial structure of the ligand affects the degree of inclusion, its release and water adsorption. These data are useful for selecting storage conditions or for predicting the shelf life of functional products formulated with nanoencapsulted compounds.