Solubility, sorption isotherms and thermodynamic parameters of β-cyclodextrin complexes with poplar propolis components: Practical implicances

Autores
Dos Santos Ferreira, Cristina Isabel; Pereyra Gonzales, Adriana; Mazzobre, Maria Florencia; Ulrih, Natasha Poklar; Buera, Maria del Pilar
Año de publicación
2022
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The aim of this work was to establish experimental conditions to improve water solubility of poplar propolis components by complexation with β-cyclodextrin (BCD). Water sorption properties, stability constants and thermodynamic parameters of the encapsulation process were studied. Propolis greatly modified BCD sorption isotherms, being water sorption lower in propolis-BCD system. These results are consistent with the displacement of water molecules from the inner cavity of the BCD by propolis components and evidence propolis component-BCD interactions. Results showed a positive linear relationship between phenolic compounds water solubility and the BCD amount in aqueous solution. The solubility increase depends on the polarity and spatial geometry of these components. Phase solubility data indicated the formation of 1:1 M ratio complexes and studies at different temperatures allowed to calculate the stability constants and the thermodynamic parameters of the inclusion process. The negative ΔH (−22 kJ mol−1) and ΔG (−12.8 kJ mol−1) values indicate that the inclusion of propolis components in BCD is an exothermic and spontaneous process, respectively, that is mainly enthalpy driven. The obtained ΔS (-32 J mol−1.K−1) is typical of low energy interactions. Present results could be of interest to develop aqueous propolis formulations avoiding the use of organic solvents and without undesirable tastes or flavors.
Fil: Dos Santos Ferreira, Cristina Isabel. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Química Orgánica; Argentina
Fil: Pereyra Gonzales, Adriana. Medex d.o.o; Eslovenia
Fil: Mazzobre, Maria Florencia. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Químicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Químicos; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina
Fil: Ulrih, Natasha Poklar. University of Ljubljana; Eslovenia
Fil: Buera, Maria del Pilar. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Químicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Químicos; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Química Orgánica; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina
Materia
CYCLODEXTRINS
INCLUSION COMPLEX
POLYPHENOLS
PROPOLIS
THERMODYNAMIC PARAMETERS
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/211158
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/211158
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Solubility, sorption isotherms and thermodynamic parameters of β-cyclodextrin complexes with poplar propolis components: Practical implicancesDos Santos Ferreira, Cristina IsabelPereyra Gonzales, AdrianaMazzobre, Maria FlorenciaUlrih, Natasha PoklarBuera, Maria del PilarCYCLODEXTRINSINCLUSION COMPLEXPOLYPHENOLSPROPOLISTHERMODYNAMIC PARAMETERShttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The aim of this work was to establish experimental conditions to improve water solubility of poplar propolis components by complexation with β-cyclodextrin (BCD). Water sorption properties, stability constants and thermodynamic parameters of the encapsulation process were studied. Propolis greatly modified BCD sorption isotherms, being water sorption lower in propolis-BCD system. These results are consistent with the displacement of water molecules from the inner cavity of the BCD by propolis components and evidence propolis component-BCD interactions. Results showed a positive linear relationship between phenolic compounds water solubility and the BCD amount in aqueous solution. The solubility increase depends on the polarity and spatial geometry of these components. Phase solubility data indicated the formation of 1:1 M ratio complexes and studies at different temperatures allowed to calculate the stability constants and the thermodynamic parameters of the inclusion process. The negative ΔH (−22 kJ mol−1) and ΔG (−12.8 kJ mol−1) values indicate that the inclusion of propolis components in BCD is an exothermic and spontaneous process, respectively, that is mainly enthalpy driven. The obtained ΔS (-32 J mol−1.K−1) is typical of low energy interactions. Present results could be of interest to develop aqueous propolis formulations avoiding the use of organic solvents and without undesirable tastes or flavors.Fil: Dos Santos Ferreira, Cristina Isabel. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Química Orgánica; ArgentinaFil: Pereyra Gonzales, Adriana. Medex d.o.o; EsloveniaFil: Mazzobre, Maria Florencia. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Químicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Químicos; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; ArgentinaFil: Ulrih, Natasha Poklar. University of Ljubljana; EsloveniaFil: Buera, Maria del Pilar. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Químicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Químicos; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Química Orgánica; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; ArgentinaElsevier Science2022-09info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/211158Dos Santos Ferreira, Cristina Isabel; Pereyra Gonzales, Adriana; Mazzobre, Maria Florencia; Ulrih, Natasha Poklar; Buera, Maria del Pilar; Solubility, sorption isotherms and thermodynamic parameters of β-cyclodextrin complexes with poplar propolis components: Practical implicances; Elsevier Science; LWT - Food Science and Technology; 167; 9-2022; 1-80023-6438CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0023643822007460info:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2022.113811info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T10:07:25Zoai:ri.conicet.gov.ar:11336/211158instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 10:07:26.05CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Solubility, sorption isotherms and thermodynamic parameters of β-cyclodextrin complexes with poplar propolis components: Practical implicances
title Solubility, sorption isotherms and thermodynamic parameters of β-cyclodextrin complexes with poplar propolis components: Practical implicances
spellingShingle Solubility, sorption isotherms and thermodynamic parameters of β-cyclodextrin complexes with poplar propolis components: Practical implicances
Dos Santos Ferreira, Cristina Isabel
CYCLODEXTRINS
INCLUSION COMPLEX
POLYPHENOLS
PROPOLIS
THERMODYNAMIC PARAMETERS
title_short Solubility, sorption isotherms and thermodynamic parameters of β-cyclodextrin complexes with poplar propolis components: Practical implicances
title_full Solubility, sorption isotherms and thermodynamic parameters of β-cyclodextrin complexes with poplar propolis components: Practical implicances
title_fullStr Solubility, sorption isotherms and thermodynamic parameters of β-cyclodextrin complexes with poplar propolis components: Practical implicances
title_full_unstemmed Solubility, sorption isotherms and thermodynamic parameters of β-cyclodextrin complexes with poplar propolis components: Practical implicances
title_sort Solubility, sorption isotherms and thermodynamic parameters of β-cyclodextrin complexes with poplar propolis components: Practical implicances
dc.creator.none.fl_str_mv Dos Santos Ferreira, Cristina Isabel
Pereyra Gonzales, Adriana
Mazzobre, Maria Florencia
Ulrih, Natasha Poklar
Buera, Maria del Pilar
author Dos Santos Ferreira, Cristina Isabel
author_facet Dos Santos Ferreira, Cristina Isabel
Pereyra Gonzales, Adriana
Mazzobre, Maria Florencia
Ulrih, Natasha Poklar
Buera, Maria del Pilar
author_role author
author2 Pereyra Gonzales, Adriana
Mazzobre, Maria Florencia
Ulrih, Natasha Poklar
Buera, Maria del Pilar
author2_role author
author
author
author
dc.subject.none.fl_str_mv CYCLODEXTRINS
INCLUSION COMPLEX
POLYPHENOLS
PROPOLIS
THERMODYNAMIC PARAMETERS
topic CYCLODEXTRINS
INCLUSION COMPLEX
POLYPHENOLS
PROPOLIS
THERMODYNAMIC PARAMETERS
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The aim of this work was to establish experimental conditions to improve water solubility of poplar propolis components by complexation with β-cyclodextrin (BCD). Water sorption properties, stability constants and thermodynamic parameters of the encapsulation process were studied. Propolis greatly modified BCD sorption isotherms, being water sorption lower in propolis-BCD system. These results are consistent with the displacement of water molecules from the inner cavity of the BCD by propolis components and evidence propolis component-BCD interactions. Results showed a positive linear relationship between phenolic compounds water solubility and the BCD amount in aqueous solution. The solubility increase depends on the polarity and spatial geometry of these components. Phase solubility data indicated the formation of 1:1 M ratio complexes and studies at different temperatures allowed to calculate the stability constants and the thermodynamic parameters of the inclusion process. The negative ΔH (−22 kJ mol−1) and ΔG (−12.8 kJ mol−1) values indicate that the inclusion of propolis components in BCD is an exothermic and spontaneous process, respectively, that is mainly enthalpy driven. The obtained ΔS (-32 J mol−1.K−1) is typical of low energy interactions. Present results could be of interest to develop aqueous propolis formulations avoiding the use of organic solvents and without undesirable tastes or flavors.
Fil: Dos Santos Ferreira, Cristina Isabel. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Química Orgánica; Argentina
Fil: Pereyra Gonzales, Adriana. Medex d.o.o; Eslovenia
Fil: Mazzobre, Maria Florencia. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Químicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Químicos; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina
Fil: Ulrih, Natasha Poklar. University of Ljubljana; Eslovenia
Fil: Buera, Maria del Pilar. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Químicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Químicos; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Química Orgánica; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina
description The aim of this work was to establish experimental conditions to improve water solubility of poplar propolis components by complexation with β-cyclodextrin (BCD). Water sorption properties, stability constants and thermodynamic parameters of the encapsulation process were studied. Propolis greatly modified BCD sorption isotherms, being water sorption lower in propolis-BCD system. These results are consistent with the displacement of water molecules from the inner cavity of the BCD by propolis components and evidence propolis component-BCD interactions. Results showed a positive linear relationship between phenolic compounds water solubility and the BCD amount in aqueous solution. The solubility increase depends on the polarity and spatial geometry of these components. Phase solubility data indicated the formation of 1:1 M ratio complexes and studies at different temperatures allowed to calculate the stability constants and the thermodynamic parameters of the inclusion process. The negative ΔH (−22 kJ mol−1) and ΔG (−12.8 kJ mol−1) values indicate that the inclusion of propolis components in BCD is an exothermic and spontaneous process, respectively, that is mainly enthalpy driven. The obtained ΔS (-32 J mol−1.K−1) is typical of low energy interactions. Present results could be of interest to develop aqueous propolis formulations avoiding the use of organic solvents and without undesirable tastes or flavors.
publishDate 2022
dc.date.none.fl_str_mv 2022-09
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/211158
Dos Santos Ferreira, Cristina Isabel; Pereyra Gonzales, Adriana; Mazzobre, Maria Florencia; Ulrih, Natasha Poklar; Buera, Maria del Pilar; Solubility, sorption isotherms and thermodynamic parameters of β-cyclodextrin complexes with poplar propolis components: Practical implicances; Elsevier Science; LWT - Food Science and Technology; 167; 9-2022; 1-8
0023-6438
CONICET Digital
CONICET
url http://hdl.handle.net/11336/211158
identifier_str_mv Dos Santos Ferreira, Cristina Isabel; Pereyra Gonzales, Adriana; Mazzobre, Maria Florencia; Ulrih, Natasha Poklar; Buera, Maria del Pilar; Solubility, sorption isotherms and thermodynamic parameters of β-cyclodextrin complexes with poplar propolis components: Practical implicances; Elsevier Science; LWT - Food Science and Technology; 167; 9-2022; 1-8
0023-6438
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0023643822007460
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2022.113811
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier Science
publisher.none.fl_str_mv Elsevier Science
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.13397

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