Novel trends in cyclodextrins encapsulation: applications in food science

Autores
Dos Santos Ferreira, Cristina Isabel; Buera, Maria del Pilar; Mazzobre, Maria Florencia
Año de publicación
2017
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Cyclodextrins (CDs) are cyclic oligosaccharides composed of linked glucopyranose subunits. The main property of CDs is that their hydrophobic inner cavity forms inclusion complexes with a wide range of guest molecules, while the hydrophilic exterior enhances CD solubility in water. Because of their molecular inclusion capability, the properties of the materials with which they complex can be significantly modified. Particularly, solubility and stability of bioactive compounds to be used as nutraceuticals, could be improved by encapsulation in CDs. The available thermodynamic data are consistent with an exothermic and spontaneous inclusion processes. Phase solubility studies in liquid systems along with studies of physical properties of solids complex, help to elucidate complex stoichiometry and guest–CD interactions. The use of CD-complexes for improving molecules solubility and stability, for control release and as adjuvant in extraction processes, represents a promising innovative strategy in the food industry for the development of new ingredients and products.
Fil: Dos Santos Ferreira, Cristina Isabel. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Química Orgánica; Argentina
Fil: Buera, Maria del Pilar. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Química Orgánica; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Mazzobre, Maria Florencia. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Química Orgánica; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Materia
CYCLODEXTRINS
MOLECULAR ENCAPSULATION
THERMODYNAMIC
WATER SORPTION ISOTHERM
SOLUBILITY
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:11336/60083
Acceder
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network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Novel trends in cyclodextrins encapsulation: applications in food scienceDos Santos Ferreira, Cristina IsabelBuera, Maria del PilarMazzobre, Maria FlorenciaCYCLODEXTRINSMOLECULAR ENCAPSULATIONTHERMODYNAMICWATER SORPTION ISOTHERMSOLUBILITYhttps://purl.org/becyt/ford/1.4https://purl.org/becyt/ford/1Cyclodextrins (CDs) are cyclic oligosaccharides composed of linked glucopyranose subunits. The main property of CDs is that their hydrophobic inner cavity forms inclusion complexes with a wide range of guest molecules, while the hydrophilic exterior enhances CD solubility in water. Because of their molecular inclusion capability, the properties of the materials with which they complex can be significantly modified. Particularly, solubility and stability of bioactive compounds to be used as nutraceuticals, could be improved by encapsulation in CDs. The available thermodynamic data are consistent with an exothermic and spontaneous inclusion processes. Phase solubility studies in liquid systems along with studies of physical properties of solids complex, help to elucidate complex stoichiometry and guest–CD interactions. The use of CD-complexes for improving molecules solubility and stability, for control release and as adjuvant in extraction processes, represents a promising innovative strategy in the food industry for the development of new ingredients and products.Fil: Dos Santos Ferreira, Cristina Isabel. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Química Orgánica; ArgentinaFil: Buera, Maria del Pilar. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Química Orgánica; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Mazzobre, Maria Florencia. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Química Orgánica; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaElsevier2017-08info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/60083Dos Santos Ferreira, Cristina Isabel; Buera, Maria del Pilar; Mazzobre, Maria Florencia; Novel trends in cyclodextrins encapsulation: applications in food science; Elsevier; Current Opinion in Food Science; 16; 8-2017; 106-1132214-7993CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.cofs.2017.09.002info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S2214799317300310info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:46:19Zoai:ri.conicet.gov.ar:11336/60083instacron: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 09:46:19.749CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Novel trends in cyclodextrins encapsulation: applications in food science
title Novel trends in cyclodextrins encapsulation: applications in food science
spellingShingle Novel trends in cyclodextrins encapsulation: applications in food science
Dos Santos Ferreira, Cristina Isabel
CYCLODEXTRINS
MOLECULAR ENCAPSULATION
THERMODYNAMIC
WATER SORPTION ISOTHERM
SOLUBILITY
title_short Novel trends in cyclodextrins encapsulation: applications in food science
title_full Novel trends in cyclodextrins encapsulation: applications in food science
title_fullStr Novel trends in cyclodextrins encapsulation: applications in food science
title_full_unstemmed Novel trends in cyclodextrins encapsulation: applications in food science
title_sort Novel trends in cyclodextrins encapsulation: applications in food science
dc.creator.none.fl_str_mv Dos Santos Ferreira, Cristina Isabel
Buera, Maria del Pilar
Mazzobre, Maria Florencia
author Dos Santos Ferreira, Cristina Isabel
author_facet Dos Santos Ferreira, Cristina Isabel
Buera, Maria del Pilar
Mazzobre, Maria Florencia
author_role author
author2 Buera, Maria del Pilar
Mazzobre, Maria Florencia
author2_role author
author
dc.subject.none.fl_str_mv CYCLODEXTRINS
MOLECULAR ENCAPSULATION
THERMODYNAMIC
WATER SORPTION ISOTHERM
SOLUBILITY
topic CYCLODEXTRINS
MOLECULAR ENCAPSULATION
THERMODYNAMIC
WATER SORPTION ISOTHERM
SOLUBILITY
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.4
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv Cyclodextrins (CDs) are cyclic oligosaccharides composed of linked glucopyranose subunits. The main property of CDs is that their hydrophobic inner cavity forms inclusion complexes with a wide range of guest molecules, while the hydrophilic exterior enhances CD solubility in water. Because of their molecular inclusion capability, the properties of the materials with which they complex can be significantly modified. Particularly, solubility and stability of bioactive compounds to be used as nutraceuticals, could be improved by encapsulation in CDs. The available thermodynamic data are consistent with an exothermic and spontaneous inclusion processes. Phase solubility studies in liquid systems along with studies of physical properties of solids complex, help to elucidate complex stoichiometry and guest–CD interactions. The use of CD-complexes for improving molecules solubility and stability, for control release and as adjuvant in extraction processes, represents a promising innovative strategy in the food industry for the development of new ingredients and products.
Fil: Dos Santos Ferreira, Cristina Isabel. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Química Orgánica; Argentina
Fil: Buera, Maria del Pilar. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Química Orgánica; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Mazzobre, Maria Florencia. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Química Orgánica; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
description Cyclodextrins (CDs) are cyclic oligosaccharides composed of linked glucopyranose subunits. The main property of CDs is that their hydrophobic inner cavity forms inclusion complexes with a wide range of guest molecules, while the hydrophilic exterior enhances CD solubility in water. Because of their molecular inclusion capability, the properties of the materials with which they complex can be significantly modified. Particularly, solubility and stability of bioactive compounds to be used as nutraceuticals, could be improved by encapsulation in CDs. The available thermodynamic data are consistent with an exothermic and spontaneous inclusion processes. Phase solubility studies in liquid systems along with studies of physical properties of solids complex, help to elucidate complex stoichiometry and guest–CD interactions. The use of CD-complexes for improving molecules solubility and stability, for control release and as adjuvant in extraction processes, represents a promising innovative strategy in the food industry for the development of new ingredients and products.
publishDate 2017
dc.date.none.fl_str_mv 2017-08
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/11336/60083
Dos Santos Ferreira, Cristina Isabel; Buera, Maria del Pilar; Mazzobre, Maria Florencia; Novel trends in cyclodextrins encapsulation: applications in food science; Elsevier; Current Opinion in Food Science; 16; 8-2017; 106-113
2214-7993
CONICET Digital
CONICET
url http://hdl.handle.net/11336/60083
identifier_str_mv Dos Santos Ferreira, Cristina Isabel; Buera, Maria del Pilar; Mazzobre, Maria Florencia; Novel trends in cyclodextrins encapsulation: applications in food science; Elsevier; Current Opinion in Food Science; 16; 8-2017; 106-113
2214-7993
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.cofs.2017.09.002
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S2214799317300310
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
publisher.none.fl_str_mv Elsevier
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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