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Obtention and Characterization of Cyclodextrins Complexes for the Development of Food Ingredients

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Basic Protocols in Encapsulation of Food Ingredients

Part of the book series: Methods and Protocols in Food Science ((MPFS))

Abstract

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 food formulations or nutraceuticals.

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Acknowledgments

This work was supported by Universidad de Buenos Aires (UBACyT-20020190200402BA; UBACyT-20020170100557BA); Agencia Nacional de Promoción Científica y Tecnológica [PICT 2017-1744 and 0569; PICT 2018-01822]; and Consejo Nacional de Investigaciones Científicas y Técnicas.

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Authors and Affiliations

  1. Universidad de Buenos Aires, Facultad de Ciencias Exactas y Naturales, Departamento de Industrias. Intendente Güiraldes 2160, Ciudad Universitaria, Buenos Aires, Argentina

    Gastón Ezequiel Maraulo, Melina Elizabeth Lionello & María Florencia Mazzobre

  2. CONICET—Universidad de Buenos Aires—Instituto de Tecnología de Alimentos y Procesos Químicos (ITAPROQ), Buenos Aires, Argentina

    Gastón Ezequiel Maraulo, Melina Elizabeth Lionello & María Florencia Mazzobre

  3. Universidad de Buenos Aires, Facultad de Ciencias Exactas y Naturales, Departamento de Química Orgánica. Intendente Güiraldes 2160, Ciudad Universitaria, Buenos Aires, Argentina

    Cristina dos Santos Ferreira

Authors
  1. Gastón Ezequiel Maraulo
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  2. Melina Elizabeth Lionello
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  3. María Florencia Mazzobre
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  4. Cristina dos Santos Ferreira
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Editors and Affiliations

  1. Center for Research and Development in Food Cryotechnology (CIDCA), National Research Council (CONICET), University of La Plata (UNLP), Argentina

    Andrea Gomez-Zavaglia

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Maraulo, G.E., Lionello, M.E., Mazzobre, M.F., dos Santos Ferreira, C. (2021). Obtention and Characterization of Cyclodextrins Complexes for the Development of Food Ingredients. In: Gomez-Zavaglia, A. (eds) Basic Protocols in Encapsulation of Food Ingredients. Methods and Protocols in Food Science . Humana, New York, NY. https://doi.org/10.1007/978-1-0716-1649-9_13

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  • DOI: https://doi.org/10.1007/978-1-0716-1649-9_13

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  • Publisher Name: Humana, New York, NY

  • Print ISBN: 978-1-0716-1648-2

  • Online ISBN: 978-1-0716-1649-9

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