Abstract
Water-induced crystallisation of amorphous core-cyclodextrin (CD) complex is an essential step in a solid encapsulation process and removal of added water is a challenging. Ethanol addition is expected to shorten the complex dehydration time. This study investigated crystallisation of amorphous spray-dried α-, β- and γ-CD powders by direct mixing 15% (w/w) of ethanol:water mixture (0:100, 20:80, 40:60, 60:40, 80:20 and 100:0) over 72 h period. The results showed α- and β-CD powders crystallised at all concentrations of ethanol solutions. Especially mixed with 0:100 and 20:80 ethanol:water solutions, the crystallisation behaviour of α- and β-CD powders was similar to that of commercial crystalline counterparts. γ-CD powders exhibited a crystallisation sign as mixed with 0:100 and 20:80 ethanol:water solutions only. In the study of fish oil encapsulation using the mixture of water and ethanol to induce the complex crystallisation, only γ-CD powder was able to form complex with fish oil.
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The authors acknowledge the facilities, and the scientific and technical assistance, of School of Agriculture and Food Sciences and the Australian Microscopy and Microanalysis Research Facility at the Centre for Microscopy and Microanalysis, The University of Queensland.
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Frieler, L., Ho, T.M., Anthony, A. et al. Crystallisation properties of amorphous cyclodextrin powders and their complexation with fish oil. J Food Sci Technol 56, 1519–1529 (2019). https://doi.org/10.1007/s13197-019-03643-7
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DOI: https://doi.org/10.1007/s13197-019-03643-7