scholarly journals Encapsulation of l-menthol in hydroxypropyl-β-cyclodextrin and release characteristics of the inclusion complex

2016 ◽  
Vol 18 (3) ◽  
pp. 110-116 ◽  
Author(s):  
Guangyong Zhu ◽  
Zuobing Xiao ◽  
Guangxu Zhu ◽  
Yunwei Niu ◽  
Keyword(s):  
Inclusion Complex ◽  
Preexponential Factor ◽  
Binding Energies ◽  
Stable Complex ◽  
X Ray Diffraction ◽  
Molecular Mechanics Calculations ◽  
Cyclodextrin Inclusion Complexes ◽  
Cyclodextrin Inclusion ◽  
High Volatility ◽  
The Stability

Abstract l-menthol has been widely used in flavour, food and pharmaceuticals. Because of its high volatility and whisker growth, l-menthol-hydroxypropyl-β-cyclodextrin inclusion complex was produced to improve shelf-life, provide protection, and enhance the stability of l-menthol. The inclusion complex was characterized by Fourier transform infrared spectroscopy, X-ray diffraction. The results show that l-menthol was successfully encapsulated in hydroxypropyl-β-cyclodextrin. l-menthol loading capacity is about 8.44%. Geometries and binding energies of l-menthol-hydroxypropyl-β-cyclodextrin inclusion complexes were investigated using molecular mechanics calculations. The shape and orientation of the most stable complex, and the minimum binding energy were determined. L-menthol release from complex was determined by thermogravimetric analysis. Two l-menthol release rate peaks were observed at 69.3 and 279.1°C. The l-menthol release reaction order, release activation energy and the preexponential factor were obtained.

scholarly journals Formation and characterization of furfuryl mercaptan-β-cyclodextrin inclusion complex and its thermal release characteristics

2021 ◽  
Vol 23 (4) ◽  
pp. 35-40
Author(s):  
Guangyong Zhu ◽  
Zuobing Xiao ◽  
Gengfa Yu ◽  
Guangxu Zhu ◽  
Yunwei Niu ◽  
...  
Keyword(s):  
Inclusion Complex ◽  
Minimum Energy ◽  
Precipitation Method ◽  
Supporting Evidence ◽  
X Ray Diffraction ◽  
Thermal Release ◽  
Cyclodextrin Inclusion ◽  
Aroma Characteristics ◽  
Cyclodextrin Inclusion Complex ◽  
The Stability

Abstract Furfuryl mercaptan has the aroma characteristics of coffee. However, it is unstable during storage of coffee brew and roasted coffee. In order to enhance the stability of furfuryl mercaptan, furfuryl mercaptan-β-cyclodextrin inclusion complex was synthesized using the precipitation method in this work. Fourier transform infrared spectroscopy, x-ray diffraction, and thermogravimetric analysis (TG) were used to characterize the resulting products. The interaction of furfuryl mercaptan with β-cyclodextrin was investigated by the molecular mechanics (MM) method. These changes in FTIR and XRD gave supporting evidence for the successful formation of furfuryl mercaptan-β-cyclodextrin inclusion complex. The TG results showed that the formation of furfuryl mercaptan-β-cyclodextrin inclusion complex could improve the thermal stability of furfuryl mercaptan and provide a long-lasting effect. The structure of furfuryl mercaptan-β-cyclodextrin inclusion complex with the minimum energy was obtained by MM2 calculation, and the minimum binding energy was –77.0 kJ mol−1 at –1.96 × 10–10 m.

Evaluation of the phase solubility of inclusion complexes of diisopropylphenol (INN) with hydroxypropyl-β-cyclodextrin

2021 ◽  
pp. 27-32
Author(s):  
Olga Mikhailovna Balakhonova ◽  
Viktoriya Sergeevna Tyukova ◽  
Stanislav Anatolievich Kedik
Keyword(s):  
Aqueous Solution ◽  
Inclusion Complex ◽  
Inclusion Complexes ◽  
Tween 80 ◽  
Phase Solubility ◽  
Cyclodextrin Inclusion ◽  
Solubility Method ◽  
Cyclodextrin Inclusion Complex ◽  
The Stability ◽  
Solubility Profiles

The paper presents the results of a study of the stability of aqueous solutions of inclusion complexes of hydroxypropyl-β-cyclodextrin with diisopropylphenol in various systems by the Higuchi-Connors phase solubility method. The phase solubility profiles for each system corresponding to the AN type are determined graphically, and the stability constants of the resulting inclusion complexes are calculated. An aqueous solution containing 0.2 % Tween 80 and 0.2 % mannitol was selected as the optimal condition for obtaining the hydroxypropyl-β-cyclodextrin inclusion complex with diisopropylphenol.

scholarly journals Improvement of Water Solubility of Josamycin by Inclusion Complex with -Cyclodextrin

2012 ◽  
Vol 2012 ◽  
pp. 1-6 ◽  
Author(s):  
J. El Harti ◽  
Y. Cherrah ◽  
A. Bouklouze
Keyword(s):  
Inclusion Complex ◽  
Water Solubility ◽  
Inclusion Complexation ◽  
Infrared Spectrometry ◽  
Resonance Spectroscopy ◽  
Phase Solubility ◽  
X Ray Diffraction ◽  
The Family ◽  
The Stability ◽  
Low Solubility

Josamycin propionate (JMP) is an antibiotic belonging to the family of macrolide. According to the Biopharmaceutical Classification System (BCS), this compound can be classed in class II, low solubility and high permeability. In order to increase its apparent water solubility, inclusion complexation between Josamycin propionate and γ-cyclodextrin (γ-CD) was studied. UV spectrophotometric method was employed to investigate the phase-solubility profile and the stability constant of the complexation in aqueous medium. Solid state of the binary system prepared by coevaporation (in 50%-50% ethanol/water) has been characterized using powder X-ray diffraction (XRD) and Fourier transformation-infrared spectrometry (FTIR). These techniques indicate that JMP forms an association complex with γ-CD. The shift in the nuclear magnetic resonance spectroscopy (1H NMR) confirms the existence of the inclusion complex. Also the results obtained showed an enhancement of the solubility in water of Josamycin propionate.

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