Studies and comparison of the liquid adsorption and surface properties of α-, β- and γ-cyclodextrins by FTIR and capillary rise method

Sustained-release mechanism of β-Cyclodextrin/cationic cellulose-stabilized Pickering emulsions loaded with citrus essential oil

Citrus oil (CO) is a commonly used natural flavor with high volatility, which is not conducive to sustained release under food environmental stress. This study constructed novel β-cyclodextrin/cationic cellulose nanocrystal (β-CD/C-CNC) complexes via noncovalent interaction, which were used to stabilize CO-loaded Pickering emulsions (PEβ-CD/C-CNC). The C-CNC greatly improved the physical stability, droplet dispersion and viscoelasticity of PEβ-CD/C-CNC by forming a tight network structure, as verified by rheological behavior. Moreover, C-CNC improved the wettability of β-CD/C-CNC complexes and enhanced the interaction between adjacent β-CD/C-CNC complexes. C-CNC also contributed to the interfacial viscoelasticity, hydrated mass, and layer thickness via the interfacial dilational modulus and QCM-D. β-CD/C-CNC complexes adsorbed on the oil-water interface gave rise to a dense filling layer as a physical barrier, enhancing the sustained-release performance of PEβ-CD/C-CNC by limiting diffusion of citrus essential oil into the headspace. This study provides new technical approaches for aroma retention in the food industry.

Ethanol-mediated synthesis of γ-cyclodextrin-based metal-organic framework as edible microcarrier: performance and mechanism

Here, an ethanol-mediated method was introduced to fabricate γ-cyclodextrin-based metal-organic frameworks (γ-CD-MOFs) as microcarriers for epigallocatechin-3-gallate (EGCG). Through adjusting ethanol gas diffusion temperature and ethanol liquid feed speed, we achieved control of crystallization efficiency and crystals size without extra surfactants. Under the sequential regulatory by ethanol in two phases, the obtained γ-CD-MOFs with cubic shape exhibited excellent crystallinity, high surface area, and uniform size distribution. Through the interplay of hydrogen bonding, hydrophobic interactions and π stacking, EGCG molecules could be stored efficiently within cavities and tunnels of the γ-CD-MOFs with high load capability of 334 mg g^-1. More importantly, the incorporation of EGCG within frameworks wouldn't disintegrate the unique body-centered cubic structure of γ-CD-MOFs, in turn, would improve the thermostability and antioxidative activity of EGCG. Significantly, all food-grade materials ensured the γ-CD-MOFs high acceptance and applicability for food and biomedical applications.

Nanoprecipitates of γ-cyclodextrin/epigallocatechin-3-gallate inclusion complexes as efficient antioxidants for preservation of shrimp surimi products: synthesis, performance and mechanism

BACKGROUND

Epigallocatechin-3-gallate (EGCG) is well known for excellent chain-breaking antioxidant capability. However, browning by oxidation and aggregation of EGCG is a non-negligible defect that hinders its applications as an antioxidant in various foodstuffs. Therefore, how to eliminate or mitigate browning efficiently, while retaining functionalities as food additive is a challenge in the food industry.

RESULTS

Our results demonstrated that EGCG could be anchored within the internal cavity of γ-cyclodextrin (γ-CD) to form an inclusion structure, where hydrophobic interaction, hydrogen bonding, and π-stacking were identified to be the primary drivers. The interplay between two molecules and the steric hindrance from γ-CD could restrict the motion and aggregation of EGCG efficiently, thus alleviating the browning effect. In addition, the conformational adaption of EGCG within the inclusions would result in general decreases in hydrogen-bond dissociation enthalpies for the pyrogallol-type structure on the b ring, thus enhancing the antioxidant capability. In practical application, the nanoscale γ-CD/EGCG inclusion complexes were validated preliminarily as efficient additives in the preservation of shrimp surimi, presenting significant effects on prolonging the shelf-life of products.

CONCLUSION

Here, nanoscale γ-CD/EGCG inclusion complexes as alternatives to EGCG were tailored as food antioxidants for the preservation of shrimp surimi products, exerting antioxidant effects while mitigating the browning effects of EGCG on products. Through self-assembly, EGCG would be anchored with the cavity of γ-CD, which could regulate the release modes and restrict the aggregation of EGCG. This facile strategy has great potential in food preservation. © 2023 Society of Chemical Industry.

Discrimination of β-cyclodextrin/hazelnut (Corylus avellana L.) oil/flavonoid glycoside and flavonolignan ternary complexes by Fourier-transform infrared spectroscopy coupled with principal component analysis

The goal of the study was the discrimination of β-cyclodextrin (β-CD)/hazelnut (Corylus avellana L.) oil/antioxidant ternary complexes through Fourier-transform infrared spectroscopy coupled with principal component analysis (FTIR-PCA). These innovative complexes combine the characteristics of the three components and improve the properties of the resulting material such as the onsite protection against oxidative degradation of hazelnut oil unsaturated fatty acid glycerides. Also, the apparent water solubility and bioaccessibility of the hazelnut oil components and antioxidants can be increased, as well as the controlled release of bioactive compounds (fatty acid glycerides and antioxidant flavonoids, namely hesperidin, naringin, rutin, and silymarin). The appropriate method for obtaining the ternary complexes was kneading the components at various molar ratios (1:1:1 and 3:1:1 for β-CD hydrate:hazelnut oil (average molar mass of 900 g/mol):flavonoid). The recovering yields of the ternary complexes were in the range of 51.5-85.3% and were generally higher for the 3:1:1 samples. The thermal stability was evaluated by thermogravimetry and differential scanning calorimetry. Discrimination of the ternary complexes was easily performed through the FTIR-PCA coupled method, especially based on the stretching vibrations of CO groups in flavonoids and/or CO/CC groups in the ternary complexes at 1014.6 (± 3.8) and 1023.2 (± 1.1) cm^-1 along the second PCA component (PC₂), respectively. The wavenumbers were more appropriate for discrimination than the corresponding intensities of the specific FTIR bands. On the other hand, ternary complexes were clearly distinguishable from the starting β-CD hydrate along the first component (PC₁) by all FTIR band intensities and along PC₂ by the wavenumber of the asymmetric stretching vibrations of the CH groups at 2922.9 (± 0.4) cm^-1 for ternary complexes and 2924.8 (± 1.4) cm^-1 for β-CD hydrate. The first two PCA components explain 70.38% from the variance of the FTIR data (from a total number of 26 variables). Other valuable classifications were obtained for the antioxidant flavonoids, with a high similarity for hesperidin and naringin, according to FTIR-PCA, as well as for ternary complexes depending on molar ratios. The FTIR-PCA coupled technique is a fast, nondestructive and cheap method for the evaluation of quality and similarity/characteristics of these new types of cyclodextrin-based ternary complexes having enhanced properties and stability.

Interaction between Negatively Charged Fish Gelatin and Cyclodextrin in Aqueous Solution: Characteristics and Formation Mechanism

The effect that ratios of fish gelatin (FG) to α/β/γ cyclodextrins (α, β, γCDs) had on the phase behavior of a concentrated biopolymer mixture were comparatively investigated. This showed that the formed biopolymer mixture had the highest gel strength at ratios of FG–CD = 90:10. FG could interact with CDs to form stable soluble complexes with lower values of turbidity, particle size and ζ-potential. All of the FG–CD mixture solutions exhibited pseudo-plastic behaviors, and FG–αCD samples had the highest viscosity values than others. The addition of CDs could unfold FG molecules and make conformation transitions of FG from a random coil to β-turn, leading to the environmental change of hydrophobic residues and presenting higher fluorescence intensity, especially for βCDs. FTIR results revealed that the formation of intermolecular hydrogen bonds between FG and CD could change the secondary structure of FG. These findings might help further apply FG–CD complexes in designing new food matrixes.

Colloidal-electrochemical fabrication strategies for functional composites of linear polyethylenimine

Colloidal-electrochemical fabrication strategies have been developed for the deposition of linear polyethylenimine (LPEI) composite materials. Electrophoretic deposition (EPD) allowed for the fabrication of composite films containing Mn₃O₄ and ZnO nanoparticles, as well as advanced flame retardant materials, such as halloysite nanotubes and memory-type Al-Mg-Zr complex hydroxide (AMZ) in the matrix of the water-insoluble LPEI. A liquid-liquid extraction method has been designed for the agglomerate-free processing of AMZ particles. Efficient extraction was achieved using decylphosphonic acid as an extractor. A conceptually new polymer complex (PC)-EPD method has been developed, which is based on the use of LPEI-metal ion complexes. Proof-of-concept studies involved the fabrication of LPEI-Ni(OH)₂ and LPEI-MnOx nanocomposites. The composites showed valuable flame retardant and charge-storage properties. The analysis of basic EPD and PC-EPD mechanisms as well as complexing properties of LPEI has driven the development of new strategies for the fabrication of organic composites. Hemoglobin was used as a model protein for the fabrication of composite films. Another important finding was the fabrication of composites, containing cyclodextrin, which is a unique carrier of various functional organic molecules. EPD and PC-EPD are versatile methods, which allow for the deposition of novel LPEI based composites containing various functional materials.

Electrospinning of polymer-free cyclodextrin/geraniol–inclusion complex nanofibers: enhanced shelf-life of geraniol with antibacterial and antioxidant properties

Free-standing nanofibrous webs of cyclodextrin/geraniol–inclusion complex (CD/geraniol–IC-NF) showing antibacterial, antioxidant activity and slow release of geraniol were developed as flavour/fragrance releasing materialsviaelectrospinning.