Water content of flavonoid/cyclodextrin nanoparticles: Relationship with the structural descriptors of biologically active compounds

► Comparative study: KFT and TG water content in flavonoid/cyclodextrin nanoparticles. ► Water content vs. Structural descriptors of flavonoids from cyclodextrin complexes. ► Evaluation of encapsulation process by means of water concentration. The paper presents a study regarding the obtaining, char...

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Bibliographic Details
Published in:Food chemistry 2012-06, Vol.132 (4), p.1651-1659
Main Authors: Hădărugă, Daniel I., Hădărugă, Nicoleta G., Bandur, Geza N., Isengard, Heinz-Dieter
Format: Article
Language:English
Subjects:
Biological and medical sciences
Cyclodextrins
Differential scanning calorimetry
Flavonoids
Food industries
Fundamental and applied biological sciences. Psychology
Karl Fischer water titration
Nanoparticles
Structural descriptors
Thermogravimetry
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Summary:► Comparative study: KFT and TG water content in flavonoid/cyclodextrin nanoparticles. ► Water content vs. Structural descriptors of flavonoids from cyclodextrin complexes. ► Evaluation of encapsulation process by means of water concentration. The paper presents a study regarding the obtaining, characterisation, and water evaluation of flavonoid (flavone, chrysin, naringenin, hesperetin, apigenin, fisetin, luteolin) and related compounds (cinnamic and caffeic acids, silybin)/cyclodextrin complexes. The thermogravimetric and calorimetric analyses indicate the formation of complexes, the presence of bioflavonoids and related compounds being revealed by the larger peaks from the calorimetric analysis (up to 250°C); the dissociation of water and other volatiles (ethanol) is revealed by thermogravimetry. The Karl Fischer titration (KFT) water content of β-cyclodextrin complexes obtained by crystallisation method was in the range of 8.8% (chrysin) to 12.6% (caffeic acid), and higher for ultrasonication method (9.4–13.3%). For α-cyclodextrin complexes the water content was lower (8.2–9.8%). KFT water content correlates with the hydrophobic descriptors (i.e. octanol–water partition coefficient). This observation demonstrates the molecular encapsulation of compounds such as bioflavonoids in cyclodextrin cavity by replacing of crystallisation water molecules with the more hydrophobic guest compounds.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2011.06.004