Degree of crosslinking in β-cyclodextrin-based nanosponges and their effect on piperine encapsulation

•Nanosponges were successfully synthesized by microwave-assisted fusion.•Nanosponges with increased crosslinking increased their specific surface area.•The formulations with high crosslinking increased piperine loading efficiency. Piperine (PIP) is an alkaloid which is potent as a therapeutic agent....

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Bibliographic Details
Published in:Food chemistry 2021-03, Vol.340, p.128132, Article 128132
Main Authors: Guineo-Alvarado, Juan, Quilaqueo, Marcela, Hermosilla, Jeyson, González, Sofía, Medina, Camila, Rolleri, Aldo, Lim, Loong-Tak, Rubilar, Mónica
Format: Article
Language:English
Subjects:
Alkaloids - chemistry
Benzodioxoles - chemistry
beta-Cyclodextrins - chemistry
Drug Compounding
Microwave-assisted fusion
Microwaves
Nanosponges
Nanostructures - chemistry
Piper nigrum - chemistry
Piper nigrum - metabolism
Piperidines - chemistry
Piperine
Polyunsaturated Alkamides - chemistry
Solubility
β-cyclodextrin
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Summary:•Nanosponges were successfully synthesized by microwave-assisted fusion.•Nanosponges with increased crosslinking increased their specific surface area.•The formulations with high crosslinking increased piperine loading efficiency. Piperine (PIP) is an alkaloid which is potent as a therapeutic agent. However, its applications are restricted by its poor water solubility. Nanosponges (NS) derived from polymers are versatile carriers for poor water-soluble substances. The aim of this work was to synthesize β-cyclodextrin NS, by microwave-assisted fusion, for the encapsulation of PIP. Different formulations of NS were synthesized by varying the molar ratio of β-cyclodextrin:diphenyl carbonate (β-CD:DPC; 1:2, 1:6 and 1:10). NS specimens derived from 1:2, 1:6 and 1:10 β-CD:DPC molar ratios exhibited degree of substitution values of 0.345, 0.629 and 0.878, respectively. The crystallinity of NS was enhanced by increasing diphenyl carbonate concentration. A high degree of crosslinking in the NS increased the loading efficiency due to increased surface area available for bioactive inclusion. This study demonstrated the feasibility of synthesizing NS derived from β-cyclodextrin of high crystallinity for the encapsulation of PIP at high loading capacity.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2020.128132