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Thorough characterization of HP-beta-Cyclodextrin Thymol inclusion complexes. A required approach to a successful application in food industry
dc.contributor.author | Rodríguez López, María Isabel | |
dc.contributor.other | Pellicer, José Antonio | |
dc.contributor.other | Gabaldón, José Antonio | |
dc.contributor.other | Mercader Ros, María Teresa | |
dc.contributor.other | López Miranda, Santiago | |
dc.contributor.other | Pérez Garrido, Alfonso | |
dc.contributor.other | Pérez Sánchez, Horacio | |
dc.contributor.other | Núlez Delicado, Estrella | |
dc.date.accessioned | 2019-10-08T08:59:25Z | |
dc.date.available | 2019-10-08T08:59:25Z | |
dc.date.issued | 2019 | |
dc.identifier.issn | 1097-0010 | |
dc.identifier.uri | http://hdl.handle.net/10952/4116 | |
dc.description.abstract | BACKGROUND The aim of the present study was to obtain a stable dry powder formulation of cyclodextrins (CDs) encapsulating thymol, for a successful application as an ingredient at industrial scale, as well as, to characterize the thymol-CDs complexes by different techniques. RESULTS Thymol was successfully solubilized in aqueous solutions and the Kc value increased with the pH of the media until neutral pH, obtaining the highest values (2583 ± 176 L mol-1) for HP-β-cyclodextrins (HP-β-CDs). The best encapsulation efficiency of thymol in solid complexes was obtained using the microwave (MWI) encapsulation method. The different characterization techniques have demonstrated the affinity of HP-beta-CDs to thymol molecules, forming stable complexes. CONCLUSIONS The results obtained support the use of the MWI method in the preparation of solid HP-β-CD-thymol complexes, due to the greater encapsulation efficiency and technological and economic advantages for industrial applications. | es |
dc.description.sponsorship | This work was supported by the Research, Development and Innovation Program oriented to the Challenges of the Society, within the framework of the State Plan for Scientific and Technical Research and Innovation 2013-2016, (RTC-2015-3321-2) and the Fundación Séneca (Agencia Regional de Ciencia y Tecnología, Región de Murcia) under grant 18946/JLI/13 and by the Nils Coordinated Mobility under grant 012-ABEL538 CM-2014A (Malaga and CIEMAT). | es |
dc.language.iso | en | es |
dc.publisher | Wiley | es |
dc.rights | Attribution-NonCommercial-NoDerivatives 4.0 Internacional | * |
dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/4.0/ | * |
dc.subject | Encapsulation | es |
dc.subject | Thymol | es |
dc.subject | HP-β-CDs | es |
dc.subject | Spray drying | es |
dc.subject | Microwave irradiation | es |
dc.title | Thorough characterization of HP-beta-Cyclodextrin Thymol inclusion complexes. A required approach to a successful application in food industry | es |
dc.title.alternative | Characterization of HP-beta-Cyclodextrin Thymol inclusion complexes | es |
dc.type | article | es |
dc.rights.accessRights | openAccess | es |
dc.relation.projectID | RTC-2015-3321-2; 18946/JLI/13; 012-ABEL CM-2014A | es |
dc.journal.title | Journal of the Science of Food and Agriculture | es |
dc.volume.number | 99 | es |
dc.issue.number | 3 | es |
dc.description.discipline | Ciencias de la Alimentación | es |
dc.identifier.doi | 10.1002/jsfa.9307 | es |