Details

Autor(en) / Beteiligte

• Fenyvesi, Eva
• Zemlényi, Csaba
• Orgoványi, Judit
• Oláh, Eszter
• Szente, Lajos

Titel

Can conversion mixture substitute beta-cyclodextrin in encapsulation of essential oils and their components?

Ist Teil von

• Journal of inclusion phenomena and macrocyclic chemistry, 2016-10, Vol.86 (1-2), p.55-66

Ort / Verlag

Dordrecht: Springer Netherlands

Erscheinungsjahr

2016

Quelle

Springer journals

Beschreibungen/Notizen

• Complexation of some monoterpene flavors with beta-cyclodextrin is shown in details to demonstrate the effect of molecular encapsulation on thermal stability and on storage stability of these aroma components and of some essential oils containing them. Thermal analysis was used to distinguish between the really included flavor and that bound on the surface. The solubilizing and stabilizing efficiency of the three natural cyclodextrins and their mixture with linear dextrins (conversion mixture, an intermediate product of cyclodextrin manufacturing) were evaluated with two model flavors: thymol and vanillin and two essential oils: thyme oil and oregano oil both containing thymol as main component. Interestingly, the stabilizing effect of the conversion mixture was only slightly inferior compared to that of the pure cyclodextrins. Utilization of conversion mixture seems to be an economic compromise for flavor encapsulation.