| Title: | "Encapsulation of menthol into cyclodextrin metal-organic frameworks: Preparation, structure characterization and evaluation of complexing capacity" |
| Author(s): | Hu Z; Li S; Wang S; Zhang B; Huang Q; |
| Address: | "School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China. School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou, China; Sino-Singapore International Joint Research Institute, Guangzhou 511363, China. School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou, China; Sino-Singapore International Joint Research Institute, Guangzhou 511363, China. Electronic address: qiangh@scut.edu.cn" |
| DOI: | 10.1016/j.foodchem.2020.127839 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "Cyclodextrin (CD)-metal-organic frameworks (MOFs) are developed as a new type of food-acceptable multi-porous material, which shows a great potential for controlled volatile compound release. This study aimed to synthesize CD-MOFs from potassium nitrate, crystallized with alpha-cyclodextrin (alpha-CD), beta-CD or gamma-CD, and their complex capacities were further evaluated using menthol encapsulation. Compared with CD, all the CD-MOFs had highly ordered crystal structures and more regular shapes. beta-CD-MOF showed better thermal stability, with an initial thermal degradation temperature of 253 degrees C, higher than the other two CD-MOFs. The CD-MOFs were used for menthol encapsulation and the resulting menthol concentration within the inclusion complexes (ICs) was determined. The menthol concentration in ICs followed the order: beta-CD-MOF > beta-CD > gamma-CD-MOF > gamma-CD > alpha-CD >/= alpha-CD-MOF. The menthol content and encapsulation efficiency of beta-CD-MOF were 21.76% (w/w) and 22.54% (w/w) respectively, significantly higher than those of other reported solid materials, such as amylose, CD and V-type starch" |
| Keywords: | "Crystallography, X-Ray Cyclodextrins/*chemistry Menthol/*chemistry Metal-Organic Frameworks/*chemistry Porosity Spectroscopy, Fourier Transform Infrared Temperature Thermogravimetry alpha-Cyclodextrins/chemistry beta-Cyclodextrins/chemistry gamma-Cyclodex;" |
| Notes: | "MedlineHu, Ziman Li, Songnan Wang, Shaokang Zhang, Bin Huang, Qiang eng England 2020/08/22 Food Chem. 2021 Feb 15; 338:127839. doi: 10.1016/j.foodchem.2020.127839. Epub 2020 Aug 13" |
