| Title: | Enhanced stability and controlled release of menthol using a beta-cyclodextrin metal-organic framework |
| Author(s): | Hu Z; Shao M; Zhang B; Fu X; Huang Q; |
| Address: | "SCUT-Zhuhai Institute of Modern Industrial Innovation, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China. SCUT-Zhuhai Institute of Modern Industrial Innovation, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; China-Singapore International Joint Research Institute, Guangzhou 511363, China. SCUT-Zhuhai Institute of Modern Industrial Innovation, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; China-Singapore International Joint Research Institute, Guangzhou 511363, China; Department of Applied Biology and Chemical Technology, The Hong Kong Polytechnic University, Hung Hom, Kowloon, Hong Kong, China. SCUT-Zhuhai Institute of Modern Industrial Innovation, School of Food Science and Engineering, 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. SCUT-Zhuhai Institute of Modern Industrial Innovation, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; China-Singapore International Joint Research Institute, Guangzhou 511363, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou, China. Electronic address: qiangh@scut.edu.cn" |
| DOI: | 10.1016/j.foodchem.2021.131760 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "Menthol inclusion complexes (ICs) have addressed a range of opportunities in food applications due to their volatile resistance. However, previous protocols used for their synthesis give low yields and high industrial application costs. In the present investigation, metal-organic frameworks based on beta-cyclodextrin (beta-CD-MOF) have been prepared for the molecular encapsulation of menthol. Menthol/beta-CD-MOF-IC was synthesized under the optimized parameters, after which release behavior was studied. In this optimized manner, a higher menthol capacity was obtained in which the menthol content and encapsulation efficiency were 27.1 and 30.6%, respectively. Compared with menthol/beta-CD-IC, menthol/beta-CD-MOF-IC is resistant to high temperature, but sensitive to moisture. In a simulated oral release experiment, the rate of menthol release from different samples followed the order of: pure menthol > beta-CD > beta-CD-MOF, which can be attributed to two mechanisms: non-specific binding and site preference. We propose that beta-CD-MOF can be used as a promising delivery system for aroma compounds" |
| Keywords: | *Cyclodextrins Delayed-Action Preparations Menthol *Metal-Organic Frameworks *beta-Cyclodextrins Control release Encapsulation Stability beta-CD-MOF; |
| Notes: | "MedlineHu, Ziman Shao, Miao Zhang, Bin Fu, Xiong Huang, Qiang eng England 2021/12/17 Food Chem. 2022 Apr 16; 374:131760. doi: 10.1016/j.foodchem.2021.131760. Epub 2021 Dec 2" |
