Volatiles cyclodextrin complexation

The beta-cyclodextrin complex had a lower volatile oil content than a previously reported value of 9.2% w/w (21). 

The static heat treatments are carried out under iso-thermic conditions/40°,60°C/for longer periods of time /several weeks/,This can be considered an accelerated long term storage test. The thermal analyses of flavor cyclodextrin complexes and the corresponding adsorbates /cyclodextrin-flavor mixture with identical flavor content/indicate that the release of volatiles starts... 

The stability of volatile, chemically unstable drugs is significantly improved by transforming them into cyclodextrin complexes. 

Cyclodextrins have found particular application for the formulation of poorly water soluble, volatile, or unstable herbicides. Among the advantages of cyclodextrin complexes of pesticides are enhanced stabilization, reduced volatility, masked bad odor, enhanced wettability, solubility and bioavailability, and controlled release properties. Of the cyclodextrins, BCD is the only one available at a reasonid)le price, and its use may be economically feasible within a few years (. Several herbicides that have been frequently implicated in groundwater contamination (1-2) were selected as candidates for complexation with BCD in an attempt to develop formulations that could prevent entry of the chemical into the groundwater while maintaining effective weed control. 

A high-dextrin syrup adjusted to contain 15% solids and at pH 5-6 is used as substrate for CGTase for cyclodextrin production. These cyclic oligosaccharides are composed of six, seven, or eight glucose units linked by a-1,4 linkages to form, a, p, or Y cyclodextrins, respectively. Cyclodextrins have several useful properties. They impart superior chemical stability to bases and weak acids and excellent thermal stability because they melt at temperatures of 270°C. Their hygroscopicity is low, and they are resistant to amylolytic enzymes. In addition, they are used to enhance chemical stability and reduce volatility of complexed molecules. They also mask unpleasant odors and flavors. 

GC using chiral columns coated with derivatized cyclodextrin is the analytical technique most frequently employed for the determination of the enantiomeric ratio of volatile compounds. Food products, as well as flavours and fragrances, are usually very complex matrices, so direct GC analysis of the enantiomeric ratio of certain components is usually difficult. Often, the components of interest are present in trace amounts and problems of peak overlap may occur. The literature reports many examples of the use of multidimensional gas chromatography with a combination of a non-chiral pre-column and a chiral analytical column for this type of analysis. 

It should be pointed out that capillary GC is more suitable for the separation of some volatile enantiomers in a complex matrix, such as essential oils, where high peak capacity and hence high column efficiency is required [69, 70]. Approximately 50 components including enantionmers in the natural peppermint oil were separated using a GC method [70]. Eight pairs of volatile lactone emantiomers were resolved by GC with a y-cyclodextrin-based column [71]. 

The oil value shown for beta-cyclodextrin was an approximation. Clevenger hydrodistillation failed to recover any volatiles from the inclusion complex. An alternate method was attempted using simultaneous steam distillation and solvent extraction. GC quantitation of the recovered volatiles did not yield reproducible results. 

Use of cinnamon complexed with cyclodextrin in the manufacture of dried cinnamon-flavored apple slices prevents loss of cinnamon due to evaporation and protects the cinnamon from oxidation.100 Good flavor is released on consumption of the apple slices. Mustard oils are very irritating and care must be taken while working with them to prevent their release into the atmosphere. Complexing mustard oils with cyclodextrin reduces their volatility, making them easier to work with. While the volatility of the mustard oil is greatly reduced when it is in the complexed form, the mustard oil is readily released in the mouth when consumed. A complex of mustard oil has been used to prepare steak sauce.101... 

Cyclodextrins are not new molecular entities. They were first reported a century ago. However, it is only relatively recently that their potential as formulation aids has been recognized. Their capability to stabilize labile drugs has already been mentioned. They can also be used to solubilize highly insoluble molecules as, with the insertion of the drug in the annulus, the complex largely acquires the solubility characteristics of the cyclodextrin (Fig. 5). Inclusion complexes have also been used to successfully mask taste or odor, reduce sublimation of drugs with high volatility, and enhance thermal stability. ... 

P-cyclodextrin is the best suited for encapsulation of flavourings [25-26]. In an aqueous medium it forms inclusion complexes with volatile flavouring substances. The more lipophilic the flavouring substance, the more easily it is entrapped. The... 

Cyclodextrins (CDs) are commonly used to improve the stability of flavor via the encapsulation of certain specific ingredients that naturally exist in food materials. The method is often called molecular encapsulation because the flavor ingredients are encapsulated in the molecular cavity of CDs. CDs form inclusion complexes with a variety of molecules including flavors, fats, and colors. Most natnral and artificial flavors are volatile oils or liquids, and the complexation with CDs provides a promising alternative to the conventional encapsulation technologies for flavor protection. 

Inclusion complexes. Solubility of poorly soluble drugs, such as piroxicam, can be enhanced by forming inclusion complexes with cyclodextrins. For many non-polar drugs, previously established inclusion complex preparation methods involved the use of organic solvents that were associated with high residual solvent concentration in the inclusion complexes ]. Cyclodextrins had previously been used for the entrapment of volatile aromatic compounds after supercritical extraction ]. On the basis of this principle. Van Hees employed SCFs for producing piroxicam and j8-cyclodexhin inclusion... 

Bhandari B.R., DArcy B.R., and Le Thi Bich L., 1998. Lemon oil to P-cyclodextrin ratio effect on the inclusion efficiency of P-cyclodextrin and the retention of oil volatiles in the complex. Journal of Agricultural... 

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