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KMID : 1160620200250040440
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Preventive Nutrition and Food Science
2020 Volume.25 No. 4 p.440 ~ p.448
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Synthesis and Characterization of Phenolic Acid/Hydroxypropyl-β-Cyclodextrin Inclusion Complexes
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Kim Ji-Sang
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Abstract
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The objective of this study was to synthesize and characterize inclusion complexes of phenolic acids with hydroxypropyl-β-cyclodextrin (HP-β-CD). The inclusion complexes were prepared by the freeze-drying method and characterized using a variety of analytical techniques, including ultraviolet-visible spectroscopy, Fourier transform infrared spectroscopy, differential scanning calorimetry, and X-ray diffractometry. The results of all these approaches indicated that phenolic acids were able to form an inclusion complex with HP-β-CD, and the phenolic acids/HP-β-CD inclusion compounds exhibited different spectroscopic features and properties based on the phenolic acids employed. The use of the HP-β-CD matrix allowed for higher encapsulation efficiency and afforded capsules with distinct shapes.
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KEYWORD
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hydroxypropyl-β-cyclodextrin, inclusion complex, phenolic acids
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