betadex and vanillin

A self-dispersed β-cyclodextrin-coupled cellulose (β-CD-Cel) microgel was firstly synthesized via chemically coupling cellulose and β-CD in NaOH/urea aqueous solution. Following, after encapsulating the hydrophobic vanillin molecules into the cavities of β-CD-Cel microgel through host-guest interaction, cellulose-based long-lasting fragrance-released complex was obtained. β-CD was mainly bonded onto the hydroxyl groups at C

Topics: Benzaldehydes; beta-Cyclodextrins; Cellulose; Delayed-Action Preparations; Microgels; Water

A novel cyclodextrin (CD)-based controlled release system was developed in the small intestine to control the rate of drug release, on the premise of enteric-coated tablets. The system was designed based on the enzymes exogenous β-cyclodextrin glycosyltransferase (β-CGTase) and endogenous maltase-glucoamylase (MG), wherein MG is secreted in the small intestine and substituted by a congenerous amyloglucosidase (AG). The vanillin-/curcumin-β-CD complexes were prepared and detected by Fourier transform infrared (FT-IR), thermogravimetric analysis (TGA), and differential scanning calorimetry (DSC), and host CD degradation was measured based on the glucose yield. The combination of β-CGTase and AG was also functional in the CD complex system. The variations in the concentrations of added β-CGTase, with AG constantly in excess, could effectively alter the rate of host CD degradation and guest release by monitoring glucose production and color disappearance, thus, demonstrating that guest release in the CD complex system could be precisely controlled by changing the amount of β-CGTase used. Thus, the in vitro simulation of the system indicated that a novel controlled release system, based on endogenous MG, could be established in the small intestine. The CD-based controlled release system can be potentially applied in drug delivery and absorption in the small intestine.

Topics: alpha-Glucosidases; Benzaldehydes; beta-Cyclodextrins; Calorimetry, Differential Scanning; Curcumin; Delayed-Action Preparations; Drug Delivery Systems; Drug Liberation; Glucan 1,4-alpha-Glucosidase; Glucosyltransferases; Intestine, Small; Kinetics; Spectroscopy, Fourier Transform Infrared; Substrate Specificity; Thermogravimetry

Encapsulation of vanillin through β-cyclodexterin inclusion complex coacervates (β-CD-IC) was developed to achieve higher thermal stability and controlled release of vanillin. The effect of protein to polysaccharide (Pr:Ps) ratio and core (Vanillin/β-CD-IC) to wall (coacervate) ratio on the vanillin encapsulation as well as thermal, microstructural and physical characteristics of microcapsules were investigated. Microcapsules had particle size ranging from 0.75 to 4.5 μm with negative surface charge and narrow size distribution. Although particle size and encapsulation efficiency were increased by increasing the Pr:Ps ratio and core to wall ratio, the zeta-potential decreased. Vanillin/β-cyclodexterin loaded microcapsules had the maximum encapsulation efficiency about 85% at core to wall ratio of 1:3 and Pr:Ps ratio of 9:1. Structural studies by Fourier-transform infrared spectroscopy (FTIR) indicated the entrapment of encapsulant and X-Ray diffraction data and scanning electron microscopy (SEM) images showed that microcapsules have amorphous structure with soft surface. Furthermore, FTIR results indicated the formation of vanillin/β-cyclodextrin inclusion is the result of chemical interactions, but physical interaction between core and shell leads to encapsulate vanillin/β-cyclodextrin inclusion in rice bran protein-flaxseed gum (RBP-FG) coacervates. Microencapsulation increased the vanillin thermostability and its shelf life. Therefore, it is possible to increase thermal stability of vanillin against environmental conditions.

Topics: Benzaldehydes; beta-Cyclodextrins; Capsules; Chemical Phenomena; Drug Compounding; Flax; Oryza; Particle Size; Plant Gums; Plant Proteins; Seeds; Spectrum Analysis; Thermogravimetry

An optical sensor for vanillin in food samples using CdSe/ZnS quantum dots (QDs) modified with β-cyclodextrin (β-CD) was developed. This vanillin-sensor is based on the selective host-guest interaction between vanillin and β-cyclodextrin. The procedure for the synthesis of β-cyclodextrin-CdSe/ZnS (β-CD-CdSe/ZnS-QDs) complex was optimized, and its fluorescent characteristics are reported. It was found that the interaction between vanillin and β-CD-CdSe/ZnS-QDs complex produced the quenching of the original fluorescence of β-CD-CdSe/ZnS-QDs according to the Stern-Volmer equation. The mechanism of the interaction is discussed. The analytical potential of this sensoring system was demonstrated by the determination of vanillin in synthetic and food samples. The method was selective for vanillin, with a limit of detection of 0.99 µg mL(-1), and a reproducibility of 4.1% in terms of relative standard deviation (1.2% under repeatability conditions). Recovery values were in the 90-105% range for food samples.

Topics: Benzaldehydes; beta-Cyclodextrins; Biosensing Techniques; Cadmium Compounds; Food Analysis; Quantum Dots; Selenium Compounds; Sulfides; Zinc Compounds

Vanillin flavour is highly volatile in nature and due to that application in food incorporation is limited; hence microencapsulation of vanillin is an ideal technique to increase its stability and functionality. In this study, vanillin was microencapsulated for the first time by non-thermal spray-freeze-drying (SFD) technique and its stability was compared with other conventional techniques such as spray drying (SD) and freeze-drying (FD). Different wall materials like β-cyclodextrin (β-cyd), whey protein isolate (WPI) and combinations of these wall materials (β-cyd + WPI) were used to encapsulate vanillin. SFD microencapsulated vanillin with WPI showed spherical shape with numerous fine pores on the surface, which in turn exhibited good rehydration ability. On the other hand, SD powder depicted spherical shape without pores and FD encapsulated powder yielded larger particle sizes with flaky structure. FTIR analysis confirmed that there was no interaction between vanillin and wall materials. Moreover, spray-freeze-dried vanillin + WPI sample exhibited better thermal stability than spray dried and freeze-dried microencapsulated samples.

Topics: Benzaldehydes; beta-Cyclodextrins; Desiccation; Food Technology; Freeze Drying; Milk Proteins; Particle Size; Powders; Whey Proteins

Vanillin (4-hydroxy-3-methoxybenzaldehyde) is a phenolic aldehyde with limited solubility in water; in this work, we investigate its self-aggregation, as well as its complexation equilibria with β-cyclodextrin by using nuclear magnetic resonance (NMR) and vibrational spectroscopy. In particular, diffusion-ordered NMR (DOSY) measurements allowing to detect diffusional changes caused by aggregation/inclusion phenomena lead to a reliable estimate of the equilibrium constants of these processes, while Raman spectroscopy was used to further characterize some structural details of vanillin self-aggregates and inclusion complexes. Although the self-association binding constant of vanillin in water was found to be low (K(a) ∼10), dimeric species are not negligible within the investigated range of concentration (3-65 mM); on the other hand, formation of β-cyclodextrin self-aggregates was not detected by DOSY measurements on aqueous solutions of β-cyclodextrin at different concentrations (2-12 mM). Finally, the binding of vanillin with β-cyclodextrin, as measured by the DOSY technique within a narrow range of concentrations (2-15 mM) by assuming the existence of only the monomeric 1:1 vanillin/β-CD complex, was about an order of magnitude higher (K(c) ∼ 90) than self-aggregation. However, the value of the equilibrium constant for this complexation was found to be significantly affected by the analytical concentrations of the host and guest system, thus indicating that K(c) is an "apparent" equilibrium constant.

Topics: Benzaldehydes; beta-Cyclodextrins; Diffusion; Magnetic Resonance Spectroscopy; Spectrum Analysis, Raman; Water

The absorption and fluorescence spectral characteristics of 4-hydroxy-3-methoxybenzaldehyde (HMB) have been studied in different solvents, pH and beta-cyclodextrin (beta-CD) and compared with 4-hydroxy-3,5-dimethoxybenzaldehyde (HDMB). The inclusion complex of HMB with beta-CD is analysed by UV-vis, fluorimetry, FT-IR, (1)H NMR, SEM and AM1 methods. In HMB, the normal emission (B band) is originates from a locally excited state and the longer emission (A band) is due to intramolecular charge transfer state (ICT). The OH group of HMB is present in the interior part of the beta-CD cavity and aldehyde group present in the upper part of the beta-CD cavity.

Topics: Benzaldehydes; beta-Cyclodextrins; Magnetic Resonance Spectroscopy; Microscopy, Electron, Scanning; Models, Molecular; Solvents; Spectrometry, Fluorescence; Spectroscopy, Fourier Transform Infrared

A novel host inclusion complex of cross-linking-polymeric-beta-cyclodextrin-o-vanillin furfuralhydrazone (beta-CDP-OVFH) was synthesized and characterized with IR and 1H NMR spectra to confirm its structure. The coordination reaction of the host reagent with Cd(2+) was studied and the optimum reacting conditions were observed carefully. A highly selective and sensitive spectrofluorimetric determination of trace amount of cadmium was proposed based on the reaction of Cd(2+) with beta-CDP-OVFH in ammonia water-ammonium acetate buffer medium of pH = 11.0. The molar ratio of beta-CDP-OVFH to Cd(2+) was 1:1. The maximum excitation and emission wavelengths were 393 and 494 nm, respectively. The linear range of this method was from 3.0 to 500 microg l(-1) with a detection limit of 0.80 microg l(-1). The effect of interferences in the determination of cadmium was investigated and the results showed that the host reagent had quite high capacity of identifying Cd(2+). The proposed method was successfully applied to the determination of trace amount of Cd(2+) in mussel and tea samples.

Topics: Benzaldehydes; beta-Cyclodextrins; Cadmium; Furaldehyde; Hydrazones; Hydrogen-Ion Concentration; Solvents; Spectrometry, Fluorescence; Spectrophotometry, Infrared; Temperature