Phase solubility studies and stability of cholesterol/β-cyclodextrin inclusion complexes

Background: Cyclodextrins (CDs) are able to enhance the solubility, stability and bioavailability of several bioactive hydrophobic compounds by complex formation. They can also be used for removal of undesired components (such as cholesterol, off-flavors or bitter components) present in foods. Altho...

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Autores principales:	dos Santos, C., Buera, M.P., Mazzobre, M.F.
Formato:	JOUR
Materias:	Cholesterol Cyclodextrin Phase solubility Stability constants beta cyclodextrin derivative cholesterol coordination compound food additive ligand phytosterol water adsorption article chemical phenomena chemistry diet supplementation differential scanning calorimetry food handling freeze drying heat kinetics phase transition solubility Adsorption beta-Cyclodextrins Calorimetry, Differential Scanning Coordination Complexes Food Additives Food Handling Food, Fortified Freeze Drying Hot Temperature Hydrophobic and Hydrophilic Interactions Kinetics Ligands Phase Transition Phytosterols Solubility Water
Acceso en línea:	http://hdl.handle.net/20.500.12110/paper_00225142_v91_n14_p2551_dosSantos
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

id	todo:paper_00225142_v91_n14_p2551_dosSantos
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spelling	todo:paper_00225142_v91_n14_p2551_dosSantos2023-10-03T14:33:34Z Phase solubility studies and stability of cholesterol/β-cyclodextrin inclusion complexes dos Santos, C. Buera, M.P. Mazzobre, M.F. Cholesterol Cyclodextrin Phase solubility Stability constants beta cyclodextrin derivative cholesterol coordination compound food additive ligand phytosterol water adsorption article chemical phenomena chemistry diet supplementation differential scanning calorimetry food handling freeze drying heat kinetics phase transition solubility Adsorption beta-Cyclodextrins Calorimetry, Differential Scanning Cholesterol Coordination Complexes Food Additives Food Handling Food, Fortified Freeze Drying Hot Temperature Hydrophobic and Hydrophilic Interactions Kinetics Ligands Phase Transition Phytosterols Solubility Water Background: Cyclodextrins (CDs) are able to enhance the solubility, stability and bioavailability of several bioactive hydrophobic compounds by complex formation. They can also be used for removal of undesired components (such as cholesterol, off-flavors or bitter components) present in foods. Although many patents account for the use of cyclodextrins for removal of cholesterol from dairy foods, there is no available information on the effect of water on encapsulation efficiency and on the stability of sterols in CDs. The aim of this work was to study the inclusion properties and the factors affecting the encapsulation and stability of cholesterol in β-cyclodextrin (BCD). The optimum encapsulation conditions (ligand-CD molar ratio, stirring time and temperature), and stability of the complexes as a function of storage time and water content were analyzed. Results: Phase solubility study pointed out the formation of 1:1 stoichiometric complexes between cholesterol and β-cyclodextrin, which was influenced by temperature variations. The process was shown to be exothermic and energetically favored. The presence of cholesterol greatly modified the BCD water sorption curves, being the amount of adsorbed water smaller in the combined systems. The principal 'driving force' for complex formation is the substitution of the high-enthalpy water molecules by an appropriate hydrophobic ligand. The freeze-dried complexes probed to be stable at different storage conditions. Conclusion: The phase solubility and stability data obtained could be essential for selecting the most suitable conditions when CDs are employed either for removing cholesterol or to incorporate functional ingredients (i.e. sitosterol) in the development of innovative food products. © 2011 Society of Chemical Industry. Fil:Buera, M.P. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Mazzobre, M.F. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar http://hdl.handle.net/20.500.12110/paper_00225142_v91_n14_p2551_dosSantos
institution	Universidad de Buenos Aires
institution_str	I-28
repository_str	R-134
collection	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic	Cholesterol Cyclodextrin Phase solubility Stability constants beta cyclodextrin derivative cholesterol coordination compound food additive ligand phytosterol water adsorption article chemical phenomena chemistry diet supplementation differential scanning calorimetry food handling freeze drying heat kinetics phase transition solubility Adsorption beta-Cyclodextrins Calorimetry, Differential Scanning Cholesterol Coordination Complexes Food Additives Food Handling Food, Fortified Freeze Drying Hot Temperature Hydrophobic and Hydrophilic Interactions Kinetics Ligands Phase Transition Phytosterols Solubility Water
spellingShingle	Cholesterol Cyclodextrin Phase solubility Stability constants beta cyclodextrin derivative cholesterol coordination compound food additive ligand phytosterol water adsorption article chemical phenomena chemistry diet supplementation differential scanning calorimetry food handling freeze drying heat kinetics phase transition solubility Adsorption beta-Cyclodextrins Calorimetry, Differential Scanning Cholesterol Coordination Complexes Food Additives Food Handling Food, Fortified Freeze Drying Hot Temperature Hydrophobic and Hydrophilic Interactions Kinetics Ligands Phase Transition Phytosterols Solubility Water dos Santos, C. Buera, M.P. Mazzobre, M.F. Phase solubility studies and stability of cholesterol/β-cyclodextrin inclusion complexes
topic_facet	Cholesterol Cyclodextrin Phase solubility Stability constants beta cyclodextrin derivative cholesterol coordination compound food additive ligand phytosterol water adsorption article chemical phenomena chemistry diet supplementation differential scanning calorimetry food handling freeze drying heat kinetics phase transition solubility Adsorption beta-Cyclodextrins Calorimetry, Differential Scanning Cholesterol Coordination Complexes Food Additives Food Handling Food, Fortified Freeze Drying Hot Temperature Hydrophobic and Hydrophilic Interactions Kinetics Ligands Phase Transition Phytosterols Solubility Water
description	Background: Cyclodextrins (CDs) are able to enhance the solubility, stability and bioavailability of several bioactive hydrophobic compounds by complex formation. They can also be used for removal of undesired components (such as cholesterol, off-flavors or bitter components) present in foods. Although many patents account for the use of cyclodextrins for removal of cholesterol from dairy foods, there is no available information on the effect of water on encapsulation efficiency and on the stability of sterols in CDs. The aim of this work was to study the inclusion properties and the factors affecting the encapsulation and stability of cholesterol in β-cyclodextrin (BCD). The optimum encapsulation conditions (ligand-CD molar ratio, stirring time and temperature), and stability of the complexes as a function of storage time and water content were analyzed. Results: Phase solubility study pointed out the formation of 1:1 stoichiometric complexes between cholesterol and β-cyclodextrin, which was influenced by temperature variations. The process was shown to be exothermic and energetically favored. The presence of cholesterol greatly modified the BCD water sorption curves, being the amount of adsorbed water smaller in the combined systems. The principal 'driving force' for complex formation is the substitution of the high-enthalpy water molecules by an appropriate hydrophobic ligand. The freeze-dried complexes probed to be stable at different storage conditions. Conclusion: The phase solubility and stability data obtained could be essential for selecting the most suitable conditions when CDs are employed either for removing cholesterol or to incorporate functional ingredients (i.e. sitosterol) in the development of innovative food products. © 2011 Society of Chemical Industry.
format	JOUR
author	dos Santos, C. Buera, M.P. Mazzobre, M.F.
author_facet	dos Santos, C. Buera, M.P. Mazzobre, M.F.
author_sort	dos Santos, C.
title	Phase solubility studies and stability of cholesterol/β-cyclodextrin inclusion complexes
title_short	Phase solubility studies and stability of cholesterol/β-cyclodextrin inclusion complexes
title_full	Phase solubility studies and stability of cholesterol/β-cyclodextrin inclusion complexes
title_fullStr	Phase solubility studies and stability of cholesterol/β-cyclodextrin inclusion complexes
title_full_unstemmed	Phase solubility studies and stability of cholesterol/β-cyclodextrin inclusion complexes
title_sort	phase solubility studies and stability of cholesterol/β-cyclodextrin inclusion complexes
url	http://hdl.handle.net/20.500.12110/paper_00225142_v91_n14_p2551_dosSantos
work_keys_str_mv	AT dossantosc phasesolubilitystudiesandstabilityofcholesterolbcyclodextrininclusioncomplexes AT bueramp phasesolubilitystudiesandstabilityofcholesterolbcyclodextrininclusioncomplexes AT mazzobremf phasesolubilitystudiesandstabilityofcholesterolbcyclodextrininclusioncomplexes
_version_	1782025871031271424

Phase solubility studies and stability of cholesterol/β-cyclodextrin inclusion complexes

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