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Int. J. Mol. Sci. 2011, 12(11), 7529-7553; doi:10.3390/ijms12117529

Solubility Enhancement of Steviol Glycosides and Characterization of Their Inclusion Complexes with Gamma-Cyclodextrin

1,* , 1
1 The Coca-Cola Company, P.O. Box 1734, Atlanta, GA 30301, USA 2 Nuclear Magnetic Resonance Center, Emory University, 1515 Pierce Drive Atlanta, GA 30322, USA
* Author to whom correspondence should be addressed.
Received: 8 October 2011 / Revised: 25 October 2011 / Accepted: 26 October 2011 / Published: 3 November 2011
(This article belongs to the Special Issue Advances in Nutraceutical Research)


Steviol glycosidesrebaudioside (reb) A, C and D have low aqueous solubilities. To improve their aqueous solubilities, inclusion complex of steviol glycosides, reb A, C and D and gamma cyclodextrin were prepared by freeze drying method and further characterized by means of differential scanning calorimetry, Fourier transform infrared spectroscopy and Raman spectroscopy. The effect of gamma cyclodextrin on chemical shifts of the steviol glycosides was also studied in proton NMR experiments as well as in solid state 13C CP/MAS NMR experiments. These results indicated that the steviol glycosides were clearly in inclusion complex formation with the gamma cyclodextrin which also results in solubility enhancement of these steviol glycosides. Phase solubility studies showed that amounts of soluble reb A, C and D increased with increasing amounts of gamma cyclodextrin indicating formation of 1:1 stoichiometric and higher order inclusion complexes.
Keywords: steviol glycoside; cyclodextrin; solubility; DSC; FT-IR; Raman; NMR steviol glycoside; cyclodextrin; solubility; DSC; FT-IR; Raman; NMR
This is an open access article distributed under the Creative Commons Attribution License (CC BY 3.0).

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Upreti, M.; Strassburger, K.; Chen, Y.L.; Wu, S.; Prakash, I. Solubility Enhancement of Steviol Glycosides and Characterization of Their Inclusion Complexes with Gamma-Cyclodextrin. Int. J. Mol. Sci. 2011, 12, 7529-7553.

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