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Article

Comprehensive Characterization of Linalool-HP-β-Cyclodextrin Inclusion Complexes

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Molecular Recognition and Encapsulation Research Group (REM), Health Sciences Department, Universidad Católica de Murcia (UCAM), Campus de los Jerónimos 135, Guadalupe, 30107 Murcia, Spain
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Structural Bioinformatics and High Performance Computing Group (BIO-HPC), Computer Engineering Department, Universidad Católica de Murcia (UCAM), Campus de los Jerónimos 135, Guadalupe, 30107 Murcia, Spain
*
Author to whom correspondence should be addressed.
Academic Editor: Nurettin Sahiner
Molecules 2020, 25(21), 5069; https://doi.org/10.3390/molecules25215069
Received: 4 October 2020 / Revised: 28 October 2020 / Accepted: 29 October 2020 / Published: 1 November 2020
(This article belongs to the Special Issue Cyclodextrins: Recent Advances in Chemistry and Applications)
The objective of the present study is to obtain linalool- cyclodextrin (CDs) solid complexes for possible applications in the food industry. For this purpose, a detailed study of linalool complexation was carried out at different pH values, to optimize the type of CDs and reaction medium that support the highest quantity of encapsulated linalool. Once demonstrated the ability of hydroxypropyl-β-cyclodextrin (HP-β-CDs), to form inclusion complexes with linalool (KC = 921 ± 21 L mol−1) and given their greater complexation efficacy (6.788) at neutral pH, HP-β-CDs were selected to produce solid inclusion complexes by using two different energy sources, ultrasounds and microwave irradiation, subsequently spraying the solutions obtained in the Spray Dryer. To provide scientific solidity to the experimental results, the complexes obtained were characterized by using different instrumental techniques in order to confirm the inclusion of linalool in the HP-β-CDs hydrophobic cavity. The linalool solid complexes obtained were characterized by using 1H nuclear magnetic resonance (1H-NMR) and 2D nuclear magnetic resonance (ROSEY), differential scanning calorimetry, thermogravimetry and Fourier transform infrared spectrometry. Moreover, the structure of the complex obtained were also characterized by molecular modeling. View Full-Text
Keywords: linalool; HP-β-cyclodextrins; solid complexes; chemical characterization; molecular modeling linalool; HP-β-cyclodextrins; solid complexes; chemical characterization; molecular modeling
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MDPI and ACS Style

Rodríguez-López, M.I.; Mercader-Ros, M.T.; Lucas-Abellán, C.; Pellicer, J.A.; Pérez-Garrido, A.; Pérez-Sánchez, H.; Yáñez-Gascón, M.J.; Gabaldón, J.A.; Núñez-Delicado, E. Comprehensive Characterization of Linalool-HP-β-Cyclodextrin Inclusion Complexes. Molecules 2020, 25, 5069. https://doi.org/10.3390/molecules25215069

AMA Style

Rodríguez-López MI, Mercader-Ros MT, Lucas-Abellán C, Pellicer JA, Pérez-Garrido A, Pérez-Sánchez H, Yáñez-Gascón MJ, Gabaldón JA, Núñez-Delicado E. Comprehensive Characterization of Linalool-HP-β-Cyclodextrin Inclusion Complexes. Molecules. 2020; 25(21):5069. https://doi.org/10.3390/molecules25215069

Chicago/Turabian Style

Rodríguez-López, María I., María T. Mercader-Ros, Carmen Lucas-Abellán, José A. Pellicer, Alfonso Pérez-Garrido, Horacio Pérez-Sánchez, María J. Yáñez-Gascón, José A. Gabaldón, and Estrella Núñez-Delicado. 2020. "Comprehensive Characterization of Linalool-HP-β-Cyclodextrin Inclusion Complexes" Molecules 25, no. 21: 5069. https://doi.org/10.3390/molecules25215069

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