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Open AccessFeature PaperArticle

Solid γ-Cyclodextrin Inclusion Compound with Gingerols, a Multi-Component Guest: Preparation, Properties and Application in Yogurt

1
QOPNA & LAQV/REQUIMTE, Chemistry Department, University of Aveiro, 3810-193 Aveiro, Portugal
2
CICECO – Aveiro Institute of Materials, Chemistry Department, University of Aveiro, 3810-193 Aveiro, Portugal
*
Author to whom correspondence should be addressed.
Biomolecules 2020, 10(2), 344; https://doi.org/10.3390/biom10020344
Received: 16 January 2020 / Revised: 17 February 2020 / Accepted: 19 February 2020 / Published: 22 February 2020
(This article belongs to the Special Issue Perspectives of Cyclodextrins)
Gingerols from the rhizome of fresh ginger (Zingiber officinale) were obtained by a simple extraction, followed by purification. The gingerols extract was composed of 6-gingerol (54%), 8-gingerol (20%), and 10-gingerol (26%). It was included into γ-cyclodextrin by classic co-dissolution procedures. Solid-state characterisation of γ-cyclodextrin·gingerols shows that this inclusion compound features 1:1 host-to-guest stoichiometry and that it is a microcrystalline powder with a crystalline cell that belongs to the tetragonal space group 4212, having the host molecules stacked in infinite channels where the gingerols are accommodated. In chimico studies with ABTS•+ scavenging, NO scavenging, β-carotene peroxidation, and 5-LOX inhibition show that γ-cyclodextrin is a suitable carrier for gingerols, because it does not alter their reactivity towards these substances. Yogurt was tested as a matrix for the incorporation of gingerols and γ-cyclodextrin·gingerols into foodstuff. The colour of the fortified yogurt suffered little alterations. In the case of yogurt with the inclusion compound, γ-cyclodextrin·gingerols, as fortificant, these alterations were not perceptible to the naked eye. Moreover, yogurt with γ-cyclodextrin·gingerols showed a good antioxidant activity, thus being suitable for use in nutraceutical applications. View Full-Text
Keywords: fresh ginger rhizome; molecular encapsulation; antioxidant; food fortification; nutraceutics fresh ginger rhizome; molecular encapsulation; antioxidant; food fortification; nutraceutics
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MDPI and ACS Style

Pais, J.M.; Pereira, B.; Paz, F.A.A.; Cardoso, S.M.; Braga, S.S. Solid γ-Cyclodextrin Inclusion Compound with Gingerols, a Multi-Component Guest: Preparation, Properties and Application in Yogurt. Biomolecules 2020, 10, 344. https://doi.org/10.3390/biom10020344

AMA Style

Pais JM, Pereira B, Paz FAA, Cardoso SM, Braga SS. Solid γ-Cyclodextrin Inclusion Compound with Gingerols, a Multi-Component Guest: Preparation, Properties and Application in Yogurt. Biomolecules. 2020; 10(2):344. https://doi.org/10.3390/biom10020344

Chicago/Turabian Style

Pais, Joana M.; Pereira, Bruna; Paz, Filipe A.A.; Cardoso, Susana M.; Braga, Susana S. 2020. "Solid γ-Cyclodextrin Inclusion Compound with Gingerols, a Multi-Component Guest: Preparation, Properties and Application in Yogurt" Biomolecules 10, no. 2: 344. https://doi.org/10.3390/biom10020344

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