Factors controlling flavors binding constants to cyclodextrins and their applications in foods

被引：139

作者：

Astray, G. ^{[2
]}

Mejuto, J. C. ^{[2
]}

Morales, J. ^{[2
]}

Rial-Otero, R. ^{[1
]}

Simal-Gandara, J. ^{[1
]}

机构：

[1] Univ Vigo, Dept Analyt & Food Chem, Fac Sci, Ourense Campus, E-32004 Orense, Spain

[2] Univ Vigo, Dept Phys Chem, Fac Sci, E-32004 Orense, Spain

来源：

FOOD RESEARCH INTERNATIONAL | 2010年 / 43卷 / 04期

关键词：

Cyclodextrins; Flavors; Binding constants; UV-Vis spectroscopy; BETA-CYCLODEXTRIN; ALPHA-CYCLODEXTRIN; GAMMA-CYCLODEXTRIN; GAS-CHROMATOGRAPHY; AROMA COMPOUNDS; CHEMICAL PROBE; RETENTION; ENCAPSULATION; INCLUSION; COMPLEXES;

D O I：

10.1016/j.foodres.2010.02.017

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The binding constants of 14 different flavors (Maltol, Furaneol, Vanillin, Methyl Cinnamate, Cineole, Citral, Menthol, Geraniol, Camphor, Nootkatone, Eugenol, p-vinil Guayacol and Limonene) to cyclodextrins (alpha-cyclodextrin and beta-cyclodextrin) have been determined by an UV-Vis spectrophotometric technique. In all cases the binding constant of flavors to beta-cyclodextrin are bigger than the corresponding one to alpha-cyclodextrin. This fact is due to the different size of cyclodextrin cavity. As well as, a relationship between log P of each flavor and the binding constants was found, proving that the driving force for host-guest complex formation is hydrophobic/hydrophilic interactions. (C) 2010 Elsevier Ltd. All rights reserved.

引用

页码：1212 / 1218

页数：7

共 86 条

[1]

Allinger N.L., 1982, Molecular Mechanics

[2]

[Anonymous], [No title captured], Patent No. 29054

[3]

[Anonymous], [No title captured]

[4] Binding constants of oxytetracycline to animal feed divalent cations [J].

Arias, M. ;

Garcia-Falcon, M. S. ;

Garcia-Rio, L. ;

Mejuto, J. C. ;

Rial-Otero, R. ;

Simal-Gandara, J. .

JOURNAL OF FOOD ENGINEERING, 2007, 78 (01) :69-73

[5] RELEVANCE OF ENANTIOMERIC SEPARATIONS IN FOOD AND BEVERAGE ANALYSES [J].

ARMSTRONG, DW ;

CHANG, CD ;

LI, WY .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1990, 38 (08) :1674-1677

[6] A review on the use of cyclodextrins in foods [J].

Astray, G. ;

Gonzalez-Barreiro, C. ;

Mejuto, J. C. ;

Rial-Otero, R. ;

Simal-Gandara, J. .

FOOD HYDROCOLLOIDS, 2009, 23 (07) :1631-1640

[7]

Atwood J.L., 1996, COMPREHENSIVE SUPRAM

[8]

Bender M.L., 1978, Cyclodextrin chemistry

[9] Flavour retention during high temperature short time extrusion cooking process: a review [J].

Bhandari, B ;

D'Arcy, B ;

Young, G .

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2001, 36 (05) :453-461

[10] Encapsulation of lemon oil by paste method using β-cyclodextrin:: Encapsulation efficiency and profile of oil volatiles [J].

Bhandari, BR ;

D'Arcy, BR ;

Padukka, I .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1999, 47 (12) :5194-5197

← 1 2 3 4 5 6 7 8 9 →