Chapter 10. Water-Sorption Properties and Stability of Inclusion Complexes of Thymol and Cinnamaldehyde with β-Cyclodextrins

  1. Dr. David S. Reid President3,
  2. Dr. Tanaboon Sajjaanantakul4,
  3. Dr. Peter J. Lillford5 and
  4. Dr. Sanguansri Charoenrein6
  1. P. A. Ponce1,
  2. M. P. Buera2 and
  3. B. E. Elizalde1

Published Online: 14 MAY 2010

DOI: 10.1002/9780470958193.ch10

Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10

Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10

How to Cite

Ponce, P. A., Buera, M. P. and Elizalde, B. E. (2010) Water-Sorption Properties and Stability of Inclusion Complexes of Thymol and Cinnamaldehyde with β-Cyclodextrins, in Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10 (eds D. S. Reid, T. Sajjaanantakul, P. J. Lillford and S. Charoenrein), Wiley-Blackwell, Oxford, UK. doi: 10.1002/9780470958193.ch10

Editor Information

  1. 3

    Department of Food Science and Technology, University of California, Davis, California, USA

  2. 4

    Kasetsart University, Thailand

  3. 5

    Centre for Formulation Engineering, Chemical Engineering, University of Birmingham, Birmingham, UK

  4. 6

    Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok, Thailand

Author Information

  1. 1

    Departamento de Industias, Facultad Ciencias Exactas y Naturales, Universidad de Buenos Aires, Buenos Aires, Argentina

  2. 2

    Departamentos de Industrias y de Qu í mica Org á nica, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Buenos Aires, Argentina

Publication History

  1. Published Online: 14 MAY 2010
  2. Published Print: 11 JUL 2010

ISBN Information

Print ISBN: 9780813812731

Online ISBN: 9780470958193

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Keywords:

  • water-sorption properties - stability of inclusion complexes;
  • β-Cyclodextrins - rigid lipophilic cavity;
  • DSC thermograms of complexes - disappearance of fusion peaks of thymol and cinnamaldehyde;
  • cyclodextrins (CDs) - cyclic oligosaccharides consisting of glucose units;
  • inclusion complexes of thymol and cinnamaldehyde - coprecipitation method;
  • sorption isotherms - standard isopiestic static-gravimetric method;
  • water sorption - affecting stability

Summary

This chapter contains sections titled:

  • Abstract

  • Introduction

  • Materials and Methods

  • Results and Discussion

  • Release of Thymol and Cinnamaldehyde During Storage

  • References