title: Preparation, release and physicochemical characterisation of ethyl butyrate and hexanal inclusion complexes with β- and γ-cyclodextrin.
abstract: Complexes of ethyl butyrate and hexanal encapsulated by β-cyclodextrin (β-CD) and γ-cyclodextrin (γ-CD) were prepared by coprecipitation, and gas chromatography was used to quantity the flavour compounds in the complexes. The ethyl butyrate-γ-CD complex had the highest inclusion ratio (12.20%) followed by the ethyl butyrate-β-CD, hexanal-β-CD and hexanal-γ-CD complexes (11.29, 4.41 and 3.33%, respectively). Release experiments were performed under different relative humidities (RH 93, 75 and 52%) and temperatures (4 and 25 °C). The flavour release behaviours of the complexes were described by the Avrami equation. The rate of flavour release was enhanced with both increasing temperature and RH, although the effect of RH was stronger. Physicochemical characterisation using FT-IR, XRD, DSC and SEM analyses demonstrated that crystalline complexes were formed. Both β-CD and γ-CD were able to encapsulate ethyl butyrate and hexanal, and lower RH and temperature were more suitable for the storage of these complexes.
authors.affiliation: a School of Tea and Food Technology, Anhui Agricultural University , Hefei , China.
authors.forename: Yang
authors.initials: Y
authors.lastname: Zhang
authors.affiliation: a School of Tea and Food Technology, Anhui Agricultural University , Hefei , China.
authors.forename: Yibin
authors.initials: Y
authors.lastname: Zhou
authors.affiliation: a School of Tea and Food Technology, Anhui Agricultural University , Hefei , China.
authors.forename: Shengnan
authors.initials: S
authors.lastname: Cao
authors.affiliation: a School of Tea and Food Technology, Anhui Agricultural University , Hefei , China.
authors.forename: Songnan
authors.initials: S
authors.lastname: Li
authors.affiliation: a School of Tea and Food Technology, Anhui Agricultural University , Hefei , China.
authors.forename: Shanshan
authors.initials: S
authors.lastname: Jin
authors.affiliation: a School of Tea and Food Technology, Anhui Agricultural University , Hefei , China.
authors.forename: Shu
authors.initials: S
authors.lastname: Zhang
mesh_terms: D002087:Butyrates / Q000737:chemistry*; D004339:Drug Compounding; D005421:Flavoring Agents / Q000008:administration & dosage / Q000737:chemistry*; D019649:Food Industry; D005519:Food Preservation; D006591:Hexobarbital / Q000737:chemistry*; D006813:Humidity; D007700:Kinetics; D013696:Temperature; D047392:beta-Cyclodextrins / Q000737:chemistry*; D047408:gamma-Cyclodextrins / Q000737:chemistry*
chemical_list: D002087:Butyrates; D005421:Flavoring Agents; D047392:beta-Cyclodextrins; D047408:gamma-Cyclodextrins; D006591:Hexobarbital; C031215:betadex; C023792:gamma-cyclodextrin; C045572:ethyl butyrate
keywords: Cyclodextrin; ethyl butyrate; hexanal; inclusion complex; release