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dc.contributor.author
Mazzobre, Maria Florencia
dc.contributor.author
Dos Santos Ferreira, Cristina Isabel
dc.contributor.author
Buera, Maria del Pilar
dc.date.available
2019-01-18T19:31:54Z
dc.date.issued
2011-06
dc.identifier.citation
Mazzobre, Maria Florencia; Dos Santos Ferreira, Cristina Isabel; Buera, Maria del Pilar; Solubility and Stability of β-Cyclodextrin-Terpineol Inclusion Complex as Affected by Water; Springer; Food Biophysics; 6; 2; 6-2011; 274-280
dc.identifier.issn
1557-1858
dc.identifier.uri
http://hdl.handle.net/11336/68270
dc.description.abstract
In the present work, inclusion complexes of α-terpineol (Terp) and β-cyclodextrin (BCD) were prepared by the coprecipitation method. Phase solubility studies were performed and thermodynamic parameters involved in the complex formation were calculated. The solubility of Terp increased linearly as the concentration of BCD was increased, confirming the 1:1 stoichiometry of the complex. The stability constants decreased along with increasing temperature. The negative value of the enthalpy and of the Gibbs free energy demonstrated that the process is exothermic and spontaneous. Since complexation gives more ordered systems, the negative value obtained for the entropy change evidenced the encapsulation of Terp. Terp was completely encapsulated in BCD at the preparation conditions and studied molar ratios, as confirmed in the freeze-dried samples by differential scanning calorimeter. The presence of Terp greatly modified the BCD water sorption curves, and the amount of adsorbed water was lower for the complexes. The limited water solubility of Terp could be overcome by the formation of BCD inclusion complexes, and the complexes were stable at different storage conditions (relative humidities 11-97% and 25 °C). The obtained phase solubility data are useful for food or pharmaceutical products formulation involving cyclodextrins and stability predictions.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Springer
dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
Beta-Cyclodextrin
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Freeze-Dried Complexes
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Phase Solubility Studies
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Stability Constant
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Terpineol
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Nano-materiales
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Nanotecnología
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INGENIERÍAS Y TECNOLOGÍAS
dc.title
Solubility and Stability of β-Cyclodextrin-Terpineol Inclusion Complex as Affected by Water
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2019-01-17T14:33:38Z
dc.identifier.eissn
1557-1866
dc.journal.volume
6
dc.journal.number
2
dc.journal.pagination
274-280
dc.journal.pais
Alemania
dc.journal.ciudad
Berlin
dc.description.fil
Fil: Mazzobre, Maria Florencia. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
dc.description.fil
Fil: Dos Santos Ferreira, Cristina Isabel. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
dc.description.fil
Fil: Buera, Maria del Pilar. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Química Orgánica; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
dc.journal.title
Food Biophysics
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1007/s11483-011-9208-1
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://link.springer.com/article/10.1007%2Fs11483-011-9208-1
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