Solubility and Stability of β-Cyclodextrin-Terpineol Inclusion Complex as Affected by Water

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 th...

Full description

Bibliographic Details
Authors: Mazzobre, Maria Florencia, Dos Santos Ferreira, Cristina Isabel, Buera, Maria del Pilar
Format: article
Status:Published version
Publication Date:2011
Country:Argentina
Institution:Consejo Nacional de Investigaciones Científicas y Técnicas
Repository:CONICET Digital (CONICET)
Language:English
OAI Identifier:oai:ri.conicet.gov.ar:11336/68270
Online Access:http://hdl.handle.net/11336/68270
Access Level:Open access
Keyword:Beta-Cyclodextrin
Freeze-Dried Complexes
Phase Solubility Studies
Stability Constant
Terpineol
https://purl.org/becyt/ford/2.10
https://purl.org/becyt/ford/2
id AR_b71f3c9d620d062e9ee487eb450d1e9b
oai_identifier_str oai:ri.conicet.gov.ar:11336/68270
network_acronym_str AR
network_name_str Argentina
repository_id_str
spelling Solubility and Stability of β-Cyclodextrin-Terpineol Inclusion Complex as Affected by WaterMazzobre, Maria FlorenciaDos Santos Ferreira, Cristina IsabelBuera, Maria del PilarBeta-CyclodextrinFreeze-Dried ComplexesPhase Solubility StudiesStability ConstantTerpineolhttps://purl.org/becyt/ford/2.10https://purl.org/becyt/ford/2In 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.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; ArgentinaFil: 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; ArgentinaFil: 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; ArgentinaSpringer2011-06info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/68270Mazzobre, 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; 274-2801557-18581557-1866CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1007/s11483-011-9208-1info:eu-repo/semantics/altIdentifier/url/https://link.springer.com/article/10.1007%2Fs11483-011-9208-1info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2024-05-08T13:53:06Zoai:ri.conicet.gov.ar:11336/68270instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982024-05-08 13:53:06.548CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Solubility and Stability of β-Cyclodextrin-Terpineol Inclusion Complex as Affected by Water
title Solubility and Stability of β-Cyclodextrin-Terpineol Inclusion Complex as Affected by Water
spellingShingle Solubility and Stability of β-Cyclodextrin-Terpineol Inclusion Complex as Affected by Water
Mazzobre, Maria Florencia
Beta-Cyclodextrin
Freeze-Dried Complexes
Phase Solubility Studies
Stability Constant
Terpineol
https://purl.org/becyt/ford/2.10
https://purl.org/becyt/ford/2
title_short Solubility and Stability of β-Cyclodextrin-Terpineol Inclusion Complex as Affected by Water
title_full Solubility and Stability of β-Cyclodextrin-Terpineol Inclusion Complex as Affected by Water
title_fullStr Solubility and Stability of β-Cyclodextrin-Terpineol Inclusion Complex as Affected by Water
title_full_unstemmed Solubility and Stability of β-Cyclodextrin-Terpineol Inclusion Complex as Affected by Water
title_sort Solubility and Stability of β-Cyclodextrin-Terpineol Inclusion Complex as Affected by Water
dc.creator.none.fl_str_mv Mazzobre, Maria Florencia
Dos Santos Ferreira, Cristina Isabel
Buera, Maria del Pilar
author Mazzobre, Maria Florencia
author_facet Mazzobre, Maria Florencia
Dos Santos Ferreira, Cristina Isabel
Buera, Maria del Pilar
author_role author
author2 Dos Santos Ferreira, Cristina Isabel
Buera, Maria del Pilar
author2_role author
author
dc.subject.none.fl_str_mv Beta-Cyclodextrin
Freeze-Dried Complexes
Phase Solubility Studies
Stability Constant
Terpineol
https://purl.org/becyt/ford/2.10
https://purl.org/becyt/ford/2
topic Beta-Cyclodextrin
Freeze-Dried Complexes
Phase Solubility Studies
Stability Constant
Terpineol
https://purl.org/becyt/ford/2.10
https://purl.org/becyt/ford/2
description 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.
publishDate 2011
dc.date.none.fl_str_mv 2011-06
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/68270
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
1557-1858
1557-1866
CONICET Digital
CONICET
url http://hdl.handle.net/11336/68270
identifier_str_mv 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
1557-1858
1557-1866
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1007/s11483-011-9208-1
info:eu-repo/semantics/altIdentifier/url/https://link.springer.com/article/10.1007%2Fs11483-011-9208-1
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Springer
publisher.none.fl_str_mv Springer
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1799195455552225280
score 15,812455

Similar Items