Solid inclusion complexes of vanillin with cyclodextrins: their formation, characterization, and high-temperature stability

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buir.contributor.authorUyar, Tamer
buir.contributor.orcidUyar, Tamer|0000-0002-3989-4481
dc.citation.epage11778en_US
dc.citation.issueNumber21en_US
dc.citation.spage11772en_US
dc.citation.volumeNumber59en_US
dc.contributor.authorKayaci, F.en_US
dc.contributor.authorUyar, Tameren_US
dc.date.accessioned2016-02-08T09:50:13Z
dc.date.available2016-02-08T09:50:13Z
dc.date.issued2011en_US
dc.departmentInstitute of Materials Science and Nanotechnology (UNAM)en_US
dc.description.abstractThis study reports the formation of solid vanillin/cyclodextrin inclusion complexes (vanillin/CD ICs) with the aim to enhance the thermal stability and sustained release of vanillin by inclusion complexation. The solid vanillin/CD ICs with three types of CDs (α-CD, β-CD, and γ-CD) were prepared using the freeze-drying method; in addition, a coprecipitation method was also used in the case of γ-CD. The presence of vanillin in CD ICs was confirmed by FTIR and 1H NMR studies. Moreover, 1H NMR study elucidated that the complexation stoichiometry for both vanillin/β-CD IC and vanillin/γ-CD IC was a 1:1 molar ratio, whereas it was 0.625:1 for vanillin/α-CD IC. XRD studies have shown channel-type arrangement for CD molecules, and no diffraction peak for free vanillin was observed for vanillin/β-CD IC and vanillin/γ-CD IC, indicating that complete inclusion complexation was successfully achieved for these CD ICs. In the case of vanillin/α-CD IC, the sample was mostly amorphous and some uncomplexed vanillin was present, suggesting that α-CD was not very effective for complexation with vanillin compared to β-CD and γ-CD. Furthermore, DSC studies for vanillin/β-CD IC and vanillin/γ-CD IC have shown no melting point for vanillin, elucidating the true complex formation, whereas a melting point for vanillin was recorded for vanillin/α-CD IC, confirming the presence of some uncomplexed vanillin in this sample. TGA thermograms indicated that thermal evaporation/degradation of vanillin occurred over a much higher temperature range (150-300 °C) for vanillin/CD ICs samples when compared to pure vanillin (80-200 °C) or vanillin/CD physical mixtures, signifying that the thermal stability of vanillin was increased due to the inclusion complexation with CDs. Moreover, headspace GC-MS analyses indicated that the release of vanillin was sustained at higher temperatures in the case of vanillin/CD ICs due to the inclusion complexation when compared to vanillin/CD physical mixtures. The amount of vanillin released with increasing temperature was lowest for vanillin/γ-CD IC and highest for vanillin/α-CD IC, suggesting that the strength of interaction between vanillin and the CD cavity was in the order γ-CD > β-CD > α-CD for solid vanillin/CD ICs. © 2011 American Chemical Society.en_US
dc.description.provenanceMade available in DSpace on 2016-02-08T09:50:13Z (GMT). No. of bitstreams: 1 bilkent-research-paper.pdf: 70227 bytes, checksum: 26e812c6f5156f83f0e77b261a471b5a (MD5) Previous issue date: 2011en
dc.identifier.doi10.1021/jf202915cen_US
dc.identifier.issn0021-8561
dc.identifier.urihttp://hdl.handle.net/11693/21721
dc.language.isoEnglishen_US
dc.publisherAmerican Chemical Societyen_US
dc.relation.isversionofhttp://dx.doi.org/10.1021/jf202915cen_US
dc.source.titleJournal of Agricultural and Food Chemistryen_US
dc.subjectCyclodextrinen_US
dc.subjectInclusion complexen_US
dc.subjectSustained releaseen_US
dc.subjectThermal stabilityen_US
dc.subjectVanillinen_US
dc.titleSolid inclusion complexes of vanillin with cyclodextrins: their formation, characterization, and high-temperature stabilityen_US
dc.typeArticleen_US

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