%0 Journal Article
%T Physicochemical properties of catechin/¦Â-cyclodextrin inclusion complex obtained via co-precipitation
%A Jiang Zhou
%A Jingde Yang
%A Lili Ren
%A Longwei Jiang
%A Qian Wang
%J CyTA - Journal of Food
%D 2019
%R https://doi.org/10.1080/19476337.2019.1612948
%X ABSTRACT Inclusion complex of catechin (CAT) with ¦Â-cyclodextrin (¦Â-CD) was prepared using co-precipitation method to enhance antioxidant stability of CAT and the physicochemical properties of the inclusion complex were studied. The CAT/¦Â-CD inclusion complex was analyzed through phase solubility study, Fourier transform infrared spectroscopy (FT-IR), differential scanning calorimetry (DSC), scanning electron microscopy (SEM) and X-ray diffraction (XRD). Phase solubility study indicated that CAT and ¦Â-CD formed 1:1 stoichiometric inclusion complex. Results of FT-IR indicated that CAT was stabilized in ¦Â-CD cavity by intra-molecular hydrogen bonds. Results of DSC and SEM proved that CAT/¦Â-CD inclusion complex formed. XRD results showed that the formation of new solid crystalline phases in the CAT/¦Â-CD inclusion complex. CAT was effectively protected through encapsulation into ¦Â-CD and the antioxidant stability of CAT was improved after encapsulation. In addition, the release behavior of CAT from the inclusion complex increased with increasing of the temperature
%U https://www.tandfonline.com/doi/full/10.1080/19476337.2019.1612948