Have a personal or library account? Click to login
Encapsulation of hydroxycitronellal in β-cyclodextrin and the characteristics of the inclusion complex Cover

Encapsulation of hydroxycitronellal in β-cyclodextrin and the characteristics of the inclusion complex

Open Access
|Mar 2023

References

  1. Surburg, H. & Panten, J. (2006). Common Fragrance and Flavor Materials. Weinheim, Wiley-Vch Verlag GmbH & Co. KGaA.
  2. Burdock, G.A. (2010). Fenarolis handbook of flavor ingredients. Boca Raton, CRC Press.
  3. Andrade, J.C., Monteiro, Á.B., Andrade, H.H.N., Gonzaga, T.K.S.N., Silva, P.R., Alves, D.N., Castro, R.D., Maia, M.S., Scotti, M.T., Sousa, D.P. & Almeida, Reinaldo N. (2021). Involvement of GABAA receptors in the anxiolytic-like effect of hydroxycitronellal. BioMed Res. Int. Article ID 9929805. DOI: 10.1155/2021/9929805
  4. Teixeira, M.A., Rodríguez, O., Gomes, P., Mata, V. & Rodrigues, A.E. (2013). Perfume Engineering: Design, Performance & Classification, New York, Elsevier Ltd.
  5. Zhou, M. & Liu, J. (2000). Study on the permeability of cinnamic aldehyde and hydroxycitronellal in vitro. Chinese J. Health Labor. Technol., 10(2), 135–137. DOI: CNKI:SUN:ZWJZ.0.2000-02-003.
  6. Liu S. (2000). Technological Manuals of Synthetic Aroma Chemical, Beijing, China Light Industry Press Ltd.
  7. Heydorn, S., Andersen, K.E., Johansen, J.D. & Menné, T. (2003). A stronger patch test elicitation reaction to the allergen hydroxycitronellal plus the irritant sodium lauryl sulfate. Contact Dermatitis 49, 133–139. DOI: 10.1111/j.0105-1873.2003.00175.x.
  8. Calnan, C.D. (1979). Unusual hydroxycitronellal perfume dermatitis. Contact Dermatitis 5(2), 123–123. DOI: 10.1111/j.1600-0536.1979.tb04816.x.
  9. Steltenkamp, R.J., Booman, K.A., Dorsky, J., King, T.O., Rothenstein, A.S., Schwoeppe, E.A., Sedlak, R.I., Smith T.H.F. & Thompson, G.R. (1980). Hydroxycitronellal: a survey of consumer patch-test sensitization. Food Cosm. Toxicol. 18, 407–412. DOI: 10.1016/0015-6264(80)90198-4.
  10. Ford, R.A., Api, A.M. & Suskind, R.R. (1988). Allergic contact sensitization potential of hydroxycitronellal in humans. Food Chem. Toxicol. 26, 921–926. DOI: 10.1016/0278-6915(88)90090-7.
  11. Liu, X., Wu, J., Wang, M. & Zhang, M. (2021). Research progress of cometic delivery system: application of pharmaceutical new dosage forms and new techniques in cosmetics. Flavour Frag. Cosmetics, 6, 99–105. (in Chnises).
  12. Amann, M. & Dressnandt, G. (1993). Solving problems with cyclodextrins in cosmetics. Cosmetics and Toiletries, 108, 90–95.
  13. Chen, N., Zhang, H. & Li, L. (2022). The carrier structure of retinol and retinol derivatives and its application in cosmetics. Chem. World 63(1), 51–56. (in Chinese). DOI: 10.19500/j. cnki.0367-6358.20200814.
  14. Celebioglu, A., Yildiz, Z.I. & Uyar, T. (2018). Thymol/cyclodextrin inclusion complex nanofibrous webs: Enhanced water solubility, high thermal stability and antioxidant property of thymol. Food Res. Int. 106, 280–290. DOI: 10.1016/j. foodres.2017.12.062.
  15. Kibici, D. & Kahveci, D. (2019). Effect of emulsifier type, maltodextrin, and β-cyclodextrin on physical and oxidative stability of oil-in-water emulsions. J. Food Sci. 84(6), 1273–1280. DOI: 10.1111/1750-3841.14619.
  16. Perinelli, D.R., Palmieri, G.F., Cespi, M. & Bonacucina, G. (2020). Encapsulation of Flavours and Fragrances into Polymeric Capsules and Cyclodextrins Inclusion Complexes: An Update. Molecules 25, 5878. DOI: 10.3390/molecules25245878.
  17. Kayaci, F., Sen, H.S., Durgun, E. & Uyar, T. (2014). Functional electrospun polymeric nanofibers incorporating geraniol–cyclodextrin inclusion complexes: High thermal stability and enhanced durability of geraniol. Food Res. Int. 62, 424–431. DOI: 10.1016/j.foodres.2014.03.033.
  18. Siva, S., Li, C., Cui, H. & Lin, L. (2019). Encompassment of isoeugenol in 2-hydroxypropyl-β-cyclodextrin using ultrasonication: Characterization, antioxidant and antibacterial activities. J. Mol. Liq. 296, 111777. DOI: 10.1016/j.molliq.2019.111777
  19. Real, D., Leonardi, D., WilliamsIII, R.O., Repka, M.A. & Salomon, C.J. (2018). Solving the Delivery Problems of Triclabendazole Using Cyclodextrins. AAPS PharmSciTech 19, 2311–2321. DOI: 10.1208/s12249-018-1057-5.
  20. Zhu, G., Jiang, X., Zhu, G. & Xiao, Z. (2020). Encapsulation of difurfuryl disulfde in β-cyclodextrin and release characteristics of the guest from its inclusion complex. J. Incl. Phenom. Macro. Chem. 96, 263–273. DOI: 10.1007/s10847-019-00967-x.
  21. Zhu, G., Zhu, G. & Xiao, Z. (2021). Study of formation constant, thermodynamics and β-ionone release characteristic of β-ionone-hydroxypropyl-β-cyclodextrin inclusion complex. Polym. Bull. 78, 247–260. DOI: 10.1007/s00289-020-03108-4.
  22. Zhu, G., Xiao, Z., Yu, G., Zhu, G., Niu, Y. & Liu, J. (2021). Formation and characterization of furfuryl mercaptan-β-cyclodextrin inclusion complex and its thermal release characteristics. Pol. J. Chem. Technol. 23(4), 35–40. DOI: 10.2478/pjct-2021-0035.
  23. Zhu, G., Xiao, Z. & Zhu, G. (2021). Fabrication and characterization of ethyl acetate-hydroxypropyl-β-cyclodextrin inclusion complex. J. Food Sci. 86, 3589–3597. DOI: 10.1111/1750-3841.15835.
  24. Saenger, W., Jacob, J., Gessler, K., Steiner, T., Hoffmann, D., Sanbe, H., Koizumi, K., Smith, S.M. & Takaha, T. (1998). Structures of the common cyclodextrins and their larger analoguess beyond the doughnut. Chem. Rev. 98, 1787–1802. DOI: 10.1021/cr9700181.
  25. He, Y., Fu, P., Shen, X. & Gao, H. (2008). Cyclodextrin-based aggregates and characterization by microscopy. Micron 39, 495–516. DOI: 10.1016/j.micron.2007.06.017.
  26. Stuart, B. (1996). Modern Infrared Spectroscopy. New York, John Wiley & Sons27.Ning, Y. (2010). Spectroscopy in Organic Chemistry and Spectral Analysis. Beijing, China Science Publishing & Media Ltd.
  27. Ning, Y. (2010). Spectroscopy in Organic Chemistry and Spectral Analysis. Beijing, China Science Publishing & Media Ltd.
  28. Zhu, G., Zhu, G. & Xiao, Z. (2019). A review of the production of slowrelease favor by formation inclusion complex with cyclodextrins and their derivatives. J. Incl. Phenom. Macro. Chem. 95, 17–33. DOI: 10.1007/s10847-019-00929-3.
  29. Zhu, G., Jin, Y., Xiao, Z. & Zhu, G. (2022). Preparation and characterization of the dimethyl sulfide-β-cyclodextrin inclusion complex. J. Food Sci. 87, 3084–3094. DOI: 10.1111/1750-3841.16216.
  30. Zhu, G., Xiao, Z., Zhou, R., Liu, J., Zhu, G. & Zheng X. (2022). (-)-Menthol-β-cyclodextrin inclusion complex production and characterization. Pol. J. Chem. Technol. 24(2), 1–7. DOI: 10.2478/pjct-2022-0008.
Language: English
Page range: 20 - 27
Published on: Mar 29, 2023
Published by: West Pomeranian University of Technology, Szczecin
In partnership with: Paradigm Publishing Services
Publication frequency: 4 issues per year

© 2023 Guangyong Zhu, Zuobing Xiao, Rujun Zhou, Junhua Liu, Guangxu Zhu, published by West Pomeranian University of Technology, Szczecin
This work is licensed under the Creative Commons Attribution 4.0 License.