Synthesis and characterization of nano-encapsulated catechin by molecular inclusion with beta-cyclodextrin

详细信息	查看全文 | 推荐本文 |

• 作者：Kiruba Krishnaswamy^a ; Valé ; rie Orsat^a ; ^{valerie.orsat@mcgill.ca} ; K. Thangavel^b
• 关键词：Grape seed ; Differential scanning calorimeter (DSC) ; Raman laser spectroscopy (RLS) ; Scanning electron microscope (SEM) ; X-ray diffractometer (XRD) ; Antioxidant
• 刊名：Journal of Food Engineering
• 出版年：2012
• 期刊代码：67_02608774
• 类别：abs
• 出版时间：July, 2012
• 卷：111
• 期：2
• 页码：255-264
• 文件大小：1260 K

摘要

Nano-encapsulation of catechin (CAT) with beta-cyclodextrin (BCD) at 1:1 ratio resulted in the production of nano-encapsulated powder (BCD + CAT) by molecular inclusion method. The interactions between CAT and BCD were analyzed by differential scanning calorimeter (DSC), Raman laser spectroscopy (RLS), scanning electron microscopy (SEM) and X-ray diffractometer (XRD). The results obtained strongly confirmed supra molecular complex formation. DSC thermograph obtained for nano-encapsulated powder resulted in the appearance of new endothermic melting peak at 250 掳C with complete disappearance of peaks at 100, 150 and 200 掳C present in catechin and beta-cyclodextrin indicating the inclusion complex formation which was also confirmed by spectral characterization (RLS). Particles ranging from 67 to 470 nm were obtained by SEM micrographs. Structural characterization by XRD at 2胃 angle from 0掳 to 80掳 for nano-encapsulated powder indicated change of state from crystalline to amorphous phase with average particle size of 518.78 nm.