{Reference Type}: Journal Article
{Title}: Analytical techniques to recognize inclusion complexes formation involving monoterpenes and cyclodextrins: A study case with (-) borneol, a food ingredient.
{Author}: Santana DVS;Trindade IAS;Carvalho YMBG;Carvalho-Neto AG;Silva ECD;Silva-Júnior EF;Leite RFS;Quintans-Júnior LJ;Aquino TM;Serafini MR;Guterres SS;Scotti L;Scotti MT;Araújo AAS;Frank LA;Menezes PP;
{Journal}: Food Chem
{Volume}: 339
{Issue}: 0
{Year}: Mar 2021 1
{Factor}: 9.231
{DOI}: 10.1016/j.foodchem.2020.127791
{Abstract}: Monoterpenes are non-polar secondary metabolites widely used by industry due to their excellent therapeutic, food-ingredient and cosmetic properties. However, their low solubility in water limits their use. In this sense, cyclodextrins (CDs) have been widely used to solve these technological challenges. Thus, this study aims to use (-)-borneol as a monoterpene model to prepare inclusion complexes between β-CD and hydroxypropyl-β-CD (HP-β-CD) through different ways and characterize them in order to choose the best inclusion method to improve physicochemical properties of monoterpenes. To achieve this goal, the samples were prepared by physical mixture (PM), paste complex (PA) and freeze-drying complex (FD) and then, extensively characterized by thermal analysis, Fourier-transform infrared spectroscopy, scanning electron microscopy, size particle, X-ray diffraction and nuclear magnetic resonance. The physicochemical results showed that freeze-drying was more effective to form inclusion complexes between (-)-borneol with both CDs. This research highlights the importance of recognizing the best method to prepare inclusion complexes, including food additives as (-)-borneol, to achieve better results in food preparations.