Encapsulation of CO2 into amorphous alpha-cyclodextrin powder at different moisture contents - part 1: encapsulation capacity and stability of inclusion complexes

Ho, Thao M., Howes, Tony and Bhandari, Bhesh R. (2016) Encapsulation of CO2 into amorphous alpha-cyclodextrin powder at different moisture contents - part 1: encapsulation capacity and stability of inclusion complexes. Food Chemistry, 203 348-355. doi:10.1016/j.foodchem.2016.02.076


Author Ho, Thao M.
Howes, Tony
Bhandari, Bhesh R.
Title Encapsulation of CO2 into amorphous alpha-cyclodextrin powder at different moisture contents - part 1: encapsulation capacity and stability of inclusion complexes
Formatted title
Encapsulation of CO2 into amorphous alpha-cyclodextrin powder at different moisture contents - part 1: encapsulation capacity and stability of inclusion complexes
Journal name Food Chemistry   Check publisher's open access policy
ISSN 1873-7072
0308-8146
Publication date 2016-07-15
Sub-type Article (original research)
DOI 10.1016/j.foodchem.2016.02.076
Open Access Status Not Open Access
Volume 203
Start page 348
End page 355
Total pages 8
Place of publication Amsterdam, Netherlands
Publisher Elsevier
Collection year 2017
Language eng
Formatted abstract
This study investigated the effects of water-induced crystallization of amorphous alpha-cyclodextrin (α-CD) powder on CO2 encapsulation at 0.4–1.6 MPa pressure for 1–72 h through the addition of water (to reach to 13, 15 and 17% wet basis, w.b.) into amorphous α-CD powder prior to the encapsulation. The results showed that the α-CD encapsulation capacity was over 1 mol CO2/mol α-CD after pressurizing for longer than 48 h. The encapsulated CO2 concentration by the addition of water was considerably higher (p < 0.05) than that of amorphous α-CD powder (5.51% MC, w.b.) without an addition of water and that of crystalline α-CD powders under the same MC and encapsulation conditions. A comparison of CO2 release properties (75% relative humidity, 25 °C) from complexed powders prepared from amorphous and crystalline α-CD powders under the same conditions is also presented.
Keyword Amorphous α-cyclodextrin
Carbon dioxide
Complexed powder
Crystallization
Solid encapsulation
Q-Index Code C1
Q-Index Status Provisional Code
Institutional Status UQ

Document type: Journal Article
Sub-type: Article (original research)
Collections: School of Chemical Engineering Publications
HERDC Pre-Audit
School of Agriculture and Food Sciences
 
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