Encapsulation of CO2 into amorphous alpha-cyclodextrin powder at different moisture contents - part 2: Characterization of complexed powders and determination of crystalline structure

Ho, Thao M., Howes, Tony, Jack, Kevin S. and Bhandari, Bhesh R. (2016) Encapsulation of CO2 into amorphous alpha-cyclodextrin powder at different moisture contents - part 2: Characterization of complexed powders and determination of crystalline structure. Food Chemistry, 206 92-101. doi:10.1016/j.foodchem.2016.03.044


Author Ho, Thao M.
Howes, Tony
Jack, Kevin S.
Bhandari, Bhesh R.
Title Encapsulation of CO2 into amorphous alpha-cyclodextrin powder at different moisture contents - part 2: Characterization of complexed powders and determination of crystalline structure
Formatted title
Encapsulation of CO2 into amorphous alpha-cyclodextrin powder at different moisture contents - part 2: Characterization of complexed powders and determination of crystalline structure
Journal name Food Chemistry   Check publisher's open access policy
ISSN 1873-7072
0308-8146
Publication date 2016-09-01
Year available 2016
Sub-type Article (original research)
DOI 10.1016/j.foodchem.2016.03.044
Open Access Status Not Open Access
Volume 206
Start page 92
End page 101
Total pages 10
Place of publication Amsterdam, Netherlands
Publisher Elsevier
Collection year 2017
Language eng
Formatted abstract
This study aims to characterize CO2-α-cyclodextrin (α-CD) inclusion complexes produced from amorphous α-CD powder at moisture contents (MC) close to or higher than the critical level of crystallization (e.g. 13, 15 and 17% MC on wet basis, w.b.) at 0.4 and 1.6 MPa pressure for 72 h. The results of 13C NMR, SEM, DSC and X-ray analyses showed that these MC levels were high enough to induce crystallization of CO2-α-CD complexed powders during encapsulation, by which amount of CO2 encapsulated by amorphous α-CD powder was significantly increased. The formation of inclusion complexes were well confirmed by results of FTIR and 13C NMR analyses through an appearance of a peak associated with CO2 on the FTIR (2334 cm−1) and NMR (125.3 ppm) spectra. Determination of crystal packing patterns of CO2-α-CD complexed powders showed that during crystallization, α-CD molecules were arranged in cage-type structure in which CO2 molecules were entrapped in isolated cavities.
Keyword Carbon dioxide
Crystal packing
Complexed powder
Amorphous α-cyclodextrin
Solid encapsulation
Q-Index Code C1
Q-Index Status Provisional Code
Institutional Status UQ

 
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