Encapsulation of cinnamon and thyme essential oils components (cinnamaldehyde and thymol) in β-cyclodextrin: Effect of interactions with water on complex stability

Astray, 2009, A review on the use of cyclodextrins in foods, Food Hydrocolloids, 23, 1631, 10.1016/j.foodhyd.2009.01.001

Centini, 2007, Cyclodextrins as cosmetic delivery systems, Journal of Inclusion Phenomena and Macrocyclic Chemistry, 57, 109, 10.1007/s10847-006-9212-0

Cosentino, 1999, In-vitro antimicrobial activity and chemical composition of Sardinian Thymus essential oils, Letters in Applied Microbiology, 29, 130, 10.1046/j.1472-765X.1999.00605.x

Del Valle, 2004, Cyclodextrins and their uses: a review, Process Biochemistry, 39, 1033, 10.1016/S0032-9592(03)00258-9

dos Santos, C., Mazzobre, M.F., Elizalde, B., Buera, M.P., 2007. Influencia de modificaciones de β-ciclodextrina sobre su interacción con el agua y ligandos de distinta estructura. In: Alimentos Ciencia e Ingeniería de alimentos, vol. 16(2), pp. 71–73, ISSN: 1390-2180.

Fujiwara, 1983, The crystal structure of a new form of β-cyclodextrin water inclusion compounds and thermal properties of β-cyclodextrin complexes, Nippon Kagaku Kaishi, 181, 10.1246/nikkashi.1983.181

Greenspan, 1977, Humidity fixed points of binary saturated aqueous solutions, Journal of Research of the National Bureau of Standards, 81A, 89, 10.6028/jres.081A.011

Kant, 2004, Effect of β-cyclodextrin on aroma release and flavor perception, Journal of Agricultural and Food Chemistry, 52, 2028, 10.1021/jf0307088

Karathanos, 2007, Study of the solubility, antioxidant activity and structure of inclusion complex of vanillin with β-cyclodextrin, Food Chemistry, 101, 652, 10.1016/j.foodchem.2006.01.053

Kurozawa, 2009, Effect of maltodextrin and gum arabic on water sorption isotherms and glass transition temperature of spray dried chicken meat hydrolysate protein, Journal of Food Engineering, 91, 287, 10.1016/j.jfoodeng.2008.09.006

Lindner, 1978, β-Cyclodextrin dodecahydrate: crowding of water molecules within a hydrofobic cavity, Angewandte Chemie International Edition England, 17, 694, 10.1002/anie.197806941

Lindner, 1982, Crystal and molecular structure of cyclohepta-amylose dodecahydrate, Carbohydrate Research, 99, 103, 10.1016/S0008-6215(00)81901-1

Madene, 2006, Flavour encapsulation and controlled release. A review, International Journal of Food Science and Technology, 41, 1, 10.1111/j.1365-2621.2005.00980.x

Marini, 1995, Dehydration of the cyclodextrins: a model system for the interactions of biomolecules with water, Journal of Chemical Physics, 103, 7237, 10.1063/1.470321

Mourtzinos, 2008, Encapsulation of nutraceutical monoterpenes in β-cyclodextrin and modified starch, Journal of Food Science, 73, S89, 10.1111/j.1750-3841.2007.00609.x

Mulinacci, 1996, H-NMR and molecular modelling to caracterize thymol and carvacrol β-cyclodextrin complexes, International Journal of Pharmaceutics, 128, 81, 10.1016/0378-5173(95)04224-5

Pralhad, 2004, Study of freeze–dried quercetin-cyclodextrin binary systems by DSC, FT-IR, X-ray diffraction and SEM analysis, Journal of Pharmaceutical and Biomedical Analysis, 34, 333, 10.1016/S0731-7085(03)00529-6

Polyakov, 2004, Inclusion complexes of carotenoids with cyclodextrins: HNMR, EPR, and optical studies, Free Radical Biology & Medicine, 36, 872, 10.1016/j.freeradbiomed.2003.12.009

Ponce Cevallos, P., Elizalde, B., Buera, P., in press. Water sorption properties and stability of inclusion complexes of thymol and cinnamaldehyde with β-cyclodextrins. In: Sajjaanantakul, T., Reid, D. (Eds.), Water Properties in Food, Health, Pharmaceutical and Biological Systems, John Wiley and Sons, Inc., USA.

Qi, 2005, Cyclodextrin glucanotransferase: from gene to applications, Applied from Microbiology and Biotechnology, 66, 475, 10.1007/s00253-004-1781-5

Qi, 2007, Effect of ethanol on the synthesis of large-ring cyclodextrins by cyclodextrin glucanotransferases, Journal of Inclusion Phenomena on Macrocyclic Chemistry, 57, 95, 10.1007/s10847-006-9213-z

Reineccius, 2002, Encapsulation of flavors using cyclodextrins: comparison of flavor retention in alpha, beta, and gamma types, Journal of Food Science, 67, 3271, 10.1111/j.1365-2621.2002.tb09577.x

Roller, 2002, Carvacrol and cinnamic acid inhibit microbial growth in fresh-cut melon and kiwifruit at 4°C and 8°C, Letters in Applied Microbiology, 35, 390, 10.1046/j.1472-765X.2002.01209.x

Sablani, 2007, Evaluating water activity and glass transition concepts for food stability, Journal of Food Engineering, 78, 266, 10.1016/j.jfoodeng.2005.09.025

Sanguansri, 2006, Nanoscale materials development: a food industry perspective, Trends in Food Science & Technology, 17, 547, 10.1016/j.tifs.2006.04.010

Szente, 2004, Cyclodextrins as food ingredients, Trends in Food Science and Technology, 15, 137, 10.1016/j.tifs.2003.09.019

Tolaba, 2004, Grain Sorption equilibria of Quinoa grains, Journal of Food Engineering, 61, 361, 10.1016/S0260-8774(03)00143-2

Uekama, 1998, Cyclodextrin as drug carrier systems, Chemical Reviews, 98, 2045, 10.1021/cr970025p

Vardar-Ünlü, 2003, Antimicrobial and antioxidant activity of the essential oil and methanol extracts of Thymus pectinatus Fisch. et Mey. Var. pectinatus (Lamiaceae), American Chemical Society, 51, 63

Williams, 1998, Characterization of an inclusion complex of cholesterol and hydroxypropyl-β-cyclodextrin, European Journal of Pharmaceutics and Biopharmaceutics, 46, 355, 10.1016/S0939-6411(98)00033-2

Winkler, 2000, Hydration of β-cyclodextrin: a molecular dynamics simulation study, Journal of Computer-Aided Molecular Design, 14, 659, 10.1023/A:1008155230143

Wolf, 1985, Standardization of isotherms measurements (COST-Project 90 y 90 bis), 661