Exploring cationic amylose inclusion complexes as a pioneering carrier for aroma molecules; fabrication, and characterization
Amylose complexes are considered excellent carriers for flavor compounds (FCs), leading to their controlled release. Nevertheless, the utilization of native amylose for the creation of inclusion complexes (ICs) is constrained by its pronounced propensity for retrogradation (re-crystallization) and i...
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Elsevier
2024-12-01
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| Series: | Carbohydrate Polymer Technologies and Applications |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666893924001956 |
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| author | Zohreh Mokhtari Seid Mahdi Jafari |
| author_facet | Zohreh Mokhtari Seid Mahdi Jafari |
| author_sort | Zohreh Mokhtari |
| collection | DOAJ |
| description | Amylose complexes are considered excellent carriers for flavor compounds (FCs), leading to their controlled release. Nevertheless, the utilization of native amylose for the creation of inclusion complexes (ICs) is constrained by its pronounced propensity for retrogradation (re-crystallization) and its limited water solubility. Therefore, chemical modification of amylose stands as an innovative approach to generate soluble ICs. This study focused on generating and evaluating ICs composed of cationic amylose sourced from sago and corn, which then loaded with FCs (menthol, thymol, and eugenol). The characteristics of ICs with FCs were characterized in terms of including X-ray diffraction (XRD), Complex Index, Fourier transform infrared/Raman spectroscopy, and scanning electron/atomic force microscopy. The XRD and the complex index findings suggested that cationizing the anhydroglucose units of amylose was accomplished without disrupting its helical structure, while also showing a promising ability to create ICs. Notably, sago amylose exhibited a significantly higher complex index compared to corn amylose (p < 0.05). Morphological analysis of the cationized amylose-flavor ICs revealed the presence of spherical and lamellar crystalline structures, suggesting a well-organized assembly resulting from ICs. Also, due to its high hydrophobicity and low vapor pressure, menthol in the presence of ethanol was able to form more ICs with amylose compared to thymol and eugenol. Finally, the study highlighted the unique properties of sago amylose, including its high retrogradation tendency, which was further enhanced by cationization. These findings underscore the utility of cationized amylose, particularly from sago, as an advanced material for encapsulating hydrophobic compounds. |
| format | Article |
| id | doaj-art-9e17c4882b8743b0ac470182c8a43ff3 |
| institution | Kabale University |
| issn | 2666-8939 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | Elsevier |
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| series | Carbohydrate Polymer Technologies and Applications |
| spelling | doaj-art-9e17c4882b8743b0ac470182c8a43ff32024-12-13T11:06:38ZengElsevierCarbohydrate Polymer Technologies and Applications2666-89392024-12-018100615Exploring cationic amylose inclusion complexes as a pioneering carrier for aroma molecules; fabrication, and characterizationZohreh Mokhtari0Seid Mahdi Jafari1Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, IranCorresponding author at: Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.; Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran; Halal Research Center of IRI, Iran Food and Drug Administration, Ministry of Health and Medical Education, Tehran, IranAmylose complexes are considered excellent carriers for flavor compounds (FCs), leading to their controlled release. Nevertheless, the utilization of native amylose for the creation of inclusion complexes (ICs) is constrained by its pronounced propensity for retrogradation (re-crystallization) and its limited water solubility. Therefore, chemical modification of amylose stands as an innovative approach to generate soluble ICs. This study focused on generating and evaluating ICs composed of cationic amylose sourced from sago and corn, which then loaded with FCs (menthol, thymol, and eugenol). The characteristics of ICs with FCs were characterized in terms of including X-ray diffraction (XRD), Complex Index, Fourier transform infrared/Raman spectroscopy, and scanning electron/atomic force microscopy. The XRD and the complex index findings suggested that cationizing the anhydroglucose units of amylose was accomplished without disrupting its helical structure, while also showing a promising ability to create ICs. Notably, sago amylose exhibited a significantly higher complex index compared to corn amylose (p < 0.05). Morphological analysis of the cationized amylose-flavor ICs revealed the presence of spherical and lamellar crystalline structures, suggesting a well-organized assembly resulting from ICs. Also, due to its high hydrophobicity and low vapor pressure, menthol in the presence of ethanol was able to form more ICs with amylose compared to thymol and eugenol. Finally, the study highlighted the unique properties of sago amylose, including its high retrogradation tendency, which was further enhanced by cationization. These findings underscore the utility of cationized amylose, particularly from sago, as an advanced material for encapsulating hydrophobic compounds.http://www.sciencedirect.com/science/article/pii/S2666893924001956Aromatic compoundsAmyloseCationizationInclusion complexOral deliveryStructural characteristics |
| spellingShingle | Zohreh Mokhtari Seid Mahdi Jafari Exploring cationic amylose inclusion complexes as a pioneering carrier for aroma molecules; fabrication, and characterization Carbohydrate Polymer Technologies and Applications Aromatic compounds Amylose Cationization Inclusion complex Oral delivery Structural characteristics |
| title | Exploring cationic amylose inclusion complexes as a pioneering carrier for aroma molecules; fabrication, and characterization |
| title_full | Exploring cationic amylose inclusion complexes as a pioneering carrier for aroma molecules; fabrication, and characterization |
| title_fullStr | Exploring cationic amylose inclusion complexes as a pioneering carrier for aroma molecules; fabrication, and characterization |
| title_full_unstemmed | Exploring cationic amylose inclusion complexes as a pioneering carrier for aroma molecules; fabrication, and characterization |
| title_short | Exploring cationic amylose inclusion complexes as a pioneering carrier for aroma molecules; fabrication, and characterization |
| title_sort | exploring cationic amylose inclusion complexes as a pioneering carrier for aroma molecules fabrication and characterization |
| topic | Aromatic compounds Amylose Cationization Inclusion complex Oral delivery Structural characteristics |
| url | http://www.sciencedirect.com/science/article/pii/S2666893924001956 |
| work_keys_str_mv | AT zohrehmokhtari exploringcationicamyloseinclusioncomplexesasapioneeringcarrierforaromamoleculesfabricationandcharacterization AT seidmahdijafari exploringcationicamyloseinclusioncomplexesasapioneeringcarrierforaromamoleculesfabricationandcharacterization |