Encapsulation complex of chlorine dioxide in α-cyclodextrin

Structure characterization and release property

Mo Chen, Xi Chen, Kit Yam

Research output: Contribution to journalArticle

Abstract

This paper investigated the encapsulation complex (EC) of chlorine dioxide (ClO2) in α-cyclodextrin. The encapsulation process was evaluated with varying molar ratios of ClO2 to α-cyclodextrin; the structure of the EC was characterized using FTIR, XRD, and microscopy imaging; and the release and retention of ClO2 was measured using UV–vis spectrophotometry. Results showed that high ClO2 loading and EC yield were achieved using appropriate ClO2/α-cyclodextrin ratio. Characterization analyses showed that α-cyclodextrin was oxidized by ClO2 and agglomerated into larger particles with modified crystallinity. The retention of ClO2 at −20 °C was stable for at least 3 months. The release of ClO2 followed an anomalous transport process in which diffusion played an important role. The release rate was relatively slow compared to some ClO2 releasing systems reported in the literature, suggesting this EC had potential for applications requiring an extended releasing period.

Original languageEnglish (US)
Article number106783
JournalFood Control
Volume107
DOIs
StatePublished - Jan 1 2020

Fingerprint

chlorine dioxide
cyclodextrins
Cyclodextrins
encapsulation
Spectrophotometry
Fourier Transform Infrared Spectroscopy
Microscopy
spectroscopy
microscopy
image analysis

All Science Journal Classification (ASJC) codes

  • Biotechnology
  • Food Science

Keywords

  • Chlorine dioxide
  • Controlled release
  • Structure characterization
  • α-cyclodextrin

Cite this

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abstract = "This paper investigated the encapsulation complex (EC) of chlorine dioxide (ClO2) in α-cyclodextrin. The encapsulation process was evaluated with varying molar ratios of ClO2 to α-cyclodextrin; the structure of the EC was characterized using FTIR, XRD, and microscopy imaging; and the release and retention of ClO2 was measured using UV–vis spectrophotometry. Results showed that high ClO2 loading and EC yield were achieved using appropriate ClO2/α-cyclodextrin ratio. Characterization analyses showed that α-cyclodextrin was oxidized by ClO2 and agglomerated into larger particles with modified crystallinity. The retention of ClO2 at −20 °C was stable for at least 3 months. The release of ClO2 followed an anomalous transport process in which diffusion played an important role. The release rate was relatively slow compared to some ClO2 releasing systems reported in the literature, suggesting this EC had potential for applications requiring an extended releasing period.",
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Encapsulation complex of chlorine dioxide in α-cyclodextrin : Structure characterization and release property. / Chen, Mo; Chen, Xi; Yam, Kit.

In: Food Control, Vol. 107, 106783, 01.01.2020.

Research output: Contribution to journalArticle

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T2 - Structure characterization and release property

AU - Chen, Mo

AU - Chen, Xi

AU - Yam, Kit

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