Nootkatone encapsulation by cyclodextrins: Effect on water solubility and photostability

Miriana Kfoury (1) , David Landy (1) , Steven Ruellan (1) , Lizette Auezova , Hélène Greige-Gerges , Sophie Fourmentin (1)

1 UCEIV - Unité de Chimie Environnementale et Interactions sur le Vivant

Nootkatone (NO) is a sesquiterpenoid volatile flavor, used in foods, cosmetics and pharmaceuticals, possessing also insect repellent activity. Its application is limited because of its low aqueous solubility and stability; this could be resolved by encapsulation in cyclodextrins (CDs). This study evaluated the encapsulation of NO by CDs using phase solubility studies, Isothermal Titration Calorimetry, Nuclear Magnetic Resonance spectroscopy and molecular modeling. Solid CD/NO inclusion complex was prepared and characterized for encapsulation efficiency and loading capacity using UV–Visible. Thermal properties were investigated by thermogravimetric-differential thermal analysis and release studies were performed using multiple headspace extraction. Formation constants (Kf) proved the formation of stable inclusion complexes. NO aqueous solubility, photo- and thermal stability were enhanced and the release could be insured from solid complex in aqueous solution. This suggests that CDs are promising carrier to improve NO properties and, consequently, to enlarge its use in foods, cosmetics, pharmaceuticals and agrochemicals preparations.

Domaines: Chimie

Miriana Kfoury, David Landy, Steven Ruellan, Lizette Auezova, Hélène Greige-Gerges, et al.. Nootkatone encapsulation by cyclodextrins: Effect on water solubility and photostability. Food Chemistry, 2017, 236, pp.41-48. ⟨10.1016/j.foodchem.2016.12.086⟩. ⟨hal-02948071⟩