A novel capsule-like structure of micro-sized particles formed by phytosterol ester and γ-cyclodextrin in water.

Food Chem

Graduate School of Pharmaceutical Sciences, Chiba University, 1-8-1, Inohana, Chuou-ku, Chiba-shi, Chiba 260-8675, Japan.

Published: November 2016

The composite material formed by phytosterol ester (PSE) and γ-cyclodextrin (γ-CD) disperses readily in water and has been used to mask undesirable flavours. This paper elucidates the structure of the PSE/γ-CD particle. Cryogenic scanning electron microscopy and contact angle measurements showed that the PSE/γ-CD particles formed a capsule-like structure with a hydrophilic surface. A phase-solubility study using cholesteryl oleate (ChO), one of the components of PSE, showed that ChO formed a hydrophilic and stoichiometric inclusion complex with γ-CD at a molar ratio of 2:5. The structure of the PSE/γ-CD inclusion complex was similar to that of ChO/γ-CD, based on differential scanning calorimetry and powder X-ray diffractometry results. Thus, we propose that the PSE/γ-CD particle has a capsule-like structure wherein a hydrophobic PSE droplet is surrounded by an outer layer of the hydrophilic PSE/γ-CD inclusion complex.

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http://dx.doi.org/10.1016/j.foodchem.2016.04.103DOI Listing

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