AI Article Synopsis
- β-Cyclodextrin and 2-hydroxypropyl-β-cyclodextrin complexes with Danube common nase oil have been created for the first time, showcasing significant potential for food supplements.
- The oil's fatty acid profile is rich in polyunsaturated fatty acids, particularly eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), both of which are omega-3 fatty acids.
- The methods used to assess the quality of these complexes, including thermal and spectroscopic techniques, revealed a reduction in moisture content and provided new insights into their crystallinity, indicating further research is warranted for their application in functional food products.
Article Abstract
β-Cyclodextrin- and 2-hydroxypropyl-β-cyclodextrin/Danube common nase (Chondrostoma nasus L.) oil complexes (β-CD- and HP-β-CD/CNO) have been obtained for the first time. The fatty acid (FA) profile of the CNO indicates an important content of polyunsaturated fatty acids, the most important being eicosapentaenoic acid (EPA, 6.3%) and docosahexaenoic acid (DHA, 1.6%), both ω-3 FAs. The complexes have been obtained by kneading method. The moisture content and successful of molecular encapsulation have been evaluated by thermal and spectroscopic techniques. Thermogravimetry and differential scanning calorimetry analyses reveals that the moisture content of CD/CNO complexes significantly decreased, compared to starting CDs. On the other hand, the crystallinity index was for the first time determined for such type of complexes, the β-CD/CNO complex having values of 43.9(±18.3)%, according to X-ray diffractometry. FA profile and CD/CNO characteristics sustain the use of these ω-3 based complexes for food supplements or functional food products, but further studies are needed.
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| http://dx.doi.org/10.1016/j.foodchem.2019.125419 | DOI Listing |
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