Complexation of Danube common nase (Chondrostoma nasus L.) oil by β-cyclodextrin and 2-hydroxypropyl-β-cyclodextrin

• Published in: Food chemistry Vol. 303; p. 125419
• Main Authors: Hădărugă, Nicoleta G., Szakal, Raymond N., Chirilă, Cosmina A., Lukinich-Gruia, Alexandra T., Păunescu, Virgil, Muntean, Cornelia, Rusu, Gerlinde, Bujancă, Gabriel, Hădărugă, Daniel I.
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 15.01.2020
• Subjects: 2-Hydroxypropyl-β-cyclodextrin; Danube common nase oil; Fish omega-3 fatty acids; Moisture content; Nanoencapsulation; β-Cyclodextrin; 2-Hydroxypropyl-β-cyclodextrin; β-Cyclodextrin; Fish omega-3 fatty acids; Moisture content; Danube common nase oil; Nanoencapsulation
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2019.125419

•Cyclodextrin/Danube common nase oil (CD/CNO) complex was for the first time obtained.•β-CD- and 2-hydroxypropyl-β-CD/CNO have been characterized by TG, DSC, XRD, FTIR, SEM.•Danube common nase oil contained 6.3% EPA and 1.6% DHA, as the main ω-3 fatty acids.•CD/CNO complexes have much lower moisture content than starting CDs, according to TG-DTG, DSC, FTIR.•CD molecular encapsulation of CNO was proved by thermal and spectroscopic techniques. 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.