Thorough characterization and stability of HP‐β‐cyclodextrin thymol inclusion complexes prepared by microwave technology: A required approach to a successful application in food industry

• Published in: Journal of the science of food and agriculture Vol. 99; no. 3; pp. 1322 - 1333
• Main Authors: Rodríguez‐López, María Isabel, Mercader‐Ros, María Teresa, López‐Miranda, Santiago, Pellicer, José A, Pérez‐Garrido, Alfonso, Pérez‐Sánchez, Horacio, Núñez‐Delicado, Estrella, Gabaldón, José A
• Format: Journal Article
• Language: English
• Published: Chichester, UK John Wiley & Sons, Ltd 01.02.2019; John Wiley and Sons, Limited
• Subjects: Aqueous solutions; Cyclodextrin; Cyclodextrins; Encapsulation; Food industry; Food processing industry; HP‐β‐CDs; Inclusion complexes; Industrial applications; ingredients; microwave irradiation; Organic chemistry; pH effects; Powder; solubilization; spray‐drying; Thymol; encapsulation; thymol; microwave irradiation; HP-β-CDs; spray-drying

BACKGROUND The aims of the present study were to obtain a stable dry powder formulation of cyclodextrins (CDs) encapsulating thymol, for successful use as an ingredient on an industrial scale, and to characterize the thymol‐CDs complexes using different techniques. RESULTS Thymol was successfully so...