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Crystallisation properties of amorphous cyclodextrin powders and their complexation with fish oil
- Frieler, Lukas, Ho, Thao M., Anthony, Anita, Hidefumi, Yoshii, Yago, Anya J. E., Bhandari, Bhesh R.
- Journal of food science and technology 2019 v.56 no.3 pp. 1519-1529
- crystallization, encapsulation, ethanol, fish oils, mixing, powders, spray drying
- Water-induced crystallisation of amorphous core-cyclodextrin (CD) complex is an essential step in a solid encapsulation process and removal of added water is a challenging. Ethanol addition is expected to shorten the complex dehydration time. This study investigated crystallisation of amorphous spray-dried α-, β- and γ-CD powders by direct mixing 15% (w/w) of ethanol:water mixture (0:100, 20:80, 40:60, 60:40, 80:20 and 100:0) over 72 h period. The results showed α- and β-CD powders crystallised at all concentrations of ethanol solutions. Especially mixed with 0:100 and 20:80 ethanol:water solutions, the crystallisation behaviour of α- and β-CD powders was similar to that of commercial crystalline counterparts. γ-CD powders exhibited a crystallisation sign as mixed with 0:100 and 20:80 ethanol:water solutions only. In the study of fish oil encapsulation using the mixture of water and ethanol to induce the complex crystallisation, only γ-CD powder was able to form complex with fish oil.