Department of Food Science, Banat's University of Agricultural Sciences and Veterinary Medicine "King Michael I of Romania" from Timişoara, Calea Aradului 119, 300645 Timişoara, Romania.
Department of Food Science, Banat's University of Agricultural Sciences and Veterinary Medicine "King Michael I of Romania" from Timişoara, Calea Aradului 119, 300645 Timişoara, Romania.
Food Chem. 2020 Jan 15;303:125419. doi: 10.1016/j.foodchem.2019.125419. Epub 2019 Aug 22.
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.
β-环糊精和 2-羟丙基-β-环糊精/多瑙河白鲑（Chondrostoma nasus L.）油复合物（β-CD 和 HP-β-CD/CNO）首次获得。CNO 的脂肪酸（FA）谱表明其含有大量的多不饱和脂肪酸，最重要的是二十碳五烯酸（EPA，6.3%）和二十二碳六烯酸（DHA，1.6%），均为 ω-3 FA。复合物是通过捏合法获得的。采用热重分析和光谱技术评估水分含量和分子包封的成功程度。热重分析和差示扫描量热法分析表明，与起始 CD 相比，CD/CNO 复合物的水分含量显著降低。另一方面，首次根据 X 射线衍射法确定了此类复合物的结晶度指数，β-CD/CNO 复合物的值为 43.9（±18.3）%。FA 谱和 CD/CNO 的特性支持将这些基于 ω-3 的复合物用于食品补充剂或功能性食品产品，但需要进一步研究。
