Encapsulation of curcumin in cyclodextrin-metal organic frameworks: Dissociation of loaded CD-MOFs enhances stability of curcumin

•Curcumin has been successfully encapsulated in cyclodextrin-metal organic frameworks.•Interaction between curcumin and CD-MOFs are noted to be strong through a hydrogen bond type.•Pores of CD-MOFs have similar solvent environments to methanol.•Formation of a unique complex between curcumin, γCD and...

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Veröffentlicht in:Food chemistry 2016-12, Vol.212, p.485-494
Hauptverfasser: Moussa, Zeinab, Hmadeh, Mohamad, Abiad, Mohamad G., Dib, Omar H., Patra, Digambara
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Sprache:eng
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Zusammenfassung:•Curcumin has been successfully encapsulated in cyclodextrin-metal organic frameworks.•Interaction between curcumin and CD-MOFs are noted to be strong through a hydrogen bond type.•Pores of CD-MOFs have similar solvent environments to methanol.•Formation of a unique complex between curcumin, γCD and potassium cations of CD-MOFs.•Stability of curcumin in this complex enhances better than in γCD. Curcumin has been successfully encapsulated in cyclodextrin-metal organic frameworks (CD-MOFs) without altering their crystallinity. The interaction between curcumin and CD-MOFs is strong through hydrogen bond type interaction between the OH group of cyclodextrin of CD-MOFs and the phenolic hydroxyl group of the curcumin. Interestingly, dissolving the curcumin loaded CD-MOFs crystals in water results in formation of a unique complex between curcumin, γCD and potassium cations. In fact, the initial interaction between curcumin and CD-MOF is crucial for the formation of the latter. This new complex formed in alkaline media at pH 11.5 has maximum absorbance at 520nm and emittance at 600nm. Most importantly, the stability of curcumin in this complex was enhanced by at least 3 orders of magnitude compared to free curcumin and curcumin:γ-CD at pH 11.5. These results suggest a promising benign system of CD-MOFs, which can be used to store and stabilize curcumin for food applications.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2016.06.013