Understanding structures and thermodynamics of β-cyclodextrin encapsulation of chlorogenic, caffeic and quinic acids: Implications for enriching antioxidant capacity and masking bitterness in coffee-Reference-Cited by-同舟云学术

Understanding structures and thermodynamics of β-cyclodextrin encapsulation of chlorogenic, caffeic and quinic acids: Implications for enriching antioxidant capacity and masking bitterness in coffee

Published:2019-09 Issue: Volume:293 Page:550-560
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Aree Thammarat^ORCID

Funder

Chulalongkorn University

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference41 articles.

1. Bitterness in beverages;Aachary;Bitterness: Perception, Chemistry and Food Processing,2017

2. Formation of two 1:1 chlorogenic acid: β-cyclodextrin complexes at pH 5: Spectroscopic, thermodynamic and voltammetric study;Álvarez-Parrilla;Journal of the Mexican Chemical Society,2010

3. Inclusion complex of β-cyclodextrin with coffee chlorogenic acid: New insights from a combined crystallographic and theoretical study;Aree;Acta Crystallographica,2019

4. Crystallographic evidence for β-cyclodextrin inclusion complexation facilitating the improvement of antioxidant activity of tea (+)-catechin and (−)-epicatechin;Aree;Carbohydrate Polymers,2016

5. Enhancement of antioxidant activity of green tea epicatechins in β-cyclodextrin cavity: Single-crystal X-ray analysis, DFT calculation and DPPH assay;Aree;Carbohydrate Polymers,2016

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