Encapsulation of Natural Flavors in Cyclodextrins: Free Volume Studies by PALS-Reference-Cited by-同舟云学术

Encapsulation of Natural Flavors in Cyclodextrins: Free Volume Studies by PALS

Published:2012-11 Issue: Volume:733 Page:88-91
ISSN:1662-9752
Container-title:Materials Science Forum
language:
Short-container-title:MSF

Author:

Ferreira Marques Maria Fatima¹,Gordo P.M.²,Santos S.D.³,Marques R.F.³,da Silva A. Moreira³,Kajcsos Z.⁴

Affiliation:

1. Coimbra University

2. CEMDRX

3. ESAC-IPC

4. KFKI Research Institute for Particle and Nuclear Physics

Abstract

Positron annihilation lifetime spectroscopy (PALS) is used to study the free-volume in β-cyclodextrin (CD) with the encapsulation of two different essential oils: garlic (Allium sativum) and marjoram (Origanum majorana). The data reveal the presence of a long lifetime component related to the o-Ps. It is observed that the addition of garlic (or marjoram) oil to β-CD results in a decrease of the o-Ps lifetime which was ascribed to a reduction of the free volume holes from 83.6 to 67.7 Å3 (79.1 to 72.6 Å3). Different mechanisms for the encapsulation of garlic and marjoram oils in β-CD are suggested by the PALS parameters.

Publisher

Trans Tech Publications, Ltd.

Subject

Mechanical Engineering,Mechanics of Materials,Condensed Matter Physics,General Materials Science

Link

https://www.scientific.net/MSF.733.88.pdf

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