Phase solubility studies and stability of cholesterol/β-cyclodextrin inclusion complexes.

Area of Science:

• Food Science
• Supramolecular Chemistry

Background:

• Cyclodextrins (CDs) enhance solubility and stability of hydrophobic compounds via complexation.
• CDs are utilized in food for removing undesirable components like cholesterol and off-flavors.
• Limited data exists on water's effect on sterol encapsulation and stability within CDs.

Purpose of the Study:

• To investigate the inclusion properties of cholesterol in beta-cyclodextrin (BCD).
• To determine factors influencing cholesterol encapsulation efficiency and stability within BCD.
• To analyze the impact of water content and storage time on BCD-cholesterol complex stability.

Main Methods:

• Phase solubility studies to determine complex stoichiometry and formation.
• Analysis of optimal encapsulation conditions: ligand-CD molar ratio, stirring time, and temperature.
• Evaluation of complex stability concerning storage duration and varying water content.

Main Results:

• A 1:1 stoichiometric complex formed between cholesterol and BCD, influenced by temperature.
• Complex formation was exothermic and energetically favorable, driven by water molecule displacement.
• Cholesterol presence reduced BCD water sorption; freeze-dried complexes were stable across storage conditions.

Conclusions:

• Phase solubility and stability data are crucial for optimizing CD applications in food.
• Findings support using CDs for cholesterol removal or incorporating functional ingredients like sitosterol.
• This research provides essential data for developing innovative food products using cyclodextrin technology.