Cyclodextrin, an efficient tool for trans-anethole encapsulation: chromatographic, spectroscopic, thermal and...

Area of Science:

• Pharmaceutical Science
• Food Science
• Physical Chemistry

Background:

• Trans-anethole (AN) is a valuable compound with applications in food and pharmaceuticals.
• Improving the solubility and stability of AN is crucial for its effective utilization.
• Cyclodextrins (CDs) are known for their ability to form inclusion complexes with various molecules.

Purpose of the Study:

• To investigate the formation of inclusion complexes between trans-anethole (AN) and various cyclodextrins (CDs).
• To evaluate the impact of complexation on the water solubility and photostability of AN.
• To confirm the encapsulation of AN within the solid-state inclusion complexes.

Main Methods:

• Phase solubility studies and static headspace gas chromatography (SH-GC) were used to assess solubility and complex formation.
• Spectroscopic techniques including UV-Visible, 1H NMR, and 2D ROESY NMR were employed for characterization.
• Solid inclusion complexes were prepared by freeze-drying and analyzed using FTIR and DSC.

Main Results:

• 1:1 inclusion complexes were formed between AN and all tested CDs (α-CD, β-CD, HP-β-CD, RAMEB, CRYSMEB).
• Complexation significantly increased the water solubility of AN.
• Encapsulation within CDs markedly reduced the UVC-induced degradation of AN.
• FTIR and DSC confirmed the successful encapsulation of AN in solid complexes.

Conclusions:

• Cyclodextrin complexation is an effective strategy to enhance the solubility and stability of trans-anethole.
• The improved properties make AN more suitable for food and pharmaceutical applications.
• This study highlights the potential of CDs for delivering and protecting bioactive compounds.