Fabrication and characterization of ethyl acetate-hydroxypropyl-β-cyclodextrin inclusion complex

Area of Science:

• Food Chemistry
• Materials Science
• Physical Chemistry

Background:

• Ethyl acetate is a widely used flavor chemical with limited stability and water solubility.
• Moisture can cause decomposition, and its volatility reduces its longevity in applications.

Purpose of the Study:

• To improve the stability, water solubility, and lastingness of ethyl acetate.
• To encapsulate ethyl acetate using hydroxypropyl-β-cyclodextrin as a wall material.

Main Methods:

• Formation of ethyl acetate-hydroxypropyl-β-cyclodextrin inclusion complex.
• Characterization using Fourier transform infrared (FTIR) spectroscopy and thermalgravimetric analysis (TGA).
• Investigation of interaction using molecular mechanics calculation.

Main Results:

• FTIR analysis confirmed the formation of the inclusion complex by disappearance of specific ethyl acetate peaks and changes in hydroxypropyl-β-cyclodextrin absorption bands.
• TGA demonstrated sustained release of ethyl acetate from 77°C to 292°C, significantly beyond its boiling point.
• Loading capacity was 4.86 ± 0.08% with a 1:1 stoichiometry and a binding energy of -103.9 kJ/mol.

Conclusions:

• Encapsulation of ethyl acetate in hydroxypropyl-β-cyclodextrin effectively improves its thermal stability and lastingness.
• The inclusion complex enhances ethyl acetate's properties, making it more suitable for various industrial applications.
• Molecular mechanics calculations provided insights into the binding energy and conformation of the complex.