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Related Concept Videos

Intramolecular Claisen Condensation of Dicarboxylic Esters: Dieckmann Cyclization01:13

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Dieckmann cyclization is an intramolecular Claisen condensation of diesters. The reaction occurs in the presence of a base and generates a cyclic β-ketoester as the final product. Commonly, 1, 6 and 1, 7-diesters are preferred substrates for the reaction since the generated five, and six-membered cyclic β-keto esters are particularly more stable.
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The cationic polymerization mechanism consists of three steps: initiation, propagation, and termination. In the initiation step of the polymerization process, the π bond of a monomer gets protonated by the Lewis acid catalyst, which is formed from boron trifluoride and water. The protonation of the π bond generates a carbocation stabilized by the electron‐donating group. In the propagation step, the π bond of the second monomer acts as a nucleophile and attacks the...
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Pickering Emulsion Stabilized by β-Cyclodextrin and Cinnamaldehyde/β-Cyclodextrin Composite.

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  • 1College of Food and Health, Beijing Technology and Business University, Beijing 100048, China.

Foods (Basel, Switzerland)
|June 28, 2023
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Summary

This study developed stable Pickering emulsions using beta-cyclodextrin (β-CD) and cinnamaldehyde/β-CD composites. The novel composite emulsions demonstrated enhanced antioxidant properties and superior palatability, offering potential for food applications.

Keywords:
antioxidationbioactive substancesdigestionfood emulsionstorage stability

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Area of Science:

  • Food Science
  • Colloid and Surface Chemistry
  • Materials Science

Background:

  • Pickering emulsions offer advantages over conventional emulsions.
  • Beta-cyclodextrin (β-CD) and cinnamaldehyde (CA) are known for their functional properties.
  • Developing stable, food-grade emulsions with enhanced characteristics is an ongoing research area.

Purpose of the Study:

  • To prepare and characterize Pickering emulsions using β-CD and a cinnamaldehyde/β-CD (CA/β-CD) composite as emulsifiers.
  • To evaluate the storage stability, rheological properties, texture, antioxidant capacity, and in vitro digestion of these emulsions.
  • To explore the potential of CA/β-CD composite as an emulsifier for food-grade Pickering emulsions.

Main Methods:

  • Preparation of Pickering emulsions using β-CD and CA/β-CD composites with various oils.
  • Assessment of storage stability and rheological properties (G', G″) via temperature scanning.
  • Texture analysis (chewing properties) and malondialdehyde (MDA) content measurement for antioxidant evaluation.
  • In vitro digestion studies to determine free fatty acid (FFA) release rates.

Main Results:

  • Pickering emulsions stabilized by β-CD and CA/β-CD composites exhibited good storage stability and gel-like properties (G' > G″).
  • Emulsions demonstrated high stability between 20-65 °C.
  • CA/β-CD composite emulsions showed superior palatability and significantly lower MDA content, indicating enhanced antioxidant activity.
  • Higher FFA release rates were observed in CA/β-CD composite emulsions during in vitro digestion.

Conclusions:

  • The CA/β-CD composite is an effective emulsifier for creating stable, food-grade Pickering emulsions.
  • These emulsions possess desirable textural properties, antioxidant capacity, and improved digestibility.
  • The findings suggest a promising strategy for developing advanced food ingredients and expanding the application of emulsifier particles.