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Development of 3-decen-2-one/HP-β-CD Inclusion Complex with Enhanced Stability and Its Application for Potato
Xia Ge1, Yiwen Xu1, Zheng Huang2
1Institute of Agricultural Products Storage and Processing, Gansu Academy of Agricultural Sciences, Lanzhou 730070, China.
Foods (Basel, Switzerland)
|July 28, 2026
Summary
This study developed a hydroxypropyl-β-cyclodextrin (HP-β-CD) inclusion complex of 3-decen-2-one to improve its stability and solubility. The complex effectively inhibited potato sprouting and maintained potato quality during storage.
Area of Science:
- Food Science
- Chemistry
- Agricultural Science
Background:
- 3-Decen-2-one is a natural potato sprout suppressant with limited practical use due to volatility, instability, and poor water solubility.
- Developing stable formulations is crucial for utilizing natural compounds in agriculture.
Purpose of the Study:
- To create a stable inclusion complex of 3-decen-2-one with hydroxypropyl-β-cyclodextrin (HP-β-CD).
- To evaluate the complex's efficacy as a natural potato sprout inhibitor and assess its impact on potato quality during storage.
Main Methods:
- Co-evaporation method was used to prepare the 3-decen-2-one/HP-β-CD inclusion complex.
- Phase solubility studies determined the stability constant (596.43 M⁻¹).
- Characterization involved molecular modeling, 1H NMR, FT-IR, TG, and SEM; potato storage trials evaluated sprout inhibition and quality parameters.
Main Results:
- The inclusion complex formation improved 3-decen-2-one's water solubility, thermal stability, and release properties.
- The complex demonstrated superior sprout inhibition compared to free 3-decen-2-one.
- It effectively reduced potato weight loss, respiration rate, and MDA accumulation, while preserving Vitamin C and reducing sugar levels.
Conclusions:
- The 3-decen-2-one/HP-β-CD inclusion complex offers a promising strategy for stabilizing this natural sprout inhibitor.
- This formulation enables sustained release, enhancing its effectiveness in potato storage and maintaining overall potato quality.
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