Posted by The complexation of a commercial β-acid rich hop extract (βHE) was studied using BCD and HPBCD.
HPβCD nanoparticles manufactured, due to the more hydrophilic outer surface, probably favored the immobilization of propylene glycol (vehicle for β-acids in βHE) to the external face of the HPβCD:βHE. For βCD:βHE nanoparticles, the concentration of outer propylene glycol was lower, leading to a higher competition between propylene glycol and the βHE bioactive compounds for the CD’s cavity. This resulted in a weakened interaction between βCD and β-acids and a higher content of this bioactive on the outer surface of the IC. This behavior corroborated the results found for the stability test, along with the release behavior and antibacterial activity of βCD:βHE and HPβCD:βHE. In this sense, βCD:βHE evidenced a faster and higher release into the meat simulant but lower stability than HPβCD:βHE. The inclusion complexation demonstrated a promising alternative to maintain the stability of βHE against oxygen and temperature (until 40 °C). As oxygen is an important factor concerning the stability of the β-acids, HPβCD:βHE can be considered an useful ally to these bioactive compounds, helping to expand their application fields.
Both IC exhibited a certain antioxidant activity and an interesting overall antimicrobial activity against Gram-positive non-sporulated bacteria. As an overall conclusion, βCD:βHE may be a good option to perishable foods with a small shelf life (fresh sausages, pasteurized milk, cheese, fresh vegetables), since it presented faster release in the food simulant, but a lower thermal/oxidative stability. Meanwhile, HPβCD:βHE presented itself as an interesting tool food products which shelf life is intended for longer periods (dried and/or maturated foods), as this IC exhibited great storage stability and a slower release.
Tarsila Rodrigues Arruda, Rafael Resende Assis Silva, Clara Suprani Marques, Allan Robledo Fialho e Moraes, Patrícia Campos Bernardes, Taíla Veloso de Oliveira, Sukarno Olavo de Oliveira, Peter Muranyi, Nilda de Fátima Ferreira Soares (2024) β-cyclodextrin versus hydroxypropyl-β-cyclodextrin: is inclusion complexation a suitable alternative to improve the properties of hop-derived β-acids? Food Hydrocolloids,
149, 109622. https://doi.org/10.1016/j.foodhyd.2023.109622.