Posted by Researchers in Argentina 🇦🇷 combined molecular modeling and experiments to study the inclusion of veratric aldehyde in β-cyclodextrin. The complex formation is enthalpy-driven, improves aqueous solubility, and enhances inhibition of polyphenol oxidase (PPO), a key enzyme in food browning. These findings highlight the potential of CDs in food preservation applications.
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Victoria P. Rodriguez, Celia L. Lupi-Casale, Carolina S. Plumar, iEzequiel N. Frigini, Yamina Dávila, Rodolfo D. Porasso, Matias I. Sancho (2026) Thermodynamic and Molecular Modeling Study of the Veratric Aldehyde/β-Cyclodextrin Inclusion Complex and Its Inhibitory Effect on Polyphenoloxidase. J. Chem. Inf. Model. 2026, 66, 8, 4658–4671. https://doi.org/10.1021/acs.jcim.5c03164