Encapsulation of Natural Flavors in Cyclodextrins: Free Volume Studies by PALS

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Positron annihilation lifetime spectroscopy (PALS) is used to study the free-volume in β-cyclodextrin (CD) with the encapsulation of two different essential oils: garlic (Allium sativum) and marjoram (Origanum majorana). The data reveal the presence of a long lifetime component related to the o-Ps. It is observed that the addition of garlic (or marjoram) oil to β-CD results in a decrease of the o-Ps lifetime which was ascribed to a reduction of the free volume holes from 83.6 to 67.7 Å3 (79.1 to 72.6 Å3). Different mechanisms for the encapsulation of garlic and marjoram oils in β-CD are suggested by the PALS parameters.

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Edited by:

Jozef Krištiak, Jan Kuriplach and Pradeep K. Pujari

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88-91

Citation:

M. F. Ferreira Marques et al., "Encapsulation of Natural Flavors in Cyclodextrins: Free Volume Studies by PALS", Materials Science Forum, Vol. 733, pp. 88-91, 2013

Online since:

November 2012

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$38.00

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