Degree of crosslinking in β-cyclodextrin-based nanosponges and their effect on piperine encapsulation. (15th March 2021)

• Record Type: Journal Article
• Authors: Guineo-Alvarado, Juan; Quilaqueo, Marcela; Hermosilla, Jeyson; González, Sofía; Medina, Camila; Rolleri, Aldo; Lim, Loong-Tak; Rubilar, Mónica
• Is Part Of: Food chemistry. Volume 340(2021)
• Publication Date: 2021-03-15
• Subjects: Nanosponges -- Microwave-assisted fusion -- Piperine -- β-cyclodextrin; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2020.128132
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Nanosponges were successfully synthesized by microwave-assisted fusion. Nanosponges with increased crosslinking increased their specific surface area. The formulations with high crosslinking increased piperine loading efficiency. Abstract: Piperine (PIP) is an alkaloid which is potent as a therapeutic agent. However, its applications are restricted by its poor water solubility. Nanosponges (NS) derived from polymers are versatile carriers for poor water-soluble substances. The aim of this work was to synthesize β-cyclodextrin NS, by microwave-assisted fusion, for the encapsulation of PIP. Different formulations of NS were synthesized by varying the molar ratio of β-cyclodextrin:diphenyl carbonate (β-CD:DPC; 1:2, 1:6 and 1:10). NS specimens derived from 1:2, 1:6 and 1:10 β-CD:DPC molar ratios exhibited degree of substitution values of 0.345, 0.629 and 0.878, respectively. The crystallinity of NS was enhanced by increasing diphenyl carbonate concentration. A high degree of crosslinking in the NS increased the loading efficiency due to increased surface area available for bioactive inclusion. This study demonstrated the feasibility of synthesizing NS derived from β-cyclodextrin of high crystallinity for the encapsulation of PIP at high loading capacity.