Encapsulation of natural flavors in cyclodextrins: Free volume studies by PALS

M. F. Ferreira Marques, P. M. Gordo, S. D. Santos, R. F. Marques, A. Da Moreira Silva, Z. S. Kajcsos

Research output: Chapter in Book/Report/Conference proceedingConference contribution

Abstract

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.

Original languageEnglish
Title of host publicationPositron and Positronium Chemistry X
Pages88-91
Number of pages4
DOIs
Publication statusPublished - Jan 1 2013
Event10th International Workshop on Positron and Positronium Chemistry, PPC-10 - Smolenice Castle, Slovakia
Duration: Sep 5 2011Sep 9 2011

Publication series

NameMaterials Science Forum
Volume733
ISSN (Print)0255-5476

Other

Other10th International Workshop on Positron and Positronium Chemistry, PPC-10
CountrySlovakia
CitySmolenice Castle
Period9/5/119/9/11

Keywords

  • Cyclodextrins
  • Encapsulation
  • Free-volume
  • Natural flavors
  • Positron lifetime

ASJC Scopus subject areas

  • Materials Science(all)
  • Condensed Matter Physics
  • Mechanics of Materials
  • Mechanical Engineering

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  • Cite this

    Ferreira Marques, M. F., Gordo, P. M., Santos, S. D., Marques, R. F., Da Moreira Silva, A., & Kajcsos, Z. S. (2013). Encapsulation of natural flavors in cyclodextrins: Free volume studies by PALS. In Positron and Positronium Chemistry X (pp. 88-91). (Materials Science Forum; Vol. 733). https://doi.org/10.4028/www.scientific.net/MSF.733.88