ArticleMolecules (Basel, Switzerland)2022
Stability, Morphology, and Effects of In Vitro Digestion on the Antioxidant Properties of Polyphenol Inclusion Complexes with β-Cyclodextrin.
Article in Molecules (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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Who cites it
8 citing papers in PubMed, 19 citations in OpenAlex.
- Cyclodextrin-mediated improvement of red wine color quality dissected by coloromics and anthocyanin evolution dynamics.Food chemistry: X · 2026Article
- Multifunctional System with Ferulic Acid: Increased Safety, Antioxidant Activity, and Efficacy of Sunscreen Formulations.Antioxidants (Basel, Switzerland) · 2026Article
- Amorphous Solid Dispersions of Polyphenols: Current State of the Art (Part I).Pharmaceuticals (Basel, Switzerland) · 2026Review
- 2-Hydroxypropyl-β-Cyclodextrin-Based Complexes Improve Polyphenol Solubility and Bioaccessibility: Evaluation by Validated HPLC-DAD Method.Molecules (Basel, Switzerland) · 2026Article
- Spent Hop (Cells · 2025Article
- Advancements in Cyclodextrin Complexes with Bioactive Secondary Metabolites and Their Pharmaceutical Applications.Pharmaceutics · 2025Review
- The Antitumoral Effect In Ovo of a New Inclusion Complex from Dimethoxycurcumin with Magnesium and Beta-Cyclodextrin.International journal of molecular sciences · 2024Article
- Starch, gallic acid, their inclusion complex and their effects in diabetes and other diseases-A review.Food science & nutrition · 2023Review
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Authors and funding
4 authors at 1 institution in 1 country.
Funding
Abstract
Polyphenols are inversely associated with the incidence of chronic diseases, but therapeutic use is limited by poor stability and bioaccessibility. Encapsulation has been shown to overcome some of these limitations. A selection of polyphenols (catechin, gallic acid, and epigallocatechin gallate) and their combinations were encapsulated in beta-cyclodextrin (βCD). Encapsulation was characterized and the thermal and storage stability was evaluated using the 2,2-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) assay. The samples were then subjected to in vitro digestion using a simple digestion (SD) model (gastric and duodenal phases) and a more complex digestion (CD) model (oral, gastric, and duodenal phases). Thereafter, the chemical (oxygen radical absorbance capacity assay) and cellular (dichlorofluorescein diacetate assay in Caco-2 cells) antioxidant and antiglycation (advanced glycation end-products assay) activities were determined. Inclusion complexes formed at a 1:1 molar ratio with a high encapsulation yield and efficiency. Encapsulation altered the morphology of the samples, increased the thermal stability of some and the storage stability of all samples. Encapsulation maintained the antioxidant activity of all samples and significantly improved the antiglycation and cellular antioxidant activities of some polyphenols following SD. In conclusion, the formed inclusion complexes of βCD with polyphenols had greater storage stability, without altering the beneficial cellular effects of the polyphenols.
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