ArticleJournal of advanced research2026
Application of γ-cyclodextrin encapsulation of eugenol and isoeugenol: characterization, stability, and taste impact.
Article in Journal of advanced research, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
introductionEugenol and isoeugenol, key flavor isomers, exert distinct effects on sweetness perception but suffer from poor thermal and oxidative stability, as well as rapid aroma volatilization, during food processing and storage. γ-Cyclodextrin (γ-CD) ameliorates these drawbacks via host-guest inclusion; however, the structural differences of their inclusion complexes and the T1R2/T1R3-mediated sweetness regulation mechanism remain elusive, limiting their applications in sugar-reduced food formulations.
objectivesThis study aimed to comprehensively characterize γ-CD inclusion complexes of eugenol and isoeugenol, elucidate their differential sweetness regulation via T1R2/T1R3 at molecular and sensory levels, and reveal structural-stability relationships, hypothesizing that cis-trans isomeric differences (eugenol: cis-double bond; isoeugenol: trans-double bond) drive distinct complex properties and sweetness effects.
methodsComplexes were prepared via the solvent-dropping method (optimized with 1:2 M ratio, 60 °C, 7 h). XRD, DSC, TGA, FTIR, and
resultsXRD, FTIR, and
conclusionγ-CD encapsulation enhances eugenol/isoeugenol stability and sustained aroma release. Isomeric differences lead to distinct T1R2/T1R3 binding modes and differential sweetness regulation, providing theoretical and technical support for precise flavor-sweetness control in sugar-reduced foods and laying a foundation for their practical integration into low-sugar food systems.
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