A1 Refereed original research article in a scientific journal
Inclusion complexation of catechins by hyperbranched cyclodextrin: preparation, characterization, stability, antioxidant and antimicrobial properties
Authors: Chen, Fengyang; Tang, Xia; Zhu, Yuan; Li, Hang; Yang, Baoru; Sheng, Qinghai; Zhao, Qingsheng
Publisher: Royal Society of Chemistry (RSC)
Publishing place: CAMBRIDGE
Publication year: 2025
Journal: New Journal of Chemistry
Journal name in source: New Journal of Chemistry
Journal acronym: NEW J CHEM
Volume: 49
Issue: 14
First page : 6057
Last page: 6073
Number of pages: 17
ISSN: 1144-0546
eISSN: 1369-9261
DOI: https://doi.org/10.1039/d4nj04443f
Web address : https://doi.org/10.1039/d4nj04443f
Catechin (C) is a flavonoid natural polyphenol with various biological activities; however, it has poor solubility, stability and oral bioavailability, which greatly limit its application in the food and medical fields. Unlike ordinary cyclodextrins, hyperbranched cyclodextrin (CDP), as a hyperbranched polymer, exhibits several remarkable characteristics, such as a high degree of molecular branching, abundant active ends, and a macromolecular structure with multiple cavities. These features provide CDP with unique advantages in a variety of applications. In this study, catechin/hyperbranched cyclodextrin inclusion complex (catechin/CDP IC) and catechin/beta-cyclodextrin inclusion complex (catechin/beta-CD IC) were prepared using the freeze-drying method at a molar ratio of 1 : 1. The embedding efficiencies (CEs) of the two inclusion complexes were 83.85% and 64.85% respectively. Structural characterization was carried out via FT-IR, XRD, SEM, DSC and 1H NMR analyses. Furthermore, the results for solubility, thermal stability, storage stability, sustained-release characteristics, cell viability, antioxidant capacity and antibacterial ability of catechin complexed with CDP were superior to those complexed with beta-CD. This study provides potential application value for the further development of catechin-based functional foods and health products.
Funding information in the publication:
This work was supported by the Key Research and Development Program of Ningxia (2023BCF01030).
