S-(+)-carvone/HPβCD inclusion complex: Preparation, characterization and its application as a new sprout suppressant during potato storage

Abstract

The development of sprout suppressant with natural, safe and low residue is an inevitable requirement for the healthy development of potato industry, which is helpful to solve potato sprouting after dormancy. The host–guest inclusion system of hydroxypropyl-β-cyclodextrin (HPβCD) with s-(+)-carvone as a new sprout suppressant was prepared and confirmed by 1H NMR, FT-IR, differential scanning calorimetry (DSC) and molecular modeling. A 1:1 host–guest stoichiometry and stability constant of 409.39 M−1 were confirmed by phase solubility studies. Furthermore, the thermodynamic parameters (ΔG, ΔH and ΔS) of s-(+)-carvone/HPβCD complex were obtained and the inclusion mechanism was also preliminarily discussed. In addition, The obtained s-(+)-carvone/HPβCD complex showed better water solubility, controlled release behavior and sprout inhibition effect compared with s-(+)-carvone and s-(+)-carvone/βCD complex.

Keywords

• Hydroxypropyl-β-cyclodextrin
• S-(+)-carvone
• Inclusion complex
• Controlled release
• Sprout suppressant