Investigating the oxyresveratrol β-cyclodextrin and 2-hydroxypropyl-β-cyclodextrin complexes: The effects on oxyresveratrol solution, stability, and antibrowning ability on fresh grape juice

The inclusion complexes of oxyresveratrol (Oxy) with β-cyclodextrin (β-CD) and hydroxypropyl-β-cyclodextrin (HP-β-CD) were prepared and characterized by UV–vis spectroscopy, FT-IR spectroscopy, XRD , TG-DTG and SEM . Based on the optimal formulation, 222.23 ± 1.52 μg and 232.65 ± 2.64 μg of Oxy was included in 1.00 mg of the Oxy-β-CD and Oxy-HP-β-CD dried powder with the water solubility up to 14.44 ± 0.83 mg/mL and 47.33 ± 0.78 mg/mL, yielding about 30 and 100-fold increase in Oxy solubility (about 0.47 mg/mL), respectively. The physical stability and dissolution rate study showed that the formation of inclusion complexes significant enhanced the storage stability of Oxy and its dissolution rate. These results indicated that β-CD and HP-β-CD may be suitable delivery systems of Oxy. Furthermore, as illustrated in this study, inclusion complexes exhibited strong antibrowning effects on fresh grape juice in 24 h, showing its great potential application in the food industry.