Cyclic oligosaccharides as controlled release complexes with food additives (TZ) for reducing hazardous effects

Abstract

The host–guest interaction of an important dye, Tartrazine, with α and β-Cyclodextrins, was inspected. To evaluate the inclusion's saturation concentration and stoichiometry, two simple although dependable physicochemical approaches, conductance, and surface tension, were initially used. The UV–Vis research validated the 1:1 stoichiometry of the inclusion complexes and was also used to investigate the feasibility of this inclusion procedure by evaluating the stability constants and thermodynamic parameters with great accuracy. The mechanism of inclusion was exposed by ¹H NMR and FTIR spectroscopic analysis, and the surface structures were shown by SEM examination. The development of inclusion complexes is supported by all characteristics, which are described by hydrophobic effects, H-bonds, electrostatic forces, and structural effects. Without any chemical modifications, this study predicts the releasing behavior of TZ in the presence of CT-DNA. The Fenton and Photo-Fenton processes were used to study the degradation of the inclusion complexes formed found to be prominent results upon environmental aspects. Optimized geometries, adsorption energies, Non-Covalent Interaction (NCI), and electrostatic potential maps (ESP) are also assessed using Density Functional Theory to confirm experimental results.