Abstract
An important aspect of food technology is that vitamin compounds can be used for a variety of purposes, such as developing methods to enhance the nutritional value of foods. This paper discusses the synthesis and properties of β-cyclodextrin (β-CD)-functionalized silver nanoparticles, and the use of the resulting β-CD-AgNP inclusion complex when loading vitamin D3 (cholecalciferol, VD3) molecules. β-Cyclodextrin was used as a reducing agent and a stabilizer in the production of silver nanoparticles. The preparation of VD3-β-CD-AgNP nanocompositions was confirmed by UV spectroscopy, transmission electron microscopy, and X-ray diffraction spectroscopy. Scanning electron microscopy (SEM) and transmission electron microscopy (TEM) revealed that the resulting β-CD-VD3-AgNP nanocomposite was well dispersed with particle sizes ranging from 6 to 15 nm. 1H-, 13C-NMR and FTIR spectroscopy showed the reduction of silver ions and the formation of β-CD-encapsulated AgNPs. The kinetic parameters of the thermal decomposition reaction of the VD3-β-CD-AgNP nanocomposition have been determined under nonisothermal conditions that ensure the preservation of the kinetic triplet and a more accurate description of the process. The nanocomposition of VD3 with silver nanoparticles demonstrated antibacterial activity against the used bacteria.