{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,8]],"date-time":"2026-10-08T03:55:32Z","timestamp":1791431732005,"version":"4.3.3"},"reference-count":31,"publisher":"MDPI AG","issue":"18","license":[{"start":{"date-parts":[[2020,9,18]],"date-time":"2020-09-18T00:00:00Z","timestamp":1600387200000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Molecules"],"abstract":"<jats:p>Bitterness often associated with whole wheat products may be related to phenolics in the bran. Cyclodextrins (CDs) are known to form inclusion complexes. The objective was to form inclusion complexes between \u03b2-CD and wheat phenolics. Pure phenolic acids (trans-ferulic acid (FA), caffeic acid (CA), and p-coumaric acid (CO)) and phenolic acids from wheat bran were used to investigate complex formation potential. Complexes were characterized by spectroscopy techniques, and a computational and molecular modeling study was carried out. The relative amount of complex formation between \u03b2-CD and wheat bran extract was CA &gt; CO &gt; FA. The phenolic compounds formed inclusion complexes with \u03b2-CDs by non-covalent bonds. The quantum-mechanical calculations supported the experimental results. The most stable complex was CO\/\u03b2-CD complex. The \u0394H value for CO\/\u03b2-CD complex was \u221211.72 kcal\/mol and was about 3 kcal\/mol more stable than the other complexes. The QSPR model showed good correlation between binding energy and 1H NMR shift for the H5 signal. This research shows that phenolics and \u03b2-CD inclusion complexes could be utilized to improve the perception of whole meal food products since inclusion complexes have the potential to mask the bitter flavor and enhance the stability of the phenolics in wheat bran.<\/jats:p>","DOI":"10.3390\/molecules25184275","type":"journal-article","created":{"date-parts":[[2020,9,18]],"date-time":"2020-09-18T10:22:23Z","timestamp":1600424543000},"page":"4275","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":18,"title":["Preparation and Characterization of Inclusion Complexes of \u03b2-Cyclodextrin and Phenolics from Wheat Bran by Combination of Experimental and Computational Techniques"],"prefix":"10.3390","volume":"25","author":[{"given":"Tuba","family":"Simsek","sequence":"first","affiliation":[{"name":"Department of Physical Chemistry, Duisburg-Essen University, Universit\u00e4tsstr. 2, 45141 Essen, Germany"},{"name":"Department of Plant Sciences, North Dakota State University, Fargo, ND 58102, USA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-7845-4884","authenticated-orcid":false,"given":"Bakhtiyor","family":"Rasulev","sequence":"additional","affiliation":[{"name":"Department of Coatings and Polymeric Materials, North Dakota State University, Fargo, ND 58102, USA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-1681-0553","authenticated-orcid":false,"given":"Christian","family":"Mayer","sequence":"additional","affiliation":[{"name":"Department of Physical Chemistry, Duisburg-Essen University, Universit\u00e4tsstr. 2, 45141 Essen, Germany"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-0238-5947","authenticated-orcid":false,"given":"Senay","family":"Simsek","sequence":"additional","affiliation":[{"name":"Department of Plant Sciences, North Dakota State University, Fargo, ND 58102, USA"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2020,9,18]]},"reference":[{"key":"ref_1","first-page":"71","article-title":"Antioxidants in wheat-based breakfast cereals","volume":"45","author":"Baublis","year":"2000","journal-title":"Cereal Foods World"},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"1496","DOI":"10.1021\/jf00021a005","article-title":"Antioxidant activity of durum wheat bran","volume":"40","author":"Onyeneho","year":"1992","journal-title":"J. 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