Inclusion complexes of red bell pepper pigments with β-cyclodextrin: preparation, characterisation and application as natural colorant in yogurt.

Autor: Gomes LM; Programa de Pós-Graduação em Ciências Aplicadas a Produtos para Saúde, Faculdade de Farmácia, Universidade Federal Fluminense, Rua Doutor Mário Viana 523, Santa Rosa, Niterói 24241-000, Brazil., Petito N, Costa VG, Falcão DQ, de Lima Araújo KG
Jazyk: angličtina
Zdroj: Food chemistry [Food Chem] 2014 Apr 01; Vol. 148, pp. 428-36. Date of Electronic Publication: 2013 Jan 10.
DOI: 10.1016/j.foodchem.2012.09.065
Abstrakt: This work aimed to prepare inclusion complexes between red bell pepper pigments and β-cyclodextrin using two different procedures (i.e., magnetic stirring and ultrasonic homogenisation), to characterise the prepared inclusion complexes and to evaluate the colour stability of a selected complex added to yogurt. The mass ratio of extract to β-cyclodextrin was 1:4. The formed extract: β-cyclodextrin complexes and a physical mixture of extract and β-cyclodextrin were evaluated by differential scanning calorimetry, Fourier transform-infrared spectroscopy, proton nuclear magnetic resonance, particle size distribution and Zeta potential. The obtained data showed that ultrasonic homogenisation resulted in better yield and inclusion efficiency compared to magnetic stirring. The yogurt with the added complex produced by ultrasonic homogenisation showed slower variations for the a(∗) (redness) and b(∗) (yellowness) indices compared to yogurt with added extract, indicating a higher protection of the colour during storage.
(Copyright © 2012. Published by Elsevier Ltd.)
Databáze: MEDLINE
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