| Autor: |
Hădărugă NG; Nicoleta Gabriela Hădărugă Timişoara, Calea Aradului 119, 300645 Timişoara, Romania.; Doctoral School 'Engineering of Vegetable and Animal Resources', University of Life Sciences 'King Mihai I' from Timişoara, Calea Aradului 119, 300645 Timişoara, Romania., Chirilă CA; Doctoral School 'Engineering of Vegetable and Animal Resources', University of Life Sciences 'King Mihai I' from Timişoara, Calea Aradului 119, 300645 Timişoara, Romania., Szakal RN; Doctoral School 'Engineering of Vegetable and Animal Resources', University of Life Sciences 'King Mihai I' from Timişoara, Calea Aradului 119, 300645 Timişoara, Romania., Gălan IM; Doctoral School 'Engineering of Vegetable and Animal Resources', University of Life Sciences 'King Mihai I' from Timişoara, Calea Aradului 119, 300645 Timişoara, Romania., Simandi MD; Doctoral School 'Engineering of Vegetable and Animal Resources', University of Life Sciences 'King Mihai I' from Timişoara, Calea Aradului 119, 300645 Timişoara, Romania., Bujancă GS; Nicoleta Gabriela Hădărugă Timişoara, Calea Aradului 119, 300645 Timişoara, Romania., David I; Nicoleta Gabriela Hădărugă Timişoara, Calea Aradului 119, 300645 Timişoara, Romania., Riviş A; Nicoleta Gabriela Hădărugă Timişoara, Calea Aradului 119, 300645 Timişoara, Romania., Stanciu SM; Department of Economy and Company Financing, University of Life Sciences 'King Mihai I' from Timişoara, Calea Aradului 119, 300645 Timişoara, Romania., Hădărugă DI; Doctoral School 'Engineering of Vegetable and Animal Resources', University of Life Sciences 'King Mihai I' from Timişoara, Calea Aradului 119, 300645 Timişoara, Romania.; Department of Applied Chemistry, Organic and Natural Compounds Engineering, Polytechnic University of Timişoara, Carol Telbisz 6, 300001 Timişoara, Romania. |
| Abstrakt: |
This study evaluated similarities/dissimilarities of raw and processed chicken breast and thigh lipids that were complexed by β-cyclodextrin, using a combined FTIR-PCA technique. Lipid fractions were analyzed as non-complexed and β-cyclodextrin-complexed samples via thermogravimetry, differential scanning calorimetry and ATR-FTIR. The lipid complexation reduced the water content to 7.67-8.33%, in comparison with the β-cyclodextrin hydrate (~14%). The stabilities of the complexes and β-cyclodextrin were almost the same. ATR-FTIR analysis revealed the presence of important bands that corresponded to the C=O groups (1743-1744 cm -1 ) in both the non-complexed and nano-encapsulated lipids. Furthermore, the bands that corresponded to the vibrations of double bonds corresponding to the natural/degraded ( cis / trans ) fatty acids in lipids appeared at 3008-3011 and 938-946 cm -1 , respectively. The main FTIR bands that were involved in the discrimination of raw and processed chicken lipids, and of non-complexed and complexed lipids, were evaluated with PCA. The shifting of specific FTIR band wavenumbers had the highest influence, especially vibrations of the α(1→4) glucosidic bond in β-cyclodextrin for PC 1 , and CH 2/3 groups from lipids for PC 2 . This first approach on β-cyclodextrin nano-encapsulation of chicken lipids revealed the possibility to stabilize poultry fatty components for further applications in various ingredients for the food industry. |
