Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/60360
Type: Artigo de periódico
Title: Interaction of Curcumin and Bixin with beta-Cyclodextrin: Complexation Methods, Stability, and Applications in Food
Author: Marcolino, VA
Zanin, GM
Durrant, LR
Benassi, MD
Matioli, G
Abstract: This work aimed to compare methods for the formation of complexes of bixin and curcumin with P-cyclodextrin (beta-CD) and to evaluate the stability of the complexes formed by these methods and their food applications. The stoichiometric relationship between curcumin and beta-CD was 1:2 and that between bixin and beta-CD was 1:1. Curcumin-beta-CD and bixin-beta-CD complexes formed by kneading, coprecipitation, and simple mixing were evaluated by differential scanning calorimetry (DSC), thermogravimetry analysis (TGA), or nuclear magnetic resonance (NMR-H). For both curcumin and bixin, the best method of complexation was coprecipitation. Complexation of colorants with beta-CD promoted an intensification of color and increased water solubility; however, stabilization in the presence of light occurred only for bixin. Application of curcumin-beta-CD in cheese and yogurt and bixin-beta-CD in the curd did not alter the initial characteristics of the products, which were sensorialy well accepted. Therefore, the complexation of these natural colorants with beta-CD favors their use in low-fat foods, broadening the field of industrial application.
Subject: beta-Cyclodextrin
curcumin
bixin
complexation methods
stability
Country: EUA
Editor: Amer Chemical Soc
Rights: fechado
Identifier DOI: 10.1021/jf104223k
Date Issue: 2011
Appears in Collections:Unicamp - Artigos e Outros Documentos

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