化学
溶解度
拉曼光谱
姜黄素
降水
分析化学(期刊)
等温过程
粉末衍射
溶剂
核化学
色谱法
物理化学
结晶学
有机化学
生物化学
物理
气象学
光学
热力学
作者
Camila Sampaio Mangolim,Cristiane Moriwaki,Ana Cláudia Fernandes Nogueira,Francielle Sato,Mauro Luciano Baesso,A. N. Medina,Graciette Matioli
出处
期刊:Food Chemistry
[Elsevier BV]
日期:2013-12-24
卷期号:153: 361-370
被引量:462
标识
DOI:10.1016/j.foodchem.2013.12.067
摘要
Curcumin was complexed with β-CD using co-precipitation, freeze-drying and solvent evaporation methods. Co-precipitation enabled complex formation, as indicated by the FT-IR and FT-Raman techniques via the shifts in the peaks that were assigned to the aromatic rings of curcumin. In addition, photoacoustic spectroscopy and X-ray diffraction, with the disappearance of the band related to aromatic rings, by Gaussian fitting, and modifications in the spectral lines, respectively, also suggested complex formation. The possible complexation had an efficiency of 74% and increased the solubility of the pure colourant 31-fold. Curcumin-β-CD complex exhibited a sunlight stability 18% higher than the pure colourant. This material was stable to pH variations and storage at -15 and 4°C. With an isothermal heating at 100 and 150°C for 2h, the material exhibited a colour retention of approximately 99%. The application of curcumin-β-CD complex in vanilla ice creams intensified the colour of the products and produced a great sensorial acceptance.
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