Volume 148, 1 April 2014, Pages 428–436
Inclusion complexes of red bell pepper pigments with β-cyclodextrin: Preparation, characterisation and application as natural colorant in yogurt
- Available online 10 January 2013
Abstract
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.
Highlights
►
Inclusion complexes from red bell pepper carotenoids and β-cyclodextrin
were prepared. ► Characterisation of inclusion complexes of carotenoids
and β-cyclodextrin was carried out. ► Colour stability of inclusion
complex of carotenoids and β-cyclodextrin in yogurt was assessed.
Keywords
- Red bell pepper;
- β-Cyclodextrin;
- Molecular inclusion;
- Ultrasonic homogeniser and magnetic stirring
- Corresponding
author at: Laboratório de Biotecnologia de Alimentos, Departamento de
Bromatologia, Faculdade de Farmácia, Universidade Federal Fluminense,
Rua Doutor Mário Viana 523, Santa Rosa, Niterói 24241-000, Rio de
Janeiro, Brazil. Tel.:
+55 21 26299604; fax: +55 21 26299592.
