Food Technology Department, Federal Institute for Education, Science and Technology of Paraná, 87703-536 Paranavaí, PR, Brazil.
J Agric Food Chem. 2011 Apr 13;59(7):3348-57. doi: 10.1021/jf104223k. Epub 2011 Mar 7.
This work aimed to compare methods for the formation of complexes of bixin and curcumin with β-cyclodextrin (β-CD) and to evaluate the stability of the complexes formed by these methods and their food applications. The stoichiometric relationship between curcumin and β-CD was 1:2 and that between bixin and β-CD was 1:1. Curcumin-β-CD and bixin-β-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 β-CD promoted an intensification of color and increased water solubility; however, stabilization in the presence of light occurred only for bixin. Application of curcumin-β-CD in cheese and yogurt and bixin-β-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 β-CD favors their use in low-fat foods, broadening the field of industrial application.
本工作旨在比较二氢辣椒素和姜黄素与β-环糊精（β-CD）形成配合物的方法，并评价这些方法形成的配合物的稳定性及其在食品中的应用。姜黄素与β-CD 的化学计量比为 1:2，二氢辣椒素与β-CD 的化学计量比为 1:1。采用差示扫描量热法（DSC）、热重分析（TGA）或核磁共振（NMR-H）评价了 kneading、共沉淀和简单混合形成的姜黄素-β-CD 和二氢辣椒素-β-CD 配合物。对于姜黄素和二氢辣椒素，最佳的配合物形成方法是共沉淀。色素与β-CD 的络合作用促进了颜色的加深和水溶性的提高；然而，只有二氢辣椒素在光照存在下稳定。姜黄素-β-CD 在奶酪和酸奶中的应用和二氢辣椒素-β-CD 在凝乳中的应用没有改变产品的初始特性，这些产品在感官上被很好地接受。因此，这些天然色素与β-CD 的络合作用有利于它们在低脂食品中的应用，拓宽了工业应用领域。
