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Interaction of Curcumin and Bixin with β-Cyclodextrin: Complexation Methods, Stability, and Applications in Food
Abstract
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.
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Cited by
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Mangolim, C. S., Moriwaki, C., Nogueira, A. C., Sato, F., Baesso, M. L., Neto, A. M., & Matioli, G. (2014) · Food Chemistry · doi:10.1016/j.foodchem.2013.12.067 · Cited by 527
Self-citationXie, X., Tao, Q., Zou, Y., Zhang, F., Guo, M., Wang, Y., Wang, H., Zhou, Q., & Yu, S. (2011) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf202135j · Cited by 393
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Metadata
- Authors
- Marcolino, V. A., Zanin, G. M., Durrant, L. R., Benassi, M. D. T., & Matioli, G.
- Venue
- Journal of Agricultural and Food Chemistry
- Publisher
- American Chemical Society (ACS)
- Published
- 2011-03-07
- Volume
- 59
- Issue
- 7
- Pages
- 3348-3357
- ISSN
- 0021-8561 (ISSN-L)
- 1520-5118
- OpenAlex
- W2091940357
- Cited by
- 182
- References
- 0
- FWCI
- 5.92
- Type
- journal article
- Language
- en
- Open access
- closed
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- Marcolino, V. A., Zanin, G. M., Durrant, L. R., Benassi, M. D. T., & Matioli, G. (2011). Interaction of Curcumin and Bixin with β-Cyclodextrin: Complexation Methods, Stability, and Applications in Food. Journal of Agricultural and Food Chemistry. https://doi.org/10.1021/jf104223k
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