Preparation and Thermal Stability of α-Tocopheryl acetate and Strawberry Anthocyanins Complexed with Starch and β-Cyclodextrin | ||||
| Arab Universities Journal of Agricultural Sciences | ||||
| Article 8, Volume 29, Issue 3, December 2021, Page 833-837 PDF (533.91 K) | ||||
| Document Type: Short Communication | ||||
| DOI: 10.21608/ajs.2021.91732.1408 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
Eman Rashed; Hussein Ali   ; Mohamed H Attia; Eslam Bendary; Khaled Ramadan
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| Agricultural Biochemistry Department, Faculty of Agriculture, Ain Shams University, Cairo, Egypt | ||||
| Abstract | ||||
| In the sake of enhancing the thermal stability of α-Tocopheryl acetate (α-TA) and Strawberry Anthocyanins (AN), their encapsulation with starch or β-Cyclodextrin were prepared and characterized by UV-Vis and IR spectra in addition to thermal analysis. Thermal stability was investigated by comparing the thermographs of each host and guest with that of the prepared complex. Both hosts provided extra thermal stability to both guests where α-TA is stabilized from 230 to 291oC by complexation with starch and to 285oC by encapsulation with β-CD. AN was also stabilized from 40.02oC to 75.57 and 79.46oC by complexation with starch and β-CD respectively. | ||||
| Keywords | ||||
| Encapsulation; Thermal stability; α-Tocopherol; Anthocyanins; β-Cyclodextrin | ||||
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