Scientific journal
Processes and Food Production Equipment
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ISSN:2310-1164
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2018 (published: 31.12.2018)

Number 4(38)

Home > Issue > Stabilization of coloring substances in the composition of inclusive nanocomplexes based on starch products

Stabilization of coloring substances in the composition of inclusive nanocomplexes based on starch products

Rudometova N.V., Kulishova K.E.

The stability of beta-carotene in nanocomplexes with cyclodextrins and modified starches has been studied. Alpha- and beta-cyclodextrins, native, and modified starches with a degree of hydrolysis from 30 % to 46 % were studied as modifier carriers. The inclusion complexes were obtained by the solid phase method. The stability of beta-carotene was determined under conditions of sample storage at the temperatures of (3 ± 2) and (–23 ± 2)°C, and aqueous solutions of samples at the temperature of (3 ± 2)°C. The color intensity of the sample solutions was determined by the optical density measured at the maximum of the light absorption on Shimadzu UV-1800 two-beam scanning spectrophotometer with the spectral range of 190-1100 nm supported by data processing program. At the temperature of (–23 ± 2)°C the content of the coloring matter in the beta-carotene sample and in the samples of the complexes obtained on the basis of all carriers is stable for 4 months of observation. Under conditions of storage of samples at the temperature of (3 ± 2)°C modified starches and cyclodextrins with a 1:1 molar ratio have the greatest stabilizing effect on beta-carotene. The stability of the coloring substance in aqueous solutions of complexes derived from beta-carotene and beta-cyclodextrin is almost thirty times greater than the stability of an aqueous solution of beta-carotene emulsion. Best results are obtained for complexeswith the molar ratio of beta-cyclodextrin to beta-carotene in the range from 1:1 to 2.5:1. The stabilizing effect of alpha-cyclodextrin is weaker. Losses of 50% of the coloring substance in this case are observed during storage for 40 to 70 days, depending on the molar ratio of the components in the complex. Solutions of alpha-cyclodextrin-based complexes are less intensely colored. They contain 3 times less beta-carotene than in complexes based on beta-cyclodextrin. The greater lability and lower beta-carotene content in samples derived from alpha-cyclodextrin can be explained by the smaller size of its internal cavity, then, fewer beta-carotene molecules are incorporated into the structure of the supramolecule. The formation of supramolecular structures was confirmed by 1H NMR spectroscopy. Supramolecular complexes based on beta-carotene can be widely used in various fields of science and industry.
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Keywords: food dye; beta-carotene; alpha-cyclodextrin; beta-cyclodextrin; modified starch; supramolecular chemistry; nanocomplex.

DOI 10.17586/2310-1164-2018-11-4-15-21

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