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2018 (published: 31.12.2018)
Number 4(38)
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Stabilization of coloring substances in the composition of inclusive nanocomplexes based on starch products
Rudometova N.V., Kulishova K.E.
Keywords: food dye; beta-carotene; alpha-cyclodextrin; beta-cyclodextrin; modified starch; supramolecular chemistry; nanocomplex.
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License
UDC 667.28:547.97:547.917
Stabilization of coloring substances in the composition of inclusive nanocomplexes based on starch products
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
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License