Preparation and Thermal Stability of α-Tocopheryl acetate and Strawberry Anthocyanidins Complexed with Starch and β-Cyclodextrin

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 291 o C by complexation with starch and to 285 o C by encapsulation with β-CD. AN was also stabilized from 40.02 o C to 75.57 and 79.46 o C by complexation with starch and β-CD respectively.

Enhancing the Stability of Strawberry Anthocyanins Complexed to β-Cyclodextrin and Starch toward Heat, Oxidation, and Irradiation

“…Thermal analysis of strawberry anthocyanins (AN) depicted in Figure S4C (TG and DTG) shows complete degradation (99.50%) at a low temperature (106.27 °C) with the onset temperature at 40.02 °C. A preliminary thermal analysis of strawberry AN and complexes was previously reported . Thermographs (TG and DTG) of the starch-AN complex presented in Figure B showed more stability with minor degradation steps at 75.57 (onset temperature of 63.25 °C) and 184.19 °C with a total degradation of 11.21%.…”

“…A preliminary thermal analysis of strawberry AN and complexes was previously reported. 38 Thermographs (TG and DTG) of the starch-AN complex presented in Figure 1B showed more stability with minor degradation steps at 75.57 (onset temperature of 63. 25 °C) and 184.…”