Preparation and Thermal Stability of α-Tocopheryl acetate and Strawberry Anthocyanins 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 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