E. Rashed, H. Ali, M. Attia, E. Bendary, K. Ramadan
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Preparation and Thermal Stability of α-Tocopheryl acetate and Strawberry Anthocyanidins Complexed with Starch and β-Cyclodextrin
: 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.
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