Complexo de inclusão Curcumina-ß-Ciclodextrina : estabilidade, solubilidade e caracterização por FT-IR, FT-Raman, difração de raios-X e espectroscopia fotoacústica

Abstract

The food industry often uses artificial colourants to maintain the original colour of processed and stored products, because colour is an attribute that decisively influences the preference of the consumer to buy any food. Public opinion is very sensitive to the use of artificial additives, showing preferences for natural colourants, due to their health and nutritional characteristics. However, most natural dyes are sensitive to pH, heating, sunlight, oxygen and are low water soluble. One of the possibilities to stabilise these colourants is the inclusion complex formation with cyclodextrins (CDs). CDs are cyclic maltooligosaccharides having six, seven or eight glucose units linked by ɑ-(1,4)-glucosidic bonds, named ɑ-, ϐ- and y-CD, respectively. They are obtained from starch via the action of the enzyme cyclodextrin glycosyl transferase (CGTase). AIMS. The aim of this work was to form inclusion complexes of curcumin, a natural colourant used in food and pharmaceutical preparations, with ϐ-CD using different methodologies to enhance its stability against unfavorable environmental factors and to facilitate its food application. Various techniques were used aiming the characterization of the possible complexes formed.