FTIR–PCA Approach on Raw and Thermally Processed Chicken Lipids Stabilized by Nano-Encapsulation in β-Cyclodextrin

Abstract

This study evaluated similarities/dissimilarities of raw and processed chicken breast and thigh lipids that were complexed by β-cyclodextrin, using a combined FTIR–PCA technique. Lipid fractions were analyzed as non-complexed and β-cyclodextrin-complexed samples via thermogravimetry, differential scanning calorimetry and ATR-FTIR. The lipid complexation reduced the water content to 7.67–8.33%, in comparison with the β-cyclodextrin hydrate (~14%). The stabilities of the complexes and β-cyclodextrin were almost the same. ATR-FTIR analysis revealed the presence of important bands that corresponded to the C=O groups (1743–1744 cm−1) in both the non-complexed and nano-encapsulated lipids. Furthermore, the bands that corresponded to the vibrations of double bonds corresponding to the natural/degraded (cis/trans) fatty acids in lipids appeared at 3008–3011 and 938–946 cm−1, respectively. The main FTIR bands that were involved in the discrimination of raw and processed chicken lipids, and of non-complexed and complexed lipids, were evaluated with PCA. The shifting of specific FTIR band wavenumbers had the highest influence, especially vibrations of the α(1→4) glucosidic bond in β-cyclodextrin for PC1, and CH2/3 groups from lipids for PC2. This first approach on β-cyclodextrin nano-encapsulation of chicken lipids revealed the possibility to stabilize poultry fatty components for further applications in various ingredients for the food industry.

Discrimination of β-cyclodextrin/hazelnut (Corylus avellana L.) oil/flavonoid glycoside and flavonolignan ternary complexes by Fourier-transform infrared spectroscopy coupled with principal component analysis

“…The chicken lipids stability was significantly increased by β-CD complexation, as was demonstrated by both thermal (TG-DTG and DSC) and chromatographic (GC-MS for the degradation compounds, i.e. aldehydes, formylated carboxylic acids, or dicarboxylic acids) methods [16]. Also, vegetable oils containing unsaturated FA moieties were stabilized by CD complexation.…”

“…The coupling of FTIR or other spectroscopic or chromatographic techniques with a multivariate statistical analysis method (e.g., principal component analysis, PCA) allows evaluating the similarity/dissimilarity of the complexes, as well as the identification of the variables that have significance for these classifications. FTIR-PCA was successfully applied for discrimination of the raw and thermally processed chicken lipids stabilized by nanoencapsulation in β-CD or the raw and recrystallized β-CD from water and alcohol-water solutions [4,16]. In other studies, PCA was coupled with GC-MS for classifying β-CD/Ocimum basilicum L. essential oil complexes or the raw and thermally processed Mangalitza (Sus scrofa domesticus) lipid fractions, as well as with spectrophotometry for discriminating of organic apples (Malus domestica Borkh.)…”

“…•RT 2 + 0.148•RT3 -0.00201•RT4 [16]. On the other hand, the identification of the main FAMEs from the derivatized hazelnut oil was performed by comparing the experimental RI values with those for the FAME standard mixture.…”

Discrimination of β-cyclodextrin/hazelnut (Corylus avellana L.) oil/flavonoid glycoside and flavonolignan ternary complexes by Fourier-transform infrared spectroscopy coupled with principal component analysis

“…Poultry lipids have high contents of mono- and polyunsaturated FA glycerides, especially oleic and linoleic acid glycerides. The stability of chicken lipids was significantly increased by β-CD complexation which was demonstrated by both thermal (TG–DTG and DSC) and chromatographic (GC–MS for the degradation compounds, i.e., aldehydes, formylated carboxylic acids, or dicarboxylic acids) methods [ 16 ]. Also, vegetable oils containing unsaturated FA moieties were stabilized by CD complexation.…”

“…The coupling of FTIR or other spectroscopic or chromatographic techniques with a multivariate statistical analysis method (e.g., principal component analysis, PCA) allows the evaluation of the similarity/dissimilarity of complexes, as well as the identification of the variables that have significance for these classifications. FTIR–PCA was successfully applied for the discrimination of raw and thermally processed chicken lipid/β-CD complexes [ 16 ]. Moreover, raw and recrystallized β-CD samples (from water and alcohol–water solutions) were successfully classified by the FTIR–PCA technique [ 4 ].…”