Inclusion complexes of red bell pepper pigments with β-cyclodextrin: Preparation, characterisation and application as natural colorant in yogurt

Encapsulation of yarrow essential oil in hydroxypropyl-beta-cyclodextrin: physiochemical characterization and evaluation of bio-efficacies

“…The absorption bands of β-caryophyllene encapsulated in β-cyclodextrin were covered by β-cyclodextrin spectrum showing that inclusion complex of β-cyclodextrin and β-caryophyllene was formed. Gomes et al (2014) reported different results that the prominent absorption band at the 1738 cm −1 region of red bell pepper pigments encapsulated in β-cyclodextrin was observed from FT-IR spectrum indicating that some region of the guest was not contained in the cavity of β-cyclodextrin.…”

Water soluble biocompatible vesicles based on polysaccharides and oligosaccharides inclusion complexes for carotenoid delivery

“…One can find several practical examples of use the carotenoidcyclodextrin complexes in the food, cosmetics and pharmaceutical industry (Bartlett, Mastaloudis, Smidt, & Poole, 2010; Gomes et al, 2014;Pinho et al, 2014;Gharibzahedi et al, 2014;Jose et al, 2014;Yuan et al, 2013;2012;De Oliveira et al, 2011). In the food industry, carotenoids are mainly used as food colorants and antioxidants.…”

“…Fundamental and applied research has recently been devoted to the inclusion complexes of carotenoids with natural oligosaccharides and polysaccharides, which are assumed to possess protective properties and to decrease the hydrophobic behavior of the included molecules (Polyakov, Leshina, Konovalova, Hand, & Kispert, 2004a;Polyakov, Leshina, Salakhutdinov, & Kispert, 2006a;Polyakov, Leshina, Salakhutdinov, Konovalova, & Kispert, 2006b;Polyakov et al, , 2010Polyakov, Magyar, & Kispert, 2013;Apanasenko et al, 2015;Gomes et al, 2014;Pinho, Grootveld, Soares, & Henriques, 2014;Gharibzahedi, Razavi, & Mousavi, 2014;Jose et al, 2014;Yuan, Du, Jin, & Xu, 2013;Yuan, Jin, & Xu, 2012;De Oliveira et al, 2011;Stancanelli et al, 2012;Tachaprutinun, Udomsup, Luadthong, & Wanichwecharungruang, 2009). For example, astaxanthin encapsulated into poly(ethylene oxide)-4-methoxycinnamoylphthaloyl chitosan showed minimal heat degradation after a twohour heating at 70 • C in an aqueous environment, in contrast to that of unencapsulated carotenoid molecules which were almost completely destroyed (Tachaprutinun et al, 2009).…”

Inclusion complexes of yellow bell pepper pigments with β‐cyclodextrin: preparation, characterisation and application as food natural colorant

“…The inclusion efficiency represents the proportion of the used extract recovered in the complex, and its evaluation showed no significant difference ( P > 0.05) between the two procedures, being 31 ± 1 and 37 ± 3% for methods A and B respectively. In a previous study, it was observed that the molecular inclusion complex between red bell pepper extract and β ‐cyclodextrin in 1:4 ratio obtained by the application of an ultrasound probe had higher yield (54%) and efficiency of inclusion (62%) than that obtained by magnetic stirring (40 and 53% respectively) . In other research, when red bell pepper carotenoids were complexed with 2‐hydroxypropyl‐ β ‐cyclodextrin in mass ratios of 1:4, 1:6, 1:8 and 1:10, the results showed yields of 91 ± 2, 93 ± 1, 91 ± 1 and 93 ± 2% and inclusion efficiencies of 82 ± 2, 75 ± 8, 69 ± 3 and 70 ± 4% respectively .…”

“…Therefore the food industry has an interest in developing technologies that enhance the application of these natural pigments in foods. Microencapsulation can help to solve some problems associated with functional dyes from natural sources, generating products with improved colour stability …”