Curcumin-β-cyclodextrin inclusion complex: Stability, solubility, characterisation by FT-IR, FT-Raman, X-ray diffraction and photoacoustic spectroscopy, and food application

Food Chemistry

Volumn 153, Issue , 2014, Pages 361-370

  Mangolim, Camila Sampaio ^a   Moriwaki, Cristiane ^a   Nogueira, Ana Claudia ^a   Sato, Francielle ^a   Baesso, Mauro Luciano ^a   Neto, Antônio Medina ^a   Matioli, Graciette ^a  

^a STATE UNIVERSITY OF MARINGÁ   (Brazil)

Author keywords

Co precipitation; Curcumin; Cyclodextrin; Molecular inclusion; Natural colourant; Spectroscopic techniques

Indexed keywords

AROMATIC COMPOUNDS; COPRECIPITATION; CYCLODEXTRINS; PHOTOACOUSTIC EFFECT; PHOTOACOUSTIC SPECTROSCOPY; SOLUBILITY; X RAY DIFFRACTION;

COMPLEX FORMATIONS; CURCUMIN; CYCLODEXTRIN INCLUSION COMPLEXES; ISOTHERMAL HEATING; MOLECULAR INCLUSIONS; NATURAL COLOURANT; SOLVENT EVAPORATION METHOD; SPECTROSCOPIC TECHNIQUE;

COBALT COMPOUNDS;

BETA CYCLODEXTRIN; CURCUMIN;

ARTICLE; COLOR; COMPLEX FORMATION; EVAPORATION; FOOD; FOOD INDUSTRY; FOURIER TRANSFORM RAMAN SCATTERING INFRARED SPECTROSCOPY; FREEZE DRYING; HEATING; ICE CREAM; INFRARED SPECTROSCOPY; PH; PHOTOACOUSTIC SPECTROSCOPY; PRECIPITATION; RAMAN SPECTROMETRY; SENSORY EVALUATION; SOLUBILITY; STORAGE; THERMOSTABILITY; X RAY DIFFRACTION;

CO-PRECIPITATION; CURCUMIN; CYCLODEXTRIN; MOLECULAR INCLUSION; NATURAL COLOURANT; SPECTROSCOPIC TECHNIQUES;

BETA-CYCLODEXTRINS; CURCUMIN; HYDROGEN-ION CONCENTRATION; POLYMERS; SOLUBILITY; SPECTROSCOPY, FOURIER TRANSFORM INFRARED; SPECTRUM ANALYSIS; SPECTRUM ANALYSIS, RAMAN; X-RAY DIFFRACTION;

EID: 84892608100     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.12.067     Document Type: Article

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