Preparation and Thermal Stability of α-Tocopheryl acetate and Strawberry Anthocyanidins Complexed with Starch and β-Cyclodextrin

• DOI: 10.21608/ajs.2021.91732.1408
• Publication Date: 2022-01-09T20:52:21Z
• Authors: Eman Rashed; Hussein Ali; Mohamed Attia; Eslam Bendary; Khaled Ramadan
• Keywords: Anthocyanidins; Tocopheryl acetate; Thermal Stability; Heat stability

In the sake of enhancing thermal stability α-Tocopheryl acetate (α-TA) and Strawberry Anthocyanins (AN), their encapsulation with starch or β-Cyclodextrin were prepared characterized by UV-Vis IR spectra in addition to analysis.Thermal was investigated comparing thermographs each host guest that complex.Both hosts provided extra both guests where α-TA is stabilized from 230 291 o C complexation 285 β-CD.AN also 40.02 75.57 79.46 β-CD respectively.