Evaluation of physicochemical characteristics, in vitro release and antioxidant properties of β-carotene and β-cyclodextrin inclusion complexes with rice as food matrix
Issue Date
12-2020
Abstract
The goal of this research was to prepare inclusion complexes with β-carotene and β-cyclodextrin as viable fortificants via physical blending (PB), kneading (K), and co-precipitation (CP). The physicochemical characteristics (inclusion efficiency, yield, antioxidant activities, FTIR spectra, scanning electron micrographs) besides in vitro release and antioxidant properties of the complexes were evaluated with rice as food matrix. CP and PB solids exhibited highest inclusion efficiency (83%) and yield (100%), respectively. Fourier Transform Infrared Spectroscopy (FTIR) spectra revealed changes in intensity, position, and number of peaks in β-cyclodextrin and β-carotene, confirming guest-host interactions in inclusion complexation. Scanning electron micrographs showed heterogeneous particles of β-carotene and β-cyclodextrin in PB but homogeneous solids in K and CP complexes. Simulated in vitro digestion showed burst release of β-carotene in PB complexes. Food matrix appeared to synergistically affect release and antioxidant properties. K and CP complexes exhibited sustained radical scavenging activity and ferric reducing power, respectively, and may be recommended for further applications.
Source or Periodical Title
The Philippine Agricultural Scientist
ISSN
0031-7454
Volume
103
Issue
4
Page
337-348
Document Type
Article
College
College of Agriculture and Food Science (CAFS)
Frequency
quarterly
Physical Description
illustrations; graph; table; references
Language
English
Subject
Beta carotene; Rice
Recommended Citation
Dela Cruz, Jack D. and Flores, Floirendo P., "Evaluation of physicochemical characteristics, in vitro release and antioxidant properties of β-carotene and β-cyclodextrin inclusion complexes with rice as food matrix" (2020). Journal Article. 5249.
https://www.ukdr.uplb.edu.ph/journal-articles/5249
En – AGROVOC descriptors
RICE:CAROTENES; CYCLODEXTRINS; CHEMICOPHYSICAL PROPERTIES; ANTIOXIDANT PROPERTIES; CHEMICAL COMPOUNDS; IN VITRO; VITAMIN A DEFICIENCY; ENCAPSULATION; KNEADING; BLENDING