Curcumin–β-cyclodextrin inclusion complex: Stability, solubility, characterisation by FT-IR, FT-Raman, X-ray diffraction and photoacoustic spectroscopy, and food application
Camila S. Mangolim, Cristiane Moriwakib, Ana C. Nogueira, Francielle Sato, Mauro L. Baesso, Antonio Medina Neto e Graciette Matioli
Food Chemistry – Volume: 153; Pages: 361–370; DOI: 10.1016/j.foodchem.2013.12.067
Curcumin was complexed with β-CD using co-precipitation, freeze-drying and solvent evaporation methods. Co-precipitation enabled complex formation, as indicated by the FT-IR and FT-Raman techniques via the shifts in the peaks […]