Preparation and Thermal Stability of α-Tocopheryl acetate and Strawberry Anthocyanins Complexed with Starch and β-Cyclodextrin
In the sake of enhancing the thermal stability of α-Tocopheryl acetate (α-TA) and Strawberry Anthocyanins (AN), their encapsulation with starch or β-Cyclodextrin were prepared and characterized by UV-Vis and IR spectra in addition to thermal analysis. Thermal stability was investigated by comparing...
Main Authors: | , , , , |
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Format: | Article |
Language: | Arabic |
Published: |
The Union of Arab Universities
2021-12-01
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Series: | Arab Universities Journal of Agricultural Sciences |
Subjects: | |
Online Access: | https://ajs.journals.ekb.eg/article_211690_816d8946b93a122cdd3da93d9d54e41a.pdf |