Mechanism study on the formation of complex between Ca(II) and indigo carmine for potential food use as a colorant lake.
Adsorption
Colorant lake
Coordination bond
Food colorant
Indigo carmine
Journal
Food chemistry
ISSN: 1873-7072
Titre abrégé: Food Chem
Pays: England
ID NLM: 7702639
Informations de publication
Date de publication:
30 Aug 2020
30 Aug 2020
Historique:
received:
22
12
2019
revised:
18
03
2020
accepted:
29
03
2020
pubmed:
14
4
2020
medline:
21
7
2020
entrez:
14
4
2020
Statut:
ppublish
Résumé
This study elucidated the formation mechanism of calcium-indigo carmine (IC) complex. Parameters of the complex, such as Turbiscan stability index (TSI), yield and stoichiometric ratio (Ca to IC) were investigated. Isothermal titration calorimetry (ITC), UV/Visible spectrophotometry, infrared spectroscopy and Raman spectroscopy were used to explore the interaction between IC and Ca(II) during formation reaction and in the powdered lake. The TSI analysis and yield test suggested pH 7.0 as the most suitable pH to produce this complex. The conjugation between IC and Ca(II) was an exothermal reaction with increase of entropy (ΔH = -0.728 ± 0.11 kJ·mol
Identifiants
pubmed: 32283376
pii: S0308-8146(20)30571-9
doi: 10.1016/j.foodchem.2020.126709
pii:
doi:
Substances chimiques
Food Coloring Agents
0
Indigo Carmine
D3741U8K7L
Calcium
SY7Q814VUP
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
126709Informations de copyright
Copyright © 2020 Elsevier Ltd. All rights reserved.
Déclaration de conflit d'intérêts
Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.