Preparation of Inclusion Complexes between Potato Starch and Vanillin

• Main Author: Ayu Dwitasari, Ida
• Format: Final Project
• Language: Indonesia
• Subjects: Kimia
• Online Access: https://digilib.itb.ac.id/gdl/view/38040
• Institution: Institut Teknologi Bandung

Vanillin is an additive used in foods and beverages which is sensitive to heat and light exposure. This research focuses on formation of inclusion complexes to improve the stability of vanillin. The starch was isolated from potatoes. The amylose in starch can act as a host molecule by forming a single helix known as V-amylose which has a hydrophobic channel. In this research, starch was suspended in water (2.8% (w/v)) and was sonicated for 30 minutes. The mixture was subsequently heated at 180 oC to dissolve starch. Vanillin in ethanol was then mixed with starch solution at 85 oC. The concentration of vanillin was varied at 10%, 30% and 50% (w/w, based on the weight of starch). The resulting inclusion complexes were characterized by Fourier Transform Infrared Spectroscopy (FTIR), X-ray Diffraction (XRD), Thermogravimetric Analysis (TGA), and Scanning Electron Microscope (SEM). FTIR characterizations were conducted on starch, vanillin, physical mixture of starch vanillin, and the inclusion complexes. The results showed there were differences on some spectrum peaks between physical mixture of starch vanillin with the inclusion complex There was a shift in wave numbers for OH vibration from 3100 cm-1 at physical mixture to 3400 cm-1 at inclusion complexes, for C=O vibration from 1666 cm-1 to 1670 cm-1, and for C-O-alkoxy vibration from 986 cm-1 at physical mixture to 1024 cm-1 at inclusion complexes]. The XRD results showed a new diffraction peak at 2? ? 30°. This indicated that the amylose in the inclusion complex is a mixture between V7- and V8- amylose by calculation. In this research also tested the stability of inclusion complexes through neon light exposure for 30 days and was characterized again by FTIR. The results showed there was not a shift in wavenumber of inclusion complexes. Vanillin showed instability in wavenumber and intensity at 1302 1027 cm-1. It showed that starch vanillin inclusion complexes were stable against neon light exposure.