Title of article
The preparation and stability of the inclusion complex of astaxanthin with β-cyclodextrin
Author/Authors
Chen، نويسنده , , Xiaolin and Chen، نويسنده , , Rong and Guo، نويسنده , , Zhanyong and Li، نويسنده , , Cuiping and Li، نويسنده , , Pengcheng، نويسنده ,
Issue Information
روزنامه با شماره پیاپی سال 2007
Pages
5
From page
1580
To page
1584
Abstract
Inclusion complex of astaxanthin with β-cyclodextrin was prepared. The water solubility of the inclusion complex was <0.5 mg/ml, which is better than that of astaxanthin. Large aggregates were observed in the aqueous solution of the inclusion complex. Furthermore, the stability of the inclusion complex against temperature and light was greatly enhanced compared to that of astaxanthin.
Keywords
Astaxanthin , ?-Cyclodextrin , Inclusion complex , stability
Journal title
Food Chemistry
Serial Year
2007
Journal title
Food Chemistry
Record number
1954184
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