β-CD-mediated Encapsulation Enhanced Stability and Solubility of Astaxanthin

被引：25

作者：

Kim, Soyoung ^{[1
,2
]}

Cho, Eunah ^{[1
,2
]}

Yoo, Jimin ^{[1
,2
]}

Cho, Eunhye ^{[1
,2
]}

Choi, Sun Ju ^{[1
,2
]}

Son, Seok Min ^{[1
,2
]}

Lee, Jin Man ^{[1
,2
]}

In, Man-Jin ^{[3
]}

Kim, Dong Chung ^{[3
]}

Kim, Jin-Hyun ^{[4
]}

Chae, Hee Jeong ^{[1
,2
]}

机构：

[1] Hoseo Univ, Dept Food & Biotechnol, Asan 336795, South Korea

[2] Hoseo Univ, Reg Innovat Ctr, Asan 336795, South Korea

[3] Chungwoon Univ, Dept Human Nutr & Food Sci, Hongseong 350701, South Korea

[4] Kongju Natl Univ, Dept Chem Engn, Kong Ju 314401, South Korea

来源：

JOURNAL OF THE KOREAN SOCIETY FOR APPLIED BIOLOGICAL CHEMISTRY | 2010年 / 53卷 / 05期

关键词：

astaxanthin; beta-cyclodextrin; inclusion complex; solubility; stability; INCLUSION COMPLEX; CYCLODEXTRINS; CAROTENOIDS;

D O I：

10.3839/jksabc.2010.086

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

To expand the industrial applications of astaxanthin in the food and cosmetic sectors, inclusion complexes (ICs) of astaxanthin were prepared with various types of cyclodextrins (CDs) and characterized by HPLC with respect to water-solubility and stability. Also, their characteristics were determined through SEM scanning electron microscopy and Furier transform infrared spectrometry. Among the various CDs, beta-CD was selected as the host material for the inclusion of astaxanthin. The optimum ratio of astaxanthin and beta-CD for IC formation was determined as 1:200. The water-solubility of the IC of astaxanthin and beta-CD (As-beta-CD) was enhanced up to 110-fold compared to free astaxanthin at pH 6.5 and 25 degrees C. The stability of the beta-CD-encapsulated astaxanthin against heat, light, and oxidation was greatly enhanced by over 7-9 folds compared to free astaxanthin. Furthermore, the beta-CD-encapsulated astaxanthin had high stability even at 100 degrees C. Compared to free astaxanthin, the IC formation of free astaxanthin greatly enhanced its stability under various storage conditions such as pH, temperature, ultraviolet irradiation, and the presence of oxygen.

引用

页码：559 / 565

页数：7

共 30 条

[1]

BENDICH A, 1991, FOOD SCI TECHNOL RES, V2, P127

[2]

김소영, 2008, [Journal of the Korean Society of Food Science and Nutrition, 한국식품영양과학회지], V37, P1363

[3]

CHEN X, 2007, FOOD CHEM, V101, P1

[4]

Cho SH, 2006, J IND ENG CHEM, V12, P50

[5]

Chun HS, 2003, KOREAN J FOOD CULT, V18, P475

[6]

CHUNG CK, 2000, ANAL SCI TECHNOL, V13, P549

[7] Haematococcus astaxanthin:: applications for human health and nutrition [J].

Guerin, M ;

Huntley, ME ;

Olaizola, M .

TRENDS IN BIOTECHNOLOGY, 2003, 21 (05) :210-216

[8] Microencapsulation of astaxanthin in a chitosan matrix [J].

Higuera-Ciapara, I ;

Felix-Valenzuela, L ;

Goycoolea, FM ;

Argüelles-Monal, W .

CARBOHYDRATE POLYMERS, 2004, 56 (01) :41-45

[9]

김소영, 2008, Korean Society for Biotechnology and Bioengineering Journal, V23, P546

[10]

JEON MN, 1999, THESIS U CHUNG ANG S

← 1 2 3 →