Journal
FOOD CHEMISTRY
Volume 101, Issue 4, Pages 1580-1584Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2006.04.020
Keywords
astaxanthin; beta-cyclodextrin; inclusion complex; stability
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Inclusion complex of astaxanthin with beta-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. (c) 2006 Elsevier Ltd. All rights reserved.
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