Preparation and stability of the inclusion complex of astaxanthin with hydroxypropyl-β-cyclodextrin

Chao Yuan; Zhengyu Jin; Xueming Xu; Haining Zhuang; Wangyang Shen

doi:10.1016/j.foodchem.2007.07.051

Preparation and stability of the inclusion complex of astaxanthin with hydroxypropyl-β-cyclodextrin

Food Chem. 2008 Jul 15;109(2):264-8. doi: 10.1016/j.foodchem.2007.07.051. Epub 2007 Jul 27.

Authors

Chao Yuan¹, Zhengyu Jin², Xueming Xu¹, Haining Zhuang¹, Wangyang Shen¹

Affiliations

¹ School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China.
² School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China. Electronic address: zjin@jiangnan.edu.cn.

PMID: 26003346
DOI: 10.1016/j.foodchem.2007.07.051

Abstract

The inclusion complex of astaxanthin (ASX) with hydroxypropyl-β-cyclodextrin (HP-β-CD) was prepared. Infrared spectroscopy (IR) proved the formation of the inclusion complex. The water solubility of the inclusion complex was >1.0mg/ml, which is much better than that of ASX. The solid state thermal behaviour of the inclusion complex was investigated by thermogravimetric/differential thermal analysis (TG/DTA). The starting decomposition temperature of ASX was enhanced to about 290°C. The stability of the inclusion complex in solution was also tested. Forming of the inclusion complex greatly enhanced the stability of ASX against light and oxygen. Furthermore, the release of ASX from the inclusion complex was controlled.

Keywords: Astaxanthin; Hydroxypropyl-β-cyclodextrin; Inclusion complex; Infrared spectroscopy; Stability; Thermal analysis.