Preparation of gum arabic-β-cyclodextrin-astaxanthin complex and characterization of its stability during storage

• Main Authors: I-Ching, Chen, 陳逸敬
• Other Authors: Ke-Liang, Chang
• Format: Others
• Language: zh-TW
• Published: 2009
• Online Access: http://ndltd.ncl.edu.tw/handle/06959492737115139658

碩士 === 國立臺灣海洋大學 === 食品科學系 === 97 === The objective of this study was to develop astaxanthin-encapsulated formulations using β-cyclodextrin. The endo-structure of cyclodextrin makes it easy to interact with hydrophobic groups to form β-cyclodextrin-astaxanthin complex particles and to interact with gum arabic to form gum arabic-β-cyclodextrin-astaxanthin complex particles. The encapsulation efficiency of astaxatnhin was 96.7% when 0.07 g/ml cyclodextrin and 0.07 g/ml gum arabic (1:1 v/v) were used to form the complex. The morphology of complex particles was oval-shaped and the β-cyclodextrin-astaxanthin complex might be enclosed by the gum arabic molecules. The morphology of particles was investigated by scanning electron microscope and transmission electron microscope. The particles gradually released astaxanthin for 240 minutes in simulated gastric fluid to a level of 63.137%. The particles gradually released astaxanthin for 600 minutes in simulated intestinal fluid to a level of 99.61%. This indicated that the particles could release astaxanthin in a sustain-release fashion. After storing the astaxanthin complex particles in 4, 25, 55℃or in the light (1500 lux) for 14 days, the remaining ratio was 35.38%, 37.80%, 19.86%, and 19.63% respectively, indicating that the complex particles could prevent astaxanthin from converting to pro-oxidant during storage.