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

      Food Chemistry
      Hydroxypropyl-β-cyclodextrin, Stability, Astaxanthin, Infrared spectroscopy, Thermal analysis, Inclusion complex

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          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.

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          Journal
          26003346
          10.1016/j.foodchem.2007.07.051

          Hydroxypropyl-β-cyclodextrin,Stability,Astaxanthin,Infrared spectroscopy,Thermal analysis,Inclusion complex

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