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, β-CD was selected as the host material for the inclusion of astaxanthin. The optimum ratio of astaxanthin and β-CD for IC formation was determined as 1:200. The water-solubility of the IC of astaxanthin and β-CD (As-β-CD) was enhanced up to 110-fold compared to free astaxanthin at pH 6.5 and 25°C. The stability of the β-CD-encapsulated astaxanthin against heat, light, and oxidation was greatly enhanced by over 7-9 folds compared to free astaxanthin. Furthermore, the β-CD-encapsulated astaxanthin had high stability even at 100°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.

中文翻译：

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β-CD介导的包封增强了虾青素的稳定性和溶解性

为了扩大虾青素在食品和化妆品领域的工业应用，制备了虾青素的包合物（ICs）和各种类型的环糊精（CD），并通过HPLC对其水溶性和稳定性进行了表征。而且，它们的特性通过SEM扫描电子显微镜和Furier变换红外光谱法确定。在各种CD中，选择β-CD作为宿主蛋白来包含虾青素。确定虾青素和β-CD形成IC的最佳比例为1：200。与游离虾青素在pH 6.5和25°C下相比，虾青素和β-CD（As-β-CD）的IC的水溶性提高了110倍。β-CD封装的虾青素对热，光，与游离虾青素相比，氧化作用大大增强了7-9倍。此外，β-CD包封的虾青素即使在100℃下也具有高稳定性。与游离虾青素相比，游离虾青素的IC形成大大增强了其在各种存储条件下的稳定性，例如pH，温度，紫外线辐射和氧气的存在。