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Protection of astaxanthin in astaxanthin nanodispersions using additional antioxidants

Anarjan, Navideh and Nehdi, Imededdine Arbi and Tan, Chin Ping (2013) Protection of astaxanthin in astaxanthin nanodispersions using additional antioxidants. Molecules, 18 (7). pp. 7699-7710. ISSN 1420-3049

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Official URL: http://dx.doi.org/10.3390/molecules18077699

Abstract

The protective effects of α-tocopherol and ascorbic acid on astaxanthin in astaxanthin nanodispersions produced via a solvent-diffusion technique and stabilized by a three-component stabilizer system, were studied either individually or in combination by using response surface methodology. Generally, both α-tocopherol and ascorbic acid could retard the astaxanthin degradation in astaxanthin nanodispersions. The results showed that the using α-tocopherol and ascorbic acid can be more efficient in increasing the chemical stability of nanodispersions in comparison to using them individually. Using a response surface methodology (RSM) response optimizer, it was seen that addition of ascorbic acid (ascorbic acid/astaxanthin w/w) and α-tocopherol (α-tocopherol/astaxanthin w/w) in proportions of 0.4 and 0.6, respectively, would give the maximum chemical stability to the studied astaxanthin nanodispersions.

Item Type:Article
Keyword:Astaxanthin nanodispersions; Chemical stability; Ascorbic acid; α-tocopherol
Faculty or Institute:Faculty of Food Science and Technology
Publisher:MDPI
DOI Number:10.3390/molecules18077699
ID Code:30463
Deposited By: Khairil Ridzuan Khahirullah
Deposited On:22 Aug 2014 14:56
Last Modified:15 Feb 2016 13:10

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