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Protection of astaxanthin in astaxanthin nanodispersions using additional antioxidants


Citation

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

Abstract / Synopsis

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.


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Additional Metadata

Item Type: Article
Divisions: Faculty of Food Science and Technology
DOI Number: https://doi.org/10.3390/molecules18077699
Publisher: MDPI
Keywords: Astaxanthin nanodispersions; Chemical stability; Ascorbic acid; α-tocopherol
Depositing User: Khairil Ridzuan Khahirullah
Date Deposited: 22 Aug 2014 06:56
Last Modified: 15 Feb 2016 05:10
URI: http://psasir.upm.edu.my/id/eprint/30463
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