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Stabilization of Astaxanthin Using Nanoliposome  

Yoo, Ji-Min (R&D Center, Cotde Co., Ltd.)
Kim, So-Young (Department of Food and Biotechnology, Center for Food Function and Safety, Hoseo University)
Cho, Eun-Ah (Department of Food and Biotechnology, Center for Food Function and Safety, Hoseo University)
Cho, Eun-Hye (Department of Food and Biotechnology, Center for Food Function and Safety, Hoseo University)
Choi, Sun-Ju (Department of Food and Biotechnology, Center for Food Function and Safety, Hoseo University)
Jeong, Yoon-Joo (R&D Center, Cotde Co., Ltd.)
Ha, Byung-Jhip (R&D Center, Cotde Co., Ltd.)
Chae, Hee-Jeong (Department of Food and Biotechnology, Center for Food Function and Safety, Hoseo University)
Publication Information
KSBB Journal / v.25, no.2, 2010 , pp. 130-136 More about this Journal
Abstract
Astaxanthin is an unsaturated compound with a double bond. So it is easily decayed by heat and oxidation (light) during its storage and processing of it. Nanoliposome formulation technology was utilized to improve the stability of astaxanthin. Nanoliposome preparation conditions were established and the stability of astaxanthin encapsulated nanoliposome and free astaxanthin was investigated. Thermal stability and UV-stability of astaxanthin encapsulated nanoliposome increased up to two times and tree times, respectively. Astaxanthin encapsulated nanoliposome could be used as a stable functional material for industrial purposes.
Keywords
astaxanthin; stabilization; liposome; nanoliposome;
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