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Molecules 2013, 18(7), 7699-7710; doi:10.3390/molecules18077699

Protection of Astaxanthin in Astaxanthin Nanodispersions Using Additional Antioxidants

Department of Engineering, East Azarbaijan Science and Research Branch, Islamic Azad University, Tabriz 1547, Iran
Chemistry Department, College of Science, King Saud University, Riyadh 1145, Saudi Arabia
Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
Author to whom correspondence should be addressed.
Received: 2 May 2013 / Revised: 21 June 2013 / Accepted: 1 July 2013 / Published: 2 July 2013
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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.
Keywords: astaxanthin nanodispersions; chemical stability; ascorbic acid; α-tocopherol astaxanthin nanodispersions; chemical stability; ascorbic acid; α-tocopherol
This is an open access article distributed under the Creative Commons Attribution License (CC BY 3.0).

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MDPI and ACS Style

Anarjan, N.; Nehdi, I.A.; Tan, C.P. Protection of Astaxanthin in Astaxanthin Nanodispersions Using Additional Antioxidants. Molecules 2013, 18, 7699-7710.

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