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

Protection of Astaxanthin in Astaxanthin Nanodispersions Using Additional Antioxidants

1
,
2
 and
3,*
1 Department of Engineering, East Azarbaijan Science and Research Branch, Islamic Azad University, Tabriz 1547, Iran 2 Chemistry Department, College of Science, King Saud University, Riyadh 1145, Saudi Arabia 3 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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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.
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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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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