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Structural characterization, storage stability, and antioxidant activity of a novel amylose–lycopene inclusion complex
Author(s) -
Zhao Wenhong,
Yan Tingting,
Yin Wenting
Publication year - 2021
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.15493
Subject(s) - lycopene , chemistry , amylose , antioxidant , dpph , food science , nutraceutical , biochemistry , starch
A novel amylose–lycopene (A–L) inclusion complex was developed to increase the antioxidant stability of lycopene. The encapsulation efficiency of the A–L complex was 81.42 ± 0.63% and its complexation index was 17.10 ± 0.01%. The A–L complex appeared as a globular V‐type sub‐microcrystal with an average diameter of 17.7 ± 0.8 μm. Its proportion of ordered‐crystalline structure was 51.46 ± 0.22%. Appearing as a type II crystal ( T 0 : 106.72 ± 0.63°C), the A–L complex had a high gelatinization peak temperature ( T p : 122.43 ± 0.41°C). Compared with the A–L physical mixture (not chemically combined), the A–L inclusion complex protected lycopene against color deterioration and degradation during storage ( p < .05). The DPPH· scavenging rate of the A–L complex (23.54 ± 0.80%) was higher than that of the A–L physical mixture (4.97 ± 0.60%) after 4 weeks ( p < .01). The A–L complex was effective in enhancing lycopene stability, indicating its prospective pharmaceutical and nutraceutical applications. Novelty impact statement A novel amylose–lycopene inclusion complex proved to be an effective way to encapsulate lycopene. It had a high encapsulation efficiency (81.42 ± 0.63%), appearing as globular V‐type submicrocrystal with type II structure. The encapsulation of lycopene by amylose effectively protected lycopene from color deterioration, degradation, and retained 23.54 ± 0.80% of its antioxidant activity after 4 weeks of storage at room temperature.