Α-Cyclodextrin encapsulation of supercritical CO₂ extracted oleoresins from different plant matrices: A stability study.

摘要: Here we describe the encapsulation in α-cyclodextrins (α-CDs) of wheat bran, pumpkin and tomato oleoresins, extracted by supercritical carbon dioxide, to obtain freeze-dried powders useful as ready-to-mix ingredients for novel functional food formulation. The stability tocochromanols, carotenoids fatty acids oleoresin/α-CD complexes, compared corresponding free was also monitored over time different combinations storage conditions. Regardless light, at 25°C oleoresins determined a rapid decrease carotenoids, tocochromanols PUFAs. α-CD improved most bioactive compounds. Storage 4°C synergized with preventing degradation bioactives. Unlike all other antioxidants, lycopene complex resulted be more susceptible oxidation than oleoresin, likely due its selective sequestration from interaction lipophilic molecules oleoresin.