Encapsulated carotenoid preparations from high-carotenoid canola oil and cyclodextrins and their stability

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Cyclodextrin complexes were prepared using 1∶1 and 1∶0.5 molar ratios of cyclodextrins and high-carotenoid canola oil. β-Cyclodextrin formed powdered complexes with a molar ratio of 1∶0.5, cyclodextrin/high-carotenoid canola oil. With a 1∶1 molar ratio, the complex was clumpy. In the case of α-cyclodextrin, powdery complexes were formed with either 1∶1 or 1∶0.5 molar ratio. The triglyceride oil present in the complexes varied between 28.87 and 48.2%, and there, was no segregation of the triglyceride oil during complex formation. The stability of carotenoids and tocopherols was also the same in brown bottles whether the complexes were kept under nitrogen or under oxygen. In clear glass vials, the amounts of α-and β-carotene went down, but there was very little change in tocopherols. With respect to sterols, more than 90% of the sterols present in the degummed oil were present in the α-cyclodextrin complexes, thereby indicating a higher affinity of the sterols in the cyclodextrin cavity.

Presented in a seminar at Institutionen for livsmedelsvetenskap, Department of Food Science, Swedish University of Agricultural Science, Uppsala, Sweden, on June 13, 2000.