Structural characterization, storage stability, and antioxidant activity of a novel amylose–lycopene inclusion complex

摘要

A novel amylose–lycopene (A–L) inclusion complex was developed to increase theantioxidant stability of lycopene. The encapsulation efficiency of the A–L complexwas 81.42 ± 0.63% and its complexation index was 17.10 ± 0.01%. The A–L complexappeared as a globular V-type sub-microcrystal with an average diameter of17.7 ± 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 gelatinizationpeak temperature (T_p: 122.43 ± 0.41°C). Compared with the A–L physicalmixture (not chemically combined), the A–L inclusion complex protected lycopeneagainst color deterioration and degradation during storage (p < .05). The DPPH· scavengingrate 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 effectivein enhancing lycopene stability, indicating its prospective pharmaceutical andnutraceutical applications.