@article{LI2022, 
author = {Wanrong LI and Bingren TIAN and Dan XU and Jie WANG and Jianhua CHENG and Yumei LIU},
title = {Preparation and Stability of β-Acids-Lycopene/HP-β-CD Inclusion Complex},
year = {2022},
journal = {Food Science},
volume = {43},
number = {6},
pages = {17-26},
keywords = {β-acids, lycopene, HP-β-CD, inclusion complex, stability},
url = {https://www.sciopen.com/article/10.7506/spkx1002-6630-20210324-298},
doi = {10.7506/spkx1002-6630-20210324-298},
abstract = {β-acids-lycopene/hydroxypropyl-β-cyclodextrin (HP-β-CD) inclusion complex was prepared by a grinding method, and its structure was characterized by ultraviolet/visible (UV-Vis) absorption spectroscopy, Fourier transform infrared spectroscopy (FTIR), X-ray powder diffraction (XRD), scanning electron microscopy (SEM) and nuclear magnetic resonance (NMR). Then the stability of β-acids and lycopene in an aqueous solution of the inclusion complex was evaluated under light, thermal and acidic-alkaline conditions. The results showed that the inclusion complex was successfully prepared, which significantly increased the water solubility of β-acids and lycopene to 3.47 and 0.53 mg/mL, respectively. The inclusion complex could retain more than 80% of β-acids and 60% of lycopene after 16 days of storage in the dark compared to UV and natural light, and more than 70% of both compounds were retained in the inclusion complex held at 10–90 ℃ for 12 h. Under acidic condition (pH < 5), β-acids was crystallized, while acid-base conditions had no significant effect on  lycopene. These results indicated that HP-β-CD inclusion had a positive effect on improving the photothermal stability of β-acids and lycopene, and it could be more suitable for neutral and alkaline foods.}
}