Lower Photostability of Capsanthin Dispersed in an Aqueous Solution

Abstract

Food-additive grades of capsanthin, lutein, lycopene, and -carotene dispersed in aqueous solutions were photo-irradiated using a Xenon weather meter, and the levels of carotenoids were measured by HPLC and the absorbance method. Capsanthin photo-degraded more rapidly than the carotenoids tested, with less oxygen consumption. Unlike carotenes, capsanthin was partially converted into analogous colored compounds during degradation.

The Vacuum and Light-Avoided Packaging Ameliorate the Decline in Quality of Whole Chili during Storage

“…Te reduction of a * and ASTA values may be due to the oxidative degradation of capsanthin and capsorubin by light, temperature, humidity, and other factors [37,38]. Capsanthin and capsorubin may react with active oxygen to promote the breaking of their conjugated double bonds, resulting in epoxides and peroxides that cause the discoloration of peppers [15,39,40], while capsanthin could be transformed into orange or yellow pigments in the process of photodegradation, such as zeaxanthin, lutein, β-carotene, and other carotenoid substances [41,42]. Moreover, the oxidative degradation process of yellow carotenoids is relatively slow [6].…”

Development of Nanoemulsion Preconcentrate of Capsanthin with Improved Chemical Stability

“…However, studies in humans have shown that capsanthin, because of its high lipophilicity and poor solubility in gastrointestinal fluids has low and highly variable oral bioavailability. 7,8 Moreover, capsanthin is prone to oxidative degradation in the presence of heat, humidity, and light, 9,10 which can compromise its antioxidant activity to a great extent. 11 Thus, to fully harness the potential of capsanthin as a functional food and natural colorant, it is quite important to develop a commercially viable delivery system that can improve solubility, dissolution, and absorption of capsanthin without compromising its stability and antioxidant activity.…”