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

Abstract

A novel amylose-lycopene (A-L) inclusion complex was developed to increase the antioxidant stability of lycopene. The encapsulation efficiency of the A-L complex was 81.42 ± 0.63% and its complexation index was 17.10 ± 0.01%. The A-L complex appeared as a globular V-type sub-microcrystal with an average diameter of 17.7 ± 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 gelatinization peak temperature (T p : 122.43 ± 0.41°C). Compared with the A-L physical mixture (not chemically combined), the A-L inclusion complex protected lycopene against color deterioration and degradation during storage (p < .05). The DPPH• scav-How to cite this article: Zhao W, Yan T, Yin W. Structural characterization, storage stability, and antioxidant activity of a novel amylose-lycopene inclusion complex.