Stabilization of Unstable Functional Food Ingredients by Complexation with Cyclodextrin.

Abstract

Some of functional food ingredients having health promotion functions and/or beauty care effects are unstable under UV light, air oxygen, elevated temperature and in the presence of incompatible substances. Cyclodextrins can be used for the stabilization of such active substances by complex formation even under above mentioned degradable circumstances. Here we show some of our investigation results for the stabilization of actives like unsaturated fatty acids, R-α-lipoic acid and Coenzyme Q10.