Stabilization and solubilization of lipophilic natural colorants with cyclodextrins

The paper provides data on the practical utilization of the benefits of the molecular encapsulation of natural colorants by cyclodextrins. Experimental results on the stability of cyclodextrin complexed curcumin, curcuma oleoresin, beta-carotene and carotenoid oleoresins against light-, heat- and oxygen prove the benefits of molecular encapsulation of colorants. The parent beta-cyclodextrin stabilized most effectively the curcumines, while the stability of carotenoids was most effectively achieved by alpha-cyclodextrin complexation. Methylated beta-cyclodextrin was found to be the most potent solubilizing agent for both carotenoids and curcuminoids.