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Increasing solubility of red bell pepper carotenoids by complexation with 2-hydroxypropyl-β-cyclodextrin

Nicolly de Lima Petito1, Daiana da Silva Dias2, Valéria Gonçalves Costa3

  • 1Programa de Pós-Graduação em Ciências Aplicadas a Produtos para Saúde, Faculdade de Farmácia, Universidade Federal Fluminense, Rua Doutor Mário Viana 523, Santa Rosa, Niterói, 24241-000, Brazil.

Food Chemistry
|May 3, 2016
PubMed

Keywords:
2-Hydroxypropyl-β-cyclodextrinCarotenoidsMolecular inclusionRed bell pepper

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