Capsanthin is a natural red pigment widely used in the food industry, but its pigment is severely lost during use and storage. Supramolecular chemistry-based macrocyclic hosts can encapsulate small molecule pigments to improve their stability and solubility. Herein, we synthesized two acyclic cucurbit[n]urils (ACBs, M1 and M2) as carriers for encapsulating capsanthin, and we expect this strategy to generate some positive improvements on the properties of capsanthin, extending its use by the food industry. Successful host–guest inclusion complexes (IC) formation was confirmed via ¹H NMR, 2D-ROESY NMR, ¹³C NMR, XRD, and FT-IR. After encapsulation, the solubility of capsanthin was increased by 75.8 times and 62.3 times, respectively. Furthermore, the storage and utility of capsanthin was enhanced due to the phase transition from oil to solid powder. IC exhibited enhanced stability for capsanthin in challenging environments, such as high temperature, light exposure, acidity, metal ions, food additives, and extreme oxidation.

辣椒红是一种广泛应用于食品工业的天然红色色素，但其色素在使用和储存过程中损失严重。基于超分子化学的大环主体可以封装小分子颜料以提高其稳定性和溶解度。在此，我们合成了两种无环葫芦[n]脲（ACB，M1和M2）作为封装辣椒红的载体，我们期望这种策略能够对辣椒红的特性产生一些积极的改进，从而扩大其在食品工业中的用途。^通过1 H NMR、2D-ROESY NMR、¹³ C NMR、XRD 和 FT-IR证实了主客体包合物 (IC) 的成功形成。封装后，辣椒红的溶解度分别增加了75.8倍和62.3倍。此外，由于从油到固体粉末的相变，辣椒红的储存和利用得到了增强。IC 在具有挑战性的环境中表现出增强的辣椒红稳定性，例如高温、光照、酸性、金属离子、食品添加剂和极端氧化。