Chemical stability of astaxanthin integrated into a food matrix: Effects of food processing and methods for preservation

• Published in: Food chemistry 2017-06, Vol.225, p.23-30
• Main Authors: Martínez-Delgado, Alejandra Anahí, Khandual, Sanghamitra, Villanueva–Rodríguez, Socorro Josefina
• Format: Article
• Language: English
• Subjects: Antioxidant; Astaxanthin; Carotenoids; Food Handling - methods; Pigment; Stability; Xanthophylls - chemistry
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2016.11.092

•Biological activity of astaxanthin as a potent antioxidant.•Stability of astaxanthin integrated into a food matrix.•Preservation techniques of carotenoids. Astaxanthin is a carotenoid pigment found in numerous organisms ranging from bacteria to algae, yeasts, plants, crustaceans and fish such as salmon. Technological importance of this pigment emerged from various studies demonstrating that it is a powerful antioxidant, even with higher activity than alpha-tocopherol and other carotenoids. It has been included in various pharmaceutical products because of several beneficial properties. By its nature, astaxanthin is susceptible to degradation and can undergo chemical changes during food processing. Therefore, different studies have focused on improving the stability of the carotenoid under conditions such as high temperatures, pressures and mechanical force, among others. In this review, common processes involved in food processing and their effect on the stability of astaxanthin, integrated into a food matrix are discussed. Moreover, preservation techniques such as microencapsulation, inclusion in emulsions, suspensions, liposomes, etc., that are being employed to maintain stability of the product are also reviewed.