Premium
Production and stability of water‐dispersible astaxanthin oleoresin from Phaffia rhodozyma
Author(s) -
VillalobosCastillejos Fidel,
CerezalMezquita Pedro,
HernándezDe Jesús Maria Lourdes,
BarragánHuerta Blanca Estela
Publication year - 2013
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.12083
Subject(s) - oleoresin , astaxanthin , chemistry , extraction (chemistry) , chromatography , cyclodextrin , solvent , response surface methodology , ethyl acetate , nuclear chemistry , food science , organic chemistry , carotenoid
Summary The process of extracting the astaxanthin oleoresin from pretreated Phaffia rhodozyma cells was optimised using a Box‐Behnken response surface design. Microwaving the cells at 105 W for 1 min followed by ethyl acetate extraction was the best pretreatment, and the optimal extraction conditions were 65 °C for 24 min using a solvent–solid ratio of 19:1. The order of the ability to disperse the astaxanthin oleoresin was propylene glycol> Tween 80 > Tween 20 > α‐cyclodextrin, β‐cyclodextrin. It was determined that the degradation of the colour of the water‐dispersible oleoresin followed a first‐order kinetics model. The greatest stability was observed at pH 4 and at the lowest temperature evaluated (40 °C). The thermal degradation of the pigment occurs in two steps, the first one from 0 to 1.5 h, with an E a I = 10.31 kJ mol −1 , and the second one from 1.5 to 5 h, with an E a II = 30.06 kJ mol −1