Open AccessImproving the Stability of Astaxanthin by Microencapsulation in Calcium Alginate Beads
Author(s) -
Shen Lin,
Ying Chen Chen,
Ray Neng Chen,
Ling Chun Chen,
Hsiu O. Ho,
Yu Han Tsung,
Ming Thau Sheu,
Der Zen Liu
Publication year - 2016
Publication title -
plos one
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.99
H-Index - 332
ISSN - 1932-6203
DOI - 10.1371/journal.pone.0153685
Subject(s) - astaxanthin , calcium alginate , cosmetics , nutraceutical , chemistry , food science , chemical engineering , calcium , organic chemistry , engineering , carotenoid
There has been considerable interest in the biological functions of astaxanthin and its potential applications in the nutraceutical, cosmetics, food, and feed industries in recent years. However, the unstable structure of astaxanthin considerably limits its application. Therefore, this study reports the encapsulation of astaxanthin in calcium alginate beads using the extrusion method to improve its stability. This study also evaluates the stability of the encapsulated astaxanthin under different storage conditions. The evaluation of astaxanthin stability under various environmental factors reveals that temperature is the most influential environmental factor in astaxanthin degradation. Stability analysis shows that, regardless of the formulation used, the content of astaxanthin encapsulated in alginate beads remains above 90% of the original amount after 21 days of storage at 25°C. These results suggest that the proposed technique is a promising way to enhance the stability of other sensitive compounds.