Publications by authors named "Brenda Y Espinaco"
Article Synopsis
- Consumers are increasingly seeking healthier products, with astaxanthin from microalgae being a strong natural option due to its superior antioxidant properties compared to vitamin E and β-carotene.
- The study investigates how various formulation and process variables affect the encapsulation of natural astaxanthin oleoresin using an external ionic gelation technique, notably improving upon traditional methods by employing response surface methodology.
- Key findings reveal that alginate and CaCl concentrations significantly impact particle size, while other factors influence astaxanthin release rate, with established models aiding in optimizing microencapsulation for functional food development.
The study of microalgal culture has been growing in recent decades, because the cellular structure of microalgae has diverse highly valuable metabolites that have attract attention of numerous companies and research groups. The pigment astaxanthin is considered one of the most powerful antioxidants in nature. The microalga Haematococcus pluvialis was proposed as one of the best natural astaxanthin sources, because it can accumulate high amount of the pigment.
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