A novel tandem solvent process of dodecane and methanol was developed for the selective extraction of free astaxanthin from red encysted Haematococcus culture. The process consists of dodecane extraction for astaxanthin mixture from the culture (stage 1) and methanol extraction for free astaxanthin from the dodecane extract (stage 2). In the first stage, astaxanthin mixture was directly extracted to dodecane from the culture broth without cell harvest process, followed by a rapid separation of the dodecane extract and the culture medium containing cell debris by simple settling. In the second stage, free astaxanthin was selectively collected to methanol from the dodecane extract, accompanied with saponification of astaxanthin-esters by the addition of NaOH to methanol. During saponification, use of the optimum NaOH concentration (0.02 M) and low temperature (4 degrees C) reaction minimized the degradation of free astaxanthin, resulting in a total recovery yield of free astaxanthin of over 85%. The free-astaxanthin-containing methanol extract was also simply separated from dodecane by gravity settling, after which the astaxanthin-free dodecane was effectively recycled to the first stage, yielding a stable extractability of astaxanthin mixture during repeated extraction. Our results indicate the potential of the proposed tandem solvent process as an alternative extraction technology for the high-value antioxidant Haematococcus astaxanthin.
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http://dx.doi.org/10.1021/bp0700354 | DOI Listing |
Food Chem
December 2024
Korea Food Research Institute, Wanju 55365, Republic of Korea; Department of Food Biotechnology, University of Science and Technology, Daejeon 34113, Republic of Korea. Electronic address:
The quality and safety of meat products are critical concerns in the food industry, and consumer demand for clean-label products is increasing. To meet these needs, this study aimed to develop a nitrite-free meat spread using an astaxanthin (0.04 wt%) and carvacrol (15 wt%) co-encapsulated emulsion (AE) and chitosan.
View Article and Find Full Text PDFBiomolecules
December 2024
Department of Biological, Chemical and Pharmaceutical Sciences and Technologies (STEBICEF), University of Palermo, 90123 Palermo, Italy.
This study evaluates, for the first time, the reducing capacity, radical scavenger activity, and antitumor and anti-inflammatory effects of chitosan, astaxanthin, and bio-phenols extracted from the exoskeleton of Sicilian , the most widespread species of invasive crayfish in the Mediterranean region. Among the extracted compounds, astaxanthin exhibited the highest antioxidant activity in all assays. Chitosan and polyphenols demonstrated reducing and radical scavenging activity; chitosan showed significant ferric ion reducing capacity in the FRAP test, while bio-phenolic compounds displayed notable radical scavenging activity in the DPPH and ABTS assays.
View Article and Find Full Text PDFAnal Chem
December 2024
Key Laboratory of Optoelectronic Devices and Systems of the Ministry of Education and Guangdong Province, College of Physics and Optoelectronic Engineering, Shenzhen University, Shenzhen 518060, China.
(HP) is a freshwater alga known for its ability to accumulate the potent antioxidant astaxanthin, which has extensive applications in aquaculture, pharmaceuticals, and cosmetics. Astaxanthin rapidly accumulates under unfavorable environmental conditions. However, the mechanisms of astaxanthin accumulation under various stress conditions remain unclear.
View Article and Find Full Text PDFInt J Biol Macromol
December 2024
Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, 650500, China. Electronic address:
Astaxanthin, a lipid-soluble carotenoid, is widely recognized for its health-promoting properties. However, its use in functional foods is limited due to its low water solubility, chemical instability, and poor bioavailability. This study evaluated the potential of esterified starch-stabilized emulsions as astaxanthin carriers.
View Article and Find Full Text PDFFood Chem
December 2024
Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ 21941-598, Brazil; Nanotechnology Network, Carlos Chagas Filho Research Support Foundation of the State of Rio de Janeiro (FAPERJ), Rio de Janeiro, RJ 20020-000, Brazil. Electronic address:
This study investigated pumpkin seed protein (PSP) as a carrier for astaxanthin (AST). Interaction mechanisms revealed through fluorescence spectroscopy and molecular docking, showed that hydrogen bonds and Van der Waals forces form the PSP-AST complex. AST binding altered PSP's secondary structure, increasing α-helix (7.
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