Recent Advances in Astaxanthin as an Antioxidant in Food Applications

Antioxidants, Год журнала: 2024, Номер 13(7), С. 879 - 879

Опубликована: Июль 22, 2024

In recent years, astaxanthin as a natural substance has received widespread attention for its potential to replace traditional synthetic antioxidants and because antioxidant activity exceeds that of similar substances. Based on this, this review introduces the specific forms currently used an in foods, both naturally occurring artificially added involving technologies such emulsion, microcapsule, film, nano liposome particle, aiming improve stability, dispersion bioavailability complex food systems. addition, research progress application various products, whole grains, seafood poultry is summarized. view characteristics astaxanthin, insolubility water sensitivity light, heat, oxygen humidity, main trends astaxanthin-loaded systems with high encapsulation efficiency, good taste masking effect cost-effectiveness are also pointed out. Finally, possible sensory effects adding aresummarized, providing theoretical support development astaxanthin-related food.

Язык: Английский

Effects of Three Sources of Astaxanthin on the Growth, Coloration, and Antioxidant Capacity of Rainbow Trout (Oncorhynchus mykiss) during Long-Term Feeding

Fishes, Год журнала: 2024, Номер 9(5), С. 174 - 174

Опубликована: Май 10, 2024

Astaxanthin is an important pigment for the rainbow trout Oncorhynchus mykiss. This study was conducted to investigate effects of different sources dietary astaxanthin on growth, coloration, and antioxidant capacity commercial-sized O. mykiss during long-term feeding. Haematococcus pluvialis (HP), yeast Phaffia rhodozyma (PR), synthetic (SA) were added basic feed (no astaxanthin, NA) prepare isonitrogenous isolipidic experimental diets; actual content values in diets 31.25, 32.96, 31.50 mg/kg, respectively. Eighteen hundred mykiss, averaging 670 ± 20 g, randomly divided into four groups then fed with diet months. Dietary supplementation P. had no significant growth tissue indexes In contrast, from H. significantly increased weight gain rate after months The fillet lightness PR SA statistically lower than that NA HP; redness HP, PR, higher those NA. total liver serum HP other groups, a superoxide dismutase activity detected compared PR. glutathione peroxidase serum, highest while decreased malondialdehyde serum. ash content, lipid HP. improved capacity, among which has greater improving gain, content.

Язык: Английский

Development of a simple and economical analytical method for investigating the distribution of astaxanthin E/Z-isomers in foods and cosmetics

Journal of Food Composition and Analysis, Год журнала: 2024, Номер 137, С. 106932 - 106932

Опубликована: Ноя. 6, 2024

Язык: Английский