Stability application and research of astaxanthin integrated into food

2018 5th International Conference on Advanced Composite Materials and Manufacturing Engineering

Zhou, Ting^1 ; Wang, Xiaofei^1 ; Ju, Yun^1 ; Shi, Cuijuan^1 ; Kan, Guangfeng^1

School of Marine Science and Technology, Harbin Institute of Technology at Weihai, Weihai

264209, China^1

关键词: Antioxidant capacity;    Astaxanthin;    Common process;    Food matrixes;    Functional properties;    Ketocarotenoids;    Preservation techniques;   

Others  :  https://iopscience.iop.org/article/10.1088/1757-899X/394/2/022007/pdf
DOI  :  10.1088/1757-899X/394/2/022007

来源: IOP

【 摘 要 】

Astaxanthin is a kind of keto carotenoid which is with higher activity compare to alpha-tocopherol and other carotenoids. Due to its strong antioxidant capacity and various special functional properties, it has been widely used in the food. Besides, it has high value in nutrtion. During food processing, Astaxanthin would be unstable, easily degraded, and the chemical reaction would be easy to occur. This paper discussed the effects of the common processes in food processing on the stability of astaxanthin, and the preservation techniques that integrated astaxanthin into food matrices to maintain its stability, such as microencapsulation, contained in liposomes, emulsions, suspensions, etc.