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Effect of drying, storage temperature and air exposure on astaxanthin stability from Haematococcus pluvialis

Ahmed, Faruq and Li, Yan and Fanning, Kent and Netzel, Michael and Schenk, Peer M. (2015) Effect of drying, storage temperature and air exposure on astaxanthin stability from Haematococcus pluvialis. Food Research International, 74 . pp. 231-236.

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Article Link(s): http://dx.doi.org/10.1016/j.foodres.2015.05.021

Publisher URL: http://www.sciencedirect.com/science/article/pii/S0963996915300089

Abstract

Astaxanthin is a powerful antioxidant with various health benefits such as prevention of age-related macular degeneration and improvement of the immune system, liver and heart function. To improve the post-harvesting stability of astaxanthin used in food, feed and nutraceutical industries, the biomass of the high astaxanthin producing alga Haematococcus pluvialis was dried by spray- or freeze-drying and under vacuum or air at − 20 °C to 37 °C for 20 weeks. Freeze-drying led to 41 higher astaxanthin recovery compared to commonly-used spray-drying. Low storage temperature (− 20 °C, 4 °C) and vacuum-packing also showed higher astaxanthin stability with as little as 12.3 ± 3.1 degradation during 20 weeks of storage. Cost-benefit analysis showed that freeze-drying followed by vacuum-packed storage at − 20 °C can generate AUD600 higher profit compared to spray-drying from 100 kg H. pluvialis powder. Therefore, freeze-drying can be suggested as a mild and more profitable method for ensuring longer shelf life of astaxanthin from H. pluvialis.

Item Type:Article
Business groups:Crop and Food Science
Keywords:Astaxanthin Cost-benefit analysis Freeze-drying Haematococcus pluvialis Spray-drying
Subjects:Science > Biology > Biochemistry
Agriculture > Agriculture (General) > Storage
Deposited On:13 Jul 2015 04:21
Last Modified:13 Jul 2015 04:21

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