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

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Ahmed, F., Li, Y., Fanning, K., Netzel, M. and Schenk, P. 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: http://dx.doi.org/10.1016/j.foodres.2015.05.021

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


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
Live Archive:13 Jul 2015 04:21
Last Modified:03 Sep 2021 16:50

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