This study aimed to investigate the effects of phospholipid composition on the properties and bioavailability of astaxanthin-loaded liposomes using cell culture. Two mixtures of phospholipids with different proportions of phosphatidylcholine (PC, 23% and 70%) were used at various concentrations (0.8, 1.6, and 2.0% w/v) to prepare astaxanthin-loaded liposomes, which were investigated for entrapment efficiency (EE), antioxidant activity, morphology and changes in astaxanthin properties during a storage period of 8 weeks at 4°C. Furthermore, Caco-2 human colon adenocarcinoma cells were employed to examine the cellular uptake of astaxanthin-loaded liposomes. The highest EE was observed with astaxanthin-loaded liposomes containing 70% PC, and used at the concentration of 2.0% w/v. Liposomes maintained the antioxidant activity of astaxanthin. All liposomal preparations were non-toxic. Cellular uptake of astaxanthin-loaded liposomes containing 70% PC was significantly higher than that of 23% PCcontaining liposomes (p \ 0.05).

Carrageenan produces both inflammation and pain when injected in mouse paws via enhancement of reactive oxygen species formation. We have investigated an effect of astaxanthin extracted from Litopenaeus vannamei in carrageenan-induced mice paw edema and pain. The current study demonstrates interesting effects from astaxanthin treatment in mice: an inhibition of paw edema induced in hind paw, an increase in mechanical paw withdrawal threshold and thermal paw withdrawal latency, and a reduction in the amount of myeloperoxidase enzyme and lipid peroxidation products in the paw. Furthermore the effect was comparable to indomethacin, a standard treatment for inflammation symptoms. Due to adverse effects of indomethacin on cardiovascular and gastrointestinal systems, our study suggests promising prospect of astaxanthin extract as an anti-inflammatory alternative against carrageenan-induced paw edema and pain behavior.

Lack of appetite is a common problem in elderly people which could lead to the risk of malnutrition. Soup-based product formulation and supplementation for the elderly is an interesting and convenient way to maintain nutritional status. Hence, this study aims to develop ready-to-eat (RTE) soup and instant soup powder using common agricultural commodities. The results indicated that among all formulations, the F7 formula comprised brown rice (15 g), pumpkin (32.5 g), sweetcorn (12.5 g), red tilapia (17.5 g), rice bran oil (1.0 g), and water (21.5 g) with energy ratio (C:P:F) of 58:23:20 receiving the highest sensory scores. The selected formulation (F7) was also transformed into instant powder and both RTE soup and instant powder were evaluated for nutritional composition and storage stabilities at 5 °C and 25 °C, respectively. The nutritional composition analyses indicate that 100 g of RTE soup consists of 13.8 g carbohydrates, 4.9 g proteins, 1.8 g fats, and 1.5 g dietary fibers; the soup is also a rich source of antioxidants and β-carotene. Storage studies suggested that the content of β-carotene and antioxidant activity of both (ready-to-eat and instant powder) types of soup decreased with increasing storage time, while a slight increase in yeast and mold count (<50 cfu/g) was noted. Most importantly, no pathogenic bacteria were detected in ready-to-eat and instant soup during the storage study of 6 weeks at 5 °C and 6 months at 25 °C, respectively. In terms of the high nutritional composition and functional value of the product, 4 weeks of storage at 5 °C and 4 months of storage at room temperature were suggested for ready-to-eat and instant powder soup product, respectively.

This study aimed to determine the shelf life of Homnil rice-cookies under accelerated temperatures and humidity control 75% by using Q 10 and kinetic reaction. The cookies were random sampling every 1 wk for 7 wks. Changes in physicochemical quality of cookies sample was significantly increased (p<0.05) when increasing storage time; hardness