Stability of astaxanthin in yogurt used to simulate apricot color, under refrigeration

Mezquita, Pedro Cerezal; Barragán‐Huerta, Blanca E.; Ramírez, Jennifer Palma; Hinojosa, Claudia Ortiz

doi:10.1590/1678-457x.6386

Cited by 15 publications

(4 citation statements)

References 21 publications

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“…The samples for hydrolysis were prepared as described by Mezquita et al [78,79], and, for enzymatic hydrolysis, the method reported by Lorenz [80] was used with some modifications. For quantifying all the astaxanthin present in the oleoresin (free, mono-, and diesters), it was necessary to break the ester bonds of this carotenoid.…”

Section: Methodsmentioning

confidence: 99%

Determining the Potential of Haematococcus pluvialis Oleoresin as a Rich Source of Antioxidants

et al. 2019

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Haematococcus pluvialis is known to be a natural source of antioxidants for numerous applications. In this study, an oleoresin rich in carotenoids extracted by supercritical CO2 treatment of H. pluvialis was extensively characterized for its antioxidant capacity. Carotenoid content, fatty acid profile, total phenol content, antioxidant capacity, and viscosity of the oleoresin were determined with the aim of ascertaining the potential of the oleoresin in terms of its antioxidant content for food applications. The oleoresin contained 96.22 mg/g of total astaxanthin (which includes free astaxanthin and astaxanthin esters) and mostly included unsaturated fatty acids (~78% of total fatty acids). High total phenol content and ferric reducing antioxidant potential indicated high antioxidant capacity, but oxygen radical absorbance capacity was lower compared to the oleoresin samples obtained from other species. The oleoresin was a non-Newtonian fluid since it had shear-thinning (pseudoplastic) and shear-thickening (dilatant) flow. Therefore, the H. pluvialis oleoresin is a potential alternative in developing functional ingredients for designing healthy food products. To the best of our knowledge, this is the first study that has reported an extensive characterization of the antioxidant properties of a microalgal oleoresin obtained by means of supercritical CO2 fluid extraction.

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Section: Methodsmentioning

confidence: 99%

Determining the Potential of Haematococcus pluvialis Oleoresin as a Rich Source of Antioxidants

et al. 2019

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“…The cellular uptake of astaxanthin nanodispersions in skimmed milk was significantly higher than astaxanthin nanodispersions in orange juice and deionized water. High in vitro cellular uptake of astaxanthin from the prepared astaxanthin nanodispersions can be achieved by the incorporation of protein‐based foods such as milk (Anarjan & Tan, 2013 ; Mezquita et al., 2014 ).…”

Section: Resultsmentioning

confidence: 99%

Assessing synergistic effect of Jerusalem Artichoke juice and antioxidant compounds on enhanced viability and persistence ofBifidobacteriumspecies, palatability, and shelf life

Alsharafani

Abdullah

Jabur

et al. 2022

Food Science & Nutrition

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Commercial vegetable and fruit juices with probiotics are new functional type of beverages; however, limitations including persistence and impact of probiotic bacteria on palatability and shelf life may prevent their industrial development. This study evaluated the effect of antioxidant compounds (ascorbic acid, astaxanthin, and ginseng) on viability and persistence of Bifidobacterium spp. in Jerusalem Artichoke (JA) juice; and determine the impact of these antioxidants on the sensory (color, texture, flavor, acidity) properties, free reducing sugar (inulin and fructose), and shelf life in the fortified JA juice. Overall, the JA juice fortified with ascorbic acid showed a significant impact on the rate of persistence of two targeted bifidobacterial strains from 1 to 28 days at 5°C. Both strains produced slight acidity in ascorbic acid fortified JA juice as compared to other tested samples. Similarly, the JA juice fortified with ascorbic acid showed a significantly high increase in the total number of bifidobacterial cells of both species, enhanced palatability, and shelf life as compared to astaxanthin and ginseng extract. The quadratic model indicated a strong association between ascorbic acid, ginseng extract, and astaxanthin with a bifidobacterial cell concentration in the fortified JA juices. The Box-Behnken design was considered a feasible analysis for describing fortified JA juice and the rate of viability and persistence of bifidobacteria during 28 days of storage at 5°C in all trials. In conclusion, JA juice fortified with ascorbic acid showed a significant impact on improving the cell viability and persistence of probiotic bacteria, enhanced palatability, and shelf life as compared to other compounds tested.

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“…Another similar study done by the same authors ( 2014) assessed the viability of astaxanthin oleoresin and its stability when applied to yogurt. It was found that astaxanthin remained stable throughout the 4 weeks test period with no significant color changes in any of the 3 color coordinates (Mezquita et al, 2014). Özkan & Bilek (2014) discussed the potential application of microencapsulation procedures for astaxanthin.…”

Section: Stability In Food Processing Conditionsmentioning

confidence: 99%

The Stability of Phycocyanin, Phycoerythrin, and Astaxanthin from Algae Towards Temperature, pH, Light, and Oxygen as a Commercial Natural Food Colorant

Goyudianto

Meliana

Muliani

et al. 2021

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Nowadays, food industries are exploring more about naturally-derived colorants. Algae is proposed to be an excellent alternative source for natural colorants as it needs lesser biomass. Phycocyanin, phycoerythrin, and astaxanthin are commercially used blue-green, red, and red-orange algae-sourced pigments due to their high protein yield, health benefits, and ease of extractions methods. A literature survey conducted using Google Scholar and ScienceDirect database with inclusion and exclusion criteria gained 44 papers used as primary references to assess those algae pigments' stability towards temperature, pH, light, and oxygen for food applications. Low pH levels and addition of preservatives (sugar, citric acid) or polyhydric alcohols enhance phycocyanin range of stability (pH of 5–6 and >40oC with pH >5 or <3). Phycoerythrin’s stability at -20 to 4°C and neutral pH is improved by adding additives (citric acid, benzoic acid) or nanofibers, cross-linking method, complex formation, and microencapsulation. Phycocyanin and phycoerythrin’s light stability depend on the light’s composition, quality, and quantity; hence, utilization of dark-colored packaging to prevent light exposure is done. Astaxanthin’s instability towards light exposure (causing photoexcitation), temperature of >30°C, and pH of >4 can be solved through chitosan solution coating and microencapsulation using various wall materials and complex formation. Phycocyanin is unaffected against oxygen (unlike phycoerythrin and astaxanthin), yet all of them exert antioxidant properties. Therefore, the inconsistency of these colorants’ stability depending on food processing conditions demand further development through research to widen their commercial food applications.

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Stability of astaxanthin in yogurt used to simulate apricot color, under refrigeration

Cited by 15 publications

References 21 publications

Determining the Potential of Haematococcus pluvialis Oleoresin as a Rich Source of Antioxidants

Determining the Potential of Haematococcus pluvialis Oleoresin as a Rich Source of Antioxidants

Assessing synergistic effect of Jerusalem Artichoke juice and antioxidant compounds on enhanced viability and persistence ofBifidobacteriumspecies, palatability, and shelf life

The Stability of Phycocyanin, Phycoerythrin, and Astaxanthin from Algae Towards Temperature, pH, Light, and Oxygen as a Commercial Natural Food Colorant

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