Stability Studies on Astaxanthin Extracted from Fermented Shrimp Byproducts

Abstract

To the best of our knowledge, stability studies on astaxanthin contained in carotenoproteins extracted from lactic acid fermented shrimp byproduct have never been reported. Carotenoprotein powder, containing 1% free astaxanthin, was subjected to oxidation factors of illumination, oxygen availability, and temperature, using synthetic astaxanthin as a control. The individual effects as well as first and second degree interactions were studied on natural and synthetic free astaxanthin stability. Air and full light were the two individual factors with the highest effects on astaxanthin oxidation. Sixty-two and 46% natural and synthetic astaxanthin, respectively, oxidized when exposed to air for 8 weeks of storage, whereas 35 and 28% of natural and synthetic astaxanthin, respectively, oxidized under full light. Ninety-seven and 88% of natural and synthetic astaxanthin, respectively, oxidized under a combination of full light, air, and 45 degrees C at 8 weeks of storage. Storage in the dark, nonoxygen, and 25 degrees C were the treatments that efficiently minimized astaxanthin oxidation. Natural astaxanthin from fermented shrimp byproduct presented moderate stability levels. Although natural astaxanthin oxidized faster than the synthetic pigment, its stability may improve by antioxidant and polymer addition.

Astaxanthin degradation and lipid oxidation of Pacific white shrimp oil: kinetics study and stability as affected by storage conditions

“…air' at 30°C (35.27-40.53 % degradation) had the highest astaxanthin degradation after 40 days of storage (p \ 0.05). The result was in accordance with Armenta and Guerrero-Legarreta (2009) who reported that the combination of full light, oxygen (air) and high temperature (45°C) caused the pronounced oxidation of astaxanthin. This result indicated that the combination of light, air and high temperature should be avoided during storage.…”

“…Comparison of means was carried out by Duncan's multiple range test at a significant level (p \ 0.05). For the design with interactions, a complete factorial experimental design was applied (Armenta and Guerrero-Legarreta 2009). Statistical analysis was performed using the Statistical Package for Social Science (SPSS for windows, SPSS Inc., Chicago, IL, USA).…”

Supercritical fluid extraction of astaxanthin from Haematococcus pluvialis and its antioxidant potential in sunflower oil

“…The absence of light is important to preserve the chemical stability of astaxanthin as this pigment is sensitive to light (Christophersen, Bertelsen, Andersen, Knuthsen, & Skibsted, 1992). When astaxanthin extracted from fermented shrimp byproduct was stored under darkness, reduced light and full light after 8 weeks, the astaxanthin oxidation was 1, 23, and 35% (Armenta & Guerrero-Legarreta, 2009). Our study showed a similar result that the astaxanthin extract from H. pluvialis was sensitive to light, and they should be stored under darkness to protect their oxidation activity.…”

Total carotenoids and antioxidant activity of fillets and shells (in natura or cooked) of “Vila Franca” shrimp (Litopenaeus Schmitti) in different intervals of storage under freezing

“…These can cause discoloration and reduce the nutritional value and beneficial health properties of food containing carotenoids (Li et al, 2013). Astaxanthin (3, is the predominant carotenoid present in shrimps (fillet and shells), lobsters, fishes (trout and salmon) and some microorganisms (Suh;Joo;Lee, 2006;Niamnuy;Devahastin;Soponronnarist, 2008b;Nguyen, 2013), with a red-orange color (Miao et al, 2006;Kusdiyantini et al, 1998;Armenta;Guerrero-Legarreta, 2009). It removes the singlet oxygen ( 1 O 2 ) and the peroxyl radicals (H 2 O 2 ) from the medium in a more efficient way than do β-carotene (10 times more), canthaxanthin and zeaxanthin (Palozza;Krinsky, 1992), and exceeds (500 times more) the antioxidant effect (Higuera-Ciapara; Félix-Valenzuela; Goycoolea, 2006;Hussein et al, 2006b) of vitamins C and E (Palozza;Krinsky, 1992;Suh;Joo;Lee, 2006).…”