Combination of mechanical and chemical extraction of astaxanthin from Haematococcus pluvialis and its properties of microencapsulation

被引：28

作者：

Pan-utai, Wanida ^{[1
]}

Boonpok, Sirinapa ^{[2
]}

Pornpukdeewattana, Soisuda ^{[3
]}

机构：

[1] Kasetsart Univ, Inst Food Res & Prod Dev, Dept Appl Microbiol, POB 1043, Bangkok 10900, Thailand

[2] King Mongkuts Inst Technol Ladkrabang, Fac Food Ind, Div Food Sci & Technol, Bangkok 10520, Thailand

[3] King Mongkuts Inst Technol Ladkrabang, Fac Food Ind, Div Fermentat Technol, Bangkok 10520, Thailand

来源：

BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY | 2021年 / 33卷

关键词：

Astaxanthin; Haematococcus; Extraction; Encapsulation; Properties; PHYSICOCHEMICAL PROPERTIES; ANTHOCYANINS; FOOD;

D O I：

10.1016/j.bcab.2021.101979

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

Astaxanthin is a red pigment that is naturally produced by the freshwater microalga Haematococcus pluvialis. Cell wall thickness of red cyst aplanospores is a barrier for extraction. Astaxanthin extraction from H. pluvialis UTEX 2505 was improved by ultrasonic assistance techniques with various conditions of solvent, extraction time and cycles of extraction to generate maximum recovery. Highest astaxanthin content and extraction yield were obtained using ethyl acetate un der ultrasonic treatment for 25 min with five repeated extraction cycles. Encapsulation of astaxanthin was studied at different conditions. Ratio of maltodextrin and gum Arabic at 7.5:2.5 was most suitable for astaxanthin microencapsulation. Increased encapsulation efficiency of astaxanthin powder is suitable for food, pharmaceutical and other natural astaxanthin applications from H. pluvialis.

引用

页数：10

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