Improving the Stability of Astaxanthin by Microencapsulation in Calcium Alginate Beads.
There has been considerable interest in the biological functions of astaxanthin and its potential applications in the nutraceutical, cosmetics, food, and feed industries in recent years. However, the unstable structure of astaxanthin considerably limits its application. Therefore, this study reports...
Main Authors: | , , , , , , , |
---|---|
Format: | Article |
Language: | English |
Published: |
Public Library of Science (PLoS)
2016-01-01
|
Series: | PLoS ONE |
Online Access: | http://europepmc.org/articles/PMC4836734?pdf=render |
id |
doaj-8b4b477661b0423387d79c32385a0173 |
---|---|
record_format |
Article |
spelling |
doaj-8b4b477661b0423387d79c32385a01732020-11-25T02:31:04ZengPublic Library of Science (PLoS)PLoS ONE1932-62032016-01-01114e015368510.1371/journal.pone.0153685Improving the Stability of Astaxanthin by Microencapsulation in Calcium Alginate Beads.Shen-Fu LinYing-Chen ChenRay-Neng ChenLing-Chun ChenHsiu-O HoYu-Han TsungMing-Thau SheuDer-Zen LiuThere has been considerable interest in the biological functions of astaxanthin and its potential applications in the nutraceutical, cosmetics, food, and feed industries in recent years. However, the unstable structure of astaxanthin considerably limits its application. Therefore, this study reports the encapsulation of astaxanthin in calcium alginate beads using the extrusion method to improve its stability. This study also evaluates the stability of the encapsulated astaxanthin under different storage conditions. The evaluation of astaxanthin stability under various environmental factors reveals that temperature is the most influential environmental factor in astaxanthin degradation. Stability analysis shows that, regardless of the formulation used, the content of astaxanthin encapsulated in alginate beads remains above 90% of the original amount after 21 days of storage at 25°C. These results suggest that the proposed technique is a promising way to enhance the stability of other sensitive compounds.http://europepmc.org/articles/PMC4836734?pdf=render |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Shen-Fu Lin Ying-Chen Chen Ray-Neng Chen Ling-Chun Chen Hsiu-O Ho Yu-Han Tsung Ming-Thau Sheu Der-Zen Liu |
spellingShingle |
Shen-Fu Lin Ying-Chen Chen Ray-Neng Chen Ling-Chun Chen Hsiu-O Ho Yu-Han Tsung Ming-Thau Sheu Der-Zen Liu Improving the Stability of Astaxanthin by Microencapsulation in Calcium Alginate Beads. PLoS ONE |
author_facet |
Shen-Fu Lin Ying-Chen Chen Ray-Neng Chen Ling-Chun Chen Hsiu-O Ho Yu-Han Tsung Ming-Thau Sheu Der-Zen Liu |
author_sort |
Shen-Fu Lin |
title |
Improving the Stability of Astaxanthin by Microencapsulation in Calcium Alginate Beads. |
title_short |
Improving the Stability of Astaxanthin by Microencapsulation in Calcium Alginate Beads. |
title_full |
Improving the Stability of Astaxanthin by Microencapsulation in Calcium Alginate Beads. |
title_fullStr |
Improving the Stability of Astaxanthin by Microencapsulation in Calcium Alginate Beads. |
title_full_unstemmed |
Improving the Stability of Astaxanthin by Microencapsulation in Calcium Alginate Beads. |
title_sort |
improving the stability of astaxanthin by microencapsulation in calcium alginate beads. |
publisher |
Public Library of Science (PLoS) |
series |
PLoS ONE |
issn |
1932-6203 |
publishDate |
2016-01-01 |
description |
There has been considerable interest in the biological functions of astaxanthin and its potential applications in the nutraceutical, cosmetics, food, and feed industries in recent years. However, the unstable structure of astaxanthin considerably limits its application. Therefore, this study reports the encapsulation of astaxanthin in calcium alginate beads using the extrusion method to improve its stability. This study also evaluates the stability of the encapsulated astaxanthin under different storage conditions. The evaluation of astaxanthin stability under various environmental factors reveals that temperature is the most influential environmental factor in astaxanthin degradation. Stability analysis shows that, regardless of the formulation used, the content of astaxanthin encapsulated in alginate beads remains above 90% of the original amount after 21 days of storage at 25°C. These results suggest that the proposed technique is a promising way to enhance the stability of other sensitive compounds. |
url |
http://europepmc.org/articles/PMC4836734?pdf=render |
work_keys_str_mv |
AT shenfulin improvingthestabilityofastaxanthinbymicroencapsulationincalciumalginatebeads AT yingchenchen improvingthestabilityofastaxanthinbymicroencapsulationincalciumalginatebeads AT raynengchen improvingthestabilityofastaxanthinbymicroencapsulationincalciumalginatebeads AT lingchunchen improvingthestabilityofastaxanthinbymicroencapsulationincalciumalginatebeads AT hsiuoho improvingthestabilityofastaxanthinbymicroencapsulationincalciumalginatebeads AT yuhantsung improvingthestabilityofastaxanthinbymicroencapsulationincalciumalginatebeads AT mingthausheu improvingthestabilityofastaxanthinbymicroencapsulationincalciumalginatebeads AT derzenliu improvingthestabilityofastaxanthinbymicroencapsulationincalciumalginatebeads |
_version_ |
1724825497728188416 |