Stability studies on astaxanthin extracted from fermented shrimp byproducts

Area of Science:

• Food Science
• Biochemistry
• Marine Biotechnology

Background:

• Astaxanthin, a potent antioxidant, is found in carotenoproteins from shrimp byproducts.
• Lactic acid fermentation is a novel method for extracting carotenoproteins.
• Stability data for natural astaxanthin in this form is currently lacking.

Purpose of the Study:

• To evaluate the stability of natural astaxanthin from fermented shrimp byproduct.
• To compare its stability against synthetic astaxanthin under various oxidative conditions.
• To identify key factors affecting astaxanthin degradation.

Main Methods:

• Carotenoprotein powder with 1% free astaxanthin was tested.
• Oxidation factors included illumination, oxygen availability, and temperature.
• Synthetic astaxanthin served as a control.
• Individual and interactive effects of factors were analyzed.

Main Results:

• Air and full light were the primary drivers of astaxanthin oxidation.
• After 8 weeks, 62% natural and 46% synthetic astaxanthin oxidized in air.
• Under full light, 35% natural and 28% synthetic astaxanthin oxidized.
• Combined factors (full light, air, 45°C) led to 97% natural and 88% synthetic astaxanthin oxidation.

Conclusions:

• Natural astaxanthin from fermented shrimp byproduct exhibits moderate stability.
• Storage in dark, non-oxygen conditions at 25°C effectively minimizes oxidation.
• Natural astaxanthin degrades faster than synthetic but can be stabilized with antioxidants and polymers.