Astaxanthin for the Food Industry.

Area of Science:

• Biochemistry
• Food Science
• Nutraceuticals

Background:

• Astaxanthin is a key xanthophyll pigment, crucial for the color of salmonids and shrimp.
• It possesses potent antioxidant properties, driving its use in nutraceuticals, cosmetics, and aquaculture.
• Limited availability and high cost of natural astaxanthin, alongside synthetic concerns, restrict its broader application.

Purpose of the Study:

• To characterize astaxanthin's structure, properties, sources, and industrial applications.
• To evaluate the potential and limitations of astaxanthin in food technology, considering cost and safety.
• To explore methods for stabilizing astaxanthin and enhancing its bioavailability through encapsulation.

Main Methods:

• Literature review on astaxanthin's chemical structure and biological activities.
• Analysis of commercial sources and industrial utilization of astaxanthin.
• Investigation of micro- and nanoencapsulation techniques for astaxanthin stabilization.

Main Results:

• Astaxanthin's strong antioxidant capacity and health benefits are confirmed.
• Cost and food safety concerns present significant barriers to its widespread use in food technology.
• Micro- and nanoencapsulation show promise for improving astaxanthin's stability and bioavailability.

Conclusions:

• Astaxanthin is a valuable pigment with significant health benefits, but its application in food technology faces challenges.
• Further research into cost-effective sourcing and safety assessments is needed.
• Encapsulation technologies offer a viable strategy to overcome current limitations for astaxanthin in food applications.