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Dang Y, Li Z, Yu F. Recent Advances in Astaxanthin as an Antioxidant in Food Applications. Antioxidants (Basel) 2024; 13:879. [PMID: 39061947 PMCID: PMC11273418 DOI: 10.3390/antiox13070879] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2024] [Revised: 07/16/2024] [Accepted: 07/17/2024] [Indexed: 07/28/2024] Open
Abstract
In recent years, astaxanthin as a natural substance has received widespread attention for its potential to replace traditional synthetic antioxidants and because its antioxidant activity exceeds that of similar substances. Based on this, this review introduces the specific forms of astaxanthin currently used as an antioxidant in foods, both in its naturally occurring forms and in artificially added forms involving technologies such as emulsion, microcapsule, film, nano liposome and nano particle, aiming to improve its stability, dispersion and bioavailability in complex food systems. In addition, research progress on the application of astaxanthin in various food products, such as whole grains, seafood and poultry products, is summarized. In view of the characteristics of astaxanthin, such as insolubility in water and sensitivity to light, heat, oxygen and humidity, the main research trends of astaxanthin-loaded systems with high encapsulation efficiency, good stability, good taste masking effect and cost-effectiveness are also pointed out. Finally, the possible sensory effects of adding astaxanthin to food aresummarized, providing theoretical support for the development of astaxanthin-related food.
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Affiliation(s)
- Yimeng Dang
- Haide College, Ocean University of China, Qingdao 266100, China; (Y.D.); (Z.L.)
| | - Zhixi Li
- Haide College, Ocean University of China, Qingdao 266100, China; (Y.D.); (Z.L.)
| | - Fanqianhui Yu
- Haide College, Ocean University of China, Qingdao 266100, China; (Y.D.); (Z.L.)
- Department of Computer Science and Technology, Ocean University of China, Qingdao 266100, China
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Liu X, Zhou L, Xie J, Zhang J, Chen Z, Xiao J, Cao Y, Xiao H. Astaxanthin Isomers: A Comprehensive Review of Isomerization Methods and Analytic Techniques. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:19920-19934. [PMID: 37924299 DOI: 10.1021/acs.jafc.3c06863] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/06/2023]
Abstract
The presence of multiple conjugated double bonds and chiral carbon atoms endows astaxanthin with geometric and optical isomers, and these isomers widely exist in biological sources, food processing, and in vivo absorption. However, there remains no systematic summary of astaxanthin isomers regarding isomerization methods and analytic techniques. To address this need, this Review focuses on a comprehensive analysis of Z-isomerization methods of astaxanthin, including solvent system, catalyst, and heat treatment. Comparatively, high-efficiency and health-friendly methods are more conducive to put into practical use, such as food-grade solvents and food-component catalysts. In addition, we outline the recent advances in analysis techniques of astaxanthin isomers, as well as the structural characteristics reflected by various methods (e.g., HPLC, NMR, FTIR, and RS). Furthermore, we summarized the related research on the safety evaluation of astaxanthin isomers. Finally, future trends and barriers in Z-transformation and analysis of astaxanthin isomers are also discussed.
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Affiliation(s)
- Xiaojuan Liu
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642, China
- Guangdong Laboratory for Lingnan Modern Agriculture, Guangzhou, Guangdong 510642, China
| | - Lesong Zhou
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642, China
- Guangdong Laboratory for Lingnan Modern Agriculture, Guangzhou, Guangdong 510642, China
| | - Junting Xie
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642, China
- Guangdong Laboratory for Lingnan Modern Agriculture, Guangzhou, Guangdong 510642, China
| | - Junlin Zhang
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642, China
- Guangdong Laboratory for Lingnan Modern Agriculture, Guangzhou, Guangdong 510642, China
| | - Zhiqing Chen
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642, China
- Guangdong Laboratory for Lingnan Modern Agriculture, Guangzhou, Guangdong 510642, China
| | - Jie Xiao
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642, China
- Guangdong Laboratory for Lingnan Modern Agriculture, Guangzhou, Guangdong 510642, China
| | - Yong Cao
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642, China
- Guangdong Laboratory for Lingnan Modern Agriculture, Guangzhou, Guangdong 510642, China
| | - Hang Xiao
- Department of Food Science, University of Massachusetts Amherst, Amherst, Massachusetts 01003, United States
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Su M, Bastiaens L, Verspreet J, Hayes M. Applications of Microalgae in Foods, Pharma and Feeds and Their Use as Fertilizers and Biostimulants: Legislation and Regulatory Aspects for Consideration. Foods 2023; 12:3878. [PMID: 37893770 PMCID: PMC10606004 DOI: 10.3390/foods12203878] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2023] [Revised: 09/24/2023] [Accepted: 10/13/2023] [Indexed: 10/29/2023] Open
Abstract
Microalgae are a rich resource of lipids, proteins, carbohydrates and pigments with nutritional and health benefits. They increasingly find use as ingredients in functional foods and feeds as well as in cosmetics and agricultural products including biostimulants. One of their distinct advantages is their ability to grow on wastewaters and other waste streams, and they are considered an environmentally friendly and cheap method to recover nutrients and remove pollutants from the environment. However, there are limits concerning their applications if grown on certain waste streams. Within, we collate an overview of existing algal applications and current market scenarios for microalgal products as foods and feeds along with relevant legislative requirements concerning their use in Europe and the United States. Microalgal compounds of interest and their extraction and processing methodologies are summarized, and the benefits and caveats of microalgae cultivated in various waste streams and their applications are discussed.
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Affiliation(s)
- Min Su
- The Food BioSciences Department Ashtown, Teagasc Food Research Centre, 15D05 Dublin, Ireland;
| | - Leen Bastiaens
- Flemish Institute for Technological Research (VITO), 2400 Mol, Belgium
| | - Joran Verspreet
- Flemish Institute for Technological Research (VITO), 2400 Mol, Belgium
| | - Maria Hayes
- The Food BioSciences Department Ashtown, Teagasc Food Research Centre, 15D05 Dublin, Ireland;
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Sarkarat R, Mohamadnia S, Tavakoli O. Recent advances in non-conventional techniques for extraction of phycobiliproteins and carotenoids from microalgae. BRAZILIAN JOURNAL OF CHEMICAL ENGINEERING 2022. [DOI: 10.1007/s43153-022-00256-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Kandasamy S, Naveen R. A review on the encapsulation of bioactive components using spray‐drying and freeze‐drying techniques. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14059] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- Sengodan Kandasamy
- Department of Food Technology, Kongu Engineering College Erode Tamil Nadu India
| | - Rajshri Naveen
- Department of Food Technology, Kongu Engineering College Erode Tamil Nadu India
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Zhu Y, Gu Z, Liao Y, Li S, Xue Y, Firempong MA, Xu Y, Yu J, Smyth HD, Xu X. Improved intestinal absorption and oral bioavailability of astaxanthin using poly (ethylene glycol)-graft-chitosan nanoparticles: preparation, in vitro evaluation, and pharmacokinetics in rats. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:1002-1011. [PMID: 34312873 DOI: 10.1002/jsfa.11435] [Citation(s) in RCA: 20] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/21/2021] [Revised: 06/15/2021] [Accepted: 07/26/2021] [Indexed: 05/27/2023]
Abstract
BACKGROUND Astaxanthin (ASTA) is a kind of food-derived active ingredient (FDAI) with antioxidant and antidiabetic functions. It is nontoxic but its poor solubility and low bioavailability hinder its application in the food industry. In this study, a novel carrier, polyethylene glycol-grafted chitosan (PEG-g-CS) was applied to enhance the bioavailability of astaxanthin. It encapsulated astaxanthin completely by solvent evaporation to manufacture astaxanthin using poly (ethylene glycol)-graft-chitosan nanoparticles (ASTA-PEG-g-CS) nanoparticles to improve absorption. RESULTS The ASTA-PEG-g-CS nanoparticles were spherical, with a particle size below 200 nm and a ζ potential of about -26 mV. Polyethylene glycol-grafted chitosan can encapsulate astaxanthin well, and the encapsulated astaxanthin was released rapidly - in 15 min in an in vitro release study. In a rat single-pass intestinal perfusion study, a low concentration of ASTA-PEG-g-CS nanoparticle (0.2 μg mL-1 ) was better absorbed in the intestine. In particular, the jejunum could absorb most astaxanthin without a change in the concentration. An in vivo release study also demonstrated that ASTA-PEG-g-CS nanoparticles enhanced oral bioavailability significantly. CONCLUSION This novel carrier, PEG-g-CS, provided a simple way to encapsulate food, which improved the bioavailability of hydrophobic ingredients. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Yuan Zhu
- Department of Pharmaceutics, School of Pharmacy, Center for Nano Drug/Gene Delivery and Tissue Engineering, Jiangsu University, Zhenjiang, China
| | - Zhengqing Gu
- Department of Pharmaceutics, School of Pharmacy, Center for Nano Drug/Gene Delivery and Tissue Engineering, Jiangsu University, Zhenjiang, China
| | - Youwu Liao
- Department of Pharmaceutics, School of Pharmacy, Center for Nano Drug/Gene Delivery and Tissue Engineering, Jiangsu University, Zhenjiang, China
| | - Shuang Li
- Department of Pharmaceutics, School of Pharmacy, Center for Nano Drug/Gene Delivery and Tissue Engineering, Jiangsu University, Zhenjiang, China
| | - Yuanyuan Xue
- Department of Pharmaceutics, School of Pharmacy, Center for Nano Drug/Gene Delivery and Tissue Engineering, Jiangsu University, Zhenjiang, China
| | - Michael Adu Firempong
- Department of Applied Chemistry and Biochemistry, C. K. Tedam University of Technology and Applied Sciences, Navrongo, Ghana
| | - Ying Xu
- Department of Pharmaceutics, School of Pharmacy, Center for Nano Drug/Gene Delivery and Tissue Engineering, Jiangsu University, Zhenjiang, China
| | - Jiangnan Yu
- Department of Pharmaceutics, School of Pharmacy, Center for Nano Drug/Gene Delivery and Tissue Engineering, Jiangsu University, Zhenjiang, China
| | - Hugh Dc Smyth
- College of Pharmacy, the University of Texas at Austin, Austin, TX, USA
| | - Ximing Xu
- Department of Pharmaceutics, School of Pharmacy, Center for Nano Drug/Gene Delivery and Tissue Engineering, Jiangsu University, Zhenjiang, China
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Xia S, Xue Y, Xue C, Jiang X, Li J. Structural and rheological properties of meat analogues from Haematococcus pluvialis residue-pea protein by high moisture extrusion. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112756] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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