Stability of astaxanthin during food processing and methods of preservation
Book chapter, 2021

Astaxanthin is a member of the carotenoid family that is found in many types of seafood, algae, plants, and yeasts. Astaxanthin is well known for its antiinflammatory, anticancer, antidiabetic, and antioxidant properties. Therefore it has been used in different products including foods and supplements. However, astaxanthin is susceptible to degradation and can undergo chemical changes during food processing. This book chapter discusses the impact of different processing methods and techniques on the stability of astaxanthin in food products. Further, recent techniques that are utilized to enhance the stability of the astaxanthin have been reviewed.

Food products

Astaxanthin

Processing methods

Stability

Author

Reza Tahergorabi

North Carolina Agricultural and Technical State University

Kelvin Adrah

Mehdi Abdollahi

Chalmers, Biology and Biological Engineering, Food and Nutrition Science

Global Perspectives on Astaxanthin From Industrial Production to Food, Health, and Pharmaceutical Applications

539-556

Subject Categories

Renewable Bioenergy Research

Food Science

Chemical Process Engineering

DOI

10.1016/B978-0-12-823304-7.00029-5

Related datasets

URI: https://www.sciencedirect.com/science/article/pii/B9780128233047000295#!

More information

Latest update

4/27/2021