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.
Stability
Processing methods
Astaxanthin
Food products
Author
Reza Tahergorabi
North Carolina Agricultural and Technical State University
Kelvin Adrah
North Carolina Agricultural and Technical State University
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
978-0-12-823304-7 (ISBN)
Subject Categories
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#!