Stability of astaxanthin during food processing and methods of preservation
Kapitel i bok, 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

Författare

Reza Tahergorabi

North Carolina Agricultural and Technical State University

Kelvin Adrah

North Carolina Agricultural and Technical State University

Mehdi Abdollahi

Chalmers, Biologi och bioteknik, Livsmedelsvetenskap

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

539-556
978-0-12-823304-7 (ISBN)

Ämneskategorier

Livsmedelsvetenskap

Kemiska processer

DOI

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

Relaterade dataset

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

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Senast uppdaterat

2022-04-21