Encapsulation of astaxanthin-rich Xanthophyllomyces dendrorhous for antioxidant delivery |
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| Authors: | Lee Ji-Soo Park Sun-Ah Chung Donghwa Lee Hyeon Gyu |
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| Affiliation: | a Department of Food and Nutrition, Hanyang University, 17 Haengdang-dong, Sungdong-gu, Seoul 133-791, Republic of Korea
b Department of Marine Food Science and Technology, Gangneung-Wonju National University, Gangneung, Gangwon 210-702, Republic of Korea |
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| Abstract: | Calcium alginate gel (CAG) beads were used to entrap the antioxidant astaxanthin-rich Xanthophyllomyces dendrorhous (ASX) by ionic gelation. ASX-CAG bead entrapment efficiency and release behavior, as influenced by alginate and CaCl2 concentration and hardening time, were investigated. The optimized bead preparation conditions that gave rise to an efficient ASX release pattern were 1.5% alginate, 50 mM CaCl2, and a 5 min hardening time. The antioxidant activity of non-encapsulated ASX was maintained for 4 days and then sharply decreased, whereas encapsulated ASX was maintained for 6 days. These results revealed that physical entrapment of ASX within CAG beads could be an effective technique for protecting the antioxidant activity of ASX from lipid peroxidation. |
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| Keywords: | Astaxanthin Calcium alginate gel beads Antioxidant activity Lipid peroxidation inhibitory activity |
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