Recent advances in astaxanthin micro/nanoencapsulation to improve its stability and functionality as a food ingredient
This article belongs to the Special Issue Astaxanthin: A Potential Therapeutic Agent.
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Multidisciplinary Digital Publishing Institute
2020-08-01
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dig-ictan-es-10261-2184382021-12-28T16:44:03Z Recent advances in astaxanthin micro/nanoencapsulation to improve its stability and functionality as a food ingredient Martínez Álvarez, Óscar Calvo, Marta Gómez Estaca, Joaquín This article belongs to the Special Issue Astaxanthin: A Potential Therapeutic Agent. Astaxanthin is a carotenoid produced by different organisms and microorganisms such as microalgae, bacteria, yeasts, protists, and plants, and it is also accumulated in aquatic animals such as fish and crustaceans. Astaxanthin and astaxanthin-containing lipid extracts obtained from these sources present an intense red color and a remarkable antioxidant activity, providing great potential to be employed as food ingredients with both technological and bioactive functions. However, their use is hindered by: their instability in the presence of high temperatures, acidic pH, oxygen or light; their low water solubility, bioaccessibility and bioavailability; their intense odor/flavor. The present paper reviews recent advances in the micro/nanoencapsulation of astaxanthin and astaxanthin-containing lipid extracts, developed to improve their stability, bioactivity and technological functionality for use as food ingredients. The use of diverse micro/nanoencapsulation techniques using wall materials of a different nature to improve water solubility and dispersibility in foods, masking undesirable odor and flavor, is firstly discussed, followed by a discussion of the importance of the encapsulation to retard astaxanthin release, protecting it from degradation in the gastrointestinal tract. The nanoencapsulation of astaxanthin to improve its bioaccessibility, bioavailability and bioactivity is further reviewed. Finally, the main limitations and future trends on the topic are discussed. 2020-08-21T13:56:22Z 2020-08-21T13:56:22Z 2020-08-01 2020-08-21T13:56:22Z artículo http://purl.org/coar/resource_type/c_6501 Marine Drugs 18(8): 406 (2020) http://hdl.handle.net/10261/218438 10.3390/md18080406 32752203 Publisher's version https://doi.org/10.3390/md18080406 open Multidisciplinary Digital Publishing Institute |
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This article belongs to the Special Issue Astaxanthin: A Potential Therapeutic Agent. |
| format |
artículo |
| author |
Martínez Álvarez, Óscar Calvo, Marta Gómez Estaca, Joaquín |
| spellingShingle |
Martínez Álvarez, Óscar Calvo, Marta Gómez Estaca, Joaquín Recent advances in astaxanthin micro/nanoencapsulation to improve its stability and functionality as a food ingredient |
| author_facet |
Martínez Álvarez, Óscar Calvo, Marta Gómez Estaca, Joaquín |
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Martínez Álvarez, Óscar |
| title |
Recent advances in astaxanthin micro/nanoencapsulation to improve its stability and functionality as a food ingredient |
| title_short |
Recent advances in astaxanthin micro/nanoencapsulation to improve its stability and functionality as a food ingredient |
| title_full |
Recent advances in astaxanthin micro/nanoencapsulation to improve its stability and functionality as a food ingredient |
| title_fullStr |
Recent advances in astaxanthin micro/nanoencapsulation to improve its stability and functionality as a food ingredient |
| title_full_unstemmed |
Recent advances in astaxanthin micro/nanoencapsulation to improve its stability and functionality as a food ingredient |
| title_sort |
recent advances in astaxanthin micro/nanoencapsulation to improve its stability and functionality as a food ingredient |
| publisher |
Multidisciplinary Digital Publishing Institute |
| publishDate |
2020-08-01 |
| url |
http://hdl.handle.net/10261/218438 |
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