Production and stability of water‐dispersible astaxanthin oleoresin from Phaffia rhodozyma

• DOI: 10.1111/ijfs.12083
• Publication Date: 2013-02-04T18:19:18Z
• Authors: Fidel Villalobos‐...; Pedro Cerezal‐Mez...; Maria Lourdes Her...; Blanca Estela Bar...
• Keywords: 0303 health sciences; 03 medical and health sciences

SummaryThe process of extracting the astaxanthin oleoresin from pretreated Phaffia rhodozyma cells was optimised using a Box‐Behnken response surface design. Microwaving the cells at 105 W for 1 min followed by ethyl acetate extraction was the best pretreatment, and the optimal extraction conditions were 65 °C for 24 min using a solvent–solid ratio of 19:1. The order of the ability to disperse the astaxanthin oleoresin was propylene glycol> Tween 80 > Tween 20 > α‐cyclodextrin, β‐cyclodextrin. It was determined that the degradation of the colour of the water‐dispersible oleoresin followed a first‐order kinetics model. The greatest stability was observed at pH 4 and at the lowest temperature evaluated (40 °C). The thermal degradation of the pigment occurs in two steps, the first one from 0 to 1.5 h, with an EaI = 10.31 kJ mol−1, and the second one from 1.5 to 5 h, with an EaII = 30.06 kJ mol−1