Optimization of microencapsulation and stability evaluation of astaxanthin-rich shrimp shell extract

• DOI: 10.22104/jift.2021.4950.2045
• Publication Date: 2021-07-23
• Authors: Parvin Sharayei; Elham Azarpazhooh; Shahin Zomorodi; S Eynafshar
• Keywords: Maltodextrin

The goal of this research was to find the best way use shrimp shell as a source astaxanthin and an agricultural waste in processing site. For purpose, first extract extracted with assisting ultrasonic . Then it encapsulated using different walls (modified starch maltodextrin hydrolysis degree 7 20) spray drying method. Wall composition design performed response surface method simplex lattice augmented axial points mixture (14 wall compositions). Evaluation physicochemical properties microcapsules (moisture content, microencapsulating efficiency, content antioxidant power) showed that modified up center point triangular (33.33%) improved compared alone. Optimization concentrations for microencapsulation containing numerical graphical optimization optimal 18.40% degree7, 41.78% 39.81% 20. Also, stability during 42 days storage conditions temperature (4 25 C) humidity (52 75%) amount decreased linear all samples (linear coefficient more than 98%), but final significantly from each other (p <0.5). Reducing relative environment resulted better preservation equal at 4 ° C 52% had highest half-life 94.93 92.42 days, respectively microcapsules.