4.5 Article

Bioprocess of astaxanthin extraction from shrimp waste via the common microorganisms Saccharomyces cerevisiae and Lactobacillus acidophilus in comparison to the chemical method

Related references

Note: Only part of the references are listed.
Article Chemistry, Applied

Extraction of astaxanthin from Haematococcus pluvialis with hydrophobic deep eutectic solvents based on oleic acid

Walter Pitacco et al.

Summary: Three novel hydrophobic deep eutectic solvents (DESs) based on oleic acid and terpenes were prepared and used to extract astaxanthin. The DESs showed high efficiency in extracting astaxanthin and their chemical composition was safe and edible. The carotenoid profile obtained using DESs was similar to that obtained using traditional organic solvents. The thymol:oleic acid DES (TAO) exhibited superior antioxidant properties and could preserve astaxanthin content after light exposure, making it a promising formulation for the food ingredients/additives industry.

FOOD CHEMISTRY (2022)

Article Chemistry, Applied

Astaxanthin improved the storage stability of docosahexaenoic acid-enriched eggs by inhibiting oxidation of non-esterified poly-unsaturated fatty acids

Hao Wang et al.

Summary: This study found that astaxanthin can improve the stability of DHA-enriched egg products during storage, primarily by suppressing the oxidation of DHA-non-esterified fatty acids and minimizing the degradation of DHA.

FOOD CHEMISTRY (2022)

Review Biotechnology & Applied Microbiology

Biorefinery approach and environment-friendly extraction for sustainable production of astaxanthin from marine wastes

Winny Routray et al.

CRITICAL REVIEWS IN BIOTECHNOLOGY (2019)

Review Fisheries

Astaxanthin as feed supplement in aquatic animals

Keng Chin Lim et al.

REVIEWS IN AQUACULTURE (2018)

Review Nutrition & Dietetics

Astaxanthin in Skin Health, Repair, and Disease: A Comprehensive Review

Sergio Davinelli et al.

NUTRIENTS (2018)

Review Food Science & Technology

Industrial applications of crustacean by-products (chitin, chitosan, and chitooligosaccharides): A review

Imen Hamed et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2016)

Review Chemistry, Multidisciplinary

Carotenoids Functionality, Sources, and Processing by Supercritical Technology: A Review

Natalia Mezzomo et al.

JOURNAL OF CHEMISTRY (2016)

Editorial Material Multidisciplinary Sciences

Don't waste seafood waste

Ning Yan et al.

NATURE (2015)

Article Food Science & Technology

In vivo bioavailability and antioxidant activity of carotenoids from microalgal biomass - A repeated dose study

A. Ranga Rao et al.

FOOD RESEARCH INTERNATIONAL (2013)

Review Chemistry, Medicinal

Carotenoids in Marine Animals

Takashi Maoka

MARINE DRUGS (2011)

Article Immunology

Dietary astaxanthin enhances immune response in dogs

Boon P. Chew et al.

VETERINARY IMMUNOLOGY AND IMMUNOPATHOLOGY (2011)

Article Nutrition & Dietetics

Astaxanthin suppresses scavenger receptor expression and matrix metalloproteinase activity in macrophages

Yoshimi Kishimoto et al.

EUROPEAN JOURNAL OF NUTRITION (2010)

Review Oncology

Cell line misidentification: the beginning of the end

John R. W. Masters

NATURE REVIEWS CANCER (2010)

Article Agriculture, Multidisciplinary

One-solvent extraction of astaxanthin from lactic acid fermented shrimp wastes

Miquel Gimeno et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2007)

Article Agriculture, Multidisciplinary

Antioxidant activities of astaxanthin and related carotenoids

YMA Naguib

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2000)