Microcapsules containing astaxanthin from shrimp waste as potential food coloring and functional ingredient: Characterization, stability, and bioaccessibility

An astaxanthin-containing lipid extract from shrimp waste was encapsulated by spray drying to expand its use as a food ingredient Maltodextrin and gum arabic, separately or mixed, were employed as encapsulating matrices. Morphological characterization revealed the formation of particles, approximate to 6 mu m in diameter, with a broad size distribution, in which the oil was efficiently encapsulated (EE > 90%) in droplet form. Encapsulation prompted lipid oxidation to some extent, attributed to the thermal treatment applied to produce the particles and to the increase of the surface area. However, the absence of accumulation of hydroperoxides from day 30 onwards, the decomposition of TBARS at the end of the storage period, and the low values found in absolute terms, indicate that the lipid extract was relatively stable during storage (110 days at 5 +/- 2 degrees C, 0% RH, in darkness). The powders obtained showed high water solubility (>= 92%), resulting in increases in astaxanthin bioaccessibility and antioxidant activity up to 11-fold and 18-fold, respectively, and partial hydrolysis of astaxanthin mono- and/or diesters, after simulated gastrointestinal digestion. In conclusion, encapsulated spray-dried lipid extract from shrimp waste has potential as a food coloring and functional ingredient. (C) 2016 Elsevier Ltd. All rights reserved.