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

Authors

  • Fidel Villalobos-Castillejos,

    1. Departamento de Ingeniería en Sistemas Ambientales, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Av. Wilfrido Massieu, Unidad Profesional Adolfo López Mateos, Del. Gustavo A. Madero, México
    Search for more papers by this author
  • Pedro Cerezal-Mezquita,

    1. Departamento de Alimentos, Facultad de Recursos del Mar, Universidad de Antofagasta, Avenida Universidad de Antofagasta # 02800, Antofagasta, Chile
    Search for more papers by this author
  • Maria Lourdes Hernández-De Jesús,

    1. Departamento de Ingeniería en Sistemas Ambientales, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Av. Wilfrido Massieu, Unidad Profesional Adolfo López Mateos, Del. Gustavo A. Madero, México
    Search for more papers by this author
  • Blanca Estela Barragán-Huerta

    Corresponding author
    • Departamento de Ingeniería en Sistemas Ambientales, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Av. Wilfrido Massieu, Unidad Profesional Adolfo López Mateos, Del. Gustavo A. Madero, México
    Search for more papers by this author

Correspondent: E-mails: bbarraganh@ipn.mx; bbarraga59@yahoo.com

Summary

The 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 Ea= 10.31 kJ mol−1, and the second one from 1.5 to 5 h, with an EaII = 30.06 kJ mol−1

Ancillary