TY - JOUR
T1 - Production and stability of water-dispersible astaxanthin oleoresin from Phaffia rhodozyma
AU - Villalobos-Castillejos, Fidel
AU - Cerezal-Mezquita, Pedro
AU - Hernández-De Jesús, Maria Lourdes
AU - Barragán-Huerta, Blanca Estela
PY - 2013/6
Y1 - 2013/6
N2 - 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 EaI = 10.31 kJ mol-1, and the second one from 1.5 to 5 h, with an EaII = 30.06 kJ mol-1
AB - 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 EaI = 10.31 kJ mol-1, and the second one from 1.5 to 5 h, with an EaII = 30.06 kJ mol-1
KW - Astaxanthin oleoresin
KW - Extraction
KW - Optimisation
KW - Phaffia rhodozyma
KW - Stability
UR - http://www.scopus.com/inward/record.url?scp=84877618325&partnerID=8YFLogxK
U2 - 10.1111/ijfs.12083
DO - 10.1111/ijfs.12083
M3 - Artículo
SN - 0950-5423
VL - 48
SP - 1243
EP - 1251
JO - International Journal of Food Science and Technology
JF - International Journal of Food Science and Technology
IS - 6
ER -