Application of Astaxanthin and its Lipid Stability in Bakery Product

Abstract

The application of astaxanthin is not widely studied especially on its uses and relationship toward lipid stability in food products. Therefore, this study was aimed to determine the antioxidant activity of astaxanthin and evaluate its lipid stability, physicochemical and sensory properties of astaxanthin formulated cookies. The antioxidant activity of astaxanthin was analyzed using DPPH, HRSA and FRAP assays. Meanwhile, lipid stability including peroxide value (PV), p-anisidine value (P-aV) and TOTOX value was evaluated periodically on the formulated cookies (10%, 15% and 20% of astaxanthin). Astaxanthin recorded inhibition percent (I%) value of DPPH 97%. The hardness of the cookies significantly decreased (P<0.05) as the astaxanthin were increased. The amount of astaxanthin added did not affect the taste acceptability of all formulated cookies. Storage time has affected on PV and P-aV value, but not affected on the TOTOX value. The significance of this study will lead to the potential application of astaxanthin as functional foods, thus provide health benefits.

Antioxidant and Anti‐Pollution Effect of Naturally Occurring Carotenoids Astaxanthin and Crocin for Human Skin Protection

“…AL‐Tarifi et al. (2020) [27] hypothesized that this is due to the presence of a conjugated double bond in the middle of the ASX compound, which thus acts as an active antioxidant through electron donation to promote the formation of highly stable non‐radical products. Ren et al.…”

“…The results obtained are in accordance with the conclusions of the study by Sakayanathan et al (2018) [26] that ASX is able to quench higher number of radicals in both excited and ground state compared to AT. AL-Tarifi et al (2020) [27] hypothesized that this is due to the presence of a conjugated double bond in the middle of the ASX compound, which thus acts as an active antioxidant through electron donation to promote the formation of highly stable non-radical products. Ren et al (2021) [28] also concluded, that ASX and CRO may be effective in stress-induced cellular redox imbalances in the human body.…”

Evaluation of nutritional quality of complementary foods formulated from blends of Nigerian yellow maize (Zea mays), soybean (Glycine max) and crayfish (Procambarus clarkii)

“…It was reported that astaxanthin, through its diverse antioxidant activities, possesses an organoleptic quality that aids in diet consumption of animals 43 . Studies have also shown that astaxanthin helped to stabilize lipid in food products, thereby preventing any rancidity that could render foods unfit for consumption 55 . Wang et al 56 .…”