Intensified green production of astaxanthin from Haematococcus pluvialis

Haque, Fatima; Dutta, Animesh; Thimmanagari, Mahendra; Chiang, Yi Wai

doi:10.1016/j.fbp.2016.03.002

Cited by 62 publications

(29 citation statements)

References 70 publications

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“…However, at a concentration higher than 0.2 %v/v clotting of algae occurred, probably because cell content attached which decreased extraction efficiency. However, the results were lower than Haque (2016) 4 with astaxanthin from H. pluvialis reached 38 ± 2.55 mg/g. Significant differences in outcomes may be due to the quality of stored samples and losses during extraction.…”

Section: Introductioncontrasting

confidence: 57%

“…Many studies was done to optimized astaxanthin extraction from H.pluvialis for the aim of highest efficiency, using various methods such as utilization of organic solvent together with different cellbreaking ways (cryogenic grinding, treatment with acid/base, spray drying, …) including the most advanced one using supercritical CO2 with ethanol and vegetable oil as solvent yielding great efficiency [4][5][6][7][8] .…”

Section: Introductionmentioning

confidence: 99%

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Extraction of astaxanthin from Haematococcus pluvialis biomass by enzyme and plant oils

2020

JCBSC

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Astaxanthin is a natural compound with antioxidant capability higher than vitamin C and can promote growth, resistance against certain illnesses, and is a colorant with attractive results, which explain its full use in agriculture, food industry, medicine and especially in salmon culture. Astaxanthin is either harvested from natural materials such as aquatic products (salmon, shrimp shells), red yeast, microalgae, or chemically synthesized. Amongst these materials is Haematococcus pluvialis, a green microalga with high astaxanthin biosynthesis capability. This study investigated astaxanthin extraction from H. pluvialis using an enzyme or using high temperature and pressure. Results showed that the process was optimally done at 40 o C in 45 min at 0,2 %v/v viscozyme using 96% ethanol as a solvent with the yield of 28 mg astaxanthin per 1 g dried biomass. Using canola oil as solvent at the sample : the solvent ratio of 1:8 under 30 min of treatment yielded the highest extraction efficiency (29.468 mg/g) among the Extraction… Thu-Hien Nguyen-Lam et al.

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Section: Introductioncontrasting

confidence: 57%

Section: Introductionmentioning

confidence: 99%

Extraction of astaxanthin from Haematococcus pluvialis biomass by enzyme and plant oils

2020

JCBSC

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“…crabs, crayfish, lobsters, krill and shrimp) at the higher trophic levels. Commercial astaxanthin is essentially derived from either chemical synthesis (Li et al 2011;Milledge 2011) or natural resources such as red yeast X. dendrorhous (formerly Phaffia rhodozyma) (Johnson & An 2008;Rodriguez-Saiz et al 2010;Hara et al 2014;Dursun & Dalgic 2016) and freshwater microalga H. pluvialis (Higuera-Ciapara et al 2006;Han et al 2013;Haque et al 2016;Shang et al 2016;Wang et al 2016). Hitherto, H. pluvialis is recognized as one of the most promising sources of natural astaxanthin.…”

Section: Sources Of Astaxanthinmentioning

confidence: 99%

Astaxanthin as feed supplement in aquatic animals

Lim

Yusoff

Shariff

et al. 2017

Reviews in Aquaculture

307

208

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Astaxanthin is a high value keto‐carotenoid pigment renowned for its commercial application in various industries comprising aquaculture, food, cosmetic, nutraceutical and pharmaceutical. Among the verified bio‐resources of astaxanthin are red yeast Phaffia rhodozyma and green alga Haematococcus pluvialis. The supreme antioxidant property of astaxanthin reveals its tremendous potential to offer manifold health benefits among aquatic animals which is a key driving factor triggering the upsurge in global demand for the pigment. Numerous scientific researches devoted over a number of years have persistently demonstrated the instrumental role of astaxanthin in targeting several animal health conditions. This review article evaluates the current best available evidence to judge the beneficial usage of astaxanthin in aquaculture industry. Most apparent is the profound effect on pigmentation, where astaxanthin is frequently utilized as an additive in formulated diets to boost and improve the coloration of many aquatic animal species, and subsequently product quality and price. Moreover, the wide range of other physiological benefits that this biological pigment confers to these animals is also presented which include various improvements in survival, growth performance, reproductive capacity, stress tolerance, disease resistance and immune‐related gene expression.

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“…Depending on the processing method, 45-60 % of the shrimp becomes by-products (primarily heads and shells) [3]. These materials may not be useful as food products, but they do contain valuable nutrients and other compounds, including chitin, protein, lipid, and carotenoid pigments [4,5,6,7].…”

Section: Introductionmentioning

confidence: 99%

Effects of Shrimp Waste Types and Their Cooking on Properties of Extracted Astaxanthin and Its Characteristics in Liposomes

Darachai¹,

Limpawattana²,

Hawangjoo³

et al. 2019

JFNR

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This study was aimed to evaluate the effects of shrimp waste types (fresh head, cooked head, fresh shell and cooked shell) and of cooking these wastes on the properties of astaxanthin. The astaxanthin was subject to liposomal encapsulation and its characteristics were determined. Astaxanthin was extracted from fresh and cooked (90°C for 15 min) materials, and then yield, astaxanthin content, antioxidant activities (DPPH and ABTS scavenging assays) and fatty acid profiles were determined. Phospholipid was used at various concentrations (2, 3 and 4 % w/v) to prepare astaxanthin-loaded liposomes, which were further evaluated for particle size, zeta potential, antioxidant activity (DPPH scavenging assays) and outer structure by confocal laser scanning microscope. The results showed that fresh shrimp heads gave the highest percent yield (30.49 mg extract/g raw material), but the highest astaxanthin content was found in fresh shrimp shells (14.65 mg/g). Shrimp heads and shrimp shells, both fresh and cooked, were significantly different (p<0.05) in terms of their antioxidant activity (based on DPPH and ABTS scavenging assays). Three fatty acids, palmitic acid, oleic acid and linoleic acid were most abundant and found in all samples. However, extract from fresh shrimp shells showed the highest EPA and DHA content of 10.48 % and 11.62 %, respectively. Astaxanthin-loaded liposomes derived were different in size in that the higher concentration, the larger liposomes produced. Liposomes prepared from 4% (w/v) phospholipid at 50 amplitude gave the highest %DPPH scavenging activity of 79.23.

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Intensified green production of astaxanthin from Haematococcus pluvialis

Cited by 62 publications

References 70 publications

Extraction of astaxanthin from Haematococcus pluvialis biomass by enzyme and plant oils

Extraction of astaxanthin from Haematococcus pluvialis biomass by enzyme and plant oils

Astaxanthin as feed supplement in aquatic animals

Effects of Shrimp Waste Types and Their Cooking on Properties of Extracted Astaxanthin and Its Characteristics in Liposomes

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