Departamento de Ciencias de los Alimentos y Nutrición

URI permanente para esta colección

http://repositorioabierto.uantof.cl/handle/uantof/229

Examinar

Examinando Departamento de Ciencias de los Alimentos y Nutrición por Materia "astaxanthin"

Mostrando 1 - 2 de 2
  • Miniatura
    Ítem
    Determining the Potential of Haematococcus pluvialis Oleoresin as a Rich Source of Antioxidants
    (MDPI, 2019) Ruiz Domínguez, Mari Carmen ; Espinosa, Carolina ; Paredes, Adrián ; Palma, Jenifer; Jaime, Carolina ; Vílchez, Carlos; Cerezal, Pedro
    Haematococcus pluvialis is known to be a natural source of antioxidants for numerous applications. In this study, an oleoresin rich in carotenoids extracted by supercritical CO2 treatment of H. pluvialis was extensively characterized for its antioxidant capacity. Carotenoid content, fatty acid profile, total phenol content, antioxidant capacity, and viscosity of the oleoresin were determined with the aim of ascertaining the potential of the oleoresin in terms of its antioxidant content for food applications. The oleoresin contained 96.22 mg/g of total astaxanthin (which includes free astaxanthin and astaxanthin esters) and mostly included unsaturated fatty acids (~78% of total fatty acids). High total phenol content and ferric reducing antioxidant potential indicated high antioxidant capacity, but oxygen radical absorbance capacity was lower compared to the oleoresin samples obtained from other species. The oleoresin was a non-Newtonian fluid since it had shear-thinning (pseudoplastic) and shear-thickening (dilatant) flow. Therefore, the H. pluvialis oleoresin is a potential alternative in developing functional ingredients for designing healthy food products. To the best of our knowledge, this is the first study that has reported an extensive characterization of the antioxidant properties of a microalgal oleoresin obtained by means of supercritical CO2 fluid extraction.
  • Miniatura
    Ítem
    Some physical characteristics of the O/W macroemulsion of oleoresin of astaxanthin obtained from biomass of Haematococcus pluvialis
    (Universidad Nacional de Colombia, 2019) Espinosa Álvarez, Carolina; Jaime Matus, Carolina ; Cerezal Mezquita, Pedro
    Macroemulsions facilitate the solubilization, stability, bioaccessibility, and bioactivity of compounds with low solubility, as is the case of the emulsion developed from astaxanthin oleoresin (10%). In this study, some characteristics of the physical behavior of the macroemulsion with astaxanthin oleoresin that are in close relationship with stability were determined. One of them was the viscosity at 5, 10, 20 and 30°C. Another, corresponded to observing the size variation of the micelles, observed under the microscope for 8 days and finally, the color was determined in CIEL*a*b* system for 34 days. The results showed that the macroemulsion behaved like a shear thinning fluid up to 20°C, becoming a shear thickening fluid at 30° C. In addition, the macroemulsion presented stability in the color as time elapsed; observing some slight variations that may be due to flocculation and coalescence. Both affect the viscosity at low temperatures.