Ahmed, Faruq, Li, Yan, Fanning, Kent, Netzel, Michael, and Schenk, Peer M. (2015) Effect of drying, storage temperature and air exposure on astaxanthin stability from Haematococcus pluvialis. Food Research International, 74. pp. 231-236.

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Abstract

Astaxanthin is a powerful antioxidant with various health benefits such as prevention of age-related macular degeneration and improvement of the immune system, liver and heart function. To improve the post-harvesting stability of astaxanthin used in food, feed and nutraceutical industries, the biomass of the high astaxanthin producing alga Haematococcus pluvialis was dried by spray- or freeze-drying and under vacuum or air at -20 degrees C to 37 degrees C for 20 weeks. Freeze-drying led to 41% higher astaxanthin recovery compared to commonly-used spray-drying. Low storage temperature (-20 degrees C, 4 degrees C) and vacuum-packing also showed higher astaxanthin stability with as little as 123 +/- 3.1% degradation during 20 weeks of storage. Cost-benefit analysis showed that freeze-drying followed by vacuum-packed storage at -20 degrees C can generate AUD$600 higher profit compared to spray-drying from 100 kg H. pluvialis powder. Therefore, freeze-drying can be suggested as a mild and more profitable method for ensuring longer shelf life of astaxanthin from H. pluvialis.

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