Microalgae Derived Astaxanthin: Research and Consumer Trends and Industrial Use as Food
Astaxanthin is a high-value carotenoid currently being produced by chemical synthesis and by extraction from the biomass of the microalga <i>Haematococcus pluvialis</i>. Other microalgae, such as <i>Chlorella zofingiensis</i>, have the potential for being used as sources of a...
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MDPI AG
2021-09-01
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| Loạt: | Foods |
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| Truy cập trực tuyến: | https://www.mdpi.com/2304-8158/10/10/2303 |
| _version_ | 1827679544735170560 |
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| author | Silvia Villaró Martina Ciardi Ainoa Morillas-España Ana Sánchez-Zurano Gabriel Acién-Fernández Tomas Lafarga |
| author_facet | Silvia Villaró Martina Ciardi Ainoa Morillas-España Ana Sánchez-Zurano Gabriel Acién-Fernández Tomas Lafarga |
| author_sort | Silvia Villaró |
| collection | DOAJ |
| description | Astaxanthin is a high-value carotenoid currently being produced by chemical synthesis and by extraction from the biomass of the microalga <i>Haematococcus pluvialis</i>. Other microalgae, such as <i>Chlorella zofingiensis</i>, have the potential for being used as sources of astaxanthin. The differences between the synthetic and the microalgae derived astaxanthin are notorious: not only their production and price but also their uses and bioactivity. Microalgae derived astaxanthin is being used as a pigment in food and feed or aquafeed production and also in cosmetic and pharmaceutical products. Several health-promoting properties have been attributed to astaxanthin, and these were summarized in the current review paper. Most of these properties are attributed to the high antioxidant capacity of this molecule, much higher than that of other known natural compounds. The aim of this review is to consider the main challenges and opportunities of microalgae derived products, such as astaxanthin as food. Moreover, the current study includes a bibliometric analysis that summarizes the current research trends related to astaxanthin. Moreover, the potential utilization of microalgae other than <i>H. pluvialis</i> as sources of astaxanthin as well as the health-promoting properties of this valuable compound will be discussed. |
| first_indexed | 2024-03-10T06:33:51Z |
| format | Article |
| id | doaj.art-8aef8f26fdd84547ba60a6e015463fb3 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T06:33:51Z |
| publishDate | 2021-09-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-8aef8f26fdd84547ba60a6e015463fb32023-11-22T18:13:54ZengMDPI AGFoods2304-81582021-09-011010230310.3390/foods10102303Microalgae Derived Astaxanthin: Research and Consumer Trends and Industrial Use as FoodSilvia Villaró0Martina Ciardi1Ainoa Morillas-España2Ana Sánchez-Zurano3Gabriel Acién-Fernández4Tomas Lafarga5Department of Chemical Engineering, University of Almería, 04120 Almería, Almería, SpainDepartment of Chemical Engineering, University of Almería, 04120 Almería, Almería, SpainDepartment of Chemical Engineering, University of Almería, 04120 Almería, Almería, SpainDepartment of Chemical Engineering, University of Almería, 04120 Almería, Almería, SpainDepartment of Chemical Engineering, University of Almería, 04120 Almería, Almería, SpainDepartment of Chemical Engineering, University of Almería, 04120 Almería, Almería, SpainAstaxanthin is a high-value carotenoid currently being produced by chemical synthesis and by extraction from the biomass of the microalga <i>Haematococcus pluvialis</i>. Other microalgae, such as <i>Chlorella zofingiensis</i>, have the potential for being used as sources of astaxanthin. The differences between the synthetic and the microalgae derived astaxanthin are notorious: not only their production and price but also their uses and bioactivity. Microalgae derived astaxanthin is being used as a pigment in food and feed or aquafeed production and also in cosmetic and pharmaceutical products. Several health-promoting properties have been attributed to astaxanthin, and these were summarized in the current review paper. Most of these properties are attributed to the high antioxidant capacity of this molecule, much higher than that of other known natural compounds. The aim of this review is to consider the main challenges and opportunities of microalgae derived products, such as astaxanthin as food. Moreover, the current study includes a bibliometric analysis that summarizes the current research trends related to astaxanthin. Moreover, the potential utilization of microalgae other than <i>H. pluvialis</i> as sources of astaxanthin as well as the health-promoting properties of this valuable compound will be discussed.https://www.mdpi.com/2304-8158/10/10/2303<i>Haematococcus pluvialis</i><i>Chlorella zofingiensis</i>carotenoidsxanthophyllspigmentsbibliometric analysis |
| spellingShingle | Silvia Villaró Martina Ciardi Ainoa Morillas-España Ana Sánchez-Zurano Gabriel Acién-Fernández Tomas Lafarga Microalgae Derived Astaxanthin: Research and Consumer Trends and Industrial Use as Food Foods <i>Haematococcus pluvialis</i> <i>Chlorella zofingiensis</i> carotenoids xanthophylls pigments bibliometric analysis |
| title | Microalgae Derived Astaxanthin: Research and Consumer Trends and Industrial Use as Food |
| title_full | Microalgae Derived Astaxanthin: Research and Consumer Trends and Industrial Use as Food |
| title_fullStr | Microalgae Derived Astaxanthin: Research and Consumer Trends and Industrial Use as Food |
| title_full_unstemmed | Microalgae Derived Astaxanthin: Research and Consumer Trends and Industrial Use as Food |
| title_short | Microalgae Derived Astaxanthin: Research and Consumer Trends and Industrial Use as Food |
| title_sort | microalgae derived astaxanthin research and consumer trends and industrial use as food |
| topic | <i>Haematococcus pluvialis</i> <i>Chlorella zofingiensis</i> carotenoids xanthophylls pigments bibliometric analysis |
| url | https://www.mdpi.com/2304-8158/10/10/2303 |
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