Unraveling the isomerization and extraction characteristics of ester-form astaxanthin originated from Haematococcus lacustris in supercritical CO2 for practical applications of Z-isomer-rich astaxanthin production

IF 7 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
Antara Ghosh , Mitsuya Ito , Yasuhiro Nishida , Masaki Honda
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Abstract

In recent years, the superior bioavailability and biological activity of astaxanthin Z-isomers have become evident, with their application being highly anticipated. Currently, thermal treatment remains the most commonly used method for inducing Z-isomerization in astaxanthin. However, this approach often requires the use of toxic solvents and catalysts to achieve efficient thermal isomerization. Here, we developed environmentally friendly processes for Z-isomerization of ester-form astaxanthin originated from Haematococcus lacustris utilizing the supercritical CO2 (SC-CO2) extraction process. Astaxanthin esters with a high ratio of Z-isomers (∼60 %) were successfully prepared without using toxic chemicals through three strategies: Z-isomerization via (i) high-temperature extraction, (ii) heating the extracted liquid, and (iii) heating the raw material before extraction. Furthermore, this study revealed that high-temperature treatment (>140 °C) of astaxanthin esters in SC-CO2 enhances the production of the valuable 9Z-isomer while also demonstrating that the solubility of geometrical isomers of astaxanthin esters in SC-CO2 is almost identical.
揭示湖红球菌酯型虾青素在超临界CO2条件下的异构化和提取特性,为富z异构体虾青素生产的实际应用提供依据
近年来,虾青素z -异构体具有明显的生物利用度和生物活性,其应用前景备受期待。目前,热处理仍然是诱导虾青素z -异构化最常用的方法。然而,这种方法通常需要使用有毒溶剂和催化剂来实现有效的热异构化。本研究利用超临界CO2 (SC-CO2)萃取工艺,开发了湖红球藻酯型虾青素的z -异构化工艺。在不使用有毒化学物质的情况下,通过三种策略成功制备了具有高z -异构体比例(~ 60%)的虾青素酯:通过(i)高温提取的z -异构体化,(ii)加热提取液,(iii)在提取前加热原料。此外,本研究表明,虾青素酯在SC-CO2中的高温处理(>140°C)提高了有价值的9z异构体的产生,同时也表明虾青素酯的几何异构体在SC-CO2中的溶解度几乎相同。
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来源期刊
Food Research International
Food Research International 工程技术-食品科技
CiteScore
12.50
自引率
7.40%
发文量
1183
审稿时长
79 days
期刊介绍: Food Research International serves as a rapid dissemination platform for significant and impactful research in food science, technology, engineering, and nutrition. The journal focuses on publishing novel, high-quality, and high-impact review papers, original research papers, and letters to the editors across various disciplines in the science and technology of food. Additionally, it follows a policy of publishing special issues on topical and emergent subjects in food research or related areas. Selected, peer-reviewed papers from scientific meetings, workshops, and conferences on the science, technology, and engineering of foods are also featured in special issues.
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