Antara Ghosh , Mitsuya Ito , Yasuhiro Nishida , Masaki Honda
{"title":"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","authors":"Antara Ghosh , Mitsuya Ito , Yasuhiro Nishida , Masaki Honda","doi":"10.1016/j.foodres.2025.116686","DOIUrl":null,"url":null,"abstract":"<div><div>In recent years, the superior bioavailability and biological activity of astaxanthin <em>Z</em>-isomers have become evident, with their application being highly anticipated. Currently, thermal treatment remains the most commonly used method for inducing <em>Z</em>-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 <em>Z</em>-isomerization of ester-form astaxanthin originated from <em>Haematococcus lacustris</em> utilizing the supercritical CO<sub>2</sub> (SC-CO<sub>2</sub>) extraction process. Astaxanthin esters with a high ratio of <em>Z</em>-isomers (∼60 %) were successfully prepared without using toxic chemicals through three strategies: <em>Z</em>-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-CO<sub>2</sub> enhances the production of the valuable 9<em>Z</em>-isomer while also demonstrating that the solubility of geometrical isomers of astaxanthin esters in SC-CO<sub>2</sub> is almost identical.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"214 ","pages":"Article 116686"},"PeriodicalIF":7.0000,"publicationDate":"2025-05-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"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\",\"authors\":\"Antara Ghosh , Mitsuya Ito , Yasuhiro Nishida , Masaki Honda\",\"doi\":\"10.1016/j.foodres.2025.116686\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><div>In recent years, the superior bioavailability and biological activity of astaxanthin <em>Z</em>-isomers have become evident, with their application being highly anticipated. Currently, thermal treatment remains the most commonly used method for inducing <em>Z</em>-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 <em>Z</em>-isomerization of ester-form astaxanthin originated from <em>Haematococcus lacustris</em> utilizing the supercritical CO<sub>2</sub> (SC-CO<sub>2</sub>) extraction process. Astaxanthin esters with a high ratio of <em>Z</em>-isomers (∼60 %) were successfully prepared without using toxic chemicals through three strategies: <em>Z</em>-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-CO<sub>2</sub> enhances the production of the valuable 9<em>Z</em>-isomer while also demonstrating that the solubility of geometrical isomers of astaxanthin esters in SC-CO<sub>2</sub> is almost identical.</div></div>\",\"PeriodicalId\":323,\"journal\":{\"name\":\"Food Research International\",\"volume\":\"214 \",\"pages\":\"Article 116686\"},\"PeriodicalIF\":7.0000,\"publicationDate\":\"2025-05-19\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Research International\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S0963996925010245\",\"RegionNum\":1,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Research International","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0963996925010245","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
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
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.
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.