Table 2.
Functionality of encapsulated astaxanthin and astaxanthin-containing lipid extracts when applied to food products.
| Astaxanthin Source | Encapsulation Method | Wall Material(s) | Food Product | Main Achievements | Reference |
|---|---|---|---|---|---|
| Shrimp (L. vannamei) cephalothorax lipid extract | Complex coacervation | Gelatin and gum Arabic or cashew gum | Gelled fish product Yogurt |
Good dispersion and coloring functionality Masking characteristic shrimp odor in yogurt |
[59,86] |
| Shrimp (L. vannamei) cephalothorax lipid extract | Spray-drying | Maltodextrin Partially purified soya phosphatidylcholine (emulsifier) |
Gelatin gel Edible film |
Good dispersion in gelatin gel and edible films Bioaccessibility increase |
[57] |
| Extract from P. rhodozyma | Antisolvent precipitation | Zein and oligochitosan | Apple and rice vinegar Liquor |
Good dispersion and improvement of antioxidant activity | [48] |
| Shrimp (L. vannamei) cephalothorax lipid extract | Nanoliposomes entrapment | Soya phosphatidylcholine Glycerol (cryoprotectant) |
Squid surimi-based product | Freeze-dried liposomes caused a slight decrease in gel strength but improved textural stability during frozen storage Homogeneous coloring Protection of astaxanthin from interaction with the gel matrix Prompting lipid oxidation during frozen storage |
[87] |
| Shrimp (L. vannamei) shells lipid extract | Ultrasonic atomization | Alginate and chitosan | Yogurt | Good overall liking score (above 6 on the 9-point scale) Positive acceptance (86%) and purchase intent (95.6%) |
[101] |
| Extract from P. rhodozyma | Inclusion complexation | Carboxymethyl cellulose and microcrystalline cellulose | Yogurt | Good dispersion Improved antioxidant activity Improved stability of yogurt |
[50] |
| Shrimp (L. vannamei) hepatopancreas lipid extract | Spray-drying | Sodium caseinate, gelatin, and glucose syrup | Biscuits | Good dispersion Good technological quality and sensory acceptance at an intermediate inclusion level Lower sensory impact than free astaxanthin Prompting lipid oxidation during storage |
[97] |
| Shrimp (L. vannamei) hepatopancreas lipid extract | In situ β-glucan coated nanoliposomes | Lecithin β-glucan |
Milk | Mild bitterness for nanoliposome-added milk Masking bitterness by coating with β-glucan (formed in situ when added to milk) No major quality changes after 15 days of refrigerated storage Viscosity increase in milk Presence of EPA and DHA in the bioaccessible fraction |
[88] |