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. 2022 May 16;11(10):1431. doi: 10.3390/foods11101431

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© 2022 by the authors.

Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).

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HPLC chromatograms of SO, SO-US1 and SO-MF1 at day 0 and day 30 of storage at room temperature (28–30 °C). SO, shrimp oil; SO-US1, shrimp oil extracted from ultrasonicated KBPI-KC-SO microcapsules containing 0.1% SO; SO-MF1, shrimp oil extracted from microfluidized KBPI-KC-SO microcapsules containing 0.1% SO. Astaxanthin content was calculated from peak area.

HPLC chromatograms of SO, SO-US1 and SO-MF1 at day 0 and day 30 of storage at room temperature (28–30 °C). SO, shrimp oil; SO-US1, shrimp oil extracted from ultrasonicated KBPI-KC-SO microcapsules containing 0.1% SO; SO-MF1, shrimp oil extracted from microfluidized KBPI-KC-SO microcapsules containing 0.1% SO. Astaxanthin content was calculated from peak area.