Extraction of antioxidants from Haematococcus pluvialis by osmotic shock with sucrose, for use in the preparation of syrup for jams

摘要

The world trend has been towards the introduction of nutraceutical products that are especially beneficial, both in the prevention of diseases and in the improvement of the body's physiological functions. Currently, foods with high content of antioxidants are of high interest because they have shown the capacity to counteract degenerative diseases. Astaxanthin is a natural red pigment with high antioxidant potential, mainly produced by red algae Haematococcus pluvialis, and recognized as a safe food additive. Foods added with astaxanthin are considered a good alternative to counteract degenerative diseases by a healthy nutrition. However, the traditional solvent extraction of pure astaxanthin is a costly step in the production process, therefore it is important to search for alternatives for this. The objective of this project was to analyze the extraction by osmotic shock of astaxanthin by adding whole cells of H. pluvialis to a highly concentrated sacarose solution, or syrup, at high temperatures. The results showed that astaxanthin form H. pluvialis was extracted using osmotic shock and it remained available for consumption in the syrup. It is expected to result in a rich astaxanthin syrup that can be used for antioxidan-enhanced food production.