Researcher develops new astaxanthin extraction method

摘要

A UNIVERSITY of New South Wales (UNSW) food science researcher is developing a new technique for extracting the natural food colouring agent astaxanthin - which is used extensively in salmon farming - from one of Australia's favourite seafood snacks.Astaxanthin is a powerful antioxidant and is the pigment which gives cooked prawns their red colour. However, it is almost all contained in the shells and heads, which are thrown away. Antioxidants can play an important role in protecting cells in the human body from damage and astaxanthin has long been recognised as being about 10 times stronger than carotene, the more common antioxidant found in many fruits and vegetables.