首页|Unraveling the isomerization and extraction characteristics of ester-form astaxanthin originated from Haematococcus lacustris in supercritical CO 2 for practical applications of Z -isomer-rich astaxanthin production

Unraveling the isomerization and extraction characteristics of ester-form astaxanthin originated from Haematococcus lacustris in supercritical CO 2 for practical applications of Z -isomer-rich astaxanthin production

扫码查看
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 (similar to 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 degrees 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.

Astaxanthin estersHaematococcus lacustrisSupercritical fluidExtractionGeometrical isomerThermal isomerizationCARBON-DIOXIDE EXTRACTIONPLUVIALISPERSPECTIVESLYCOPENEETHANOLFLUID

Ghosh, Antara、Ito, Mitsuya、Nishida, Yasuhiro、Honda, Masaki

展开 >

Meijo University Faculty of Science and Technology Graduate School of Science and Technology

Meijo Univ

Fuji Chem Ind Co Ltd

Meijo University Faculty of Science and Technology Graduate School of Science and Technology||Meijo Univ

展开 >

2025

Food research international

Food research international

SCI
ISSN:0963-9969
年,卷(期):2025.214(Aug.)
  • 38