Milks pigmentation with astaxanthin and determination of colour stability during short period cold storage

Journal of Food Science and Technology
Pedro Cerezal MezquitaClaudia P Ortíz Hinojosa

Abstract

Astaxanthin has been used as a colorant and antioxidant with excellent results, its application and stability in food matrices to human consumption has been little studied. The aim of this work was the incorporation of astaxanthin oleoresin to milks with different fat content, simulating the red-orange color that can impart apricot fruit. For astaxanthin determination by HPLC, a methodology was implemented for its extraction from the food matrix, followed by saponification with KOH. Milk samples were stored (5 ± 2 °C) and stability of color and astaxanthin content were determined by colorimetry and high performance liquid chromatography each 24 h for a week. Pigment degradation followed first-order kinetic with a constant degradation of 0.259 day(-1) and 0.104 day(-1), in whole and semi-skimmed milk, respectively. Chromaticity coordinates L*, a*, b* for different types of milk showed a low dispersion of their values during the storage time, indicating high stability of astaxanthin within the matrix.

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Citations

Jul 28, 2016·Journal of Agricultural and Food Chemistry·Il-Kyoon MokSang Min Kim
Jul 6, 2019·Journal of Food Science and Technology·Paulina Gutiérrez-MacíasBlanca E Barragán-Huerta
Dec 13, 2017·Journal of the Science of Food and Agriculture·Xing QiaoChanghu Xue
Nov 16, 2019·Food Science of Animal Resources·Seok-Seong KangYoung-Jun Kim
Feb 23, 2020·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Pedro Cerezal MezquitaMaría Del Carmen Ruiz-Domínguez
Nov 14, 2019·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Mari Carmen Ruiz-DomínguezPedro Cerezal
Jan 14, 2021·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Ana Belén GarcíaRuperto Bermejo
Jun 3, 2021·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Barbara Stachowiak, Piotr Szulc

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