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ARS Home » Northeast Area » Orono, Maine » National Cold Water Marine Aquaculture Center » Research » Publications at this Location » Publication #426571
Research Project: Genetic Improvement of North American Atlantic Salmon and the Eastern Oyster for Aquaculture Production

Location: National Cold Water Marine Aquaculture Center

Title: Astaxanthin: an overview of its sources, extraction methods, encapsulation techniques, characterization, and bioavailability

Author
item ONINKU, BECKHAM - Delaware State University
item LOMAS, MICHAEL - Bigelow Laboratory For Ocean Sciences
item Burr, Gary
item ARYEE, ALBERTA - Delaware State University

Submitted to: Journal of Agriculture and Food Research
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 3/24/2025
Publication Date: 4/3/2025
Citation: Oninku, B., Lomas, M.S., Burr, G.S., Aryee, A.N. 2025. Astaxanthin: an overview of its sources, extraction methods, encapsulation techniques, characterization, and bioavailability. Journal of Agriculture and Food Research. 101869. https://doi.org/10.1016/j.jafr.2025.101869.
DOI: https://doi.org/10.1016/j.jafr.2025.101869

Interpretive Summary: Carotenoids are a broad group of fat-soluble pigments naturally produced by plants and photosynthetic organisms. In animal diets, they contribute to muscle pigmentation, which is a key criterion used by consumers when evaluating salmonids fillets as an indicator of quality. Astaxanthin is the most common carotenoid used in both aquaculture and functional foods and has been advertised as a powerful antioxidant. Astaxanthin is produced naturally by specific microalgae and microbes and can be synthesized chemically. Due to its numerous biological functions, including antioxidant and anti-inflammatory activities compared to other carotenoids, astaxanthin has enormous potential for use in cosmetics, functional foods, and medicine. However, the use of astaxanthin is limited by its poor bioavailability and stability when exposed to certain environmental factors such as elevated temperatures, light, extreme pH and oxygen. This review examines ongoing efforts focused on the sources, extraction and encapsulation methods to address these drawbacks.

Technical Abstract: Carotenoids are a broad group of lipid-soluble pigments naturally produced by plants and photosynthetic organisms. In animal diets, they contribute to muscle pigmentation, which is a key criterion used by consumers when evaluating salmonids fillets as an indicator of quality. Astaxanthin (ASX) is the most common carotenoid used in both aquaculture and functional foods. ASX is produced naturally by specific microalgae and microbes, as well as synthesized chemically. Due to its numerous biological functions, including antioxidant and anti-inflammatory activities compared to other carotenoids, ASX has enormous potential for use in cosmetics, functional foods, and medicine. However, the utilization of ASX is hindered by its limited bioavailability and poor stability when exposed to certain environmental factors such as elevated temperatures, light, extreme pH and oxygen. This review examines ongoing efforts focused on the sources, extraction and encapsulation methods to address these drawbacks.