Influence of molecular structure of astaxanthin esters on their stability and bioavailability.
Sign Up to like & getrecommendations! Published in 2020 at "Food chemistry"
DOI: 10.1016/j.foodchem.2020.128497
Abstract: The stability and bioavailability of fourteen astaxanthin esters (Asta-Es) with different molecular structures were investigated using in vitro and in vivo digestion models. The results demonstrated that Asta-E with long-chain and saturated fatty acids were… read more here.
Keywords: asta; stability bioavailability; molecular structure; bioavailability ... See more keywords
Antioxidant activity and degradation kinetics of astaxanthin extracted from Penaeus sinensis (Solenocera crassicornis) byproducts under pasteurization treatment
Sign Up to like & getrecommendations! Published in 2021 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2021.112336
Abstract: Abstract The lipid oxidation of soybean oil or peanut oil under accelerated oxidation was retarded after addition of non-saponification (N-Asta) or saponification astaxanthin (S-Asta) derived from Penaeus sinensis by-products, determined by lower malondialdehyde and peroxide… read more here.
Keywords: pasteurization; penaeus sinensis; antioxidant activity; oil ... See more keywords