Ứng dụng chitosan tạo vi nang tăng cường độ ổn định của astaxanthin trong chế phẩm protein-carotenoid

Abstract

Carotenoids, particularly astaxanthin, found in protein-carotenoid preparations derived from whiteleg shrimp heads are highly susceptible to environmental factors such as light, oxygen, and temperature, leading to a rapid degradation of biological activity and color stability. Therefore, this study aimed to apply chitosan for the microencapsulation of this preparation using the ionic gelation method. The results indicated that a 2.5% chitosan concentration, used as the wall material in a 3% sodium tripolyphosphate (TPP) cross-linking solution, was the most suitable condition for the microencapsulation process. Under these conditions, the obtained microcapsules exhibited a uniform spherical shape, achieving a bead formation yield of 73.7%, an astaxanthin encapsulation efficiency of 77.3%, and a mechanical strength of 98.5% (after 48 hours). The microcapsules significantly enhanced astaxanthin stability compared to the control sample, particularly demonstrating effective protection in an aqueous environment at room temperature when stored in opaque packaging (HDPE). This study suggests a promising approach for adding value to protein-carotenoid preparations derived from shrimp by-products, with potential applications in the food and aquaculture feed industries.

Keywords: Microencapsulation; protein-carotenoid, chitosan.