Storage stability studies of astaxanthin, oleoresins and emulsions, in products developed for human consumption

Abstract In this chapter, some stability studies of astaxanthin oleoresin (5% and 10%) and emulsions incorporating astaxanthin, which were added to liquid and semiliquid food products to provide a dual benefits of antioxidant property and color appeal have been addressed. This is a response to health food needs acting as driver for new product development and consumer preferences. Increasing demand for healthier products incorporating natural pigments and replacement of synthetic dyes because the known problems of toxicity and other damages to human health have prompted this study to use natural astaxanthin in several products. The products studied were the following: cow's milk in its variants of, whole (WM), semiskimmed (SSM), and skimmed (SM); plain yogurt, “traditional” and “diet”; isotonic drink; and mayonnaise dressing. In all the studies, the results of the variations of the chromatic coordinates of CIEL*a*b* color space were provided. The retention of astaxanthin in the product has been analyzed over specified time periods.