The effect of various antioxidants on the degradation of O/W microemulsions containing esterified astaxanthins from Haematococcus pluvialis.

Esterified astaxanthins are used as functional nutraceuticals and pigments in many food products. Unfortunately, the utilization is currently limited due to their chemical instability and poor water-solubility. In this study, esterified astaxanthins were quantified and purified from Haematococcus pluvialis using a novel and precise approach. By HPLC-(+)APCI… CONTINUE READING