Dear Sutthinut,

Storage and Stability of Astaxanthin

Astaxanthin stability was assessed in various carriers and storage conditions. Astaxanthin derived fromHaematococcus and its stability in various edible oils was determined [48]. Astaxanthin was stable at 70–90 °C in ricebran, gingelly and palm oils with 84%–90% of retention of astaxanthin content which can be used in food, pharmaceutical and nutraceutical applications, whereas astaxanthin content was reduced at 120 and 150 °C [48]. Astaxanthin nanodispersions’ stability was evaluated in skimmed milk, orange juice and deionized water was used as a control [49]. It was found that degradation of astaxanthin was significantly higher in skimmed milk than orange juice. In another study, stability of astaxanthin biomass was examined after drying and storage at various conditions for nine weeks [50]. The results showed that degradation of astaxanthin was as low as 10% in biomass dried at 180/110 °C and stored at −21 °C under nitrogen after nine weeks of storage. The stability of astaxanthin from Phaffia rhodozyma was studied and it was found that stability was high at pH 4.0 and at a lower temperature [51]. The storage stability of astaxanthin was enhanced at 4 °C and 25 °C in a complex mixture of hydroxyproply-β-cyclodextrin and water [52]. Astaxanthin stability was investigated using microencapsulation with chitosan, polymeric nanospheres, emulsions and β-cyclodextrin as reported by various authors [53,54,55,56].

Therefore, strilization of this compound should be done in temperature less than 90 C.

For more details, see attached paper.

Hoping this will be helpful,

Rafik

Thank you very much  Rafik

Autoclaving astaxanthin (Vitamin X) deteriorates original functionality of astaxanthin. I am answering it without any experimentation. Related scientists from Israel are more familiar practically since they are commercially producing it. It is because it is a potent antioxidant.