Effects of the Addition of the Natural Carotenoid Astaxanthin from Microalgae Haematococcus pluvialis on the Physical Properties of Bread

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  • パンの物性および色調に対するヘマトコッカス藻由来アスタキサンチン添加の影響
  • パン ノ ブッセイ オヨビ シキチョウ ニ タイスル ヘマトコッカス ソウ ユライ アスタキサンチン テンカ ノ エイキョウ

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Abstract

Astaxanthin (AX) is a red carotenoid widely distributed in nature, especially in marine organisms. AX-rich extract from Haematococcus pluvialis algae has been used for health supplements for many years. This preliminary trial tested the potential of astaxanthin as a functional food by incorporating AX-rich Haematococcus algae extract in bread. Based on baking tests the effects on the physical properties of bread were investigated. Bread containing Haematococcus extract equivalent to 1mg/100g AX appeared bright orange and the reddish color intensity increased with increasing AX dosage. No significant differences with respect to physical properties were observed between the control and AX-baked bread for maximum dosage of 80mg Haematococcus extract, which is equivalent to approximately 4mg/100g pure AX. AX was well preserved without any degradation during baking ; the recovery of AX after baking was 96.2%.

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