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http://cibnor.repositorioinstitucional.mx/jspui/handle/1001/2081| Fish Feed Formulation with Microalgae H. Pluvialis and A. Platensis: Effect of Extrusion Process on Stability of Astaxanthin and Antioxidant Capacity | |
| ALEJANDRA ANAHI MARTINEZ DELGADO SANGHAMITRA KHANDUAL Fernando Martínez Bustos JOSE JUAN VELES MEDINA Héctor Gerardo Nolasco Soria | |
| Acceso Abierto | |
| Atribución-NoComercial-SinDerivadas | |
| DOI: 10.15436/2377-0619.20.2637 ISSN: 2377-0619 URL: https://www.ommegaonline.org/article-details/Fish-Feed-Formulation-with-Microalgae-H-Pluvialis-and-A-Platensis-Effect-of-Extrusion-Process-on-Stability-of-Astaxanthin-and-Antioxidant-Capacity/2637 | |
| Astaxanthin, Antioxidant, Extrusion, Fish feed, Microalgae | |
| "Astaxanthin is one of the most expensive pigments, commonly used in aquaculture due to its strong coloring and anti-oxidative properties. In this work, fish feed was developed using Arthrospira platensis and Haematococcus pluvialis which contains Beta-carotene and astaxanthin. The low stability of these molecules at high temperature are the main limitation for the use of carotenoids as a functional food ingredient. Therefore, we evaluate the effects of the food extrusión process on the antioxidant value and stability of these ingredients. The extrusion process was evaluated on 4 different feeds formulated with microalgae, and it was found that in the formulations with microalgae the antioxidant value increased from 23 to 32% compared to feeds without microalgae. In addition, retention of astaxanthin in extruded feeds was 85-92.7% even after 5 months of storage in dark at 4°C. Also, algal biomass inclusion improved feed water stability, showing a retention of 82-90% of its dry weight after 30 minutes immersion in water, and hence water contamination in the ponds." | |
| International Association of Food and Nutrition Scientists | |
| 2020 | |
| Artículo | |
| International Journal of Food and Nutritional Sciences | |
| Inglés | |
| Khandual, S., et al. Fish Feed Formulation with Microalgae H. Pluvialis and A. Platensis: Effect of Extrusion Process on Stability of Astaxanthin and Antioxidant Capacity (2020) J Food Nutr Sci 7(1): 1-8. | |
| PISCICULTURA | |
| Versión publicada | |
| publishedVersion - Versión publicada | |
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