Enzyme-assisted extraction of astaxanthin from Haematococcus pluvialis and its stability and antioxidant activity

  • Xiaoyan ZhaoEmail author
  • Xiaowei Zhang
  • Hongkai Liu
  • Haitao Zhu
  • Yunping Zhu


The release of bioactive pigments could be potentially improved by enzyme degradation of plant cell wall polysaccharides. In this study, the objective was to evaluate enzyme type (cellulase and pectinase), pH values, hydrolysis temperature and time on the release of astaxanthin from Haematococcus pluvialis (H. pluvialis). The results showed that pre-treated H. pluvialis with enzymes could improve the separation yield of astaxanthin. Pectinase release rate of astaxanthin from H. pluvialis was significantly higher than cellulase (p < 0.05), and enzyme hydrolysis time was also shorter. The stability study of astaxanthin oleoresin and microcapsule during storage at different temperature, oxygen and illumination was found that the degradation rate of astaxanthin rose with increasing temperature and illumination time, and the retention in oxygen environment decreased. The stability of astaxanthin microcapsules was better than astaxanthin oleoresin.


H. pluvialis Astaxanthin Enzyme assisted extraction Stability and antioxidant activity 



Financial support of this work by National Natural Science Foundation of China (No. 21406133).

Compliance with ethical standards

Conflict of interest

The authors declare no conflict of interest.


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Copyright information

© The Korean Society of Food Science and Technology 2019

Authors and Affiliations

  • Xiaoyan Zhao
    • 1
    Email author
  • Xiaowei Zhang
    • 1
  • Hongkai Liu
    • 1
  • Haitao Zhu
    • 1
  • Yunping Zhu
    • 2
  1. 1.Department of Food Science and Nutrition, Culinary InstituteUniversity of JinanJinanChina
  2. 2.Beijing Advanced Innovation Center for Food Nutrition and Human HealthBeijing Technology and Business University (BTBU)BeijingChina

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