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Milks pigmentation with astaxanthin and determination of colour stability during short period cold storage

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Abstract

Astaxanthin has been used as a colorant and antioxidant with excellent results, its application and stability in food matrices to human consumption has been little studied. The aim of this work was the incorporation of astaxanthin oleoresin to milks with different fat content, simulating the red-orange color that can impart apricot fruit. For astaxanthin determination by HPLC, a methodology was implemented for its extraction from the food matrix, followed by saponification with KOH. Milk samples were stored (5 ± 2 °C) and stability of color and astaxanthin content were determined by colorimetry and high performance liquid chromatography each 24 h for a week. Pigment degradation followed first-order kinetic with a constant degradation of 0.259 day−1 and 0.104 day−1, in whole and semi-skimmed milk, respectively. Chromaticity coordinates L*, a*, b* for different types of milk showed a low dispersion of their values during the storage time, indicating high stability of astaxanthin within the matrix.

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Acknowledgments

This study was supported by the National Commission for Scientific and Technological Research (CONICYT) of Chile, through the financing of Convention Attraction of Human Capital Advanced Foreigner in his mode of short stay (MEC) (Folio No. 80095006; years 2010–2011) as well as Project Codigue N°. 2009–091 (years 2010–2011) belonging to the bilateral program of scientific collaboration between the National Council of Science and Technology (CONACYT) of Mexico and CONICYT of Chile. Similarly the University of Antofagasta through the Food Department and Research Department provided all reagents and equipment used. The Company Atacama Bionatural Products Inc. also provided pigment astaxanthin used in this study.

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  1. Departamento de Alimentos, Facultad de Recursos del Mar, Universidad de Antofagasta, Avenida Universidad de Antofagasta # 02800, Campus Coloso, Casilla 170, Antofagasta, Chile

    Pedro Cerezal Mezquita, Jenifer C. Palma Ramírez & Claudia P. Ortíz Hinojosa

  2. Departamento de Ingeniería en Sistemas Ambientales, Escuela Nacional de Ciencias Biológicas (ENCB, Instituto Politécnico Nacional (IPN), Avenida Wilfrido Massieu S/N, Unidad Profesional Adolfo López Mateos, Delegación Gustavo A. Madero, México, D.F. México

    Blanca E. Barragán Huerta

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  1. Pedro Cerezal Mezquita
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  3. Jenifer C. Palma Ramírez
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Correspondence to Pedro Cerezal Mezquita.

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Mezquita, P.C., Huerta, B.E.B., Ramírez, J.C.P. et al. Milks pigmentation with astaxanthin and determination of colour stability during short period cold storage. J Food Sci Technol 52, 1634–1641 (2015). https://doi.org/10.1007/s13197-013-1179-4

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