Global Perspectives on Astaxanthin: From Industrial Production to Food, Health, and Pharmaceutical Applications explores the range of practical applications for this molecule, focusing on nutraceutical, pharmaceutical and cosmeceutical products, along with food and feed. This volume brings together the most relevant research, background and future thinking on astaxanthin, focusing on its health benefits. Chapters cover phytopharmaceuticals, industrial production, feeds, downstream processing, regulations, products, color, pigment, cosmetics, bioactive compounds, relationships to other carotenoids, and skin care. The detailed information on its production, processing, utilization and future applications will be of particular use to academic and industry researchers in pharmaceutical sciences, pharmacology and nutrition.
- Provides detailed information on astaxanthin, including its production, processing, utilization and future applications
- Includes discussion on the commercial analysis procedure
- Offers critical analysis on current and potential applications of astaxanthin as contributed by 121 authors from 22 countries in academia, research institutes and industries
SECTION 1: ASTAXANTHIN FROM DIVERSE SOURCES LEADING TO INDUSTRIAL
PRODUCTION
1. Synthesis of Astaxanthin Esters
Stanislav Vitalievich Pechinskii
2. The Physiology of Astaxanthin Production by Carotenogenic Microalgae
Alexei Solovchenko
3. Astaxanthin from Chromochloris zofingiensis: Feasibility Analysis
Dong Wei
4. Astaxanthin in Microalgae Eustigmatophyceae
Lķlia M.A. Santos
5. Astaxanthin Production by Autotrophic Cultivation of Haematococcus
pluvialis-A Success Story
Ignacio Niizawa
6. Optimization of Astaxanthin Production Processes from Microalga
Haematococcus
Jian Li
7. Production of Astaxanthin by Haematococcus pluvialis: Lab Processes to
Scale Up Including The Cost Considerations
Miguel Daniel Noseda
8. Astaxanthin- Biological Production and Regulation for Enhanced Yields
Jiangxin Wang
9. Metabolic Engineering of Astaxanthin Pathway and Heterologous Production
in Novel Organisms.
Sarada Ravi
10. Revealing Mechanisms of Algal Astaxanthin Production and Bioengineering
Potential Using Multi-omics
Melissa Susan Roth
11. Astaxanthin production from Haematococcus pluvialis by using Illuminated
photobioreactor
Yiu-Hang Ho
12. Recent Developments in Astaxanthin Production from Phaffia Rhodozyma and
Its Applications
Ming-Jun Zhu
13. Turning Leftover to Treasure: An Overview of Astaxanthin from Shrimp
Shell Wastes
Muskhazli Mustafa
SECTION 2: ASTAXANTHIN: EXTRACTION, CHARACTERIZATION, AND DOWNSTREAM
PROCESSING
14. Industrial Perspective on Downstream Processing of Haematococcus
pluvialis Derived Astaxanthin for Incorporation in Food, Feed, And
Nutraceuticals
Thomas O. Butler
15. Bio-Extraction of Astaxanthin Adopting Varied Techniques and Downstream
Processing Methodologies
Xiang Cheng
16. Overview of Extraction of Astaxanthin From Haematococcus pluvialis Using
CO2 Supercritical Fluid Extraction Technology Vis- A -Vis Quality Demands
Pradeep Verma
17. High-Pressure extraction of astaxanthin from Haematococcus pluvialis
MD Macias-Sįnchez
18. Astaxanthin Extraction - Recent Methods, Developments and Case Studies
Hosahalli S. Ramaswamy
SECTION 3: ASTAXANTHIN FOR FOOD, HEALTH, PHARMACEUTICALS - SAFETY AND
REGULATORY ISSUES
19. Efficacy of Astaxanthin from Different Sources: Reports on the
Suitability for Human Health and Nutrition
Bob Capelli
20. Oxidation Products of Astaxanthin: An Overview
Takashi Maoka
21. Anticancer Properties of Astaxanthin: A Molecule of Great Promise
Pinar Buket Demirel, Bilge Guvenc Tuna
22. Astaxanthin for Improved Muscle Function and Enhanced Physical
Performance
Karen A. Hecht, Ake Lignell and Arun Nair
23. Comprehensive Integrated Overview of the Experimental and Clinical
Neuroprotective Effect of Astaxanthin
Samar S. Azab
24. Rheological properties of astaxanthin oleoresins and their derived
products
Pedro Cerezal-Mezquita Sr.
25. Astaxanthin nanoparticles from fabrication to applications in food
formulations including regulatory issues
Navideh Anarjan
26. Stability of Astaxanthin during Food Processing and Methods of
Preservation
Reza Tahergorabi
27. Beneficial effects of Astaxanthin in Cosmeceuticals with Focus on
Emerging Market Trends
Se-Kwon Kim
28. Safety Assessment and Pharmaceutical Effects of Astaxanthin: An Overview
Baskaran Vallikannan
SECTION 4: GLOBAL-SCENARIO OF ASTAXANTHIN PRODUCTION
29. Astaxanthin Production and Technology in Vietnam and Other Asian
Countries
Dang Diem Hong
30. Utilization of Astaxanthin from Haematococcus for Its Use in Aquaculture
and Poultry Industries
Gamze Turan
31. Astaxanthin from Bacteria as a Feed Supplement for Animals
Elena G. Kovaleva
SECTION 5: MISCELLANEOUS: CAROTEINOIDS AND THEIR HEALTH BENEFITS;
ASTAXANTHIN AS COLORANT IN FOODS
32. Carotenoids Metabolic Pathways and Their Functional Role in Health and
Diseases
Rangaswamy Lakshminarayanaa
33. Current Knowledge on the Health Benefits of Carotenoids: Focus on the
Scientific Evidence
Delia B. Rodriguez-Amaya
34. Recent Updates on the Neuroprotective Role of Carotenoids: Astaxanthin
and Beyond
Mohammad Hosein Farzaei and Eduardo Sobarzo-Sįnchez
35. Stability Studies of Astaxanthin, Oleoresins and Emulsions in Products
Developed For Human Consumption
Pedro Cerezal-Mezquita Sr.
Gokare A. Ravishankar is an Adjunct Professor, and Vice-President in Research and Development in Life Science and Biotechnology Disciplines, Dayananda Sagar College of Engineering & Dayananda Sagar University, Bengaluru India. . He served as a Director Grade- Chief Scientist & Head of Plant Cell Biotechnology Department at Central Food Technological Research Institute, Mysore, India. He is a world-renowned scientist recognized as Fellow of a number of Science Academies including the Institute of Food Technologists (USA), International Academy of Food Science and Technology (Canada), National Academy of Sciences (India) and several more. He has authored over 370 publications, 50 patents and 7 books.
Dr Ranga Rao has carried out Postdoctoral Research work in Arizona State University, Arizona (USA). Dr. Ranga Rao has been working as Associate Professor and Senior Scientist in Department of Biotechnology, Vignans Foundation Science, Technology and Research University (Deemed to be University), India. He has 18 years of research experience. Previously Dr. Rang Rao worked as Visiting Senior Research Fellow, Visiting Assistant Dr. Ranga Rao published more than 50 papers in peer reviewed international and national journals, edited several books and has presented over 60 conferences/symposia/seminar in international conferences. and Global Biomass Production. He was selected for Junior Scientist of the Year Award (2015) by National Environmental Science Academy, New Delhi, India; honored TWAS-Young Affiliate (2014) by Regional Office of East South-East Asia and the Pacific Chinese Academy of Sciences (CAS), China; received Young Scientist Award (2014) at the World Food Congress by International Union of Food Science and Technology (IUFoST), Canada; Carl Storm International Diversity Fellowship Award (2010) by Gordon Research Conferences, USA. He is an associate fellow of Andhra Pradesh Akademi of Sciences (2019) Government of Andhra Pradesh, India and also fellow of the Society of Applied Biotechnology (2013), India. He has received research grants and travel grant fellowship as both international and national awards, under Young Scientist schemes. He is also serving as editorial board member and reviewer for reputed international and national journals.
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