Effects of the addition of the natural carotenoid astaxanthin from microalgae Haematococcus pluvialis on the physical properties of bread

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 1 mg/100 g 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 80 mg Haematococcus extract, which is equivalent to approximately 4 mg/100 g pure AX. AX was well preserved without any degradation during baking; the recovery of AX after baking was 96.2%.