Characteristic and Photostability of Astaxanthin Extract from Shrimp Shells by Microwave Assisted Extraction Using Nades Solvent

Abstract

This study aims to determine the effect of temperature and light UV on the colour photostability of astaxanthin microcapsule. Astaxanthin from shrimp shells, extracts by microwave assisted extraction using NADES as the solvent. The optimal conditions obtained were, a microwave power of 180 W, an extraction time of 5 minutes, and ratio NADES shrimp shell powder 8: 1 mL/g with yield astaxanthin of 7,466 ppm. Astaxanthin is purified using petroleum ether and dehydrated with anhydrous natrium sulphite. The purification results showed an increase in the brightness of the astaxanthin colour, expressed in L ∗ 48.70 and an h value of 73.12. In order to maintain their photostability colour, astaxanthin is encapsulated with nano chitosan. The astaxanthin microcapsules were characterized by SEM, EDX, FTIR, and XRD, for chemical structure, morphological, and crystallization observation. It was reported that a photostability astaxanthin microcapsule was slightly enhanced. The test results showed that the colour of the astaxanthin microcapsules did not change after 30 minutes of UV exposure. The heat resistance test also shows that at 200° C the colour of astaxanthin microcapsule turns brown due to the solvent and the water in the astaxanthin microcapsule evaporates.