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Product Overview
Astaxanthin, also known as shrimp pigment or shrimp yellow pigment, is a carotenoid closely related to shrimp red pigment. It was first isolated from shrimp, crab, and other seafood in 1933 and is widely found in shrimp, crab, fish, birds, certain algae, and fungi. Astaxanthin is a keto-carotenoid with the chemical name 3,3′-dihydroxy-4,4′-diketone-β,β′-carotene. It appears as a red solid powder, is lipid-soluble, insoluble in water, and soluble in organic solvents. It is present in many organisms, particularly in aquatic animals like shrimp, crab, fish, and the feathers of birds, where it contributes to their coloration.
Astaxanthin Production Process
Astaxanthin can be produced through natural extraction or chemical synthesis. There are significant differences between synthetically produced astaxanthin and natural astaxanthin in terms of structure, function, application, and safety. Synthetic astaxanthin generally has lower stability, antioxidant activity, and coloring properties compared to natural astaxanthin. Therefore, large-scale production typically favors natural extraction methods.
As research into astaxanthin extraction methods progresses, the production processes are continually optimized, especially regarding separation and purification. Currently, there are two main methods for producing natural astaxanthin: biological fermentation and extraction from by-products of crustaceans. The specific separation and purification techniques include alkaline extraction, oil dissolution, organic solvent extraction, supercritical extraction, enzymatic hydrolysis, and microwave treatment.
A typical process for extracting astaxanthin from animal shells using supercritical extraction is as follows:
Crushing shrimp shells → Acid treatment → Washing to neutralize → Drying → Loading → Supercritical static extraction → Supercritical circulating extraction → Collection → Saponification → Liquid chromatography analysis and purification → Packaging → Freeze storage
For extracting astaxanthin from Haematococcus pluvialis, the process includes:
Activating the Haematococcus pluvialis yeast → Inoculation → Fermentation → Centrifugation to collect yeast → Drying → Cell wall disruption → Extraction → Concentration → Analyzing and extracting astaxanthin
It should be noted that the calcium content in animal shells affects astaxanthin yield. Extraction from animal shells has strict production conditions, high costs, lower yields, and lower product purity. Therefore, this method is used in only a few countries. Extracting astaxanthin from Haematococcus pluvialis yields higher quantities but may involve issues like residual contaminants and concentration during processing.
In addition to natural extraction and chemical synthesis, astaxanthin can also be produced using bacteria, protozoa, and crop-based β-carotene as precursor substances. Genetic engineering techniques can be used to introduce astaxanthin-synthesizing enzymes into crops. However, this method is still in experimental stages.
Astaxanthin Benefits and Effects
Astaxanthin is a chain-breaking antioxidant with powerful antioxidant capabilities. It can neutralize nitrogen dioxide, sulfides, disulfides, and reduce lipid peroxidation, effectively inhibiting lipid peroxidation caused by free radicals.
Astaxanthin Application Scenarios
Health Foods: Astaxanthin is used as a food additive for coloring, preserving, and nutrition. Its lipid solubility, bright red color, and strong antioxidant properties make it useful in foods, especially those high in fats, for both coloring and preservation. In Japan, patents have been filed for red oil containing astaxanthin used in pickling vegetables, seaweeds, and fruits, as well as for coloring beverages, noodles, and seasonings.
Pharmaceuticals
Feed Industry: The largest market for astaxanthin is in the feed industry, where it serves as a feed additive for fish (salmon, sturgeon, rainbow trout, red sea bream, etc.), crustaceans, and poultry. As a colorant for aquatic animals, it enhances their vibrant coloration and increases their ornamental value. In poultry feed, astaxanthin boosts the yolk color of eggs and improves hens' egg production rate and health. Astaxanthin also helps prevent and treat diseases in fish, crustaceans, and poultry, enhancing immunity, survival rates, and promoting healthy growth and reproduction. Additionally, astaxanthin can enhance the flavor of fish, serving as a precursor compound for salmon flavor or promoting the conversion of fatty acids or other lipid precursors into salmon flavor compounds.
Cosmetics: Astaxanthin is a new cosmetic ingredient with excellent properties, widely used in creams, lotions, lip balms, skincare products, and other cosmetics, especially in high-end cosmetic products.
Astaxanthin Packaging and Storage
【Storage Conditions】Seal tightly, protect from light, avoid high temperatures, and store in a dry, cool, well-ventilated place.
【Packaging】Bulk: 25 kg per cardboard drum; samples: 1 kg per foil bag, or packaged according to customer requirements.
【Shipping】Express or logistics. Domestic express delivery within three days; logistics within five days. Quotes generally include domestic shipping costs.
【Shelf Life】Two years
Extraction Sources
Natural sources of astaxanthin include algae, bacteria, and phytoplankton. Some aquatic species, including crustaceans like shrimp and crab, turn red due to their long-term consumption of these algae, bacteria, and phytoplankton. These are then consumed by fish like salmon and char, and birds such as flamingos and poultry. The pigment accumulates in their skin and fat tissues, giving them a red coloration. Therefore, natural astaxanthin can also be obtained from crustaceans, fish, birds, and poultry.
Research shows that various algae, such as snow algae, green algae, naked algae, and umbrella algae, contain astaxanthin. Among them, Haematococcus pluvialis accumulates the highest amount of astaxanthin, up to 4% of its dry cell weight. Its accumulation rate and total production are higher than other green algae, making it the most recognized biological source for producing natural astaxanthin.
Haematococcus pluvialis (H.pluvialis) is a single-celled organism that, when nitrogen sources are sufficient, promotes cell growth; when nitrogen sources are lacking, it stimulates cells to produce and accumulate astaxanthin. The production of astaxanthin from Haematococcus pluvialis is characterized by rapid cell proliferation, simple cultivation, and easy extraction. The algal powder can be directly used in the food and feed industries to lower costs, making it a promising microalga for astaxanthin production. High-quality astaxanthin from Haematococcus pluvialis typically accounts for over 90% of the total carotenoids, with 60%–80% in esterified form and a small amount in free form. However, Haematococcus pluvialis has high growth requirements, a long cultivation cycle, and needs light and cell wall disruption for astaxanthin release.
Rhodotorula yeast is considered the most suitable fungal fermentation source for astaxanthin production, and extracting astaxanthin from Rhodotorula yeast is one of the main methods for its production.
