Microencapsulation of astaxanthin-rich lipid extract from

Crustacean residues are potential sources of carotenoids, bioactive molecules with antioxidant and anti-inflammatory activities. The lipid extract from shrimp consists mainly of astaxanthin and unsaturated fatty acids with high nutraceutical potential. However, the chemical instability of astaxanthin represents a drawback that needs to be overcome to enable the application in food products. Therefore, this work aimed to obtain microcapsules from the lipid extract of L. vannamei cephalothorax in a calcium alginate matrix. The extraction method showed relevant technical and economic viability, according to the results of yield and astaxanthin content. The lipid extract showed excellent antioxidant potential, given the predominant concentration of astaxanthin and oleic acid in the chemical constitution of the extract. The microencapsulation method used resulted in microcapsules with morphology and size suitable for use in food matrices.