Global Perspectives on Astaxanthin

From Industrial Production to Food, Health, and Pharmaceutical Applications

Häftad, Engelska, 2021

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Beskrivning

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

Produktinformation

Utgivningsdatum:2021-04-09
Mått:191 x 235 x undefined mm
Vikt:1 690 g
Format:Häftad
Språk:Engelska
Antal sidor:824
Förlag:Elsevier Science
ISBN:9780128233047

Utforska kategorier

Farmakologi inom Medicin
Biokemisk teknik inom Naturvetenskap och teknik
Tillverkningsindustri inom Ekonomi och Ledarskap

Mer om författaren

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, Vignan’s 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.

Innehållsförteckning

SECTION 1: ASTAXANTHIN FROM DIVERSE SOURCES LEADING TO INDUSTRIAL PRODUCTION1. Synthesis of Astaxanthin EstersStanislav Vitalievich Pechinskii2. The Physiology of Astaxanthin Production by Carotenogenic MicroalgaeAlexei Solovchenko3. Astaxanthin from Chromochloris zofingiensis: Feasibility AnalysisDong Wei4. Astaxanthin in Microalgae EustigmatophyceaeLília M.A. Santos5. Astaxanthin Production by Autotrophic Cultivation of Haematococcus pluvialis-A Success StoryIgnacio Niizawa6. Optimization of Astaxanthin Production Processes from Microalga HaematococcusJian Li7. Production of Astaxanthin by Haematococcus pluvialis: Lab Processes to Scale Up Including The Cost ConsiderationsMiguel Daniel Noseda8. Astaxanthin- Biological Production and Regulation for Enhanced YieldsJiangxin Wang9. Metabolic Engineering of Astaxanthin Pathway and Heterologous Production in Novel Organisms.Sarada Ravi10. Revealing Mechanisms of Algal Astaxanthin Production and Bioengineering Potential Using Multi-omicsMelissa Susan Roth11. Astaxanthin production from Haematococcus pluvialis by using Illuminated photobioreactorYiu-Hang Ho12. Recent Developments in Astaxanthin Production from Phaffia Rhodozyma and Its ApplicationsMing-Jun Zhu13. Turning Leftover to Treasure: An Overview of Astaxanthin from Shrimp Shell WastesMuskhazli MustafaSECTION 2: ASTAXANTHIN: EXTRACTION, CHARACTERIZATION, AND DOWNSTREAM PROCESSING14. Industrial Perspective on Downstream Processing of Haematococcus pluvialis Derived Astaxanthin for Incorporation in Food, Feed, And NutraceuticalsThomas O. Butler15. Bio-Extraction of Astaxanthin Adopting Varied Techniques and Downstream Processing MethodologiesXiang Cheng16. Overview of Extraction of Astaxanthin From Haematococcus pluvialis Using CO2 Supercritical Fluid Extraction Technology Vis- A -Vis Quality DemandsPradeep Verma17. High-Pressure extraction of astaxanthin from Haematococcus pluvialisMD Macias-Sánchez18. Astaxanthin Extraction - Recent Methods, Developments and Case StudiesHosahalli S. RamaswamySECTION 3: ASTAXANTHIN FOR FOOD, HEALTH, PHARMACEUTICALS - SAFETY AND REGULATORY ISSUES19. Efficacy of Astaxanthin from Different Sources: Reports on the Suitability for Human Health and NutritionBob Capelli20. Oxidation Products of Astaxanthin: An OverviewTakashi Maoka21. Anticancer Properties of Astaxanthin: A Molecule of Great PromisePinar Buket Demirel, Bilge Guvenc Tuna22. Astaxanthin for Improved Muscle Function and Enhanced Physical PerformanceKaren A. Hecht, Ake Lignell and Arun Nair23. Comprehensive Integrated Overview of the Experimental and Clinical Neuroprotective Effect of AstaxanthinSamar S. Azab24. Rheological properties of astaxanthin oleoresins and their derived productsPedro Cerezal-Mezquita Sr.25. Astaxanthin nanoparticles from fabrication to applications in food formulations including regulatory issuesNavideh Anarjan26. Stability of Astaxanthin during Food Processing and Methods of PreservationReza Tahergorabi27. Beneficial effects of Astaxanthin in Cosmeceuticals with Focus on Emerging Market TrendsSe-Kwon Kim28. Safety Assessment and Pharmaceutical Effects of Astaxanthin: An OverviewBaskaran VallikannanSECTION 4: GLOBAL-SCENARIO OF ASTAXANTHIN PRODUCTION29. Astaxanthin Production and Technology in Vietnam and Other Asian CountriesDang Diem Hong30. Utilization of Astaxanthin from Haematococcus for Its Use in Aquaculture and Poultry IndustriesGamze Turan31. Astaxanthin from Bacteria as a Feed Supplement for AnimalsElena G. KovalevaSECTION 5: MISCELLANEOUS: CAROTEINOIDS AND THEIR HEALTH BENEFITS; ASTAXANTHIN AS COLORANT IN FOODS32. Carotenoids Metabolic Pathways and Their Functional Role in Health and DiseasesRangaswamy Lakshminarayanaa33. Current Knowledge on the Health Benefits of Carotenoids: Focus on the Scientific EvidenceDelia B. Rodriguez-Amaya34. Recent Updates on the Neuroprotective Role of Carotenoids: Astaxanthin and BeyondMohammad Hosein Farzaei and Eduardo Sobarzo-Sánchez35. Stability Studies of Astaxanthin, Oleoresins and Emulsions in Products Developed For Human ConsumptionPedro Cerezal-Mezquita Sr.