Astaxanthin from Haematococcus pluvialis Microencapsulated by Spray Drying: Characterization and Antioxidant Activity

Abstract Astaxanthin (AX) is an unstable functional food ingredient. A stable AX powder was developed and its characteristics (such as moisture content, bulk density, solubility, repose angle, and morphology) and antioxidant activity were evaluated. The microencapsulated AX powder was produced by spray drying using maltodextrin (MD)–gelatin and the parameters were optimized by response surface methodology. The results revealed that an optimal microencapsulation process has a ratio of MD to gelatin of 2.1:1, a ratio of wall to core materials of 5.9:1, and a ratio of glycerol monostearate to sucrose fatty‐acid ester of 1.1:1. The AX encapsulation yield and encapsulation efficiency were 38.02% and 71.76%, respectively. AX microcapsules had a lower moisture content and bulk density, greater solubility, and good flowability. AX microcapsules showed antioxidant activities greater than Vitamin C, which indicated that the antioxidant activity of AX was not lost. AX microcapsule micrographs showed almost no cracks or fissures on the surface of microcapsules produced by spray drying under the optimal conditions.