Haematococcus pluvialis and Chia Oil Blends as a Source of Astaxanthin and Omega‐3: Evaluation of Stability During Storage

ABSTRACT The aim of this study was to formulate chia oil (CO) blends enriched with astaxanthin (ASX) as a natural antioxidant, using two concentrations (3200 and 6400 ppm), selected to enhance oil stability during storage while retaining biologically relevant ASX levels after storage. CO was mixed with Haematococcus pluvialis powder containing ASX, and the blends were stored in the dark at 25°C and 40°C for 12 weeks. Peroxide value (PV), thiobarbituric acid reactive substances (TBARS), ASX retention, and α‐linolenic acid (ALA) content were monitored every 2 weeks. The addition of ASX significantly improved the stability of CO and contributed to the preservation of ALA during storage. At 25°C, CO–ASX blends did not exceed the PV threshold (15 meq O 2 /kg oil), established by the Codex Alimentarius (2001), after 3 months of storage, whereas CO exceeded this limit after 4 weeks. No significant differences were observed in PV, TBARS, or ALA content between the two ASX concentrations at this temperature. In contrast, at 40°C, CO exceeded the PV limit after 2 weeks, while the higher ASX concentration provided improved protection, maintaining PV values below the legal threshold for up to 6 weeks. ASX retention in the blends was primarily influenced by storage temperature rather than the initial antioxidant concentration. Despite storage‐related degradation, both formulations retained application‐relevant ASX levels after 3 months, demonstrating the effectiveness of ASX in improving chia oil storage stability and supporting their potential use as oil‐based delivery systems.