Global Perspectives on Astaxanthin

From Industrial Production to Food, Health, and Pharmaceutical Applications
Erscheinungsjahr 2021
ISBN: 978-0-12-823304-7
Verlag: Elsevier Science

Buch, Englisch, 824 Seiten, Format (B × H): 191 mm x 235 mm, Gewicht: 1690 g

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.

Zielgruppe

<p>The major populations would be the scientific researchers, entrepreneurs and the commercial bodies who are looking for new business opportunity or developing innovative bioproducts. </p>

Autoren/Hrsg.

Ravishankar, Gokare A

Rao, A Ranga

Fachgebiete

• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Biotechnologie
• Wirtschaftswissenschaften Wirtschaftssektoren & Branchen Fertigungsindustrie Pharmaindustrie
• Medizin | Veterinärmedizin Medizin | Public Health | Pharmazie | Zahnmedizin Medizinische Fachgebiete Pharmakologie, Toxikologie
• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie
• Medizin | Veterinärmedizin Medizin | Public Health | Pharmazie | Zahnmedizin Komplementäre Medizin, Asiatische Medizin (TCM), Heilpraktiker

Inhaltsverzeichnis

SECTION 1: ASTAXANTHIN FROM DIVERSE SOURCES LEADING TO INDUSTRIAL PRODUCTION 1. Synthesis of Astaxanthin Esters Stanislav Vitalievich Pechinskii 2. The Physiology of Astaxanthin Production by Carotenogenic Microalgae Alexei Solovchenko 3. Astaxanthin from Chromochloris zofingiensis: Feasibility Analysis Dong Wei 4. Astaxanthin in Microalgae Eustigmatophyceae Lília M.A. Santos 5. Astaxanthin Production by Autotrophic Cultivation of Haematococcus pluvialis-A Success Story Ignacio Niizawa 6. Optimization of Astaxanthin Production Processes from Microalga Haematococcus Jian Li 7. Production of Astaxanthin by Haematococcus pluvialis: Lab Processes to Scale Up Including The Cost Considerations Miguel Daniel Noseda 8. Astaxanthin- Biological Production and Regulation for Enhanced Yields Jiangxin Wang 9. Metabolic Engineering of Astaxanthin Pathway and Heterologous Production in Novel Organisms. Sarada Ravi 10. Revealing Mechanisms of Algal Astaxanthin Production and Bioengineering Potential Using Multi-omics Melissa Susan Roth 11. Astaxanthin production from Haematococcus pluvialis by using Illuminated photobioreactor Yiu-Hang Ho 12. Recent Developments in Astaxanthin Production from Phaffia Rhodozyma and Its Applications Ming-Jun Zhu 13. Turning Leftover to Treasure: An Overview of Astaxanthin from Shrimp Shell Wastes Muskhazli Mustafa

SECTION 2: ASTAXANTHIN: EXTRACTION, CHARACTERIZATION, AND DOWNSTREAM PROCESSING 14. Industrial Perspective on Downstream Processing of Haematococcus pluvialis Derived Astaxanthin for Incorporation in Food, Feed, And Nutraceuticals Thomas O. Butler 15. Bio-Extraction of Astaxanthin Adopting Varied Techniques and Downstream Processing Methodologies Xiang Cheng 16. Overview of Extraction of Astaxanthin From Haematococcus pluvialis Using CO2 Supercritical Fluid Extraction Technology Vis- A -Vis Quality Demands Pradeep Verma 17. High-Pressure extraction of astaxanthin from Haematococcus pluvialis MD Macias-Sánchez 18. Astaxanthin Extraction - Recent Methods, Developments and Case Studies Hosahalli S. Ramaswamy

SECTION 3: ASTAXANTHIN FOR FOOD, HEALTH, PHARMACEUTICALS - SAFETY AND REGULATORY ISSUES 19. Efficacy of Astaxanthin from Different Sources: Reports on the Suitability for Human Health and Nutrition Bob Capelli 20. Oxidation Products of Astaxanthin: An Overview Takashi Maoka 21. Anticancer Properties of Astaxanthin: A Molecule of Great Promise Pinar Buket Demirel, Bilge Guvenc Tuna 22. Astaxanthin for Improved Muscle Function and Enhanced Physical Performance Karen A. Hecht, Ake Lignell and Arun Nair 23. Comprehensive Integrated Overview of the Experimental and Clinical Neuroprotective Effect of Astaxanthin Samar S. Azab 24. Rheological properties of astaxanthin oleoresins and their derived products Pedro Cerezal-Mezquita Sr. 25. Astaxanthin nanoparticles from fabrication to applications in food formulations including regulatory issues Navideh Anarjan 26. Stability of Astaxanthin during Food Processing and Methods of Preservation Reza Tahergorabi 27. Beneficial effects of Astaxanthin in Cosmeceuticals with Focus on Emerging Market Trends Se-Kwon Kim 28. Safety Assessment and Pharmaceutical Effects of Astaxanthin: An Overview Baskaran Vallikannan

SECTION 4: GLOBAL-SCENARIO OF ASTAXANTHIN PRODUCTION 29. Astaxanthin Production and Technology in Vietnam and Other Asian Countries Dang Diem Hong 30. Utilization of Astaxanthin from Haematococcus for Its Use in Aquaculture and Poultry Industries Gamze Turan 31. Astaxanthin from Bacteria as a Feed Supplement for Animals Elena G. Kovaleva

SECTION 5: MISCELLANEOUS: CAROTEINOIDS AND THEIR HEALTH BENEFITS; ASTAXANTHIN AS COLORANT IN FOODS 32. Carotenoids Metabolic Pathways and Their Functional Role in Health and Diseases Rangaswamy Lakshminarayanaa 33. Current Knowledge on the Health Benefits of Carotenoids: Focus on the Scientific Evidence Delia B. Rodriguez-Amaya 34. Recent Updates on the Neuroprotective Role of Carotenoids: Astaxanthin and Beyond Mohammad Hosein Farzaei and Eduardo Sobarzo-Sánchez 35. Stability Studies of Astaxanthin, Oleoresins and Emulsions in Products Developed For Human Consumption Pedro Cerezal-Mezquita Sr.

Über Autor(innen)

Rao, A Ranga
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.

Ravishankar, Gokare A
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.