Breaking News on Supplements, Health & Nutrition - Europe US edition | APAC edition

News > Research

Read more breaking news



Algatech research boosts natural astaxanthin shelf life

By Nathan Gray+

Last updated on 30-Jan-2014 at 17:34 GMT2014-01-30T17:34:40Z

Based in southern Israel, Algatechnologies have developed new strategies that will increase the shelf life of their AstaPure astaxanthin product.
Based in southern Israel, Algatechnologies have developed new strategies that will increase the shelf life of their AstaPure astaxanthin product.

New research in to the effects of environmental conditions on the stability of astaxanthin have helped Israeli firm Algatechnologies to increase shelf life to four years at room temperature.

The shelf-life breakthrough comes after more than four years of real-time stability studies carried out by Algatech, including a comprehensive series of experiments on the concentration of natural astaxanthin in its AstaPure products. These tests studied the influence of air, heat and light, as well as various combinations of these parameters and over extended periods of time, said Algatech.

“In light of the impressive results of the studies, we are able to extend AstaPure’s shelf-life at room temperature with complete confidence, providing that the packages remain sealed in their original containers,” explained Oran Ayalon, PhD. , director for R&D at Algatech. “In order to make sure the temperature is controlled and to further extend the shelf life, it is recommended to store the product in refrigerated conditions.”

Stability research

Researchers at Algatech spent several years testing how different environmental conditions affected the stability of astaxanthin. The team used three different batches of Algatech's AstaPure product - exposing them to a variety of conditions, including:

A- Sealed in their original packaging and refrigerated (4OC)
B- Sealed in their original packaging at room temperature (25OC)
C- Exposed to Air in the dark (protected from light) and refrigerated (4OC)
D- Exposed to Air in the dark (protected from light) at room temperature (25O)
E- Exposed to light but sealed (protected from air) at room temperature (25OC)
F- Exposed to light and air at room temperature (25OC)

Astaxanthin concentrations were measured at the beginning of the experiments and at various time points afterwards, using Algatech’s standard UV/VIS methods, explained Ayalon. In addition, astaxanthin purity was analyzed using Algatech’s standard reverse-phase HPLC method, he said, noting that using the HPLC method means that any impurity and/or breakdown product can be detected.

The average astaxanthin concentration was found to remain the same for 4 years while the product is sealed in its original container, said Ayalon.

"Moreover, there was no statistically significant difference in astaxanthin concentrations between samples, which were kept refrigerated and those kept at room temperature."

Algatech also found that the key factor affecting astaxanthin stability is air (or oxygen), said the R&D director.

"If the product is kept in an oxygen-free environment it remains stable even if exposed to sun-light or heat," he commented.

Live Supplier Webinars

Polyphenols tipped to become the way to innovate in Sports Nutrition
Alpha & Omega in Sports Nutrition – Using Omega 3’s and A-GPC to improve performance and recovery.
KD Pharma
Orally bioavailable standardized botanical derivatives in sport nutrition: special focus on recovery in post-intense physical activities
Collagen in motion: move freely and keep your injuries in check
Leading manufacturer of gelatine and collagen peptides
Life’s too short for slow proteins. Whey proteins hydrolysates: Fast delivery for enhanced performance
Arla Foods Ingredients
What it Takes to Compete and Win in Today’s Sports Nutrition Market
Sports Nutrition Snapshot: Key regional drivers and delivery format innovations
William Reed Business Media
Gutsy performance: How can microbiome modulation help athletes and weekend warriors
William Reed Business Media
Pushing the boundaries: Where’s the line between ‘cutting edge nutrition’ and doping
William Reed Business Media

On demand Supplier Webinars

High-amylose maize starch may reduce the risk of type 2 diabetes: what does this qualified health claim mean?
Balancing Innovation and Risk in Sports Nutrition Ingredients
Explaining bio-hacking: is there a marketing opportunity for food companies?
William Reed Business Media
Personalized Nutrition – how an industry can take part in shaping the future of Nutrition
BASF Nutrition & Health
Find out Nutritional and ingredient lifecycle solutions and strategies!
Is the time rIpe for I-nutrition?
William Reed Business Media
The Advantage of Outsourcing Fermentation-based Manufacturing Processes
Evonik Health Care
All supplier webinars