Fed-batch fermentation of Phaffia rhodozyma D3 for enhanced astaxanthin production and nutritional components analysis.

Background: Astaxanthin is a high-value ketocarotenoid with excellent antioxidant properties, anti-tumor and immune-enhancing properties, which has a broad development prospect in the food, feed, medical and nutraceutical industries. Currently, Phaffia rhodozyma is a promising source for natural astaxanthin. The study adopted a fed-batch fermentation strategy to improve the astaxanthin production and determine the nutrient composition of the P.

Stress-induced astaxanthin biosynthesis in Phaffia rhodozyma: Bridging mechanistic understanding to industrial Feasibility.

Phaffia rhodozyma presents a sustainable alternative to synthetic astaxanthin production, however, its industrial scalability is limited by low yields and unresolved mechanistic ambiguities. This review systematically examines the characteristics of P. rhodozyma, its astaxanthin biosynthetic pathway, and the current advancements of strain development.

From lab to table: Recent advances in the application of sodium alginate-based hydrogel beads in the food industry.

Due to their advantages in biocompatibility and biodegradability, sodium alginate-based hydrogel beads have been extensively studied as food-grade carrier materials. In recent years, their applications in intelligent encapsulation and delivery systems have attracted significant attention, particularly demonstrating synergistic enhancement potential when combined with functional components such as prebiotics and enzyme preparations. Sodium alginate-based hydrogel beads form a three-dimensional network structure through Ca-mediated ionic cross-linking, exhibiting biocompatibility, edibility, adjustable pore structures, and sustained-release properties.

Regulation of whey protein emulsion gel's structure with pullulan to enhance astaxanthin bioaccessibility.

In this study, the potential of using an emulsion gel based on whey protein concentrate (WPC) and pullulan (PUL) to encapsulate and deliver astaxanthin (AST) was investigated. PUL concentration was observed to affect the microstructure of WPC/PUL/AST emulsion gels, and the performance of emulsion gels was evaluated by encapsulation efficiency, simulated gastrointestinal digestion, storage stability, hardness, and water holding capacity tests. The WPC/PUL/AST emulsion gels had the highest encapsulation efficiency, gastrointestinal digestion retention, and bioaccessibility of (91.