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This content will become publicly available on April 11, 2026

Title: Characterization of weakened Haematococcus pluvialis encapsulated in alginate‐based hydrogel
Abstract BACKGROUNDHaematococcus pluvialis(Hp), a freshwater chlorophyte microalga, is a major natural source of astaxanthin (ASX), a potent antioxidant with anti‐inflammatory, anticarcinogenic and muscle pigmentation properties. However,ASXbioavailability is limited by the rigid cyst wall and, although cell wall rupture improves bioavailability, the free form is unstable under high temperatures,pHextremes, light or oxygen. Encapsulation techniques improveASXstability, making it suitable for functional foods and aquaculture, especially in salmonid feeds where natural pigments are preferred. The present study evaluates the stability of weakenedHp(Hpw) biomass encapsulated in alginate (ALG) via ionic gelation. RESULTSEncapsulation utilizingALGachieved high efficiency (97 ± 2.63%) and loading capacity (32 ± 0.90%), confirming its suitability as a wall material.ALG‐Hpwhydrogels displayed significant color intensity, enhancing potential feed or food hues. Low bulk density (0.59 ± 0.01 g cm−3), moisture content (11.97 ± 0.20%) and water activity (0.28 ± 0.00) suggest minimized oxidation processes. Hydrogels measured 1.30 ± 0.06 mm with a uniform sphericity factor of 0.058 ± 0.03. Confocal laser scanning microscopy confirmed uniformHpwdistribution andscanning electron microscopyrevealed fissure‐free surfaces, ensuring minimal permeability. DPPH (i.e. 2,2‐diphenyl‐1‐picrylhydrazyl) scavenging activity was similar betweenHpwextract (38.32 ± 2.30% to 96.32 ± 0.88%) andALG‐Hpwhydrogels (33.20 ± 1.55% to 93.30 ± 0.44%).ALGIncreasedHpwdecomposition temperature by 40.97 °C. Encapsulation ofHpwinALGsignificantly enhanced the bioaccessibility ofASX. TheALG‐based encapsulation effectively preservedASXstability, retaining over 90% of its content under storage conditions. CONCLUSIONALGis a suitable biopolymer for encapsulatingHpw, preserving antioxidant activity, and enhancing thermal properties, making it valuable for broader applications. © 2025 Society of Chemical Industry.  more » « less
Award ID(s):
2436200 2212613
PAR ID:
10599482
Author(s) / Creator(s):
; ; ;
Publisher / Repository:
Wiley
Date Published:
Journal Name:
Journal of the Science of Food and Agriculture
ISSN:
0022-5142
Format(s):
Medium: X
Sponsoring Org:
National Science Foundation
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