Astaxanthin improves the shelf-life of tilapia fillets stored under refrigeration

Made available in DSpace on 2022-05-01T13:41:26Z (GMT). No. of bitstreams: 0 Previous issue date: 2022-01-01 BACKGROUND: Astaxanthin, classified as a xanthophyll, has antioxidant properties about 500 times greater than α-tocopherols and ten times greater than β-carotenes. Based on the antioxidant activity of this carotenoid, this study aimed to evaluate the shelf-life of tilapia fillets (Oreochromis niloticus) fed with astaxanthin, by determining the microbiological quality (colimetry, counts of mesophilic and psychrotrophic microorganisms), physicochemical analyses (colorimetry, pH, thiobarbituric acid reactive substances (TBARS)) and sensory analysis. RESULTS: Tilapia supplemented with astaxanthin presented a reduction in the counts of microorganisms (mesophiles and psychrotrophics) and lower lipid oxidation index (TBARS), when compared to fillets of control fish. Colorimetric changes of fillet degradation were observed, associated with increased pH during storage, as well as loss of brightness and texture in addition to worsening of appearance and odor. These deteriorating changes were minimized using astaxanthin. CONCLUSION: Our results demonstrate the beneficial performance of astaxanthin in the shelf-life of tilapia fillets stored under refrigeration. Therefore, dietary supplementation with astaxanthin (100 and 200 mg kg−1 of feed) improves the microbiological and physicochemical quality of tilapia fillets during 50 days of shelf-life. © 2022 Society of Chemical Industry. Department of Preventive Veterinary Medicine Sao Paulo State University (Unesp) Department of Pharmacology Institute of Biomedical Science University of São Paulo-ICB/USP Immunochemistry Laboratory Butantan Institute Department of Postgraduate in Health Sciences-PROCISA Federal University of Roraima (UFRR) Laboratory of Animal Pharmacology and Toxicology Brazil University (UB) Department of Preventive Veterinary Medicine Sao Paulo State University (Unesp)