In this study, the astaxanthin from Phaffia rhodozyma was encapsulated with carboxymethyl cellulose sodium (CMC-Na) and microcrystalline cellulose (MCC) by freeze-drying and used in yogurt. The encapsulation improved the stability, solubility, and antioxidation activity of the astaxanthin and increased the extent of its potential industrial application. The encapsulated efficiency and solubility of the microencapsulated astaxanthin were 58.76% and 52.88%, respectively. In comparison with non-encapsulated astaxanthin, the microencapsulation did prevent the astaxanthin from dramatic degradation, with an astaxanthin retention value of 80.86% in the microencapsulated astaxanthin at 55 °C in 16 h. Non-encapsulated astaxanthin was much more stable in acid than in neutral phase, but the microencapsulated astaxanthin showed no significant difference in stability under both conditions. The astaxanthin yogurt showed an attractive orange-red color as well as a significantly higher DPPH-scavenging activity and stability than the plain yogurt.

在这项研究中，来自红发夫夫酵母的虾青素通过冷冻干燥将其与羧甲基纤维素钠（CMC-Na）和微晶纤维素（MCC）封装在一起，并用于酸奶中。包封提高了虾青素的稳定性，溶解性和抗氧化活性，并增加了其潜在的工业应用范围。微胶囊化虾青素的胶囊化效率和溶解度分别为58.76％和52.88％。与未包封的虾青素相比，微囊化确实防止了虾青素的急剧降解，微囊化的虾青素在55°C下16 h的虾青素保留值为80.86％。未包封的虾青素在酸中比在中性相中稳定得多，但微囊化的虾青素在两种条件下的稳定性均无显着差异。