This study indicates that encapsulation can significantly extend
stability of natural astaxanthin with potential use as functional
ingredient in yogurt. The coacervate complex of alginate-chitosan
beads provides sufficient protection for astaxanthin over an
extended storage life. Application of astaxanthin beads in yogurtwas
made feasible for serving as an optional functional foodfor consumers
since sensory attribute drivers were determined. Further studies are
needed to investigate the astaxanthin bioavailability in the gastrointestinal
tract