Elucidating the Fucoxanthin Degradation Pathway and Studying the Stability of Fucoxanthin in Model Food System

Fucoxanthin is a xanthophyll well-known for its significant health benefits, which suggests the possibility of human consumption through its incorporation into food. Thus, this study focused on finding out the impact of food processing conditions and digestion on fucoxanthin, as well as assessing its quality after its incorporation into food. From the analyses conducted, fucoxanthin was found to exhibit encouraging findings: high antioxidant activity and stability at a broad range of pH. Additionally, throughout digestion, fucoxanthin showed great antioxidant potential. Fucoxanthin-incorporated yoghurt also demonstrated significant nutritional and microbiological properties, thereby indicating its potential as a functional food ingredient.