Leftover Food as a Sustainable Source of Astaxanthin Through Fermentation Using <i>Phaffia rhodozyma</i>

Leftover Food as a Sustainable Source of Astaxanthin Through Fermentation Using <i>Phaffia rhodozyma</i>

Natural astaxanthin is a bioactive with high antioxidant power, widely suitable for many applications. This study explores the potential of leftover food as a sustainable and low-cost substrate for producing astaxanthin via direct fermentation using <i>Phaffia rhodozyma</i>. The pretreat...

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Bibliographic Details
Main Authors: Rossella Vadalà, Eleonora Di Salvo, Laura De Maria, Giovanna Lo Vecchio, Giovanni Bartolomeo, Rita De Pasquale, Claudia Genovese, Nicola Cicero, Rosaria Costa
Format: Article
Language:English
Published: MDPI AG 2025-03-01
Series:Foods
Subjects:
food waste
astaxanthin
fermentation
<i>Phaffia rhodozyma</i>
bioreactor
yield
Online Access:https://www.mdpi.com/2304-8158/14/7/1232
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