Global Perspectives on Astaxanthin

Table of Contents

SECTION 1: ASTAXANTHIN FROM DIVERSE SOURCES LEADING TO INDUSTRIAL PRODUCTION 1. Synthesis of Astaxanthin Esters Stanislav Vitalievich Pechinskii 2. The Physiology of Astaxanthin Production by Carotenogenic Microalgae Alexei Solovchenko 3. Astaxanthin from Chromochloris zofingiensis: Feasibility Analysis Dong Wei 4. Astaxanthin in Microalgae Eustigmatophyceae Lília M.A. Santos 5. Astaxanthin Production by Autotrophic Cultivation of Haematococcus pluvialis-A Success Story Ignacio Niizawa 6. Optimization of Astaxanthin Production Processes from Microalga Haematococcus Jian Li 7. Production of Astaxanthin by Haematococcus pluvialis: Lab Processes to Scale Up Including The Cost Considerations Miguel Daniel Noseda 8. Astaxanthin- Biological Production and Regulation for Enhanced Yields Jiangxin Wang 9. Metabolic Engineering of Astaxanthin Pathway and Heterologous Production in Novel Organisms. Sarada Ravi 10. Revealing Mechanisms of Algal Astaxanthin Production and Bioengineering Potential Using Multi-omics Melissa Susan Roth 11. Astaxanthin production from Haematococcus pluvialis by using Illuminated photobioreactor Yiu-Hang Ho 12. Recent Developments in Astaxanthin Production from Phaffia Rhodozyma and Its Applications Ming-Jun Zhu 13. Turning Leftover to Treasure: An Overview of Astaxanthin from Shrimp Shell Wastes Muskhazli Mustafa

SECTION 2: ASTAXANTHIN: EXTRACTION, CHARACTERIZATION, AND DOWNSTREAM PROCESSING 14. Industrial Perspective on Downstream Processing of Haematococcus pluvialis Derived Astaxanthin for Incorporation in Food, Feed, And Nutraceuticals Thomas O. Butler 15. Bio-Extraction of Astaxanthin Adopting Varied Techniques and Downstream Processing Methodologies Xiang Cheng 16. Overview of Extraction of Astaxanthin From Haematococcus pluvialis Using CO2 Supercritical Fluid Extraction Technology Vis- A -Vis Quality Demands Pradeep Verma 17. High-Pressure extraction of astaxanthin from Haematococcus pluvialis MD Macias-Sánchez 18. Astaxanthin Extraction
Recent Methods, Developments and Case Studies Hosahalli S. Ramaswamy

SECTION 3: ASTAXANTHIN FOR FOOD, HEALTH, PHARMACEUTICALS
SAFETY AND REGULATORY ISSUES 19. Efficacy of Astaxanthin from Different Sources: Reports on the Suitability for Human Health and Nutrition Bob Capelli 20. Oxidation Products of Astaxanthin: An Overview Takashi Maoka 21. Anticancer Properties of Astaxanthin: A Molecule of Great Promise Pinar Buket Demirel, Bilge Guvenc Tuna 22. Astaxanthin for Improved Muscle Function and Enhanced Physical Performance Karen A. Hecht, Ake Lignell and Arun Nair 23. Comprehensive Integrated Overview of the Experimental and Clinical Neuroprotective Effect of Astaxanthin Samar S. Azab 24. Rheological properties of astaxanthin oleoresins and their derived products Pedro Cerezal-Mezquita Sr. 25. Astaxanthin nanoparticles from fabrication to applications in food formulations including regulatory issues Navideh Anarjan 26. Stability of Astaxanthin during Food Processing and Methods of Preservation Reza Tahergorabi 27. Beneficial effects of Astaxanthin in Cosmeceuticals with Focus on Emerging Market Trends Se-Kwon Kim 28. Safety Assessment and Pharmaceutical Effects of Astaxanthin: An Overview Baskaran Vallikannan

SECTION 4: GLOBAL-SCENARIO OF ASTAXANTHIN PRODUCTION 29. Astaxanthin Production and Technology in Vietnam and Other Asian Countries Dang Diem Hong 30. Utilization of Astaxanthin from Haematococcus for Its Use in Aquaculture and Poultry Industries Gamze Turan 31. Astaxanthin from Bacteria as a Feed Supplement for Animals Elena G. Kovaleva

SECTION 5: MISCELLANEOUS: CAROTEINOIDS AND THEIR HEALTH BENEFITS; ASTAXANTHIN AS COLORANT IN FOODS 32. Carotenoids Metabolic Pathways and Their Functional Role in Health and Diseases Rangaswamy Lakshminarayanaa 33. Current Knowledge on the Health Benefits of Carotenoids: Focus on the Scientific Evidence Delia B. Rodriguez-Amaya 34. Recent Updates on the Neuroprotective Role of Carotenoids: Astaxanthin and Beyond Mohammad Hosein Farzaei and Eduardo Sobarzo-Sánchez 35. Stability Studies of Astaxanthin, Oleoresins and Emulsions in Products Developed For Human Consumption Pedro Cerezal-Mezquita Sr.

Authors

Ravishankar, Gokare A. Gokare A Ravishankar is presently the vice president of R&D in life Sciences and biotechnology at DayanandaSagar Institutions, Bengaluru, India; professor of biotechnology. Earlier he had a distinguished research career of over 30 years at the Central Food Technological Research Institute( CFTRI) , Mysuru and in the institutions of government of India. Served as chairman of board of studies in biotechnology at the Visvesvaraya Technological University, Belgavi, and Academic Council Member of DayanandaSagar University. He has also been member of the boards of eightuniversities. He is an internationally recognized expert in the areas of food science and technology, plant biotechnology, algal biotechnology, food biotechnology and post -harvest technologies, plant secondary metabolites, functional foods, herbal products , genetic engineering and biofuels and served as visiting professors to Universities in Japan, Korea, Taiwan and Russia.
Dr Ravishankar holds a master's and Ph.D degree from Maharaja Sayajirao University of Baroda. He mentored over 40 Ph.D students, 62 Masters students, 7 postdocs and 8 international guest scientists; authored over 260 peer-reviewed research papers in International and national journals, 50 reviews, 55 patents in India and abroad, edited 5 books , with a h-index of 63 and over 17,000 citations. He has presented over 220 lectures in various scientific meetings in India and abroad, including visits to over 25 countries.
Dr Ravishankar received several coveted honors and awards as follows: Young Scientist award( Botany) by the then prime minister of India in 1992; National Technology Day Award of Government of India in 2003; LaljeeGoodhooSmarakNidhi Award for food biotechnology R&D of industrial relevance and the prestigious, professor V. Subramanyan Food- Industrial Achievement Award; Professor S.S.Katiyar Endowment Lecture Award in New Biology by Indian Science Congress; Professor Vyas Memorial Award of Association of Microbiologists of India; Professor V.N.RajaRao Endowment Lecture Award in Applied Botany,University of Madras; Lifetime achievement award by the Society of Applied Biotechnologists, DrDiwaker Patel Memorial award by Anand Agricultural University, Anand; Prof C.S.Paulose Memorial Oration Award by Society for Biotechnologists of India; Prof Gadgil Memorial Lecutre Award, Plant Tissue Culture Association of India, 2020.

He is honoured as fellow of several national organizations in India viz. National Academy of Sciences; National Academy of Agricultural Sciences; Association of Microbiologists of India; Society of Agricultural Biochemists; Society of Applied Biotechnologists; Indian Botanical Society; and the Association of Food Scientists and Technologists of India. He is also elected member of Plant Tissue Culture Association of India. He has held honorary positions of President in Society of Biological Chemists, Mysore Chapter and President of Association of Microbiologists of India , Mysore and Bangalore Chapters. He is life member of Nutrition Society of India and several biotechnology societies including Society for Biotechnologists of India, Biotechnology Research Society of India, International Coffee Genome Network, American Society of Plant Biologists and Global Harmonization Initiative. He is a consultant to World Bank projects in the domains of postharvest technologies, plant biotechnologies for value addition to crop plants and food biotechnologies.
He has also served as advisor and resource person in international conferences, seminars, workshops, short courses; and has convened national and international seminars in biology, biotechnology and food science & technology. He is an associate editor and reviewer in a large number of reputed research journals. Ambati, Ranga Rao Ambati RangaRao is a Senior Scientist & Associate Professor in the Department of Biotechnology at Vignan`s Foundation for Science, Technology and Research (Deemed to be University), Andhra Pradesh, India. Dr. Ranga Rao holds Bachelors and Masters degree from Acharya Nagarjuna University, Andhra Pradesh India and Ph.D degree from University of Mysore. He started his research career in 2004 as research assistant at the Department of Plant Cell Biotechnology, Council of Scientific and Industrial Research (CSIR)-Central Food Technological Research Institute (CFTRI), Mysuru, India under the supervision of Dr. G. A. Ravishankar and Dr. R. Sarada. He was awarded Senior Research Fellow of Indian Council of Medical Research (ICMR), New Delhi in the year 2007. His Ph.D work at CFTRI focused on Production of astaxanthin from cultured green alga Haematococcus pluvialis and its biological activities. He worked extensively on process optimization of algal biomass production; mass culture of various algal species in raceway ponds and photobioreactors; downstream processing of algal metabolites and evaluation of their possible nutraceutical applications in in vitro and in vivo models.Further Dr. Ranga Rao worked as Lead Scientist in Algal Technologies, Carot Labs Pvt Ltd-India; Postdoctoral Research Associate in Laboratory of Algal Research and Biotechnology, Arizona State University-USA under the supervision of Prof. Milton Sommerfeld and Prof. Qiang Hu; Visiting Assistant Professor in Food Science and Technology Program, Beijing Normal University-Hong Kong Baptist University, United International college, China under the supervision of Prof. Bo Lei; Visiting Senior Research Fellow (Associate Professor Grade) in Institute of Ocean and Earth Sciences, University of Malaya, Malaysia under the guidance of Prof. Phang Siew-Moi.
He is the author of more than 40 peer-reviewed publications; 50 International/national conferences/symposia/invited talks, 10 chapters in books. His research citations exceed 2180 with h-index (16) and i10-index (20) as Google Scholar. He has delivered lectures at international/national conferences/symposia in USA, Canada, Brazil, China, Malaysia, Indonesia and Oman.
He has edited two books (CRC Press, USA) as co-editor namely Handbook of Algal Technologies and Phytochemicals: Volume-I Food, Health and Nutraceutical Applications; and Handbook of Algal Technologies and Phytochemicals: Volume II Phycoremediation, Biofuels and Global Biomass Production.
He was selected for Junior Scientist of the Year Award (2015) by National Environmental Science Academy, New Delhi, India; honored TWAS-Young Affiliate (2014) by Regional Office of East South-East Asia and the Pacific Chinese Academy of Sciences (CAS), China; received Young Scientist Award (2014) at the World Food Congress by International Union of Food Science and Technology (IUFoST), Canada; Carl Storm International Diversity Fellowship Award (2010) by Gordon Research Conferences, USA.
He is an associate fellow of Andhra Pradesh Akademi of Sciences (2019) Government of Andhra Pradesh, India and also fellow of the Society of Applied Biotechnology (2013), India.
He has received research grants and travel grant fellowship as both international and national awards, under Young Scientist schemes. He is also serving as editorial board member and reviewer for reputed international and national journals.