Astaxanthin (E161j)

Purpose and Function

Astaxanthin (E161j) is a naturally occurring red-orange carotenoid from the xanthophyll group. It is primarily found in microalgae, yeast, salmon, trout, krill, shrimp, and other marine life, giving them their distinctive reddish-pink color. In the food industry, astaxanthin is used as a natural colorant, particularly in:

• Aquaculture: Commonly used in fish farming to give salmon, trout, and shrimp their pink-orange color, enhancing the visual appeal of seafood.
• Poultry feed: Added to poultry feed to improve the color of egg yolks and chicken skin, similar to other carotenoids like citranaxanthin.
• Dietary supplements: Due to its antioxidant properties, astaxanthin is also widely used in supplements for its potential health benefits.

Astaxanthin is valued for its bright red color and its ability to enhance the natural appearance of certain animal products, especially in aquaculture.

Potential Risks and Side Effects

E161j is considered safe when consumed in food and is naturally found in many foods like seafood. However, some considerations include:

• Carotenodermia: As with other carotenoids, excessive intake of astaxanthin can lead to carotenodermia, a condition where the skin develops a yellow-orange tint. This condition is harmless and resolves when intake is reduced.
• No known allergic reactions: Astaxanthin is well tolerated by most people, and there are no significant reports of allergic reactions linked to its use.
• Health benefits: It is a powerful antioxidant, and its consumption is associated with potential health benefits, including supporting skin health, reducing inflammation, and protecting cells from oxidative damage.

Astaxanthin is considered safe by regulatory bodies such as the European Food Safety Authority (EFSA) and the U.S. Food and Drug Administration (FDA), which have approved its use in food products and animal feed within established limits.