Encapsulation of Microalgae Haematococcus pluvialis Containing Astaxanthin Using Refined Olive Oil and Octenyl Succinic Anhydride Modified Starch

The aim of this study was the encapsulation of Haematococcus pluvialis containing astaxanthin (HAST) using emulsion prepared with refined olive oil and octenyl succinic anhydride (OSA) modified starch. Thus, emulsions were prepared by different concentrations of OSA-modified starch (5%, 10%, and 15% w/w) and their physicochemical (encapsulation efficacy, size, zeta potential, solubility, and stability), structural, and morphological properties were investigated. According to the results, the zeta potential of emulsions was in the range of -6.73 to -15.10 mV and the negative charge of droplets caused electrostatic repulsion and improved the emulsion stability. The emulsion prepared with higher concentration of OSA-modified starch had higher stability (p