Article
Biotechnology & Applied Microbiology
Luis Angel Cabanillas-Bojorquez, Erick Paul Gutierrez-Grijalva, Ramon Ignacio Castillo-Lopez, Laura Aracely Contreras-Angulo, Miguel Angel Angulo-Escalante, Leticia Xochitl Lopez-Martinez, Erika Yudit Rios-Iribe, Jose Basilio Heredia
Summary: Through lactic acid fermentation, chemical and nutritive constituents were characterized from liquor of shrimp waste. The study found that the liquor is rich in proteins, carbohydrates, minerals, and carotenoids, with potential pharmaceutical applications due to its antioxidant properties.
FERMENTATION-BASEL
(2021)
Article
Food Science & Technology
Kai Zhu, Wen Yan, Zhiyuan Dai, Yiqi Zhang
Summary: This study investigated the effects of astaxanthin extract from shrimp by-products on the quality and sensory properties of frozen ready-to-cook shrimp surimi products. The results showed that the addition of shrimp astaxanthin improved the redness, overall acceptability, and texture properties of the shrimp products after cooking. Additionally, the astaxanthin extract exhibited higher oxidative stability and positive effects on antioxidant activity and color difference.
Article
Biochemistry & Molecular Biology
Luis Angel Cabanillas-Bojorquez, Erick Paul Gutierrez-Grijalva, Gustavo Adolfo Gonzalez-Aguilar, Leticia Xochitl Lopez-Martinez, Ramon Ignacio Castillo-Lopez, Pedro de Jesus Bastidas-Bastidas, Jose Basilio Heredia
Summary: Lactic acid fermentation enhances the bioactive properties of shrimp waste, particularly the extraction of astaxanthin. Supercritical CO2 technology can be used as a green alternative to extract astaxanthin from fermented shrimp waste. Optimization of the CO2 extraction process results in increased extraction yield and antioxidant capacity.
Article
Green & Sustainable Science & Technology
Vikash Chandra Roy, Truc Cong Ho, Hee-Jeong Lee, Jin-Seok Park, Seung Yun Nam, Hoyeol Lee, Adane Tilahun Getachew, Byung-Soo Chun
Summary: This study focuses on extracting astaxanthin from shrimp wastes using ultrasound-assisted natural deep eutectic solvents and utilizing the extracts for biodegradable packaging. The optimized ASX-NaDES extract serves as a plasticizer for chitosan-based films, exhibiting superior radical scavenging activities and other physical properties. The use of UAE NaDES for ASX extraction and subsequent incorporation into biodegradable films shows potential for cleaner production.
JOURNAL OF CLEANER PRODUCTION
(2021)
Article
Fisheries
Ramjanul Haque, Paramita Banerjee Sawant, Parimal Sardar, Tincy Varghese, K. A. Martin Xavier, Narinder Kumar Chadha, Jitendra Kumar Sundaray, Chandan Haldar, Prasanta Jana, Sandeep Sankar Pattanaik
Summary: A study was conducted to evaluate the effects of natural astaxanthin derived from shrimp shell meal (SSM), supplemented with its commercial variant, on the gonadal maturation and vitellogenin gene expression in captive reared discus fish. The results showed that the inclusion of SSM in the diet increased gonadosomatic index (GSI) and hepato-somatic index (HSI), as well as the levels of cholesterol, FSH, LH, 11-KT, 17β-Estradiol, and 17α-20β DHP. The study suggests that the combination of SSM and commercial astaxanthin could potentially enhance the reproductive performance of discus fish.
Article
Biochemistry & Molecular Biology
Yan Li, Lili Zhang, Minru Liao, Chao Huang, Jing Gao
Summary: The residue from shrimp shells after astaxanthin extraction was used as a bioadsorbent to remove fluoride from wastewater. The porosity of the shrimp shell residue showed a positive linear correlation with defluorination (D-F, %), and the adsorption process of fluoride was nonspontaneous and endothermic. The maximum adsorption capacity calculated according to the Langmuir model is 3.29 mg/g, which is better than most bioadsorbents.
Article
Food Science & Technology
Jia-Liang Wang, Zhuo-Liang Yu, Fa-Wen Yin, De-Yang Li, Hui-Lin Liu, Liang Song, Da-Yong Zhou
Summary: The study investigated the effects of different extraction solvents on the extraction yield and chemical composition of oils from shrimp by-products. The results showed that specific solvent mixtures were suitable for extracting different components such as phospholipids, nonpolar lipids, polyunsaturated fatty acids, phosphatidylcholine, and astaxanthin. The extracted oils were found to be rich in various beneficial compounds, which can be used as functional food ingredients.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2021)
Article
Chemistry, Medicinal
Ioannis Panagiotakopoulos, Haralabos C. Karantonis, Ioannis Geraris Kartelias, Constantina Nasopoulou
Summary: The study explored the use of vegetable oils as environmentally friendly extraction solvents to recover astaxanthin from shrimp by-products. Utilizing olive oil as the extracting medium with specific extraction conditions resulted in efficient extraction of astaxanthin, and the encapsulation efficiency with coacervates showed potential for application in food industries.
Article
Food Science & Technology
U. Javourez, E. A. Rosero Delgado, L. Hamelin
Summary: This study explores various methods of transforming agrifood co-products into nutritious substances and assesses the environmental impacts of these waste-to-nutrition pathways. The results show that solid-state fermentation has the potential to reduce the demand for soybean meal, but its environmental burdens on climate change, water depletion, and land use are not significantly alleviated.
Article
Energy & Fuels
Salwa A. H. Hamdi, Ghadeer M. Ghonaim, Rana R. El Sayed, Susana Rodriguez-Couto, Mohamed N. Abd El-Ghany
Summary: This study compared microbiological and chemical methods for extracting astaxanthin from the exoskeleton of two shrimp species. The results showed that pretreating the exoskeleton waste of Penaeus japonicus with Saccharomyces cerevisiae or Lactobacillus acidophilus, followed by solvent extraction with hexane and acetone at a ratio of 1:1, as well as the classical chemical treatment, led to the highest astaxanthin content.
BIOMASS CONVERSION AND BIOREFINERY
(2022)
Article
Energy & Fuels
P. A. Aneesh, R. Anandan, Lekshmi R. G. Kumar, K. K. Ajeeshkumar, K. Ashok Kumar, Suseela Mathew
Summary: Management of waste generated in fish processing industries is a global concern. This study utilized biorefinery technology to convert shrimp processing waste into commercially important products such as astaxanthin-rich oil, protein, chitin, and chitosan.
BIOMASS CONVERSION AND BIOREFINERY
(2023)
Article
Fisheries
Dung Tran, Thanh T. Dang, Thao T. T. Cao, Nhan T. Hua, Hung Q. Pham
Summary: This study evaluated the effects of natural astaxanthin extracted from shrimp shells on the growth and skin pigmentation of the Orange clownfish. The results showed that the astaxanthin feed significantly affected the skin pigmentation of the fish and improved their growth.
AQUACULTURE RESEARCH
(2022)
Article
Fisheries
Harsha S. C. Galkanda-Arachchige, Aya S. Hussain, D. Allen Davis
Summary: The study demonstrated that FCPC can effectively replace fish meal in the diets of Pacific white shrimps without compromising growth and survival rates. This success is attributed to the probiotic properties of FCPC and the availability of bio-convertible carotenoids in the product.
AQUACULTURE NUTRITION
(2021)
Article
Chemistry, Medicinal
Concetta Maria Messina, Simona Manuguerra, Rosaria Arena, Giuseppe Renda, Giovanna Ficano, Mariano Randazzo, Stefano Fricano, Saloua Sadok, Andrea Santulli
Summary: This study aimed to extract astaxanthin and protein hydrolysates from shrimp by-products, with higher yields of astaxanthin obtained through ethyl esters fatty acids extraction. Peptide fractions of <3 kDa and 3-5 kDa showed greater antioxidant activity, while the 5-10 kDa fraction exhibited better ACE-IA activity. The results suggest that low-molecular-weight bioactive peptides and astaxanthin extracted using supercritical fluids have protective effects against oxidative damage.
Article
Chemistry, Multidisciplinary
Bita Forghani, Ann-Dorit Moltke Sorensen, Gustaf Fredeus, Kenneth Skaaning, Johan Johannesson, Jens J. Sloth, Ingrid Undeland
Summary: The study analyzed the composition of shrimp boiling water (SBW) and shrimp peeling water (SPW) generated during shrimp processing over a 13 month period. SBW contained high levels of protein, total fatty acids, and astaxanthin esters, while SPW had lower levels of these components. Both waters were found to be stable for storage and could potentially be utilized in food or feed products, providing valuable nutritional elements.