A comparative study on astaxanthin recovery from shrimp wastes using lactic fermentation and green solvents:an applied model on minced Tilapia

El-Bialy, Heba A.; El-Khalek, Hanan H. Abd

doi:10.1080/16878507.2020.1789388

Cited by 13 publications

(13 citation statements)

References 50 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Fermentation continued by an extraction process using green solvents is an eco-friendly and straightforward method to recover astaxanthin from shrimp (Cheong et al, 2014;El-Bialy and El-Khalek, 2020). An essential issue in the recovery of astaxanthin from shrimp shells is the initial water content (Hu et al, 2019).…”

Section: Resultsmentioning

confidence: 99%

Green ultrasound-assisted extraction of astaxanthin from fermented rebon shrimp (cincalok) using vegetable oils as solvents

Prayitno

Dewi

Pringgenies

et al. 2022

OCL

View full text Add to dashboard Cite

Cincalok is a typical food from West Kalimantan made from fermented rebon shrimp containing astaxanthin, the most potent antioxidant in nature. This study investigated an efficient method for extracting astaxanthin from the cincalok using vegetable oils as solvents. Olive, sesame, grape seeds, coconut, and virgin coconut oil were used as alternative solvents. The effect of various parameters on extraction yield was also studied. N-hexane and acetone were also used for comparison. Amplitude level and extraction time were the factors investigated concerning extraction yield. Comparative studies between traditional extraction methods and extraction assisted by ultrasonication have also been carried out. The astaxanthin content as total carotenoids in oil extract was analyzed using a UV-vis spectrophotometer with a standard external method. The optimum ultrasound-assisted extraction condition of astaxanthin from cincalok was 40% amplitude for 3 minutes, with 100.62 μg/g of astaxanthin extraction yield when used virgin coconut oil as a solvent. In this way, oils enriched with astaxanthin are produced.

show abstract

Section: Resultsmentioning

confidence: 99%

Green ultrasound-assisted extraction of astaxanthin from fermented rebon shrimp (cincalok) using vegetable oils as solvents

Prayitno

Dewi

Pringgenies

et al. 2022

OCL

View full text Add to dashboard Cite

show abstract

“…Water activity affecting shelf-life, fat oxidation, protein denaturation, and vitamin degradation. Alla El-Bialy and Abd El-Khalek [ 44 ] found that the addition of astaxanthin preparations to tilapia meat reduced a w by 0.05 and this effect was maintained for 20 days of storage; however, phenomena in fish meat can be different than this one in tvarog. Statistical analysis showed that there was no correlation between moisture and a w in the tvarogs.…”

Section: Resultsmentioning

confidence: 99%

“…The addition of ALP prolonged the acidity stabilization time in the ACCs by one week (to the 3rd week). This may indicate the bacteriostatic properties of astaxanthin against lactic acid bacteria [ 44 ]. During 4 weeks of storage, the acidity least increased by 0.3% in the ACC containing 0.5% ALP, while it increased by 0.5–0.6% in the other samples.…”

Section: Resultsmentioning

confidence: 99%

Development of Functional Acid Curd Cheese (Tvarog) with Antioxidant Activity Containing Astaxanthin from Shrimp Shells Preliminary Experiment

Dmytrów

Szymczak

Szkolnicka

et al. 2021

Foods

View full text Add to dashboard Cite

The food industry is looking for natural additives to improve acid curd cheese (tvarog), while shrimp by-products are being wasted. The concentrated astaxanthin lipid preparation (ALP) was recovered from shrimp shells and added (0%, 0.25%, 0.5% and 1%) to tvarogs stored up to 4 weeks at 5 ± 1 °C. The addition of ALP increased the lipid content and decreased the moisture in cheese. Water activity, acidity and hardness of tvarogs differed significantly between cheese variants. The cheeses with ALP had more stable and lower pH after 4 weeks of storage, and higher titratable acidity immediately after ALP addition. The 0–0.5% ALP samples had the same level and changes in lipid oxidation, while the 1% ALP cheese had more stable thiobarbituric acid values during storage. This may be due to several times greater antioxidant activity (DPPH assay) in the cheese with the highest ALP addition. The addition of astaxanthin had create popular salmon colour and improved objective colour parameters of the cheeses. The best sensory features had 0.5% ALP sample. A higher addition of astaxanthin preparation caused a foreign aftertaste. The use of astaxanthin from shrimp shells to acid curd cheeses enables the creation of new functional properties that are increasingly popular with consumers.

show abstract

“…Chemical methods produce abundant yield, but the process is crippled by the side effects associated with the various chemical (Biao and Kaijin 2007 ). Due to their low metabolic activity, biological methods produce lower yields than chemical methods (El-Bialy and Abd El-Khalek 2020 ; Cabanillas-Bojórquez et al 2021 ). One of the reasons for the poor standardization of chitin and chitosan is they are fundamental.…”

Section: Sw In the Production Of Animal Feedmentioning

confidence: 99%

Eco-friendly and safe alternatives for the valorization of shrimp farming waste

Wani,

Akhtar,

Mir

et al. 2023

Environ Sci Pollut Res

View full text Add to dashboard Cite

The seafood industry generates waste, including shells, bones, intestines, and wastewater. The discards are nutrient-rich, containing varying concentrations of carotenoids, proteins, chitin, and other minerals. Thus, it is imperative to subject seafood waste, including shrimp waste (SW), to secondary processing and valorization for demineralization and deproteination to retrieve industrially essential compounds. Although several chemical processes are available for SW processing, most of them are inherently ecotoxic. Bioconversion of SW is cost-effective, ecofriendly, and safe. Microbial fermentation and the action of exogenous enzymes are among the significant SW bioconversion processes that transform seafood waste into valuable products. SW is a potential raw material for agrochemicals, microbial culture media, adsorbents, therapeutics, nutraceuticals, and bio-nanomaterials. This review comprehensively elucidates the valorization approaches of SW, addressing the drawbacks of chemically mediated methods for SW treatments. It is a broad overview of the applications associated with nutrient-rich SW, besides highlighting the role of major shrimp-producing countries in exploring SW to achieve safe, ecofriendly, and efficient bio-products.

show abstract

A comparative study on astaxanthin recovery from shrimp wastes using lactic fermentation and green solvents:an applied model on minced Tilapia

Abstract: El-Khalek (2020) A comparative study on astaxanthin recovery from shrimp wastes using lactic fermentation and green solvents:an applied model on minced Tilapia,

Cited by 13 publications

References 50 publications

Green ultrasound-assisted extraction of astaxanthin from fermented rebon shrimp (cincalok) using vegetable oils as solvents

Green ultrasound-assisted extraction of astaxanthin from fermented rebon shrimp (cincalok) using vegetable oils as solvents

Development of Functional Acid Curd Cheese (Tvarog) with Antioxidant Activity Containing Astaxanthin from Shrimp Shells Preliminary Experiment

Eco-friendly and safe alternatives for the valorization of shrimp farming waste

Contact Info

Product

Resources

About