Bioactive and technological functionality of a lipid extract from shrimp (L. vannamei) cephalothorax

Abstract

The lipid extract from shrimp cephalothorax (LES) is a potential functional food ingredient because of its astaxanthin, -tocopherol and polyunsaturated fatty acid content. This work aims at evaluating its bioactive (anti-inflammatory and antioxidant) and technological (potential for aqueous food applications) functionalities. The LES was encapsulated by spray-drying, obtaining a powder that was readily soluble in water, the resulting solution presenting an attractive reddish color, contrary to nonencapsulated LES. Encapsulated LES exerted anti-inflammatory activity at concentrations ≥100 µg/mL, as well as lipophilic and hydrophilic antioxidant activity. On the contrary, non-encapsulated LES did not show any of these bioactivities when dissolved in water. Irrespective of processing temperature (20 °C/100 °C) or refrigerated storage time (up to 6 days at 5 ºC ± 1 ºC), the color, astaxanthin content, 2 and fatty acid composition of encapsulated LES were relatively stable. Gelatin gels and films containing the emulsified or encapsulated LES had a homogeneous reddish color, as well as minor physicochemical modifications (viscoelastic properties, gel strength, film water solubility, and water vapor permeability). Furthermore, encapsulation process increased the bioaccesibility of astaxanthin up to 100%, in comparison with non-emulsified LES-added samples. In conclusion, spray-dried encapsulated LES is a promising functional food ingredient, especially for aqueous applications.

Ultrasound Waves Increase the Yield and Carotenoid Content of Lipid Extracted From Cephalothorax of Pacific White Shrimp (Litopenaeus vannamei)

“…Lipid extracted from Pacific white shrimp waste contained trans‐astaxanthin, astaxanthin monoesters, and diesters . PUFAs, α‐tocopherol, and astaxanthin in lipid extracts from Pacific white shrimp cephalothorax were shown to have anti‐inflammatory effect, thereby preventing inflammation‐related diseases …”

Recent Advances in Astaxanthin Micro/Nanoencapsulation to Improve Its Stability and Functionality as a Food Ingredient

“…Considering the tendency towards the use of natural additives in detriment to synthetic ones and to the increasing consumer concern with the diet-health relationship, astaxanthin extracts present great potential as food ingredients. However, some intrinsic properties constrain the use of astaxanthin and astaxanthin-containing lipid extracts as food ingredients, such as instability, low solubility (limiting dispersion in food matrices, bioaccessibility and/or bioavailability), difficult dosage and manipulation, and, in the case of crustaceans or algae extracts, intense odor and flavor [ 48 , 49 , 50 , 51 , 52 , 53 , 54 , 55 , 56 , 57 , 58 ]. Encapsulation involves the coating or entrapment of a pure material or a mixture (known as a core material or active compound) into another material (called the capsule, wall, or shell).…”

“… Facilitating the handling and dosage by converting a lipid extract or oleoresin into a powder, and also by a dilution effect in the wall material [ 58 , 60 ]. Increasing solubility and dispersibility in food matrices, thus improving coloring capacity [ 57 , 61 ], bioaccessibility, and bioavailability [ 53 , 58 , 62 ]. Improving cell membrane transport, which also improves bioavailability [ 63 ].…”

“…Increasing solubility and dispersibility in food matrices, thus improving coloring capacity [ 57 , 61 ], bioaccessibility, and bioavailability [ 53 , 58 , 62 ].…”

Antioxidant, antihemolysis, and retinoprotective potentials of bioactive lipidic compounds from wild shrimp (Litopenaeus stylirostris) muscle

“…Among these types of bioactive compounds are peptides with ferrous ion chelating activity and radical scavenging activity (Sinthusamran, Benjakul, Kijroongrojana, Prodpran, & Kishimura, 2018), hydrolysates (Latorres, Rios, Saggiomo, Wasielesky, & Prentice-Hernandez, 2018), and caroteno-proteins (López-Saiz et al, 2014;Poonsin et al, 2018). Shrimp has also been reported as a source of astaxanthin, α-tocopherol, and polyunsaturated fatty acid (Gómez-Guillén, Montero, López-Caballero, Baccan, & Gómez-Estaca, 2018), all of them with chemical antioxidant capability as tested in vitro. However, questions on whether these in vitro antioxidant compounds have the capability of acting on protecting cells against oxidative stress-induced damages arise.…”