Optimization of ultrasonic-assisted extraction of astaxanthin from green tiger (Penaeus semisulcatus) shrimp shell

Sharayei, Parvin; Azarpazhooh, Elham; Zomorodi, Shahin; Einafshar, Soodabeh; Ramaswamy, Hosahalli S.

doi:10.1016/j.ultsonch.2021.105666

Cited by 35 publications

(33 citation statements)

References 46 publications

(49 reference statements)

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“…The default extraction conditions [22] , [23] were as follows: liquid-to-material ratio, 15; ethanol concentration, 40%; ultrasonic time, 10 min; and ultrasonic power, 300 W. The other conditions were kept constant when one of the factors was examined. The effects of four factors: liquid-to-material ratio (5, 10, 15, 20, and 25), ethanol concentration (20%, 30%, 40%, 50%, and 60%), sonication time (5, 10, 20, 40, and 60 min), and sonication power (150, 200, 300, 400, and 500 W), on the yield of total polyphenols and ellagic acid from pomegranate flowers were investigated.…”

Section: Methodsmentioning

confidence: 99%

Simultaneous process optimization of ultrasound-assisted extraction of polyphenols and ellagic acid from pomegranate (Punica granatum L.) flowers and its biological activities

Jiang

Liu

et al. 2021

Ultrasonics Sonochemistry

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Section: Methodsmentioning

confidence: 99%

Simultaneous process optimization of ultrasound-assisted extraction of polyphenols and ellagic acid from pomegranate (Punica granatum L.) flowers and its biological activities

Jiang

Liu

et al. 2021

Ultrasonics Sonochemistry

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“…In addition to providing color, the carotenoid-rich extracts obtained through UAE exhibited antioxidant activity ( 49 , 82 ) and peroxyl radical scavenging activity ( 48 ). Therefore, carotenoids can be highlighted as a promising natural colorant for application mainly in the food industry ( 97 ), also as an ingredient owning healthy components for the development of functional foods ( 92 , 98 ). Extracted carotenoids can be used in the form of enriched edible oils ( 91 ), or can be integrated into high water content food products as a spray-dried powder ( 95 ).…”

Section: Extraction Of Natural Pigments With Ultrasound-assisted Extr...mentioning

confidence: 99%

Ultrasound-Assisted Extraction of Natural Pigments From Food Processing By-Products: A Review

Linares

Rojas

2022

Front. Nutr.

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Ultrasound is an emerging technology, which has been highly explored in the food area to improve processes and products. When ultrasound is applied to a product with solid or fluid characteristics, the passage of acoustic waves and acoustic cavitation generates different mechanisms responsible for modifications in the original matrix of the sample. These effects of ultrasound can also be used to take advantage of by-products, for example by extracting compounds of interest, including natural pigments. Natural pigments or colorants are being highly demanded by different industries not only for color purposes but also due to their healthy properties, the greater demands in regulations and new consumer preferences. This review presents an updated critical analysis of the application of ultrasound-assisted extraction (UAE) to obtain natural pigments from food processing by-products. Initially, the ultrasound effects and mechanisms that improve the extraction of natural pigments in a fluid medium, as well as the factors that influence the extraction and the energy consumption of UAE are analyzed and described. Subsequently, the UAE application to obtain pigments belonging to the groups of carotenoids, chlorophyll, anthocyanins and betalains is evaluated. These sections detail the processing conditions, positive and negative effects, as well as possible applications of the extracted pigments. This review presents relevant information that may be useful to expand and explore new applications of ultrasound technology as well as promote the revaluation of by-products to obtain pigments that can be used in food, pharmaceutical or cosmetic industries.

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“…Due to the harsh processing conditions that characterize these conventional extraction techniques, the yield, quality, and stability of astaxanthin are meager. Considering these limitations, novel, nonthermal techniques, such as supercritical fluid extraction, high-pressure extraction, ultrasonication, and pulsed electric field, have been evaluated ( Table 1 ) [ 65 , 77 , 80 , 81 ].…”

Section: Carotenoids From Crustaceansmentioning

confidence: 99%

“…Ultrasound application (23.6% amplitude, 26.3 °C for 13.9 min) improved the extraction of astaxanthin from shrimp shells [ 80 ]. Ultrasound-induced cavitation caused fragmentation of the shell matrix, increasing the solubilization of bioactive compounds and their extraction by solvents.…”

Section: Carotenoids From Crustaceansmentioning

confidence: 99%

Astaxanthin from Crustaceans and Their Byproducts: A Bioactive Metabolite Candidate for Therapeutic Application

et al. 2022

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In recent years, the food, pharma, and cosmetic industries have shown considerable interest in bioactive molecules of marine origin that show high potential for application as nutraceuticals and therapeutic agents. Astaxanthin, a lipid-soluble and orange-reddish-colored carotenoid pigment, is one of the most investigated pigments. Natural astaxanthin is mainly produced from microalgae, and it shows much stronger antioxidant properties than its synthetic counterpart. This paper aims to summarize and discuss the important aspects and recent findings associated with the possible use of crustacean byproducts as a source of astaxanthin. In the last five years of research on the crustaceans and their byproducts as a source of natural astaxanthin, there are many new findings regarding the astaxanthin content in different species and new green extraction protocols for its extraction. However, there is a lack of information on the amounts of astaxanthin currently obtained from the byproducts as well as on the cost-effectiveness of the astaxanthin production from the byproducts. Improvement in these areas would most certainly contribute to the reduction of waste and reuse in the crustacean processing industry. Successful exploitation of byproducts for recovery of this valuable compound would have both environmental and social benefits. Finally, astaxanthin’s strong biological activity and prominent health benefits have been discussed in the paper.

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Optimization of ultrasonic-assisted extraction of astaxanthin from green tiger (Penaeus semisulcatus) shrimp shell

Cited by 35 publications

References 46 publications

Simultaneous process optimization of ultrasound-assisted extraction of polyphenols and ellagic acid from pomegranate (Punica granatum L.) flowers and its biological activities

Simultaneous process optimization of ultrasound-assisted extraction of polyphenols and ellagic acid from pomegranate (Punica granatum L.) flowers and its biological activities

Ultrasound-Assisted Extraction of Natural Pigments From Food Processing By-Products: A Review

Astaxanthin from Crustaceans and Their Byproducts: A Bioactive Metabolite Candidate for Therapeutic Application

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