Astaxanthin extraction from shrimp wastes and its stability in 2 model systems

Journal of Food Science
M E Franco-ZavaletaIsabel Guerrero-Legarreta

Abstract

The objective of this work was to study the stability of astaxanthin, obtained from shrimp wastes, and incorporated to 2 model systems: egg albumin protein solution and sunflower oil. Shrimp wastes were ensiled by a treatment with formic/acetic acids (4%-4% v/w wastes) and stored at 4 degrees C for 24 h. The pigment was extracted with organic solvents (petroleum ether:acetone:water, 15 : 75 : 10) and concentrated. The storage parameters studied were: illumination (light/dark), temperature (4/20 degrees C), atmosphere (air/air-free), and storage time (0, 1, 2, 3, 4, 5 wk). Results showed that total xantophylls and astaxanthin were more stable in sunflower oil than in the protein system. Total xantophylls showed more stability than astaxanthin, possibly due to the presence of other, more stable carotenoids quantified together with xantophylls. Astaxanthin concentration was significantly affected by storage time; its degradation followed a first-order reaction rate under all the studied conditions. This pigment was stable only for 17 d, even when stored in air-free flasks, under refrigeration, and in the dark.

References

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Jun 25, 2009·Journal of Agricultural and Food Chemistry·Roberto E Armenta, Isabel Guerrero-Legarreta

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Citations

Oct 27, 2016·Asian-Australasian Journal of Animal Sciences·Muhammad Issa KhanCheorun Jo
Jan 15, 2019·Journal of the Science of Food and Agriculture·Qingxin ZhouChanghu Xue
May 26, 2017·Osong Public Health and Research Perspectives·Jin Suk Ra, Hye Sun Kim
Nov 14, 2019·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Mari Carmen Ruiz-DomínguezPedro Cerezal
May 26, 2017·Osong Public Health and Research Perspectives·Hae-Wol Cho, Chaeshin Chu

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