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

摘要

Astaxanthin is a carotenoid pigment that is increasingly used as an antioxidant supplement in healthy regimes. Shrimp processing wastes causing diverse environmental problems are considered the cheapest raw materials for recovering astaxanthin. The present study aims to recover astaxanthin using two green technologies; lactic fermentation and edible oil extraction and compare the efficiency of both processes for economic concern. Results showed the superiority of solid-state fermentation to recover astaxanthin using Lactobacillus acidophilus DSM 29979 and Streptococcus thermophilus over submerged fermentation (More than three folds~50?μg/g). In addition, exposing shrimp wastes to gamma irradiation (5 kGy) increased astaxanthin recovery by lactic bacterial fermentation. Simultaneously, corn, flaxseed, and sesame oils succeed to recover astaxanthin in quantities lower lactic fermentation (~5?μg/g). Results also revealed the medical properties of yielded astaxanthin are mainly dependent on the recovering process. In an applied model, recovered astaxanthin in edible oils improves the microbiological quality and extends the shelf-life of minced fish up to 20?days as well as stabilizes chromaticity coordinates values; L*, a*, and b*. When recovered astaxanthin is added to a food matrix, it acts as a natural colorant and a preserver. This product is considered a functional food owing to the medical properties of astaxanthin.