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Ultrasonic-Assisted Extraction of Astaxanthin from Shrimp By-Products Using Vegetable Oils

Background: The use of conventional astaxanthin extraction methods, typically involving organic solvents, leads to a heightened environmental impact. The aim of this study was to explore the potential use of environmentally friendly extraction solvents, such as vegetable oils, for recovering the shr...

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Autores principales: Panagiotakopoulos, Ioannis, Karantonis, Haralabos C., Kartelias, Ioannis Geraris, Nasopoulou, Constantina
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10532599/
https://www.ncbi.nlm.nih.gov/pubmed/37755080
http://dx.doi.org/10.3390/md21090467
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author Panagiotakopoulos, Ioannis
Karantonis, Haralabos C.
Kartelias, Ioannis Geraris
Nasopoulou, Constantina
author_facet Panagiotakopoulos, Ioannis
Karantonis, Haralabos C.
Kartelias, Ioannis Geraris
Nasopoulou, Constantina
author_sort Panagiotakopoulos, Ioannis
collection PubMed
description Background: The use of conventional astaxanthin extraction methods, typically involving organic solvents, leads to a heightened environmental impact. The aim of this study was to explore the potential use of environmentally friendly extraction solvents, such as vegetable oils, for recovering the shrimp by-product astaxanthin. Methods: Ultrasound-assisted extraction (UAE) in vegetable oils, including olive oil (OO), sunflower oil (SO), and flaxseed oil (FO), was employed to extract astaxanthin. The astaxanthin antioxidant activity was evaluated using an ABTS assay, and a mixture of gum Arabic and soy lecithin was used to form coacervates to produce astaxanthin encapsulation. Results: A by-product–vegetable oil ratio of 1:60, extraction time of 210 min, 60% amplitude of the extraction process, and the use of OO as the extracting medium resulted in an astaxanthin yield of 235 ± 4.07 μg astaxanthin/g by-products. The astaxanthin encapsulation efficiency on day 0 and astaxanthin recovery on day 1 were recorded at 66.6 ± 2.7% and 94.4 ± 4.6%, respectively. Conclusions: The utilization of OO as an extraction solvent for astaxanthin from shrimp by-products in UAE represents a novel and promising approach to reducing the environmental impact of shrimp by-products. The effective astaxanthin encapsulation efficiency highlights its potential application in food industries.
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spelling pubmed-105325992023-09-28 Ultrasonic-Assisted Extraction of Astaxanthin from Shrimp By-Products Using Vegetable Oils Panagiotakopoulos, Ioannis Karantonis, Haralabos C. Kartelias, Ioannis Geraris Nasopoulou, Constantina Mar Drugs Article Background: The use of conventional astaxanthin extraction methods, typically involving organic solvents, leads to a heightened environmental impact. The aim of this study was to explore the potential use of environmentally friendly extraction solvents, such as vegetable oils, for recovering the shrimp by-product astaxanthin. Methods: Ultrasound-assisted extraction (UAE) in vegetable oils, including olive oil (OO), sunflower oil (SO), and flaxseed oil (FO), was employed to extract astaxanthin. The astaxanthin antioxidant activity was evaluated using an ABTS assay, and a mixture of gum Arabic and soy lecithin was used to form coacervates to produce astaxanthin encapsulation. Results: A by-product–vegetable oil ratio of 1:60, extraction time of 210 min, 60% amplitude of the extraction process, and the use of OO as the extracting medium resulted in an astaxanthin yield of 235 ± 4.07 μg astaxanthin/g by-products. The astaxanthin encapsulation efficiency on day 0 and astaxanthin recovery on day 1 were recorded at 66.6 ± 2.7% and 94.4 ± 4.6%, respectively. Conclusions: The utilization of OO as an extraction solvent for astaxanthin from shrimp by-products in UAE represents a novel and promising approach to reducing the environmental impact of shrimp by-products. The effective astaxanthin encapsulation efficiency highlights its potential application in food industries. MDPI 2023-08-25 /pmc/articles/PMC10532599/ /pubmed/37755080 http://dx.doi.org/10.3390/md21090467 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Panagiotakopoulos, Ioannis
Karantonis, Haralabos C.
Kartelias, Ioannis Geraris
Nasopoulou, Constantina
Ultrasonic-Assisted Extraction of Astaxanthin from Shrimp By-Products Using Vegetable Oils
title Ultrasonic-Assisted Extraction of Astaxanthin from Shrimp By-Products Using Vegetable Oils
title_full Ultrasonic-Assisted Extraction of Astaxanthin from Shrimp By-Products Using Vegetable Oils
title_fullStr Ultrasonic-Assisted Extraction of Astaxanthin from Shrimp By-Products Using Vegetable Oils
title_full_unstemmed Ultrasonic-Assisted Extraction of Astaxanthin from Shrimp By-Products Using Vegetable Oils
title_short Ultrasonic-Assisted Extraction of Astaxanthin from Shrimp By-Products Using Vegetable Oils
title_sort ultrasonic-assisted extraction of astaxanthin from shrimp by-products using vegetable oils
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10532599/
https://www.ncbi.nlm.nih.gov/pubmed/37755080
http://dx.doi.org/10.3390/md21090467
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