Cargando…

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...

Descripción completa

Detalles Bibliográficos
Autores principales:	Panagiotakopoulos, Ioannis, Karantonis, Haralabos C., Kartelias, Ioannis Geraris, Nasopoulou, Constantina
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2023
Materias:	Article
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

Ejemplares similares

Kombucha Fermentation of Olympus Mountain Tea (Sideritis scardica) Sweetened with Thyme Honey: Physicochemical Analysis and Evaluation of Functional Properties
por: Geraris Kartelias, Ioannis, et al.
Publicado: (2023)

Fish polar lipids retard atherosclerosis in rabbits by down-regulating PAF biosynthesis and up-regulating PAF catabolism
por: Nasopoulou, Constantina, et al.
Publicado: (2011)

Optimization of ultrasonic-assisted extraction of astaxanthin from green tiger (Penaeus semisulcatus) shrimp shell
por: Sharayei, Parvin, et al.
Publicado: (2021)

High Yields of Shrimp Oil Rich in Omega-3 and Natural Astaxanthin from Shrimp Waste
por: Scurria, Antonino, et al.
Publicado: (2020)

Optimization of ultrasonic-assisted extraction of flavor compounds from shrimp by-products and characterization of flavor profile of the extract
por: Duppeti, Haritha, et al.
Publicado: (2023)

Cardiovascular Diseases and Marine Oils: A Focus on Omega-3 Polyunsaturated Fatty Acids and Polar Lipids
por: Caffrey, Cliodhna, et al.
Publicado: (2023)

Astaxanthin Extract from Shrimp (Trachypenaeus curvirostris) By-Products Improves Quality of Ready-to-Cook Shrimp Surimi Products during Frozen Storage at −18 °C
por: Zhu, Kai, et al.
Publicado: (2022)

In Vitro Antithrombotic Properties of Salmon (Salmo salar) Phospholipids in a Novel Food-Grade Extract
por: Tsoupras, Alexandros, et al.
Publicado: (2019)

Comparative Study of Astaxanthin, Cholesterol, Fatty Acid Profiles, and Quality Indices Between Shrimp Oil Extracted From Hepatopancreas and Cephalothorax
por: Raju, Navaneethan, et al.
Publicado: (2021)

Formulation of a fish feed for goldfish with natural astaxanthin extracted from shrimp waste
por: Weeratunge, W. K. O. V., et al.
Publicado: (2016)

Shrimp Oil Extracted from Shrimp Processing By-Product Is a Rich Source of Omega-3 Fatty Acids and Astaxanthin-Esters, and Reveals Potential Anti-Adipogenic Effects in 3T3-L1 Adipocytes
por: Phadtare, Indrayani, et al.
Publicado: (2021)

Antithrombotic and Antiatherosclerotic Properties of Olive Oil and Olive Pomace Polar Extracts in Rabbits
por: Tsantila, Nektaria, et al.
Publicado: (2007)

Ultrasound-Assisted Extraction of Total Phenolic Compounds and Antioxidant Activity Evaluation from Oregano (Origanum vulgare ssp. hirtum) Using Response Surface Methodology and Identification of Specific Phenolic Compounds with HPLC-PDA and Q-TOF-MS/MS
por: Michalaki, Afroditi, et al.
Publicado: (2023)

Astaxanthin Attenuates Fish Oil-Related Hepatotoxicity and Oxidative Insult in Juvenile Pacific White Shrimp (Litopenaeus vannamei)
por: Yu, Yingying, et al.
Publicado: (2020)

Evaluation of sensory and in vitro anti-thrombotic properties of traditional Greek yogurts derived from different types of milk
por: Megalemou, Kalliopi, et al.
Publicado: (2017)

In Vitro Antioxidant, Antityrosinase, and Cytotoxic Activities of Astaxanthin from Shrimp Waste
por: Chintong, Sutasinee, et al.
Publicado: (2019)

Evaluation of the in Vitro Anti-Atherogenic Properties of Lipid Fractions of Olive Pomace, Olive Pomace Enriched Fish Feed and Gilthead Sea Bream (Sparus aurata) Fed with Olive Pomace Enriched Fish Feed
por: Nasopoulou, Constantina, et al.
Publicado: (2013)

Sustainable production of astaxanthin from Dilocarcinus pagei crab and optimisation of its extraction with edible oils
por: Pok, Paula Sol, et al.
Publicado: (2023)

Mechanistic role of astaxanthin derived from shrimp against certain metabolic disorders
por: Yaqoob, Zubda, et al.
Publicado: (2021)

Structural Elucidation of Irish Organic Farmed Salmon (Salmo salar) Polar Lipids with Antithrombotic Activities
por: Tsoupras, Alexandros, et al.
Publicado: (2018)

Bioactive Lipids of Marine Microalga Chlorococcum sp. SABC 012504 with Anti-Inflammatory and Anti-Thrombotic Activities
por: Shiels, Katie, et al.
Publicado: (2021)

Optimized ultrasonic‐assisted extraction of papaya seed oil from Hainan/Eksotika variety
por: Zhang, Weimin, et al.
Publicado: (2019)

Εvaluation of the microbial stability and shelf life of 50% NaCl-reduced traditional Greek pork meat product “Syglino of Monemvasia” stored under vacuum at different temperatures
por: Michelakou, Eleni, et al.
Publicado: (2021)

Effects of Astaxanthin from Shrimp Shell on Oxidative Stress and Behavior in Animal Model of Alzheimer’s Disease
por: Taksima, Takunrat, et al.
Publicado: (2019)

Valorization of Fermented Shrimp Waste with Supercritical CO(2) Conditions: Extraction of Astaxanthin and Effect of Simulated Gastrointestinal Digestion on Its Antioxidant Capacity
por: Cabanillas-Bojórquez, Luis Angel, et al.
Publicado: (2021)

Optimised Production and Extraction of Astaxanthin from the Yeast Xanthophyllomyces dendrorhous
por: Harith, Zuharlida Tuan, et al.
Publicado: (2020)

Continuous and pulsed ultrasound-assisted extraction of carob’s antioxidants: Processing parameters optimization and identification of polyphenolic composition
por: Christou, Atalanti, et al.
Publicado: (2021)

Response Surface Methodology for Ultrasound-Assisted Extraction of Astaxanthin from Haematococcus pluvialis
por: Zou, Tang-Bin, et al.
Publicado: (2013)

In Vitro Bioactivity of Astaxanthin and Peptides from Hydrolisates of Shrimp (Parapenaeus longirostris) By-Products: From the Extraction Process to Biological Effect Evaluation, as Pilot Actions for the Strategy “From Waste to Profit”
por: Messina, Concetta Maria, et al.
Publicado: (2021)

Removal of Fluoride from Aqueous Solution Using Shrimp Shell Residue as a Biosorbent after Astaxanthin Recovery
por: Li, Yan, et al.
Publicado: (2023)

Impact of ultrasonic treatment process on pour point of vegetable oils based liquid insulation
por: Moosasait, Bakrutheen, et al.
Publicado: (2020)

Ultrasonic-assisted enzymatic extraction of sulfated polysaccharide from Skipjack tuna by-products
por: Naghdi, Shahab, et al.
Publicado: (2023)

Ultrasonic-assisted extraction, fatty acids identification of the seeds oil and isolation of chemical constituent from oil residue of Belamcanda chinensis
por: Liu, Pu, et al.
Publicado: (2022)

Ultrasonic-assisted catalytic transfer hydrogenation for upgrading pyrolysis-oil
por: Struhs, Ethan, et al.
Publicado: (2021)

Production of Astaxanthin by Animal Cells via Introduction of an Entire Astaxanthin Biosynthetic Pathway
por: Mohammed, Yousef, et al.
Publicado: (2023)

Extraction of Carotenoids from Pumpkin Peel and Pulp: Comparison between Innovative Green Extraction Technologies (Ultrasonic and Microwave-Assisted Extractions Using Corn Oil)
por: Sharma, Minaxi, et al.
Publicado: (2021)

Separation of the main flavonoids and essential oil from seabuckthorn leaves by ultrasonic/microwave-assisted simultaneous distillation extraction
por: Li, Chunying, et al.
Publicado: (2018)

Response surface optimization of ultrasonic‐assisted extraction of carotenoids from oil palm (Elaeis guineensis Jacq.) fronds
por: Ofori‐Boateng, C., et al.
Publicado: (2013)

Production and therapeutic use of astaxanthin in the nanotechnology era
por: Abdelazim, Karim, et al.
Publicado: (2023)

The efficiency of ultrasonic-assisted extraction of cyanocobalamin is greater than heat extraction
por: Chandra-Hioe, Maria V., et al.
Publicado: (2019)

Cannot write session to /tmp/vufind_sessions/sess_l97et690iu31daccja4bqi19aa