Astaxantin from Shrimp Waste


Author(s)
Asep Awaludin Prihanto
Department of Fishery Product Technology, Faculty of Fisheries and Marine Sciences, Universitas Brawijaya, Jl. Veteran, Malang – 65145, Indonesia.

Happy Nursyam
Department of Fishery Product Technology, Faculty of Fisheries and Marine Sciences, Universitas Brawijaya, Jl. Veteran, Malang – 65145, Indonesia.

Hefti Salis Yufidasari
Department of Fishery Product Technology, Faculty of Fisheries and Marine Sciences, Universitas Brawijaya, Jl. Veteran, Malang – 65145, Indonesia.

Nada Itorul Umam
Department of Fishery Product Technology, Faculty of Fisheries and Marine Sciences, Universitas Brawijaya, Jl. Veteran, Malang – 65145, Indonesia.

ISBN 978-81-969141-7-2 (Print)
ISBN 978-81-969141-4-1 (eBook)
DOI: 10.9734/bpi/mono/978-81-969141-7-2

In the vast expanse of Indonesia, the shrimp processing industry has long thrived, prominently featuring the Vannamei shrimp (Litopenaeus vannamei) and the tiger shrimp (Penaeus monodon). These celebrated shrimp species contribute significantly to the nation's culinary landscape and generate a copious amount of by-products. Traditionally relegated to uses such as petis, terasi, and animal feed, these by-products conceal a nutritional treasure trove, notably distinguished by their rich astaxanthin content. Astaxanthin, a member of the xanthophyll family, can be extracted from shrimp-processing waste.

This book embarks on a comprehensive exploration of the extraction of astaxanthin from the by-products of both Vannamei and tiger shrimp. The focus is not merely on extraction methodologies but on astaxanthin's intrinsic antioxidant potential for human health. The journey begins with an insightful literature review, thoroughly understanding the existing knowledge landscape. Astaxanthin, sourced from shrimp by-products, emerges as a potent antioxidant, and our primary goal is to disseminate this knowledge, shedding light on the extraction methods and their efficacy.

As we traverse the intricate landscape of astaxanthin extraction, our literature review underscores three distinct methodologies: oil extraction, chemical extraction, and high-pressure extraction. The pursuit of knowledge leads us to the revelation that while the ethanol solvent method stands out for its efficiency, high-pressure extraction (HPE) emerges as the most promising avenue for obtaining astaxanthin of superior quality. This method, leveraging high pressure within a brief timeframe, surpasses conventional efficiency and product purity techniques.

The implications of our findings extend beyond the extraction methods; they illuminate the potential of astaxanthin as a formidable antioxidant. The antioxidant activity of astaxanthin, derived from both Vannamei and tiger shrimp, is equally potent. Understanding its dual function of scavenging free radicals and regulating antioxidant enzymes opens avenues for future research. Our quest culminates in a call for further research endeavours, mainly focusing on high-pressure extraction, to unlock a substantial quantity of astaxanthin extract swiftly and with a high degree of purity from Vannamei and tiger shrimp by-products.

In essence, 'Astaxanthin from Shrimp Waste' invites readers on a scientific journey, unravelling the untapped potential within shrimp by-products and paving the way for a deeper comprehension of astaxanthin's role in enhancing human health.

 

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Content

Astaxantin from Shrimp Waste

Asep Awaludin Prihanto , Happy Nursyam , Hefti Salis Yufidasari, Nada Itorul Umam

Astaxantin from Shrimp Waste, 3 January 2024, Page 1-40
https://doi.org/10.9734/bpi/mono/978-81-969141-7-2

Vannamei shrimp (Litopenaeus vannamei) and tiger shrimp (Penaeus monodon) are renowned shrimp species in Indonesia and throughout the nation. Abundant by-products from these shrimps are readily available within the shrimp processing industry. The traditional approach to utilizing these shrimp by-products includes their use in the production of items such as petis, terasi, and animal feed. These by-products possess a highly intricate nutritional composition, notably distinguished by their elevated astaxanthin content. Astaxanthin is a carotenoid compound belonging to the xanthophyll family, known for imparting a vibrant red hue. It can be extracted from various parts of the shrimp's body, including the head, shell, and tail. Astaxanthin derived from shrimp by-products offers valuable antioxidant properties for human health. Consequently, a comprehensive literature review becomes imperative to delve into the extraction of astaxanthin from the by-products of both vannamei shrimp (Litopenaeus vannamei) and tiger shrimp (Penaeus monodon) with a focus on their antioxidant potential. The primary objective of this literature review is to disseminate knowledge about astaxanthin derived from the by-products of vannamei and tiger shrimp, employing three distinct extraction methodologies: oil extraction, chemical extraction, and high-pressure extraction. Additionally, it aims to underscore the potential of astaxanthin as a potent antioxidant. Various studies reported that the extraction of astaxanthin from shrimp by-products yields variable results contingent upon the extraction method and the species of shrimp used. The ethanol solvent method stands out as the most efficient, yielding astaxanthin in the range of 0.31-28.9 mg/g, although the purity of astaxanthin in this method remains relatively low. In contrast, high-pressure extraction (HPE) emerges as the most efficient and pertinent method for astaxanthin extraction. HPE leverages high pressure within a relatively brief time frame, yielding astaxanthin of superior quality compared to conventional methods such as chemical solvents and oil extraction. Notably, both vannamei and tiger shrimp-derived astaxanthin exhibit equally potent antioxidant activity. The mechanism underlying astaxanthin's role as an antioxidant encompasses two key functions: direct scavenging of free radicals within the body and augmentation of the regulation of antioxidant enzymes. Consequently, further research endeavors are warranted to explore the extraction of astaxanthin from vannamei shrimp and tiger shrimp by-products, with a particular focus on high-pressure extraction to attain a substantial quantity of astaxanthin extract swiftly and with a high degree of purity.