Recovery of Astaxanthin from Shrimp Cooking Wastewater: Optimization of Astaxanthin Extraction by Response Surface Methodology and Kinetic Studies

• Published in: Food and bioprocess technology Vol. 8; no. 2; pp. 371 - 381
• Main Authors: Amado, Isabel Rodríguez, Vázquez, José Antonio, Murado, Miguel Anxo, González, M. Pilar
• Format: Journal Article
• Language: English
• Published: Boston Springer-Verlag 01.02.2015; Springer US; Springer Nature B.V
• Subjects: Agriculture; Astaxanthin; BHA; bioprocessing; Biotechnology; Butylated hydroxyanisole; Chemistry; Chemistry and Materials Science; Chemistry/Food Science; Cooking; Edible oils; Ethoxyquin; Exoskeleton; Exoskeletons; Food Science; freeze drying; High temperature; Hydrogen bonding; hydrolysis; Lipids; Mass transfer; Optimization; Original Paper; Proteins; Recovery; Response surface methodology; shrimp; Subtilisin; Sunflower oil; Sunflowers; Surface analysis (chemical); temperature; Thermal stability; Ultrafiltration; Wastewater; Surface response methodology; Mathematical modeling; Sunflower oil; Astaxanthin; Shrimp by-products; Extraction kinetics
• ISSN: 1935-5130; 1935-5149
• DOI: 10.1007/s11947-014-1403-x

A protein and astaxanthin-concentrated fraction (Rf) can be recovered from shrimp cooking wastewater by ultrafiltration at 300 kDa, indicating that astaxanthin is somehow associated to membrane-retained proteins. Response surface analysis showed that astaxanthin can be extracted from Rfusing sunflower oil (3:1 v/v) under milder conditions (T < 40 °C) than directly from shrimp exoskeleton. Modeling astaxanthin extraction kinetics at 30 °C revealed that the process is a consequence of both mass transfer and hydrogen bonding between astaxanthin and oil. The freeze-dried concentrate (FR f) showed two-phase extraction profiles with a much faster pigment recovery observed at 30 °C compared to the liquid form (Rf). The best yields of astaxanthin extraction were not further improved after hydrolysis with alcalase at 45 °C for 30 min (HR f), although higher yields were obtained when both Rfand LR f were extracted in the presence of 200 mg/L butylated hydroxyanisole or ethoxyquin. Astaxanthin from this shrimp by-product has low thermal stability in oil at high temperatures (60 and 70 °C), suggesting the carotenoid is mainly free as a result of the cooking process and not bounded to proteins or lipids as it occurs in its natural form.