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Impact of pulsed electric field pretreatment on yield and quality of lipid extracted from cephalothorax of Pacific white shrimp ( Litopenaeus vannamei ) by ultrasound‐assisted process
Author(s) -
Gulzar Saqib,
Benjakul Soottawat
Publication year - 2020
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.14316
Subject(s) - astaxanthin , cephalothorax , shrimp , chemistry , extraction (chemistry) , litopenaeus , lipid oxidation , canthaxanthin , yield (engineering) , tbars , peroxide value , chromatography , carotenoid , food science , polyunsaturated fatty acid , biochemistry , lipid peroxidation , fatty acid , antioxidant , materials science , biology , fishery , metallurgy , crustacean
Summary Pacific white shrimp cephalothorax was subjected to pulsed electric field ( PEF ) pretreatment at different electric field strengths (4, 8, 12 and 16 kV cm −1 ) and pulse numbers (120, 160, 200 and 240) to enhance the extraction yield of lipids. PEF ‐treated samples were subsequently subjected to lipid extraction using ultrasound‐assisted extraction ( UAE ) process at ultrasound amplitude of 80% for 25 min in continuous mode. PEF ‐pretreated samples subjected to UAE rendered the highest lipid yield (30.34 g 100 g −1 solids). PEF pretreatment resulted in reduced lipid oxidation as evidenced by the decreases in peroxide value ( PV ) and thiobarbituric acid reactive substances ( TBARS ). Lipids from PEF ‐pretreated samples extracted using UAE had higher content of PUFA s and carotenoids, including astaxanthin, astaxanthin monoester, astaxanthin diester, canthaxanthin and β‐carotene. Overall, PEF pretreatment helped in enhancing the extraction yield of lipids and carotenoids from shrimp cephalothorax and reduce lipid oxidation to some extent.