Premium
Astaxanthin Extraction from Shrimp Wastes and its Stability in 2 Model Systems
Author(s) -
FrancoZavaleta M.E.,
JiménezPichardo R.,
TomasiniCampocosio A.,
GuerreroLegarreta I.
Publication year - 2010
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1750-3841.2010.01612.x
Subject(s) - astaxanthin , chemistry , pigment , acetone , shrimp , extraction (chemistry) , chromatography , sunflower oil , food science , carotenoid , pulp and paper industry , organic chemistry , biology , fishery , engineering
The objective of this work was to study the stability of astaxanthin, obtained from shrimp wastes, and incorporated to 2 model systems: egg albumin protein solution and sunflower oil. Shrimp wastes were ensiled by a treatment with formic/acetic acids (4%–4% v/w wastes) and stored at 4 °C for 24 h. The pigment was extracted with organic solvents (petroleum ether:acetone:water, 15 : 75 : 10) and concentrated. The storage parameters studied were: illumination (light/dark), temperature (4/20 °C), atmosphere (air/air‐free), and storage time (0, 1, 2, 3, 4, 5 wk). Results showed that total xantophylls and astaxanthin were more stable in sunflower oil than in the protein system. Total xantophylls showed more stability than astaxanthin, possibly due to the presence of other, more stable carotenoids quantified together with xantophylls. Astaxanthin concentration was significantly affected by storage time; its degradation followed a first‐order reaction rate under all the studied conditions. This pigment was stable only for 17 d, even when stored in air‐free flasks, under refrigeration, and in the dark. Practical Application: Shrimp catching and farming generate large amounts of polluting wastes; they can be an important source of added‐value red‐orange pigments. However, these pigments are highly unstable to various transformation processes and to storage conditions. This research studied the effect of storage on 2 model systems (protein and lipid) on pigment degradation.