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- Title
Bioprocessing of Shrimp Waste Using Novel Industrial By-Products: Effects on Nutrients and Lipophilic Antioxidants.
- Authors
Angel Cabanillas-Bojórquez, Luis; Paul Gutiérrez-Grijalva, Erick; Ignacio Castillo-López, Ramón; Aracely Contreras-Angulo, Laura; Angel Angulo-Escalante, Miguel; Xochitl López-Martínez, Leticia; Yudit Ríos-Iribe, Erika; Basilio Heredia, José
- Abstract
The production of marine foods is on the rise, and shrimp is one of the most widely consumed. As a result, a considerable amount of shrimp waste is generated, becoming a hazardous problem. Shrimp waste is a rich source of added-value components such as proteins, lipids, chitin, minerals, and carotenoids; however, new bioprocesses are needed to obtain these components. This work aimed to characterize the chemical and nutraceutical constituents from the liquor of shrimp waste recovered during a lactic acid fermentation process using the novel substrate sources whey and molasses. Our results showed that the lyophilized liquor is a rich source of proteins (25.40 ± 0.67%), carbohydrates (38.92 ± 0.19%), minerals (calcium and potassium), saturated fatty acids (palmitic, stearic, myristic and lauric acids), unsaturated fatty acids (oleic acid, linoleic, and palmitoleic acids), and astaxanthin (0.50 ± 0.02 µg astaxanthin/g). Moreover, fermentation is a bioprocess that allowed us to obtain antioxidants such as carotenoids with an antioxidant capacity of 154.43 ± 4.73 µM Trolox equivalent/g evaluated by the ABTS method. Our study showed that liquor from shrimp waste fermentation could be a source of nutraceutical constituents with pharmaceutical applications. However, further studies are needed to separate these added-value components from the liquor matrix.
- Subjects
LACTIC acid fermentation; CHITIN; SHRIMPS; UNSATURATED fatty acids; LIQUORS; LAURIC acid; OLEIC acid
- Publication
Fermentation (Basel), 2021, Vol 7, Issue 4, p1
- ISSN
2311-5637
- Publication type
Article
- DOI
10.3390/fermentation7040312