ABSTRACT

Astaxanthin is a carotenoid pigment that is increasingly used as an antioxidant supplement in healthy regimes. Shrimp processing wastes causing diverse environmental problems are considered the cheapest raw materials for recovering astaxanthin. The present study aims to recover astaxanthin using two green technologies; lactic fermentation and edible oil extraction and compare the efficiency of both processes for economic concern. Results showed the superiority of solid-state fermentation to recover astaxanthin using Lactobacillus acidophilus DSM 29979 and Streptococcus thermophilus over submerged fermentation (More than three folds~50 μg/g). In addition, exposing shrimp wastes to gamma irradiation (5 kGy) increased astaxanthin recovery by lactic bacterial fermentation. Simultaneously, corn, flaxseed, and sesame oils succeed to recover astaxanthin in quantities lower lactic fermentation (~5 μg/g). Results also revealed the medical properties of yielded astaxanthin are mainly dependent on the recovering process. In an applied model, recovered astaxanthin in edible oils improves the microbiological quality and extends the shelf-life of minced fish up to 20 days as well as stabilizes chromaticity coordinates values; L*, a*, and b*. When recovered astaxanthin is added to a food matrix, it acts as a natural colorant and a preserver. This product is considered a functional food owing to the medical properties of astaxanthin.

摘要

虾青素是一种类胡萝卜素色素，在健康状态下被越来越多地用作抗氧化剂。虾加工废料引起各种环境问题，被认为是回收虾青素最便宜的原料。本研究旨在使用两种绿色技术回收虾青素。乳酸发酵和食用油提取，并比较两个过程的效率，以解决经济问题。结果表明，使用嗜酸乳杆菌DSM 29979和嗜热链球菌进行固态发酵可回收虾青素。淹没式发酵（超过三倍〜50μg/ g）。此外，将虾废物暴露于伽玛射线（5 kGy）可以提高乳酸菌发酵对虾青素的回收率。同时，玉米，亚麻籽和芝麻油成功地以较低的乳酸发酵量（〜5μg/ g）回收了虾青素。结果还表明，产生的虾青素的医学特性主要取决于恢复过程。在一个应用模型中，食用油中回收的虾青素改善了微生物质量，将切碎的鱼的保质期延长至20天，并且稳定了色度坐标值。L *，a *和b *。当将回收的虾青素添加到食物基质中时，它可以作为天然着色剂和防腐剂。由于虾青素的医学特性，该产品被认为是功能性食品。