Total carotenoids and antioxidant activity of fillets and shells (in natura or cooked) of “Vila Franca” shrimp (Litopenaeus Schmitti) in different intervals of storage under freezing

ABSTRACT Shrimps are sources of carotenoids, astaxanthin is the predominant, responsible for their special and desirable properties, as well as for their instability under heat treatment during the domestic preparation, industrial processing or storage under freezing. These can cause discoloration and reduce the beneficial health properties. This study aimed to evaluate the effect of heat treatment and storage under freezing (0, 45 and 90 days) on the levels of total carotenoids and stability of the antioxidant activity of ethanolic extracts of fillets and shells, raw and cooked, of the white shrimp (“Vila Franca”) Litopenaeus schmitti (Burkenroad, 1938). The antioxidant ability of the extracts was evaluated using the radicals DPPH• (2,2-diphenyl-1-picryl-hydrazyl) and ABTS+• (2,2’-azino-bis (3-ethylbenzothiazoline-6 sulfonic acid), as well as by the iron reducing power (FRAP) test. The extracts of cooked or in natura shrimps (fillets and shells) represent dietary sources of carotenoids, displaying antioxidant activity through all the tested methods, after heat treatment and storage under freezing. The antioxidant activity of the extracts was superior to the one of ascorbic acid, mainly in the cooked fillet and shells. The samples of shrimp shells seemed a valuable source of carotenoids, whose antioxidant activity was verified even 90 days after freezing, and can be used in food products as functional natural supplement, adding value to this waste

Recovery of protein, chitin, carotenoids and glycosaminoglycans from Pacific white shrimp (Litopenaeus vannamei) processing waste

Shrimp head waste is a major byproduct of crustacean processing in North-eastern Brazil and represents an interesting source of bioactive molecules. Additionally, its use increases the sustainability of processing fishery products. the present study reports a process developed for recovering bioactive molecules from shrimp heads through autolysis. A protein hydrolysate (120 +/- 0.4 g) formed by a 9% (w/v) solution was recovered and lyophilized from I kg of shrimp heads. Approximately 195 +/- 0.5 mg of carotenoids was recovered as an ethanolic extract. the recovery of chitin and chitosan were 25 +/- 2 g kg(-1) and 17 +/- 4 g kg(-1) wet processing waste, respectively. Chitosans were characterized by C-13 NMR, and FT-IR analysis and exhibited a variable degree of deacetylation (60-80%). Sulfated glycosaminoglycans that exhibited electrophoretic migration similar to mammalian standards were also recovered (79 +/- 2 mg kg(-1) wet processing waste), and their degradation products suggested the presence of C6-sulfated heparan sulfate. These data point to the feasibility of an integrated process for isolating highly bioactive molecules, such as sulfated- and amino-polysaccharides, with a broad spectrum of applications from shrimp processing waste. (C) 2011 Elsevier B.V. All rights reserved.MPAConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)FINEPEMBRAPAUFPEFACEPEUniv Fed Pernambuco, Lab Imunopatol Keizo Asami, Dept Bioquim, Lab Enzimol LABENZ, BR-50670420 Recife, PE, BrazilUniversidade Federal de São Paulo, INFAR, Lab Biol Mol, BR-04044020 São Paulo, BrazilUniv Fed Rio Grande do Norte, Ctr Biociencias, Dept Bioquim, BR-59072000 Natal, RN, BrazilUniversidade Federal de São Paulo, INFAR, Lab Biol Mol, BR-04044020 São Paulo, BrazilWeb of Scienc