Characteristic and Photostability of Astaxanthin Extract from Shrimp Shells by Microwave Assisted Extraction Using Nades Solvent

Nanda, Elsa Vera; Erdawati,; Pratiwi, Yussi; Putri, Eriska Rahmi

doi:10.1088/1742-6596/2309/1/012036

Cited by 4 publications

(2 citation statements)

References 19 publications

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“…The study reported a chitosan yield of 52.2%, indicating successful extraction using MAE. Moreover, Nanda et al (2022) examined the extraction of astaxanthin from shrimp shells employing Natural Deep Eutectic Solvents (NADES) with a solid‐to‐liquid ratio of 1:8, a power of 180 W, and a duration of 5 min. The study demonstrated a remarkable astaxanthin concentration of 7466 ppm, highlighting the effectiveness of MAE combined with NADES for astaxanthin extraction.…”

Section: Green Technologies For Extraction Of Bioactive/valuable Comp...mentioning

confidence: 99%

Towards a greener future: Bioactive compounds extraction from shrimp shells using eco‐friendly techniques

Putra,

Rizkiyah,

Che Yunus

et al. 2024

eFood

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This review explores the impact of green extraction techniques on the utilization of shrimp shell waste, focusing on the extraction of bioactive compounds. The purpose of this research is to assess the effectiveness of eco‐friendly extraction methods in maximizing the value of shrimp shell waste while minimizing environmental impact. Through a comprehensive analysis of recent studies, the findings reveal the significant potential of green extraction techniques, such as ultrasound‐assisted extraction and enzyme‐assisted extraction, in efficiently extracting bioactive compounds from shrimp shells. These techniques not only enhance the extraction yield but also contribute to reducing energy consumption and minimizing the use of hazardous chemicals. The review also discusses the challenges and future directions in green extraction, highlighting the need for interdisciplinary collaboration and technological innovation to further optimize extraction processes. Overall, the adoption of green extraction techniques offers promising opportunities for sustainable shrimp shell waste utilization, with potential applications in various industries such as pharmaceuticals, nutraceuticals, and cosmetics.

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Section: Green Technologies For Extraction Of Bioactive/valuable Comp...mentioning

confidence: 99%

Towards a greener future: Bioactive compounds extraction from shrimp shells using eco‐friendly techniques

Putra,

Rizkiyah,

Che Yunus

et al. 2024

eFood

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“…Banyak peneliti mengekstraksi ekstrak cangkang udang karena sifatnya yang sederhana untuk diperoleh, dengan menggunakan metode ekstraksi menggunakan pelarut tetapi rendemen yang dihasilkan kecil. Ekstraksi cangkang menggunakan etanol, hidroalkohol, atau air dapat diperoleh dengan menggunakan pemanasan konvensional (Prasetyoningsih et al, 2021) serta teknik energi tinggi berbantuan ultrasonik (Suryawanshi et al, 2020) dan gelombang mikro (Nanda et al, 2022). Selain itu, kemampuan pelarut hijau untuk mengekstrak protein dari cangkang udang telah menarik banyak perhatian baru-baru ini.…”

Section: Pendahuluanunclassified

Serbuk-Penyedap Rasa dari Alam: Ekstrak Kaldu dari Cangkang Udang Segar (L. vannamei) menggunakan Refluk Berbantuan Bromelain

Rengga

Wijayanti

prabowo

et al. 2023

JPBKP

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Limbah cangkang udang menimbulkan permasalahan polusi udara dan tumpukan sampah yang dihinggapi lalat. Pemanfaatan cangkang udang yang kaya protein dapat diekstraksi untuk dimanfaatkan sebagai serbuk penyedap rasa. Penelitian ini dilakukan untuk menentukan karakteristik dari filtrat ekstrak cangkang udang segar dan produk serbuk rasa udang, serta menentukan kondisi ekstraksi yang optimal pada penggunaan konsentrasi bromelain dan waktu refluk. Metode yang digunakan untuk pengambilan ekstrak udang dengan cara ekstraksi dengan alat refluk yang dilengkapi dengan pendingin yang terbagi menjadi dua tahap yaitu penambahan larutan garam dan enzim bromelain Gabungan filtrat ekstraksi dianalisis menggunakan GC-MS dan FT-IR. Selanjutnya filtrat diformulasikan menjadi serbuk penyedap rasa udang dengan beberapa bahan tambahan berupa tepung dan rempah-rempah. Selanjutnya, serbuk penyedap rasa dianalisis kadar air dan TEM. Ekstrak cangkang udang segar yang dianalsis mengandung senyawa dimetilamina dan trimetilamina yang merupakan kandungan protein, dengan kadar protein mencapai 28,984%. Selain protein, ekstrak juga mengandung asam lemak cangkang udang. Serbuk penyedap rasa udang yang dihasilkan mempunyai ukuran partikel sebesar 5 s.d 25 nm, dengan kadar air 11,11%. Kondisi operasi optimal ekstraksi protein dengan metode refluk pada kombinasi konsentrasi 2% katalis enzim bromelain pada suhu refluks 55 °C selama 1,5 jam. Ekstraksi menggunakan enzim bromelain secara bertahap memberikan kualitas flavor udang berupa serbuk kandungan protein dan lemak udang yang dipadu menjadi cita rasa spesifik dengan ukuran nanometer. AbstractShrimp shell waste causes air pollution problems and piles of garbage that flies infest. The utilization of shrimp shells rich in protein can be extracted to be used as flavouring powder. This research was conducted to determine the characteristics of fresh shrimp shell extract filtrate and shrimp flavour powder product and the optimal extraction conditions using bromelain concentration and reflux time. The method used for extracting shrimp extract through extraction with a reflux tool equipped is divided into two stages adding a salt solution and bromelain enzyme. The mixed filtrate was analyzed using GC-MS and FT-IR. The filtrate is formulated into shrimp flavouring powder with some additional ingredients in the form of flour and spices. The flavouring powder was analyzed for water content and TEM. The fresh shrimp shell extracts analyzed containing dimethylamine and trimethylamine compounds which are protein content, with protein content reaching 28.984%. In addition to protein, the extract also contains fatty acids in shrimp shells. The resulting shrimp flavouring powder has a particle size of 5 to 25 nm, with a moisture content of 11.11%. Optimal operating conditions for protein extraction by reflux were method at a combined concentration of 2% bromelain enzyme catalyst at a reflux temperature of 55°C for 1.5 hours. Extraction using bromelain enzymes gradually gives shrimp flavour as a powder containing shrimp protein, combined into a specific taste with nanometer size.

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Green extraction of nutmeg (Myristica fragrans) phytochemicals: Prospective strategies and roadblocks

Putra,

Aziz,

Mamat

et al. 2024

Open Agriculture

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Nutmeg is a spice with a rich history of culinary and medicinal use. It boasts a diverse array of bioactive compounds with promising health-promoting properties, making it a subject of increasing interest in the food, pharmaceutical, and nutraceutical industries. This review article delves into the sustainable extraction of nutmeg phytochemicals, exploring the opportunities and challenges associated with adopting green extraction techniques. The primary objective of this review is to shed light on the potential of green extraction methods to harness nutmeg’s valuable phytochemicals while mitigating the environmental impact of the extraction process. The article then explores the prospective green extraction strategies, highlighting various techniques and technologies that have been applied successfully to obtain nutmeg phytochemicals in an eco-friendly manner. Through case studies, we present real-world examples that showcase the viability and advantages of green extraction approaches. Nevertheless, the road to sustainable nutmeg extraction is challenging. In conclusion, this review underscores the potential of green extraction techniques to unlock the vast promise of nutmeg phytochemicals. By identifying prospective strategies and addressing associated roadblocks, we offer insights into a more sustainable and environmentally responsible approach to nutmeg extraction, providing valuable guidance for researchers, industry professionals, and policymakers seeking to enhance the nutmeg sector while prioritizing sustainability and environmental conservation.

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Characteristic and Photostability of Astaxanthin Extract from Shrimp Shells by Microwave Assisted Extraction Using Nades Solvent

Cited by 4 publications

References 19 publications

Towards a greener future: Bioactive compounds extraction from shrimp shells using eco‐friendly techniques

Towards a greener future: Bioactive compounds extraction from shrimp shells using eco‐friendly techniques

Serbuk-Penyedap Rasa dari Alam: Ekstrak Kaldu dari Cangkang Udang Segar (L. vannamei) menggunakan Refluk Berbantuan Bromelain

Green extraction of nutmeg (Myristica fragrans) phytochemicals: Prospective strategies and roadblocks

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