High Yields of Shrimp Oil Rich in Omega-3 and Carotenoids: Extending to Shrimp Waste the Circular Economy Approach to Fish Oil Extraction

Scurria, Antonino; Tixier, Anne-Sylvie Fabiano; Lino, Claudia; Pagliaro, Mario; D’Agostino, Fabio; Avellone, Giuseppe; Chémat, Farid; Ciriminna, Rosaria

doi:10.20944/preprints202003.0143.v1

Cited by 2 publications

(2 citation statements)

References 12 publications

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“…Shrimp oil is one of the products that can be produced from shrimp by-products. Shrimp by-products can be used to extract shrimp oil because the shell, head, and skin of shrimp are rich in omega-3 fatty acids (PUFAs) and asthaxanthine which have many health benefits [33,66]. Shrimp oil can be used as raw material in various food and pharmaceutical industries [66,67].…”

Section: Shrimp Oilmentioning

confidence: 99%

“…Shrimp by-products can be used to extract shrimp oil because the shell, head, and skin of shrimp are rich in omega-3 fatty acids (PUFAs) and asthaxanthine which have many health benefits [33,66]. Shrimp oil can be used as raw material in various food and pharmaceutical industries [66,67]. Omega-3s have an important role in food because they have health benefits such as cardiovascular, diabetes, cancer, anti-inflammatory and neuroprotective properties, and immune system enhancement [68,69].…”

Section: Shrimp Oilmentioning

confidence: 99%

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Potential and Trends Processing of Shrimp Industry by-Products in Food: A Review

Mariati Thamrin,

Miftahul Ilmi,

Hasizah

2024

BIO Web Conf.

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The shrimp processing industry represents the largest fisheries sector globally due to its high demand and market value. Generally, the only shrimp parts that are often produced in factories are in the form of headless and peeled shrimp (shrimp without skin and head), about 88.5%. During processing, by-products are produced and require proper treatment. Shrimp by-product production has increased dramatically in recent years, leading to waste collection, disposal and pollution problems. The trend of utilisation of shrimp by-products needs to be carried out because these by-products have the potential to produce innovative products that have added value and are sustainable. By-products such as shrimp heads and shells contain proteins, minerals, fats, amino acids and bioactive compound components that can be used as additives and raw materials. The purpose of this paper is to examine the potential utilization of shrimp processing industry by-products. By converting these by-products into value-added products such as bioplastic, flavouring, natural food pigments, shrimp oil, and protein hydrolysates. Processing using various conventional and enzymatic extraction methods has the potential to reduce by-products. Utilisation of shrimp by-products can provide an attractive alternative to reduce dependence on synthetic products in the food industry, while providing the added benefit of more efficient and environmentally friendly by-product management.

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Section: Shrimp Oilmentioning

confidence: 99%

Section: Shrimp Oilmentioning

confidence: 99%

Potential and Trends Processing of Shrimp Industry by-Products in Food: A Review

Mariati Thamrin,

Miftahul Ilmi,

Hasizah

2024

BIO Web Conf.

View full text Add to dashboard Cite

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Assessing the Exergetic and Inherent Safety Performance of a Shrimp-Based Biorefinery via Computer-Aided Tools

2020

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Although shrimp processing wastes have been studied as source of high-value products at lab-scale, no contributions are found in the literature regarding the energetic and safety performance of shrimp-based biorefineries at pilot or large-scale. This works is focused on the inherent safety assessment and exergy analysis of a pilot-scale biorefinery designed to produce shrimp meat and four by-products: chitin, chitosan, nitrogenous extract, and astaxanthin. Total irreversibilities, exergy losses, exergy of wastes and utilities were calculated for stages and the overall process using mass and energy balances of the biorefinery. The hazards associated with chemicals and process conditions were analyzed through substance properties and process data. A Numerical Descriptive Inherent Safety Technique (NuDIST) score of 557.23 suggested a moderate level of risk for the biorefinery compared to other processes, reaching chemical and process safety scores of 185.88 and 371.35, respectively. Sections (b) and (c) were identified as major hotspots from a safety point of view. The overall exergy efficiency was quantified at 25.61%, which is higher than the chitosan-from-exoskeleton linear production chain (4.58%). The highest exergy losses were found on stages as deacetylation, fresh shrimp washing and deproteinization stages. The beheading stage most contributed to irreversibilities, with 98.315%, followed by sorting, with 1.653%. These results could identify opportunities for improvement from an exergy and safety point of view by mapping less efficient and hazardous stages.

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High Yields of Shrimp Oil Rich in Omega-3 and Carotenoids: Extending to Shrimp Waste the Circular Economy Approach to Fish Oil Extraction

Cited by 2 publications

References 12 publications

Potential and Trends Processing of Shrimp Industry by-Products in Food: A Review

Potential and Trends Processing of Shrimp Industry by-Products in Food: A Review

Assessing the Exergetic and Inherent Safety Performance of a Shrimp-Based Biorefinery via Computer-Aided Tools

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