Isolation and characterisation of carotenoproteins from deep-water pink shrimp processing waste

Sila, Assaâd; Nasri, Monçef; Bougatef, Ali

doi:10.1016/j.ijbiomac.2012.07.011

Cited by 48 publications

(24 citation statements)

References 28 publications

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“…Apart from aforementioned techniques, carotenoproteins have also been isolated from crustacean processing discards by enzymatic process (Chakrabarti, 2002;Babu et al, 2008;Klomklao et al, 2009;Sila et al, 2012, Cahú et al, 2012Khaniki et al, 2013;Sila et al, 2014). Hence, the recovery of these valuable components from by-products or underutilized parts would not only help the crustacean manufacturers, but also would minimize the environmental pollution problems.…”

Section: Introductionmentioning

confidence: 99%

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Obtaining of functional components from cooked shrimp (Penaeus vannamei) by enzymatic hydrolysis

et al. 2016

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Non-commercial cooked Whiteleg shrimp (Penaeus vannamei) was valorized by application of protein hydrolysis treatments with different proteases (Giant catfish (Pangasianodon gigas) viscera proteases, commercial trypsin, and Alcalase ®) for the obtainment of functional components (protein hydrolysates and carotenoids). Functional properties and in vitro inhibitory effect of the resulting protein hydrolysates on Dipeptidyl Peptidase-IV (DPP-IV) and Prolyloligopeptidase (PO) were evaluated. After hydrolysis, more than 73% of protein was recovered in soluble form, whereas 11-15% was insoluble. Carotenoids, determined as astaxanthin, were mainly present (>97%) in the insoluble protein fraction, presumably in form of complexes of high molecular weight. Protein hydrolysates showed excellent solubility (>97%) in a wide pH range (3-10), good oil binding capacity (0.86-1.83 g oil/g hydrolysates) and discrete inter-facial properties. Besides, all shrimp hydrolysates at concentration of 1 mg/mL provided DPP-IV inhibition activity (22.7-61.7%) and those prepared with trypsin and Alcalase ® also inhibited PO (inhibition values of 35-40%). The enzymatic processing of non-commercial boiled shrimp could be a useful way to valorize it, obtaining soluble proteins/peptides, potential hypoglycemic and antidepressant compounds (DPP-IV and PO inhibition peptides) and astaxanthin with interesting functional properties for food applications.

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Section: Introductionmentioning

confidence: 99%

“…Alternatively, digestive enzymes from shrimp or fish viscera can be recovered and be successfully used as seafood processing aids Bougatef, 2013), i.e. for the acceleration of fish sauce fermentation (Klomklao et al, 2006), or the extraction of carotenoprotein from shrimp waste (Klomklao et al, 2009;Sila et al, 2012).…”

Section: Introductionmentioning

confidence: 99%

Obtaining of functional components from cooked shrimp (Penaeus vannamei) by enzymatic hydrolysis

et al. 2016

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“…In crustaceans, carotenoids occur as a complex with protein which imparts stability to the pigment. Attempts have been made to recover crustacean carotenoids as caroteno-protein complexes [196][197][198][199]. Although fermentation of shrimp waste was found to induce protein hydrolysis it resulted in an increased yield of carotenoids [195].…”

Section: Extraction Methodsmentioning

confidence: 99%

Marine shells: Potential opportunities for extraction of functional and health-promoting materials

Hou

Shavandi

Carne

et al. 2016

Critical Reviews in Environmental Science and Technology

111

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Marine shell waste is a very rich source of several bioactive compounds and materials, such as calcium, chitin, pigments and proteins. Currently, this waste material is greatly underutilized and contributes to significant environmental problems due to off odour and concentration of minerals in landfill. The main objective of this review is to highlight the potential to value-add to and maximize the utilization of this waste stream. Therefore, this review provides up to date Downloaded by [University of California Santa Barbara] at 06:53 25 June 2016 ACCEPTED MANUSCRIPT ACCEPTED MANUSCRIPT 2information on various compounds available in marine shells that are generated as waste co-product from commercial processing operations and their potential uses. Methods are described for extraction of these compounds for use in food and pharmaceutical applications.

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“…The color of precooked shrimps is very important regarding the consumer perception of quality, and is a dominant factor on consumer purchasing decisions. Raw shrimps have a natural brown-black appearance, due to a combination of a blue, crustacyanin-type astaxanthinprotein complex using noncovalent interactions and the orange-red of uncomplexed astaxanthine or astaxanthinesters (Sila, Nasri, & Bougatef, 2012;Weesie et al, 1995). Thermal processing in boiling water for 5 (Sundararajan et al, 2011).…”

Section: Changes Of Colormentioning

confidence: 99%

Physical quality changes of precooked Chinese shrimp Fenneropenaeus chinensis and correlation to water distribution and mobility by low-field NMR during frozen storage

Liu

et al. 2017

J Food Process Preserv

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The relationship of physical quality to low‐field nuclear magnetic resonance transverse relaxation (NMR) T2 data in precooked Chinese shrimp Fenneropenaeus chinensis at −18 °C were investigated. The hardness, gumminess, and chewiness increased with the increasing time, while springiness, cohesiveness, and resilience decreased. the hardness, Gumminess, and Chewiness in the frozen shrimps were strongly correlated with all of NMR T2 data, moisture content, and water holding capacity (WHC) except for T22*. L* and b* value reduced with the storage time increasing and were furthermore correlated to the T2 data, moisture content and WHC (p < .01 or p < .05) except for T22*, the appearance quality of precooked shrimps could be evaluated by L* and b* value changes during frozen storage. Low‐field NMR results showed that the entrapped or immobilized water changed to tightly bound water during the frozen storage. Practical applications Chinese shrimp Fenneropenaeus chinensis is an important marine‐cultured shrimp species in China, which was susceptible to melanosis and perishable during postmortern storage, precooked and forzen storage was often used to extend the shelf‐life of the shrimps, but water holding capacity and physical quality indicators (i.e., texture and color) was changed during long time frozen storage. In this study, the majority of changes of textural and color were strongly corrected with low‐field NMR T2 data, indicating that low‐field NMR relaxometry was an effective technique for predicting the reduction of these physical quality indicators.

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Isolation and characterisation of carotenoproteins from deep-water pink shrimp processing waste

Cited by 48 publications

References 28 publications

Obtaining of functional components from cooked shrimp (Penaeus vannamei) by enzymatic hydrolysis

Obtaining of functional components from cooked shrimp (Penaeus vannamei) by enzymatic hydrolysis

Marine shells: Potential opportunities for extraction of functional and health-promoting materials

Physical quality changes of precooked Chinese shrimp Fenneropenaeus chinensis and correlation to water distribution and mobility by low-field NMR during frozen storage

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