Sustainable production of astaxanthin from Dilocarcinus pagei crab and optimisation of its extraction with edible oils

Ultrasonic-Assisted Extraction of Astaxanthin from Shrimp By-Products Using Vegetable Oils

“…These observations align with the findings in the existing literature. According to Pok et al [17], they observed an astaxanthin extraction yield from crab of 50 ± 5 µg/g of crab, which is comparatively lower than the one obtained in the current study, by employing soybean oil as a solvent, along with a rather excessive oil-to-crab ratio of 140 mL/g. Furthermore, in the study of Sachindra and Mahendrakar [15], the yield of extracted carotenoids from shrimp waste using SO as a solvent under optimized conditions, including a rather low oil-to-waste ratio of 2:1, was found to be less than half (27.56 µg/g of shrimp waste) in comparison with the one obtained in the present study at a ratio of 1:60.…”

“…The literature supports the fact that sufficient extraction time is indispensable for achieving efficient astaxanthin recovery, as evidenced by successful astaxanthin extraction from shrimp waste using SO as a solvent under optimized conditions, which involved a heating time of 150 min to attain the maximum extraction efficiency [ 15 ]. Similarly, the utilization of soybean oil for astaxanthin extraction from crab oil, following optimized conditions that involved a 170 min duration [ 17 ], and from shrimp residues through 160 min extraction process at room temperature [ 1 ] yielded the maximum astaxanthin content.…”

“…SO was found to exert the highest astaxanthin yield (26.3 ± 2.31 μg/g waste) [ 15 ], a result which is approximately 3 times lower compared with the respective result of the present study; the astaxanthin yield using SO during UAE on day 0 was 70.1 ± 1.39 μg astaxanthin/g shrimp by-product ( Table 7 ). Similarly, recent research involving the utilization of SO for extracting astaxanthin from crab exhibited that under optimized conditions, including a ratio of 60 mL/g for oil to crab, along with an extraction time of 161 min, yielded 31 ± 3 μg astaxanthin/g of crab dry matter [ 17 ], which is more than two times lower than the corresponding outcome of the present investigation; the astaxanthin yield using SO during UAE on day 0 was 70.1 ± 1.39 μg astaxanthin/g shrimp by-product ( Table 7 ). This large difference regarding astaxanthin extraction efficiency may be attributed to the implementation of UAE, by which ultrasonic waves create a cavitation effect, resulting in cell disruption, facilitating solvent penetration into the matrix, and therefore, improving the extraction efficiency.…”

“…Conventional extraction methods are typically more time-consuming, require an increased amount of solvent to enhance the extraction process, and result in chemical degradation [ 13 , 14 ]. Carotenoid components from crustaceans can also be extracted utilizing vegetable oils as solvents [ 1 , 15 , 16 , 17 , 18 ]. Vegetable oils have the benefit of being an effective barrier to oxygen, which diminishes the oxidation process [ 15 ].…”

“…Astaxanthin has a protective effect against oxidative damage nisms, including singlet oxygen neutralization, radical scavengin tions, membrane structure preservation via inhibition of lipid per tem function enhancement, and gene expression regulation [10,1 benefits, astaxanthin possesses anticancer activity, a protective eff lar diseases, anti-diabetic capacity, and anti-inflammation ability Several methods can be used to extract astaxanthin, such as t cal method with organic solvents, the alkaline method, or macer traction methods are typically more time-consuming, require an i vent to enhance the extraction process, and result in chemical deg enoid components from crustaceans can also be extracted utilizin vents [1,[15][16][17][18]. Vegetable oils have the benefit of being an effec which diminishes the oxidation process [15].…”