The Color of Marine Shrimps and Its Role in the Aquaculture

Rodríguez, Carlos E.; Garcia, A.; Palafox, Jesús Trinidad Ponce; Hernández, Milton Spanopoulos; Puga-López, Dagoberto; Arredondo‐Figueroa, José Luis; Cardenas, Leonardo Martinez

doi:10.17352/2455-8400.000030

Cited by 3 publications

(2 citation statements)

References 31 publications

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“…Pigments in the group of carotenoids influence the color change of shrimp. Generally, carotenoid pigments in the shrimp species are astaxanthin, canthaxanthin, zeaxanthin, lutein, b-carotene, and other xanthophylls (Niamnuy et al, 2008;Rodríguez et al, 2017). However, since the amount of astaxanthin in shrimp varies between 64% and 98% of the total carotenoids, astaxanthin is usually regarded as the most important carotenoid in shrimp (Rodríguez et al, 2017;Su et al, 2018).…”

Section: Introductionmentioning

confidence: 99%

Green ultrasound-assisted extraction of astaxanthin from fermented rebon shrimp (cincalok) using vegetable oils as solvents

Prayitno

Dewi

Pringgenies

et al. 2022

OCL

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Cincalok is a typical food from West Kalimantan made from fermented rebon shrimp containing astaxanthin, the most potent antioxidant in nature. This study investigated an efficient method for extracting astaxanthin from the cincalok using vegetable oils as solvents. Olive, sesame, grape seeds, coconut, and virgin coconut oil were used as alternative solvents. The effect of various parameters on extraction yield was also studied. N-hexane and acetone were also used for comparison. Amplitude level and extraction time were the factors investigated concerning extraction yield. Comparative studies between traditional extraction methods and extraction assisted by ultrasonication have also been carried out. The astaxanthin content as total carotenoids in oil extract was analyzed using a UV-vis spectrophotometer with a standard external method. The optimum ultrasound-assisted extraction condition of astaxanthin from cincalok was 40% amplitude for 3 minutes, with 100.62 μg/g of astaxanthin extraction yield when used virgin coconut oil as a solvent. In this way, oils enriched with astaxanthin are produced.

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Section: Introductionmentioning

confidence: 99%

Green ultrasound-assisted extraction of astaxanthin from fermented rebon shrimp (cincalok) using vegetable oils as solvents

Prayitno

Dewi

Pringgenies

et al. 2022

OCL

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“…Values of L*, a*, and b* ranged from 28.61 to 37.61, −6.57 to −4.70, and 18.81 to 22.71, respectively (Table 5). Mixture formulations with dried shrimp addition exhibited higher a*values compared to the control without dried shrimp because astaxanthin liberated during boiling and drying imparted a reddish-orange color (Rodríguez et al, 2017).…”

Section: Colormentioning

confidence: 94%

Quality of Thai Furikake dried seasoning powder fortified with natural calcium and phosphorus

Siripongvutikorn,

Banphot,

Rampoei

et al. 2023

Ital. J. Food Sci.

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Fresh Liang leaves, a local vegetable of Southern Thailand, were dried, seasoned, and fortified with different ratios of dried shrimp and sesame seeds at 1%–5% for making a rice topping product (Furikake) named as F1-F5. The F5 obtained the highest consumer acceptability with high calcium and phosphorus contents at 4,299.45 mg/kg and 3,436.32 mg/kg, respectively. Total phenolic content and DPPH radical scavenging antioxidant activity of F5 were 2,575.22 µg GAE/g DW and 676.99 µg TE/g DW, respectively. Total chlorophyll and carotenoid contents were 11.38 mg/g DW and 3.52 mg/g DW, respectively. An increment of aw and moisture content (p < 0.05) of the F5 kept at higher temperature storage was noticed, and a reduction of L* value under all storage conditions was noticed.

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Antimicrobial of nyirih (Xylocarpus granatum) against pathogens of tiger shrimp post-larvae

2019

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Background: Xylocarpus granatum has been used as a medicinal plant by coastal communities, which may indicate that this plant is a potential source of pharmaceuticals. Methods: Xylocarpus granatum leaf extract was tested as an antimicrobial agent for pathogens infecting tiger shrimp post-larvae. Of the treatments applied to the post-larvae, 25 were crudely extracted with ethanol, distilled water, and seawater solvent given by immersion. Vibrio harveyi and Saprolegnia sp. were microbial species used for the test. Results: X. granatum extract had the potential to inhibit V. harveyi and Saprolegnia sp., reducing infection and improving the survival of shrimp. Shrimp soaked with X. granatum extract had a total Vibrio count ranging from 14.67x103 to 22.67x103 CFU/ml. The survival rate of shrimp was recorded as 53.33% to 78.67% and 54.67% to 76.00% due to V. harveyi, and Saprolegnia sp infection, respectively. The relative percentage of the survival of shrimp protected from V. harveyi and Saprolegnia sp infection in treatments compared to negative controls ranged from 40.61% to 72.89% and 35.84% to 66.12%, respectively. Conclusions: Leaf extracts of X. granatum, which might have better antimicrobial activities to prevent tiger shrimp from pathogenetic infection, were consecutively extracted ethanol at 800-1,000 ppm, distilled water at 800-1,000 ppm, and seawater at 1,000 ppm.

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The Color of Marine Shrimps and Its Role in the Aquaculture

Cited by 3 publications

References 31 publications

Green ultrasound-assisted extraction of astaxanthin from fermented rebon shrimp (cincalok) using vegetable oils as solvents

Green ultrasound-assisted extraction of astaxanthin from fermented rebon shrimp (cincalok) using vegetable oils as solvents

Quality of Thai Furikake dried seasoning powder fortified with natural calcium and phosphorus

Antimicrobial of nyirih (Xylocarpus granatum) against pathogens of tiger shrimp post-larvae

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