Recovery of Astaxanthin from Shrimp Cooking Wastewater: Optimization of Astaxanthin Extraction by Response Surface Methodology and Kinetic Studies

A protein and astaxanthin-concentrated fraction (Rf) can be recovered from shrimp cooking wastewater by ultrafiltration at 300 kDa, indicating that astaxanthin is somehow associated to membrane-retained proteins. Response surface analysis showed that astaxanthin can be extracted from Rfusing sunflow...

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Bibliographic Details
Published in:Food and bioprocess technology 2015-02, Vol.8 (2), p.371-381
Main Authors: Amado, Isabel Rodríguez, Vázquez, José Antonio, Murado, Miguel Anxo, González, M. Pilar
Format: Article
Language:English
Subjects:
Agriculture
Astaxanthin
BHA
bioprocessing
Biotechnology
Butylated hydroxyanisole
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Cooking
Edible oils
Ethoxyquin
Exoskeleton
Exoskeletons
Food Science
freeze drying
High temperature
Hydrogen bonding
hydrolysis
Lipids
Mass transfer
Optimization
Original Paper
Proteins
Recovery
Response surface methodology
shrimp
Subtilisin
Sunflower oil
Sunflowers
Surface analysis (chemical)
temperature
Thermal stability
Ultrafiltration
Wastewater
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Summary:A protein and astaxanthin-concentrated fraction (Rf) can be recovered from shrimp cooking wastewater by ultrafiltration at 300 kDa, indicating that astaxanthin is somehow associated to membrane-retained proteins. Response surface analysis showed that astaxanthin can be extracted from Rfusing sunflower oil (3:1 v/v) under milder conditions (T 
ISSN:1935-5130
1935-5149
DOI:10.1007/s11947-014-1403-x