Compositional properties and bioactive potential of waste material from shrimp cooking juice

A functional concentrate rich in proteins and lipids was obtained from an industrial shrimp cooking juice by using a centrifugal separator, and it was characterized in terms of chemical composition parameters and functional or biological activity (antioxidant and ACE-inhibitory capacities). The conc...

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Bibliographic Details
Published in:Food science & technology 2013-11, Vol.54 (1), p.87-94
Main Authors: Pérez-Santín, E., Calvo, M.M., López-Caballero, M.E., Montero, P., Gómez-Guillén, M.C.
Format: Article
Language:English
Subjects:
ACE-inhibitory peptides
acetates
Antioxidant
antioxidants
ash content
astaxanthin
bioactive properties
Biological and medical sciences
calcium
Concentrate
cooking
Cooking juice
copper
Fish and seafood industries
Food industries
Fundamental and applied biological sciences. Psychology
General aspects
glucose
glycerol
ions
iron
isomers
juices
lipids
magnesium
manganese
peptides
Pollution and sludges
proteins
Shrimp
sodium
zinc
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Summary:A functional concentrate rich in proteins and lipids was obtained from an industrial shrimp cooking juice by using a centrifugal separator, and it was characterized in terms of chemical composition parameters and functional or biological activity (antioxidant and ACE-inhibitory capacities). The concentrate presented 116 g/kg protein, 135 g/kg crude fat and ash content less than 10 g/kg, with predominance of Na ions, followed by K, Ca, Mg, Cu, Fe, Zn and Mn. A relative abundance of glucose, glycerol, polyalcohols, acetate and phosphate was found. The antioxidant (as determined by ABTS, FRAP, chelating and photoluminescence assays) and ACE-inhibitory capacities of the material recovered from the shrimp cooking juice were strongly related to the presence of small peptides (1355–502 Da), with a clear predominance of Gly, Pro, Glu, Asp and Arg. Other antioxidants, such as free astaxanthin (cis and trans isomers) and derived esters, were also detected. •Material from shrimp cooking juice with antioxidant and ACE-inhibitory capacities.•Compositional properties of a functional concentrate were reported.•Peptides rich in Gly and Pro were responsible for high ACE-inhibitory capacity.•Free astaxanthin and derived esters were detectable in the cooking juice.
ISSN:0023-6438
1096-1127
DOI:10.1016/j.lwt.2013.05.038