Supercritical Carbon Dioxide Extraction of the Fatty Acids from Pacific white Shrimp Waste (Litopenaeus vannamei)

2013 ◽  
Vol 712-715 ◽  
pp. 506-510
Author(s):  
Xia Yang ◽  
Tie Hong Zu ◽  
Qian Wei Zheng ◽  
Zhi Sheng Zhang
Keyword(s):  
Fatty Acids ◽  
Flow Rate ◽  
Extraction Yield ◽  
Pacific White Shrimp ◽  
White Shrimp ◽  
Shrimp Waste ◽  
Total Lipids ◽  
Carbon Dioxide Extraction ◽  
Shrimp Head ◽  
Effects Of Temperature

The content of total lipids in Pacific white shrimp head was higher than those find in other shrimps. A process to extract lipids from Pacific white shrimp waste (head) was developed. Supercritical fluid extraction was used and the effects of temperature, pressure, CO2flow rate and extraction time on extraction yield and composition of the fatty acids were investigated. The extraction yield had little dependence on pressure, temperature and CO2flow rate. However, the pressure and temperature conditions affected the composition of the fatty acids. Addition of entrainer can increase the extraction yield significantly (P<0.01), the maximum of the extraction yield was 80.9% with 8% ethanol at 30 Mpa, 45°C and 1 L/min.

scholarly journals Physicochemical Properties and Antioxidant Activity of Chitin and Chitosan Prepared from Pacific White Shrimp Waste

2015 ◽  
Vol 2015 ◽  
pp. 1-6 ◽  
Author(s):  
Trang Si Trung ◽  
Huynh Nguyen Duy Bao
Keyword(s):  
Lipid Peroxidation ◽  
Free Radical ◽  
Radical Scavenging ◽  
Reducing Power ◽  
Free Radical Scavenging ◽  
Pacific White Shrimp ◽  
White Shrimp ◽  
Shrimp Waste ◽  
Chitin And Chitosan

Chitin and chitosan, valuable marine biopolymers, recovered from shrimp waste, are an abundant by-product of the shrimp processing industry in Vietnam, at an estimated 200000 metric tons per year. The obtained chitin and chitosan are characterized by their purity and functional properties. The polymers show good quality with low residual ash and protein content (<1%). The antioxidant potency of chitosan is evaluated by several different in vitro systems, including 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging, total reducing power, and inhibition of lipid peroxidation. The DPPH free radical scavenging, total reducing power, and lipid peroxidation inhibition activities of chitosan at varying concentration (0.125 to 1.0 mg/mL) range from 3.7 to 16.8%, 0.05 to 0.15, and 1.7 to 15.1%, respectively. This study demonstrates that chitin and chitosan, of good quality and having characteristics compatible with a broad range of applications, can be prepared from white shrimp waste.

scholarly journals Supercritical Carbon Dioxide Extraction of Astaxanthin, Lutein, and Fatty Acids from Haematococcus pluvialis Microalgae

Marine Drugs ◽  
2018 ◽  
Vol 16 (9) ◽  
pp. 334 ◽  
Author(s):  
Giuseppe Sanzo ◽  
Sanjeet Mehariya ◽  
Maria Martino ◽  
Vincenzo Larocca ◽  
Patrizia Casella ◽  
...  
Keyword(s):  
Carbon Dioxide ◽  
Fatty Acids ◽  
Supercritical Fluid ◽  
Flow Rate ◽  
Haematococcus Pluvialis ◽  
Supercritical Carbon Dioxide Extraction ◽  
Carbon Dioxide Extraction ◽  
Co2 Flow ◽  
Carbon Dioxide Co2 ◽  
Scale Reactor

Haematococcus pluvialis microalgae in the red phase can produce significant amounts of astaxanthin, lutein, and fatty acids (FAs), which are valuable antioxidants in nutraceutics and cosmetics. Extraction of astaxanthin, lutein, and FAs from disrupted biomass of the H. pluvialis red phase using carbon dioxide (CO2) in supercritical fluid extraction (SFE) conditions was investigated using a bench-scale reactor in a semi-batch configuration. In particular, the effect of extraction time (20, 40, 60, 80, and 120 min), CO2 flow rate (3.62 and 14.48 g/min) temperature (50, 65, and 80 °C), and pressure (100, 400, and 550 bar.) was explored. The results show the maximum recovery of astaxanthin and lutein achieved were 98.6% and 52.3%, respectively, at 50 °C and 550 bars, while the maximum recovery of FAs attained was 93.2% at 65 °C and 550 bars.

scholarly journals Extracting and physicochemical properties of carotenoprotein from shrimp processing waste by proteases-mediated hydrolysis

2021 ◽  
Author(s):  
Parastoo Pourashouri ◽  
Hojat Mirsadeghi ◽  
Aynaz Khodanazary
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Enzymatic Hydrolysis ◽  
Saturated Fatty Acids ◽  
Value Added ◽  
Essential Amino Acids ◽  
Pacific White Shrimp ◽  
White Shrimp ◽  
Processing Waste ◽  
Mineral Contents

Abstract In this study, carotenoprotein from Pacific white shrimp (Litopenaeus vannamei) processing waste was extracted with the aid of alcalase (CP-A) and pepsin (CP-P) at various levels (0-4 units/100g waste) for different times (0–240 min). Recovery of carotenoids and protein increased with increasing enzymes levels (3 unit/g) and hydrolysis times until 180 min (p<0.05). The extracted carotenoprotein by pepsin and alcalase consisted of 72.11-75.32% protein contents and carotenoids were in the range of 330-530 µg/g samples. The phenylalanine, lysine, methionine and valine as essential amino acids were high at CP-A and CP-P. The dominant non-essential amino acids in carotenoproteins were aspartic acid, glutamic acid, glycine and alanine. It was rich in mono and polyunsaturated fatty acids. The CP-A showed higher DHA and EPA (8.52 and 6.49%) than CP-P (5.55 and 5.49%). The saturated fatty acids were reduced after enzymatic hydrolysis and contents were higher in carotenoproteins. The extracted samples showed a significant amount of mineral contents. Sodium, phosphorus, magnesium and potassium contents were found to be higher in CP-A. The lead and copper reduced as a result of hydrolysis. Therefore, carotenoprotein from processing residue of pacific white shrimp could be used as the value-added nutritious enriching food or feed powder.

Effects of temperature and starvation on ecophysiological performance of the Pacific white shrimp (Litopenaeus vannamei)

Aquaculture ◽  
2011 ◽  
Vol 319 (3-4) ◽  
pp. 439-445 ◽  
Author(s):  
Scott J. Walker ◽  
William H. Neill ◽  
Addison L. Lawrence ◽  
Delbert M. Gatlin
Keyword(s):  
Litopenaeus Vannamei ◽  
Pacific White Shrimp ◽  
White Shrimp ◽  
The Pacific ◽  
Effects Of Temperature

Effects of temperature and stocking density on intensive culture of Pacific white shrimp in freshwater

2020 ◽  
Vol 94 ◽  
pp. 102756
Author(s):  
Marcelo Araneda ◽  
Eucario Gasca-Leyva ◽  
Miguel A. Vela ◽  
Roger Domínguez-May
Keyword(s):  
Stocking Density ◽  
Pacific White Shrimp ◽  
White Shrimp ◽  
Intensive Culture ◽  
Effects Of Temperature
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