Optimization of Ultrasonication-Assisted Astaxanthin Extraction Conditions from Red Giant Shrimp (Aristaeomorpha foliacea) Processing Waste

Kaya A., Ural G. N., TOPUZ O. K.

Journal of Aquatic Food Product Technology, 2025 (SCI-Expanded) identifier

  • Yayın Türü: Makale / Tam Makale
  • Basım Tarihi: 2025
  • Doi Numarası: 10.1080/10498850.2025.2483208
  • Dergi Adı: Journal of Aquatic Food Product Technology
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, ABI/INFORM, Agricultural & Environmental Science Database, Aquatic Science & Fisheries Abstracts (ASFA), Biotechnology Research Abstracts, CAB Abstracts, Compendex, Environment Index, Food Science & Technology Abstracts, Veterinary Science Database
  • Anahtar Kelimeler: antioxidant activity, Aristaeomorpha foliacea, Astaxanthin, Box-Behnken experimental design, response surface methodology
  • Akdeniz Üniversitesi Adresli: Evet

Özet

Shrimp processing generates substantial waste, nearly half of its own weight that is rich in astaxanthin (Ax), a potent antioxidant with various health benefits. This study aimed to optimize astaxanthin extraction from Aristaeomorpha foliacea processing waste using ultrasonication-assisted extraction and Response Surface Methodology (RSM) with the Box-Behnken design. The goal was to maximize astaxanthin content and antioxidant activity. Three key factors–extraction temperature (30–70°C), time (30–90 min), and biomass: solvent ratio (1:10–1:30 g/mL)–were investigated. Optimal conditions were determined as follows: temperature 41°C, time 88 min, and biomass: solvent ratio 1:30 g/mL. These conditions yielded the highest astaxanthin content (336.4 ppm) with superior antioxidant activity (2.48 TEAC, µmol trolox/g), emphasizing the potential of shrimp waste as a sustainable source of this valuable antioxidant.