Comparison of ultrasound with soaking method for extracting astaxanthin pigment from shrimp (Fenneropenaeus merguiensis) and gammarus (Pontogammarus maeoticus) using ionic liquid microemulsion in water

Document Type : Complete scientific research article

Authors

1 Ph.D. Student, Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran

2 Professor, Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran

3 Assistant Professor , Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.

4 Professor, Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.

5 Associate Professor, Department of Fisheries, Bandar Abbas Branch, Islamic Azad University, Bandar Abbas, Iran.

Abstract

Background and objectives:
Astaxanthin, an orange-red carotenoid pigment belonging to the xanthophyll group, is characterized by the presence of carbon, hydrogen, and oxygen atoms in its structure. Within oxygenated carotenoid derivatives, it holds the highest concentration. Astaxanthin sources can be categorized into two main groups: natural and synthetic. Extensive research has focused on the recovery of carotenoids, including astaxanthin, from solid by-products of shrimp and crustaceans. This interest stems from its potential applications in pharmaceuticals, chemicals, food, and animal feed industries, attributed to its notable coloring and antioxidant properties. This study aims to compare the extraction of astaxanthin from the shells of shrimp (Fenneropenaeus merguiensis) and Gammarus (Pontogammarus maeoticus). Two methods, the traditional soaking method and an ultrasound method utilizing a microemulsion of ionic liquid in water, were employed for the extraction process
Materials and methods:
The initial step involved the preparation of sample powder using a freeze dryer. Subsequently, the extraction process was initiated by combining the prepared samples with an ionic liquid microemulsion in water, maintaining a 5:1 ratio of solvent to sample. Two distinct methods were employed for extraction: the traditional soaking method conducted at room temperature for 24 hours and the ultrasound method, carried out at ambient temperature, utilizing a power of 60 watts for a duration of 30 minutes. The assessment of astaxanthin extraction was conducted through a spectrophotometer. Various parameters, including astaxanthin extraction amount, total carotenoid amount, extraction efficiency percentage, and antioxidant activity, were scrutinized. The antioxidant activity was measured using the DPPH method
Results:
The ultrasound method proved to be highly effective in extracting astaxanthin from shrimp (Fenneropenaeus merguiensis), yielding a maximum amount of 76.30 ± 1.09 mg/ml. This result highlighted shrimp (Fenneropenaeus merguiensis) as a superior source for astaxanthin extraction compared to Gammarus (Pontogammarus maeoticus). Moreover, the study demonstrated the superior efficiency of the ultrasound method over the soaking method, with extraction efficiencies for shrimp (Fenneropenaeus merguiensis) calculated at 95% and 59%, respectively.The total carotenoid content for shrimp (Fenneropenaeus merguiensis) was measured at 77.98±1.33 ml/g and 79.77±0.46 ml/g using the soaking and ultrasound methods, respectively. Notably, the antioxidant activity of astaxanthin extracted through the traditional soaking method surpassed that of the ultrasound method. However, when compared to the synthetic antioxidant BHT, astaxanthin exhibited lower antioxidant activity at increasing concentrations in both methods.In summary, the ultrasound method demonstrated its superiority in astaxanthin extraction, with shrimp (Fenneropenaeus merguiensis) emerging as a more favorable source. Despite its lower antioxidant activity compared to BHT, astaxanthin's natural origin and extraction efficiency make it a promising candidate for various applications.

Conclusion: In general, the results of this research showed the importance of waste and new methods in extracting valuable compounds. In the context of extracting astaxanthin from two selected sources, shrimp (Fenneropenaeus merguiensis) emerged as a superior source compared to Gammarus (Pontogammarus maeoticus). Furthermore, the study highlighted the ultrasound method as a promising alternative to traditional extraction methods, exhibiting superior performance and efficiency. These findings contribute to the broader understanding of sustainable practices and advanced techniques in maximizing the extraction of valuable compounds from natural sources.

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References

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Food Processing and Preservation Journal
Volume 16, Issue 2
September 2024
Pages 53-66

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