Ultrasound-Assisted Extraction (UAE) for the Utilization of Deep-Water Pink Shrimp (Parapenaeus longirostris) Processing Waste: Comprehensive Characterization of Carotenoid Astaxanthin Rich Extract.
Level 5 - mechanism / opinion, no new human data
Bench and in vitro extraction study with no human data (graded by design analogy).
PubMed 40644491 · doi:10.1002/vms3.70498
What was done
Astaxanthin was extracted from deep-water pink shrimp (Parapenaeus longirostris) shell waste using ultrasound-assisted extraction (UAE) across six solvents of varying polarity (petroleum ether, hexane, isopropanol, ethanol, methanol, acetone) at two time points (2 and 4 h). Extracts were quantified via high-performance liquid chromatography (HPLC) and characterized by UV-Vis, Fourier transform infrared (FTIR), and Raman spectroscopy compared to a commercial astaxanthin standard.
What was found
Higher polarity solvents produced higher astaxanthin yields. The highest concentration occurred after 2 h of extraction with methanol (310 ± 2.00 µg/g), while the lowest was observed after 4 h with petroleum ether (104 ± 30.00 µg/g) (p < 0.05). UV-Vis spectra confirmed characteristic maximum absorbance between 480 and 520 nm, and FTIR/Raman spectra verified the functional groups and conjugated polyene chain vibrations matching astaxanthin.
Why it matters
This study demonstrates that polar solvent UAE can recover natural astaxanthin from seafood processing waste, offering an approach to valorizing shrimp shell byproduct.
Limits
The study is entirely in vitro and bench-scale with no biological, toxicological, or in vivo bioavailability testing. Only two time durations (2 and 4 h) were evaluated, and specific ultrasound parameters (power, frequency, temperature control) and economic feasibility were not reported in the abstract.
Cited by
- supports Astaxanthin is the carotenoid responsible for the pink color of shrimp and salmon.