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A. Kaya Department of Fish Processing Technology, Fisheries Faculty, Akdeniz University, 07054, Pınarbasi Mah., Konyaaltı, Antalya, Türkiye

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G.N. Ural Department of Fish Processing Technology, Fisheries Faculty, Akdeniz University, 07054, Pınarbasi Mah., Konyaaltı, Antalya, Türkiye

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O.K. Topuz Department of Fish Processing Technology, Fisheries Faculty, Akdeniz University, 07054, Pınarbasi Mah., Konyaaltı, Antalya, Türkiye

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Abstract

Bio-waste (51.54% of total weight) was obtained from the head and shell of giant red shrimp (Aristaeomorpha foliacea), and comparison with the fatty acid profiles of shrimp meat revealed a higher total polyunsaturated fatty acids content in bio-waste. The study then investigated the effect of six solvents of different polarities (hexane, acetone, chloroform, methanol, ethanol, and isopropyl alcohol) on astaxanthin yield, antioxidant activity, and colour a* values (redness) of the bio-waste using ultrasound-assisted extraction (UAE). As a result, hexane showed the highest astaxanthin yield with a linear correlation observed between astaxanthin yield, antioxidant activity, and colour a* values. In contrast, methanol, ethanol, and acetone exhibited the lowest quality values. These findings underline the effectiveness of low polarity solvents in achieving maximum astaxanthin yield.

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  • Akhila, D.S., Ashwath, P., Manjunatha, K.G., Akshay, S.D., Surasani, V.K.R., Sofi, F.R., Saba, K., Dara, P.K., Ozogul, Y., and Ozogul, F. (2024). Seafood processing waste as a source of functional components: extraction and applications for various food and non-food systems. Trends in Food Science and Technology, 145: 104348.

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  • Bono, G., Gai, F., Peiretti, P.G., Badalucco, C., Brugiapaglia, A., Siragusa, G., and Palmegiano, G.B. (2012). Chemical and nutritional characterization of the Central Mediterranean Giant red shrimp (Aristaeomorpha foliacea): influence of trophic and geographical factors on flesh quality. Food Chemistry, 130(1): 104110.

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  • Cardoso, C., Afonso, C., and Bandarra, N.M. (2016). Seafood lipids and cardiovascular health. Nutrire, 41: 7.

  • de Holanda, H.D. and Netto, F.M. (2006). Recovery of components from shrimp (Xiphopenaeus kroyeri) processing waste by enzymatic hydrolysis. Journal of Food Science, 71(5): C298C303.

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  • Gimeno, M., Ramírez-Hernández, J.Y., Mártinez-Ibarra, C., Pacheco, N., García-Arrazola, R., Bárzana, E., and Shirai, K. (2007). One-solvent extraction of astaxanthin from lactic acid fermented shrimp wastes. Journal of Agricultural and Food Chemistry, 55(25): 1034510350.

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  • Heu, M.S., Kim, J.S., and Shahidi, F. (2003). Components and nutritional quality of shrimp processing by-products. Food Chemistry, 82(2): 235242.

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  • Khoo, K.S., Lee, S.Y., Ooi, C.W., Fu, X., Miao, X., Ling, T.C., and Show, P.L. (2019). Recent advances in biorefinery of astaxanthin from Haematococcus pluvialis. Bioresource Technology, 288: 121606.

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  • Kiruthika, M. and Shivaswamy, M. (2024). Extraction of provitamin and non-provitamin carotenoid using conventional and modern extraction methods – a review. Food and Humanity, 2: 100241.

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  • Liu, X. and Osawa, T. (2007). Cis astaxanthin and especially 9-cis astaxanthin exhibits a higher antioxidant activity in vitro compared to the all-trans isomer. Biochemical and Biophysical Research Communications, 357(1): 187193.

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  • Ozogul, Y., Ozogul, F., and Alagoz, S. (2007). Fatty acid profiles and fat contents of commercially important seawater and freshwater fish species of Turkey: a comparative study. Food Chemistry, 103: 217223.

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  • Perez, J.A., Castro, A., Rolo, C., Torres, A., Dorta-Guerra, R., Acosta, N.G., and Rodríguez, C. (2021). Fatty acid profiles and omega-3 long-chain polyunsaturated fatty acids (LC-PUFA) biosynthesis capacity of three dual-purpose chicken breeds. Journal of Food Composition and Analysis, 102: 104005.

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  • Queen, C.J.J., Sparks, S.A., Marchant, D.C., and McNaughton, L.R. (2024). The effects of astaxanthin on cognitive function and neurodegeneration in humans: a critical review. Nutrients, 16(6): 826.

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  • Rahman, M.M. and Maniruzzaman, M. (2023). A new route of production of mesoporous chitosan with well-organized honeycomb surface microstructure from shrimp waste without destroying the original structure of native shells: extraction, modification, and characterization study. Results in Engineering, 19: 101362, https://doi.org/10.1016/j.rineng.2023.101362.

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  • Sachindra, N.M., Bhaskar, N., and Mahendrakar, N.S. (2006). Recovery of carotenoids from shrimp waste in organic solvents. Waste Management, 26(10): 10921098.

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  • Saini, R.K., Song, M.H., Rengasamy, K.R., Ko, E.Y., and Keum, Y.S. (2020). Red shrimp are a rich source of nutritionally vital lipophilic compounds: a comparative study among edible flesh and processing waste. Foods, 9(9): 1179.

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  • Sánchez-Camargo, A.P., Meireles, M.Â.A., Lopes, B.L.F., and Cabral, F.A. (2011). Proximate composition and extraction of carotenoids and lipids from Brazilian redspotted shrimp waste (Farfantepenaeus paulensis). Journal of Food Engineering, 102(1): 8793.

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  • Simon, S.J.G.B., Sancho, R.A.S., Lima, F.A., Cabral, C.C.V.Q., Souza, T.M., Bragagnolo, N., and Lira, G.M. (2012). Interaction between soybean oil and the lipid fraction of fried pitu prawn. LWT – Food Science and Technology, 48(1): 120126.

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  • Soultani, G., Strati, I.F., Zoumpoulakis, P., Miniadis-Meimaroglou, S., and Sinanoglou, V.J. (2016). Assessment of functional lipid constituents of red (Aristaeomorpha foliacea) and pink (Parapenaeus longirostris) shrimps. Journal of Aquaculture Research and Development, 7(10): 452.

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  • Topuz, O.K., Yerlikaya, P., Ucak, I., Gümüş, B., Büyükbenli, H.A., and Gökoğlu, N. (2015). Influence of pomegranate peel (Punica granatum) extract on lipid oxidation in anchovy fish oil under heat accelerated conditions. Journal of Food Science and Technology, 52: 625632.

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  • Yang, L., Qiao, X., Liu, J., Wu, L., Cao, Y., Xu, J., and Xue, C. (2021). Preparation, characterization and antioxidant activity of astaxanthin esters with different molecular structures. Journal of the Science of Food and Agriculture, 101(6): 25762583.

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  • Yerlikaya, P., Alp, A.C., Tokay, F.G., Aygun, T., Kaya, A., Topuz, O.K., and Yatmaz, H.A. (2022). Determination of fatty acids and vitamins A, D, and E intake through fish consumption. International Journal of Food Science and Technology, 57(1): 653661.

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  • Yerlikaya, P., Topuz, O.K., Buyukbenli, H.A., and Gokoglu, N. (2013). Fatty acid profiles of different shrimp species: effects of depth of catching. Journal of Aquatic Food Product Technology, 22(3): 290297.

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  • Zhang, J., Tian, C., Zhu, K., Liu, Y., Zhao, C., Jiang, M., Zhu, C., and Li, G. (2023). Effects of natural and synthetic astaxanthin on growth, body colour, and transcriptome and metabolome profiles in the leopard coralgrouper (Plectropomus leopardus). Animals, 13(7): 1252.

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  • Zhao, T., Yan, X., Sun, L., Yang, T., Hu, X., He, Z., Liu, F., and Liu, X. (2019). Research progress on extraction, biological activities and delivery systems of natural astaxanthin. Trends in Food Science and Technology, 91: 354364.

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Senior editors

Editor(s)-in-Chief: András Salgó, Budapest University of Technology and Economics, Budapest, Hungary

Co-ordinating Editor(s) Marianna Tóth-Markus, Budapest, Hungary

Co-editor(s): A. Halász, Budapest, Hungary

       Editorial Board

  • László Abrankó, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
  • Tamás Antal, University of Nyíregyháza, Nyíregyháza, Hungary
  • Diána Bánáti, University of Szeged, Szeged, Hungary
  • József Baranyi, Institute of Food Research, Norwich, UK
  • Ildikó Bata-Vidács, Eszterházy Károly Catholic University, Eger, Hungary
  • Ferenc Békés, FBFD PTY LTD, Sydney, NSW Australia
  • György Biró, Budapest, Hungary
  • Anna Blázovics, Semmelweis University, Budapest, Hungary
  • Francesco Capozzi, University of Bologna, Bologna, Italy
  • Marina Carcea, Research Centre for Food and Nutrition, Council for Agricultural Research and Economics Rome, Italy
  • Zsuzsanna Cserhalmi, Budapest, Hungary
  • Marco Dalla Rosa, University of Bologna, Bologna, Italy
  • István Dalmadi, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
  • Katarina Demnerova, University of Chemistry and Technology, Prague, Czech Republic
  • Mária Dobozi King, Texas A&M University, Texas, USA
  • Muying Du, Southwest University in Chongqing, Chongqing, China
  • Sedef Nehir El, Ege University, Izmir, Turkey
  • Søren Balling Engelsen, University of Copenhagen, Copenhagen, Denmark
  • Éva Gelencsér, Budapest, Hungary
  • Vicente Manuel Gómez-López, Universidad Católica San Antonio de Murcia, Murcia, Spain
  • Jovica Hardi, University of Osijek, Osijek, Croatia
  • Hongju He, Henan Institute of Science and Technology, Xinxiang, China
  • Károly Héberger, Research Centre for Natural Sciences, ELKH, Budapest, Hungary
  • Nebojsa Ilić, University of Novi Sad, Novi Sad, Serbia
  • Dietrich Knorr, Technische Universität Berlin, Berlin, Germany
  • Hamit Köksel, Hacettepe University, Ankara, Turkey
  • Katia Liburdi, Tuscia University, Viterbo, Italy
  • Meinolf Lindhauer, Max Rubner Institute, Detmold, Germany
  • Min-Tze Liong, Universiti Sains Malaysia, Penang, Malaysia
  • Marena Manley, Stellenbosch University, Stellenbosch, South Africa
  • Miklós Mézes, Hungarian University of Agriculture and Life Sciences, Gödöllő, Hungary
  • Áron Németh, Budapest University of Technology and Economics, Budapest, Hungary
  • Perry Ng, Michigan State University,  Michigan, USA
  • Quang Duc Nguyen, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
  • Laura Nyström, ETH Zürich, Switzerland
  • Lola Perez, University of Cordoba, Cordoba, Spain
  • Vieno Piironen, University of Helsinki, Finland
  • Alessandra Pino, University of Catania, Catania, Italy
  • Mojmir Rychtera, University of Chemistry and Technology, Prague, Czech Republic
  • Katharina Scherf, Technical University, Munich, Germany
  • Regine Schönlechner, University of Natural Resources and Life Sciences, Vienna, Austria
  • Arun Kumar Sharma, Department of Atomic Energy, Delhi, India
  • András Szarka, Budapest University of Technology and Economics, Budapest, Hungary
  • Mária Szeitzné Szabó, Budapest, Hungary
  • Sándor Tömösközi, Budapest University of Technology and Economics, Budapest, Hungary
  • László Varga, Széchenyi István University, Mosonmagyaróvár, Hungary
  • Rimantas Venskutonis, Kaunas University of Technology, Kaunas, Lithuania
  • Barbara Wróblewska, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences Olsztyn, Poland

 

Acta Alimentaria
E-mail: Acta.Alimentaria@uni-mate.hu

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Acta Alimentaria
Language English
Size B5
Year of
Foundation
1972
Volumes
per Year
1
Issues
per Year
4
Founder Magyar Tudományos Akadémia    
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ISSN 0139-3006 (Print)
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