In the vast expanse of Indonesia, the shrimp processing industry has long thrived, prominently featuring the Vannamei shrimp (Litopenaeus vannamei) and the tiger shrimp (Penaeus monodon). These celebrated shrimp species contribute significantly to the nation’s culinary landscape and generate a copious amount of by-products. Traditionally relegated to uses such as petis, terasi, and animal feed, these by-products conceal a nutritional treasure trove, notably distinguished by their rich astaxanthin content. Astaxanthin, a member of the xanthophyll family, can be extracted from shrimp-processing waste.
This book embarks on a comprehensive exploration of the extraction of astaxanthin from the by-products of both Vannamei and tiger shrimp. The focus is not merely on extraction methodologies but on astaxanthin’s intrinsic antioxidant potential for human health. The journey begins with an insightful literature review, thoroughly understanding the existing knowledge landscape. Astaxanthin, sourced from shrimp by-products, emerges as a potent antioxidant, and our primary goal is to disseminate this knowledge, shedding light on the extraction methods and their efficacy.
As we traverse the intricate landscape of astaxanthin extraction, our literature review underscores three distinct methodologies: oil extraction, chemical extraction, and high-pressure extraction. The pursuit of knowledge leads us to the revelation that while the ethanol solvent method stands out for its efficiency, high-pressure extraction (HPE) emerges as the most promising avenue for obtaining astaxanthin of superior quality. This method, leveraging high pressure within a brief timeframe, surpasses conventional efficiency and product purity techniques.
The implications of our findings extend beyond the extraction methods; they illuminate the potential of astaxanthin as a formidable antioxidant. The antioxidant activity of astaxanthin, derived from both Vannamei and tiger shrimp, is equally potent. Understanding its dual function of scavenging free radicals and regulating antioxidant enzymes opens avenues for future research. Our quest culminates in a call for further research endeavours, mainly focusing on high-pressure extraction, to unlock a substantial quantity of astaxanthin extract swiftly and with a high degree of purity from Vannamei and tiger shrimp by-products.
In essence, ‘Astaxanthin from Shrimp Waste’ invites readers on a scientific journey, unravelling the untapped potential within shrimp by-products and paving the way for a deeper comprehension of astaxanthin’s role in enhancing human health.
