Valorisation of prawn/shrimp shell waste through the production of biologically active components for functional food purposes

BACKGROUNDThe aim of the work was to develop a technology for using waste from prawn and shrimp processing as a source of active ingredients that could be used in the promotion of healthy foods. From fresh and freeze-dried prawn and shrimp shells, protein hydrolysates (carotenoproteins) were obtained using two different enzymes, Flavourzyme and Protamex.RESULTSThe obtained hydrolysates were characterised in terms of protein content, degree of hydrolysis, and antioxidant and antimicrobial activity. The hydrolysate with the best antioxidant properties (FRAP value of 2933.33 & mu;mol L-1 TE; ORAC value of 115.58 & mu;mol L-1 TE) was selected and tested for its possible use as a component of functional foods. Molecular weight distribution, amino acid profile and free amino acids, the solubility of the hydrolysate in different pH ranges as well as foaming ability were determined. It was found that this hydrolysate was characterised by an amino acid profile with high nutritional value, flavour enhancement properties and excellent solubility in a wide pH range (from 97.06% to 100%). Afterward, the possibility of using carotenoproteins from prawn waste as a component of an emulsion with furcellaran and a lipid preparation of astaxanthin, taken from post-hydrolysate production waste, was investigated. The obtained complexes were stable as proved by the measurement of zeta potential (& zeta; = -23.87 and -22.32 to -27.79 mV).CONCLUSIONIt is possible to produce stable complexes of the hydrolysate with furcellaran and to emulsify a lipid preparation of astaxanthin, obtained from waste following production of the hydrolysate, in them. & COPY; 2023 Society of Chemical Industry.

Automated summary

This study developed a technology to use waste from prawn and shrimp processing as a source of active ingredients for healthy foods. The obtained protein hydrolysates from prawn and shrimp shells were characterized for their protein content, degree of hydrolysis, and antioxidant and antimicrobial activity. The hydrolysate with the best antioxidant properties was selected and tested for its potential use in functional foods. Furthermore, the possibility of using carotenoproteins from prawn waste to form emulsions was investigated.