Bioprocessing of Shrimp Waste Using Novel Industrial By-Products: Effects on Nutrients and Lipophilic Antioxidants
Luis Angel Cabanillas-Bojórquez,
Erick Paul Gutiérrez-Grijalva,
Ramón Ignacio Castillo-López,
Laura Aracely Contreras-Angulo,
Miguel Angel Angulo-Escalante,
Leticia Xochitl López-Martínez,
Erika Yudit Ríos-Iribe,
José Basilio Heredia
Affiliations
Luis Angel Cabanillas-Bojórquez
Centro de Investigación en Alimentación y Desarrollo, A.C. Carretera a Eldorado Km 5.5 Col. Campo El Diez, Culiacán CP 80110, Sinaloa, Mexico
Erick Paul Gutiérrez-Grijalva
Cátedras CONACyT-Centro de Investigación en Alimentación y Desarrollo, A.C. Carretera a Eldorado Km 5.5 Col. Campo El Diez, Culiacán CP 80110, Sinaloa, Mexico
Ramón Ignacio Castillo-López
Facultad de Ciencias Químico Biológicas, Universidad Autónoma de Sinaloa, Ciudad Universitaria, Culiacán CP 80013, Sinaloa, Mexico
Laura Aracely Contreras-Angulo
Centro de Investigación en Alimentación y Desarrollo, A.C. Carretera a Eldorado Km 5.5 Col. Campo El Diez, Culiacán CP 80110, Sinaloa, Mexico
Miguel Angel Angulo-Escalante
Centro de Investigación en Alimentación y Desarrollo, A.C. Carretera a Eldorado Km 5.5 Col. Campo El Diez, Culiacán CP 80110, Sinaloa, Mexico
Leticia Xochitl López-Martínez
Cátedras CONACyT-Centro de Investigación en Alimentación y Desarrollo, A.C. Carretera Gustavo Enrique Astiazarán Rosas, No. 46, Col. La Victoria, Hermosillo CP 83304, Sonora, Mexico
Erika Yudit Ríos-Iribe
Facultad de Ciencias Químico Biológicas, Universidad Autónoma de Sinaloa, Ciudad Universitaria, Culiacán CP 80013, Sinaloa, Mexico
José Basilio Heredia
Centro de Investigación en Alimentación y Desarrollo, A.C. Carretera a Eldorado Km 5.5 Col. Campo El Diez, Culiacán CP 80110, Sinaloa, Mexico
The production of marine foods is on the rise, and shrimp is one of the most widely consumed. As a result, a considerable amount of shrimp waste is generated, becoming a hazardous problem. Shrimp waste is a rich source of added-value components such as proteins, lipids, chitin, minerals, and carotenoids; however, new bioprocesses are needed to obtain these components. This work aimed to characterize the chemical and nutraceutical constituents from the liquor of shrimp waste recovered during a lactic acid fermentation process using the novel substrate sources whey and molasses. Our results showed that the lyophilized liquor is a rich source of proteins (25.40 ± 0.67%), carbohydrates (38.92 ± 0.19%), minerals (calcium and potassium), saturated fatty acids (palmitic, stearic, myristic and lauric acids), unsaturated fatty acids (oleic acid, linoleic, and palmitoleic acids), and astaxanthin (0.50 ± 0.02 µg astaxanthin/g). Moreover, fermentation is a bioprocess that allowed us to obtain antioxidants such as carotenoids with an antioxidant capacity of 154.43 ± 4.73 µM Trolox equivalent/g evaluated by the ABTS method. Our study showed that liquor from shrimp waste fermentation could be a source of nutraceutical constituents with pharmaceutical applications. However, further studies are needed to separate these added-value components from the liquor matrix.
