Maximizing crustaceans (shrimp, crab, and lobster) by-products value for optimum valorization practices: A comparative review of their active ingredients, extraction, bioprocesses and applications

Abstract

Background: The processing of the three major crustaceans (shrimp, lobster, and crab) is associated with inevitable by-products, high waste disposal costs, environmental and human health issues, loss of multiple biomaterials (chitin, protein hydrolysates, lipids, astaxanthin and minerals). Nowadays, these bioresources are underutilized owing to the lack of effective and standardized technologies to convert these materials into valued industrial forms. Aim of review: This review aims to provide a holistic overview of the various bioactive ingredients and applications within major crustaceans by-products. This review aims to compare various extraction methods in crustaceans by-products, which will aid identify a more workable platform to minimize waste disposal and maximize its value for best valorization practices. Key scientific concepts of review: The fully integrated applications (agriculture, food, cosmetics, pharmaceuticals, paper industries, etc.) of multiple biomaterials from crustaceans by-products are presented. The pros and cons of the various extraction methods, including chemical (acid and alkali), bioprocesses (enzymatic or fermentation), physical (microwave, ultrasound, hot water and carbonic acid process), solvent (ionic liquids, deep eutectic solvents, EDTA) and electrochemistry are detailed. The rapid development of corresponding biotechnological attempts present a simple, fast, effective, clean, and controllable bioprocess for the comprehensive utilization of crustacean waste that has yet to be applied at an industrial level. One feasible way for best valorization practices is to combine innovative extraction techniques with industrially applicable technologies to efficiently recover these valuable components.

Keywords

• Crustaceans
• By-products
• Chitin
• Protein
• Astaxanthin
• Extraction