Optimization of Wall Materials for Astaxanthin Powder Production from Shrimp Shell Extract Using Simplex Lattice Mixture Design

IF 2 3区 农林科学 Q3 FOOD SCIENCE & TECHNOLOGY
P. Sharayei, E. Azarpazhooh, S. Einafshar, Sh. Zomorodi, F. Zare, Hosahalli S. Ramaswamy
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Abstract

Shrimp shell waste is an attractive source of value-added bioactive-rich by-products. Shrimp shell extract containing astaxanthin was recovered by solvent extraction method (petroleum ether/acetone/water with a ratio of 15 : 75 : 10) and ultrasound process (amplitude 20% for 15 min at 35°C). The extract was then encapsulated by freeze-drying using wall materials such as maltodextrin (with the dextrose equivalent (DE) of 7 (MD7) and 20 (MD20)) and modified starch (Hi-Cap 100) incorporated at different ratios. Simplex lattice with augmented axial points in the mixture design was applied for the optimization of wall material. The optimal wall materials were 29.4% (MD7), 34.0% (Hi-Cap 100), and 36.6% (MD20), with encapsulation yield (Y) of 94.6%, encapsulation efficiency (EE) of 91.8%, astaxanthin content (Ast) of 46.1 μg/g DW, and DPPH scavenging capacity of 64.0%, respectively. The optimized microcapsules had spongy morphology and brittle and flaky mass. The degradation kinetics of bioactive astaxanthin in UV light was evaluated and found to follow first-order reaction kinetics. The microcapsules obtained under optimal wall composition exhibited the highest UV light stability with half-life values of 76.8 h, demonstrating a high stability.

利用简单网格混合物设计优化从虾壳提取物中生产虾青素粉末的壁材
虾壳废料是富含生物活性的高附加值副产品的诱人来源。含有虾青素的虾壳提取物是通过溶剂萃取法(石油醚/丙酮/水,比例为 15 : 75 : 10)和超声波法(振幅 20%,35°C,15 分钟)回收的。然后,使用麦芽糊精(葡萄糖当量(DE)为 7(MD7)和 20(MD20))和变性淀粉(Hi-Cap 100)等壁材,以不同比例对提取物进行冷冻干燥封装。在混合物设计中采用了带有增强轴点的简单网格来优化壁材。最佳壁材分别为 29.4%(MD7)、34.0%(Hi-Cap 100)和 36.6%(MD20),封装率(Y)为 94.6%,封装效率(EE)为 91.8%,虾青素含量(Ast)为 46.1 μg/g DW,DPPH 清除能力为 64.0%。优化后的微胶囊呈海绵状,质地脆而薄。对生物活性虾青素在紫外光下的降解动力学进行了评估,发现其遵循一阶反应动力学。在最佳壁成分下获得的微胶囊具有最高的紫外光稳定性,半衰期值为 76.8 h,显示出较高的稳定性。
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来源期刊
CiteScore
5.30
自引率
12.00%
发文量
1000
审稿时长
2.3 months
期刊介绍: The journal presents readers with the latest research, knowledge, emerging technologies, and advances in food processing and preservation. Encompassing chemical, physical, quality, and engineering properties of food materials, the Journal of Food Processing and Preservation provides a balance between fundamental chemistry and engineering principles and applicable food processing and preservation technologies. This is the only journal dedicated to publishing both fundamental and applied research relating to food processing and preservation, benefiting the research, commercial, and industrial communities. It publishes research articles directed at the safe preservation and successful consumer acceptance of unique, innovative, non-traditional international or domestic foods. In addition, the journal features important discussions of current economic and regulatory policies and their effects on the safe and quality processing and preservation of a wide array of foods.
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