Possibility to utilize shrimp by-product as a fermented food and its health benefits on hypertension and cancer

Abstract

Food waste is one of the main global challenges due to increasing population growth and industrial development. Recently, at least 1.3 billion tons of food waste are generated, especially agricultural items including shrimp processing. By-products of shrimp processing such as head, shell, and tail comprise around 50 % of total volume which is not properly utilized yet. Shrimp by-products contain various nutritional and bioactive compounds giving various health benefits; however, high physical and chemical resistance of shrimp shell is linked to underutilization. Therefore, this review explores the nutrient and health benefits of shrimp by-product and the methods whereby this by-product can be utilized as fermented food. Scientific information indicated that several peptides, chito-oligosaccharide and carotenoids having antioxidant and antihypertensive properties were generated during fermentation. Lately, shrimp by-products have been used to produce chitosan by demineralization with hydrochloric acid; however, the use of this acid is restricted in various food applications while acetic acid is widely tied in the food industry and used for softening crustacean shell. Another method frequently used to improve the quality of fermented food is starter culture. Using starter culture helps with accelerating the fermenting process, sensory quality and safety improvement and active compounds creating with health benefits. Bioactive compounds with antioxidant and antihypertensive properties from raw material and fermentation could help reduce the risk of hypertension and cancer, which are major causes of disease and death are more interesting worldwide. In addition, using by-products as fermented products is a cost effective, easy method and zero waste concept.