MICROWAVE-ASSISTED RECOVERY AND SPRAY-DRYING ENCAPSULATION OF ASTAXANTHIN FROM SHRIMP SHELL BY-PRODUCTS: PHYSICOCHEMICAL PROPERTIES AND STORAGE STABILITY
DOI:
https://doi.org/10.62985/j.huit_ojs.vol26.no4.614Từ khóa:
Astaxanthin, shrimp shell by-products, microwave-assisted extraction, spray drying, microencapsulation, storage stability.Tóm tắt
Astaxanthin is a high-value carotenoid with potent antioxidant activity; however, its recovery and stability remain major challenges due to its susceptibility to oxidation and thermal degradation. This study investigated the extraction of astaxanthin from shrimp shell by-products using microwave-assisted extraction (MAE) with soybean oil as a green solvent, followed by microencapsulation through spray drying to improve its stability. The effects of solid-to-oil ratio, microwave power, and irradiation time on astaxanthin recovery were evaluated. Astaxanthin yield increased with increasing extraction intensity and reached 33.78 μg/g at a solid-to-oil ratio of 1:4, microwave power of 30%, and irradiation time of 120 s. The astaxanthin-rich oil was subsequently encapsulated using a gum arabic–maltodextrin wall system. Encapsulation efficiency was significantly influenced by the core-to-wall ratio, inlet temperature, and feed rate, with the highest value of 74.26% obtained at a core-to-wall ratio of 1:4, an inlet temperature of 160 °C, and a feed rate of 1000 mL/h. The resulting powder contained 1.42 μg/g astaxanthin, exhibited low moisture content (3.12%), and showed good solubility (64.0%). Storage studies revealed that encapsulation effectively enhanced astaxanthin stability, with 82.5% of the initial pigment retained after 60 days at 25 °C, compared with 57.1% at 40 °C. The decrease in astaxanthin content was accompanied by changes in color parameters, indicating a close relationship between pigment degradation and color deterioration during storage. These findings demonstrate that soybean oil-assisted MAE coupled with spray-drying microencapsulation is an effective and environmentally friendly strategy for recovering and stabilizing astaxanthin from shrimp shell by-products. The developed process contributes to the valorization of shrimp-processing waste and provides a promising source of natural astaxanthin for food and nutraceutical applications.
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