Astaxantin from Shrimp Waste

Vannamei shrimp (Litopenaeus vannamei) and tiger shrimp (Penaeus monodon) are renowned shrimp species in Indonesia and throughout the nation. Abundant by-products from these shrimps are readily available within the shrimp processing industry. The traditional approach to utilizing these shrimp by-products includes their use in the production of items such as petis, terasi, and animal feed. These by-products possess a highly intricate nutritional composition, notably distinguished by their elevated astaxanthin content. Astaxanthin is a carotenoid compound belonging to the xanthophyll family, known for imparting a vibrant red hue. It can be extracted from various parts of the shrimp's body, including the head, shell, and tail. Astaxanthin derived from shrimp by-products offers valuable antioxidant properties for human health. Consequently, a comprehensive literature review becomes imperative to delve into the extraction of astaxanthin from the by-products of both vannamei shrimp (Litopenaeus vannamei) and tiger shrimp (Penaeus monodon) with a focus on their antioxidant potential. The primary objective of this literature review is to disseminate knowledge about astaxanthin derived from the by-products of vannamei and tiger shrimp, employing three distinct extraction methodologies: oil extraction, chemical extraction, and high-pressure extraction. Additionally, it aims to underscore the potential of astaxanthin as a potent antioxidant. Various studies reported that the extraction of astaxanthin from shrimp by-products yields variable results contingent upon the extraction method and the species of shrimp used. The ethanol solvent method stands out as the most efficient, yielding astaxanthin in the range of 0.31-28.9 mg/g, although the purity of astaxanthin in this method remains relatively low. In contrast, high-pressure extraction (HPE) emerges as the most efficient and pertinent method for astaxanthin extraction. HPE leverages high pressure within a relatively brief time frame, yielding astaxanthin of superior quality compared to conventional methods such as chemical solvents and oil extraction. Notably, both vannamei and tiger shrimp-derived astaxanthin exhibit equally potent antioxidant activity. The mechanism underlying astaxanthin's role as an antioxidant encompasses two key functions: direct scavenging of free radicals within the body and augmentation of the regulation of antioxidant enzymes. Consequently, further research endeavors are warranted to explore the extraction of astaxanthin from vannamei shrimp and tiger shrimp by-products, with a particular focus on high-pressure extraction to attain a substantial quantity of astaxanthin extract swiftly and with a high degree of purity.