76E-42 |
Extraction and its partial characterization of pigments from shrimp shell |
W. SANG1, H. Li, B. Liu, X. Zhou, and Z. Jin5. (1) Food Science and Engineering, Ningbo University, Post Box#69, Ningzhen Road, Ningbo, Zhejiang, 315211, China, (2) Food Science and Technology, The Ohio State University, 2015 Fyffe Road, Columbus, OH 43210 There is growing interest in the functionality of natural colorants or pigments. Astanine and astaxanthine are the principle pigments found in shrimp shells. Shrimp shells, a co-product of seafood processors, are mostly under-utilized. Finding new ways for shrimp shell utilization will improve their values as agricultural commodity. The objective of this study was to develop an extraction method. The pigment extract stability under some conditions was also investigated. Fresh shrimp shell waste was obtained from a seafood processor. Shrimp shell was dried at 80C for 4-6 hours, and grounded. 100 grams of the crushed shells was mixed with one liter of an acetone-petroleum ether solution (1:2). The extraction of pigment was conducted at room temperature for 3-4 hours for three portions. The liquid phase was washed with one liter of 5% NaCl solution then the inorganic phase was separated using a separating funnel. The inorganic phase then was mixed with 1 L of petroleum ether, shaken for 3-5 mins, and separated. The extracted shrimp shell pigments were stored in a brown bottle for further analysis. A 722 Spectrophotometer was used for the analysis of the pigment extract. Absorbance measurement was employed to monitor the pigment extract stability. Our results showed that pigment extract from shrimp shell is a mixture of astacine, astaxanthin, and other components. The maximal absorbance of the pigment extract was found at 470 nm. The pigment extract was stable to heating at 100C within 15 min, and it was stable against chemical oxidation, but susceptible to photo-oxidation. The pigment from shrimp shell appears to be a potential source of natural food additive and a nutraceutical ingredient in food products. Further studies are needed to identify components, purify the extract, and investigate more properties under different conditions.
Session 76E, Seafood Technology: Processing, Quality, Safety, Products
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