Optimization of carotenoids extraction from Penaeus semisulcatus shrimp wastes

Global production of fish and shrimp has been steadily increasing over the last decade and this trend is expected to continue. Of the estimated 131 million tons of fish produced in 2000 in the world, of which nearly 74% (97 million tons) was used for direct human consumption[1]. Shrimp waste is one of the important sources of natural carotenoids. Carotenoids are responsible for the color of many important fish and shellfish products. Most expensive seafoods, such as shrimp, lobster, crab, crayfish, trout, salmon redfish, red snapper and tuna, have orange-red integument and/or flesh containing carotenoid pigments[2]. Oxidation of lipids and proteins during processing and storage of food products decreases consumer acceptability of foods by causing undesirable changes in flavour, texture, appearance and nutritional quality, as well as by producing toxic compounds[3]. Consumption of these potentially toxic products can give rise to several diseases. Oxidation of foods can be minimised by removing prooxidants, such as free fatty acids, metals and oxidised compounds, by protecting foods from light and air, and by adding antioxidants. In practice, it is very difficult to completely remove all the pro-oxidants and air from foods. Therefore, antioxidants are PEER REVIEW ABSTRACT