Enzymatic Hydrolysis of Pacific White Shrimp Residue (Litopenaeus vannamei) with Ultrasound Aid. Issue 10 (26th November 2022)

• Record Type: Journal Article
• Authors: Rebouças Júnior, José Stênio Aragão; Martins, Vilásia Guimarães; Prentice-Hernández, Carlos; Monsserrat, José Maria; Tesser, Marcelo Borges; Latorres, Juliana Machado
• Is Part Of: Journal of aquatic food product technology. Volume 31:Issue 10(2022)
• Page Start: 1061
• Page End: 1071
• Publication Date: 2022-11-26
• Subjects: By-products -- hydrolysis -- sonication -- antioxidant -- carotenoids; Fishery processing -- Periodicals; Animal products -- Periodicals; Plant products -- Periodicals; 664.9405
• DOI: 10.1080/10498850.2022.2132125
• Languages: English
• ISSNs: 1049-8850

Abstract

ABSTRACT: Several methods are used to recover compounds from these residues. Among them, ultrasound extraction has gained prominence due to its cellular disruption power. This work aimed to verify the action of ultrasound in increasing the yield of protein hydrolysate extraction from Pacific white shrimp ( Litopenaeus vannamei ) by-products. Proximal composition, hydrolysis degree, total content of carotenoids, and antioxidant activity (DPPH, ABTS, and reducing power) of the obtained hydrolysate was determined. The study found that the use of ultrasound concentrated more carotenoids, containing high antioxidant activity, increased the degree of hydrolysis, and accelerated the hydrolytic reaction rate.