Efficient recovery of functional biomolecules from shrimp (Litopenaeus vannamei) processing waste for food and health applications via a successive co-culture fermentation approach
Issued Date
2024-01-01
Resource Type
eISSN
26659271
Scopus ID
2-s2.0-85204419553
Journal Title
Current Research in Food Science
Volume
9
Rights Holder(s)
SCOPUS
Bibliographic Citation
Current Research in Food Science Vol.9 (2024)
Suggested Citation
Kemsawasd V., Karnpanit W., Thangsiri S., Wongputtisin P., Kanpiengjai A., Khanongnuch C., Suttisansanee U., Santivarangkna C., Kittibunchakul S. Efficient recovery of functional biomolecules from shrimp (Litopenaeus vannamei) processing waste for food and health applications via a successive co-culture fermentation approach. Current Research in Food Science Vol.9 (2024). doi:10.1016/j.crfs.2024.100850 Retrieved from: https://repository.li.mahidol.ac.th/handle/20.500.14594/101391
Title
Efficient recovery of functional biomolecules from shrimp (Litopenaeus vannamei) processing waste for food and health applications via a successive co-culture fermentation approach
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Abstract
This study developed a food-grade fermentation process that efficiently isolated proteins and minerals from shrimp-processing waste (SPW). The in vitro antioxidant and enzyme inhibitory effects of SPW hydrolysates obtained from the fermentation process were investigated. SPW broths were prepared from the head (SPW-SH) and body carapace (SPW-SS) of Pacific white shrimp (Litopenaeus vannamei) and fermented using a 5-day successive co-culture fermentation approach with Bacillus amyloliquefaciens TISTR-1880 and Lactobacillus casei TBRC-388. This bacterial combination demonstrated optimal efficiency in extracting proteins (up to 93% deproteinization) and minerals (up to 83% demineralization) from SPW samples compared with other studied co-culture combinations. The resulting SPW-SH and SPW-SS hydrolysates were rich in proteins (∼70 and ∼59 g/100 g dry weight, respectively). They exhibited significantly enhanced antioxidant potential compared to their corresponding non-fermented controls at up to 2.3 and 3.7-fold higher, respectively as determined by the ORAC, FRAP, and DPPH radical scavenging assays. The two SPW hydrolysates also had significantly higher inhibitory activities against angiotensin-converting enzyme, α-amylase, and lipase than the controls, indicating their improved anti-hypertension, anti-diabetes, and anti-obesity properties, respectively; however, both SPW-SH and SPW-SS hydrolysates did not inhibit α-glucosidase at the tested concentrations. The SPW hydrolysates produced in this study showed high potential for use as functional ingredients in food and nutraceutical products. Knowledge gained from this study can promote the prospective valorization of industrial SPW as an inexpensive source of functional biomolecules for food-related applications using a fermentation approach. This will increase the commercial value of SPW and reduce the environmental impact.