Enzymatic Hydrolysis of Pacific White Shrimp Residue (Litopenaeus vannamei) with Ultrasound Aid

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.

KEYWORDS:

• By-products
• hydrolysis
• sonication
• antioxidant
• carotenoids

Highlights

• Ultrasound aid and enzymatic hydrolysis treatment showed potential for shrimp by-product reuse.

• Changes in the anti-oxidative power and centesimal composition.

• Ultrasound aid improved the efficiency of enzymatic treatment and the compounds extraction.

Acknowledgment

The authors thank the National Council for Scientific and Technological Development (CNPq) of Brazil and the Conselho Nacional de Desenvolvimento Científico e Tecnológico (CAPES) [Financial Code 001].

Disclosure statement

No potential conflict of interest was reported by the author(s).

Additional information

Funding

The work was supported by the Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) [001].