Extraction and Utilization of Edible Oils and Astaxanthin from Japanese Spanish Mackerel and Tiger Shrimp Using Green Processes
- Abstract
- Fish processing industries are producing millions of tons of fishery by-products throughout the world those are discards or are used for low valued production. This study focused on the extraction of omega-3 fatty acids and astaxanthin-rich oil from the marine by-products using two different green extraction methods namely supercritical carbon dioxide (SC-CO2) and deep eutectic solvent extraction. Recovery of oil can be one of the best approaches to ensure the proper utilization of fishery byproducts. The first part of this work is based on the extraction of omega-3 rich oil from Japanese Spanish mackerel (Scomberomorus niphonius) by products. Japanese Spanish mackerel (S. niphonius) is one of the marine fish containing health-beneficial polyunsaturated fatty acids (PUFA). SC-CO2 oils showed better physicochemical, stability and antioxidant properties over the conventional extractions. Moreover, the study reveals that this technique is helpful to retain the quality of PUFA, and better stability was also found in SC-CO2-extracted oils.
In the next part of this study, is to prepare the bio-functional surimi gel using the extracted omega-3 rich fish oil incorporation of green tea extract. That study investigates the interaction of fish oil-protein and phenolic-rich green tea extract on the physico-chemical quality, lipid oxidation and bacteriostatic properties of different treatments of surimi gel incorporated with fish oil (FO) and Pseuderanthemum palatiferum freeze-dried powder (PFP). The effect of PFP on the FO-fortified surimi gel had a positive effect on the textural and bio-potential properties. The antioxidant activity and oxidative stability of PUFA-enriched oil increased with the addition of FO-PFP; moreover, the addition of PFP showed good antibacterial activity against Escherichia coli, Pseudomonas aeruginosa, Staphylococcus aureus, and Listeria monocytogenes. Hence, the study reveals that the combination of small amounts of PFP in oil-emulsified surimi gel could help in obtaining good-quality surimi gel fortified with helpful polyunsaturated fatty acids with antibacterial properties.
Extraction of astaxanthin (3,3-dihydroxy-β,β-carotene-4,4-dione) is one of the big challenges for food processors. The next study focused on the extraction of astaxanthin rich oil using concurrent supercritical carbon dioxide extraction assisting with omega-3 rich oil Japanese Spanish mackerel (S. niphonius) skin. In this study, astaxanthin (ASX)-enriched oil extracted from Tiger shrimp waste, Peneaus monodon, and Japanese Spanish mackerel (S. niphonius), skin in concurrent extraction by SC-CO2 and quality properties of the oil was evaluated. The extraction condition was optimized by response surface methodology to obtain the highest ASX content.
The last work focuses on astaxanthin (ASX) extraction from shrimp wastes using ultrasound-assisted extraction (UAE) natural deep eutectic solvents (NaDES) and the utilization of ASX-rich DES extract (ASX-DES extract) for preparing biodegradable active packaging. The effect of hydrogen bond donor (HBD)/acceptor (HBA) molar ratio, ultrasound amplitude, and extraction time for the ASX extraction was observed, and influential parameters were optimized using three-level-factor Box-Behnken design (BBD) with response surface methodology. This study reveals that the NaDES are efficient for the extraction of valuable carotenoids like astaxanthin and can be used for the preparation of biodegradable films that can play an important role in green chemistry
- Issued Date
- 2022
- Awarded Date
- 2022. 2
- Type
- Dissertation
- Publisher
- 부경대학교
- Affiliation
- 부경대학교 대학원
- Department
- 대학원 식품공학과
- Advisor
- 전병수
- Table Of Contents
- Chapter 1 General Introduction 1
1.1. Background 1
1.2. Fishery by-products 5
1.3. Health benefit of fish oil 6
1.4. Preparation of biofunctional surimi gel incorporating of fish oil 6
1.5. Astaxanthin 7
1.6. Different extraction methods of oil and carotenoids 10
1.7. Supercritical CO2 extraction 11
1.7.1. General properties of SC-CO2 16
1.8. Concurrent extraction of astaxanthin using supercritical CO2 17
1.9. Deep eutectic solvent extraction of astaxanthin 18
1.10. Bio-plastic preparation 21
1.11. Objective of the thesis 22
1.12. References 25
Chapter 2 Extraction and quality evaluation of omega-3 rich oil from the byproducts of Japanese Spanish mackerel using supercritical CO2 34
2.1. Introduction 35
2.2. Materials and methods 37
2.2.1. Sample preparation 37
2.2.2. Reagents and chemicals 37
2.2.3. Characterization of the raw materials 37
2.2.4. Soxhlet extraction 38
2.2.5. Supercritical carbon dioxide extraction 38
2.2.6. Quality properties of oils 39
2.2.7. Antioxidant Activities 41
2.2.8. Fatty acid analysis 42
2.2.9. Quality indexes of Oils 43
2.2.10. Thermogravimetric analysis (TGA) 43
2.2.11. Statistical Analysis 44
2.3. Results and Discussion 44
2.3.1 Characterization of the wastes 44
2.3.2. Comparison of the yield 45
2.3.3. Color and viscosity 48
2.3.4. Stability of the oil 50
2.3.5. Antioxidant Activities 53
2.3.6. Lipid quality of the extracted oils 58
2.3.7. Thermal property of the oil 60
2.4. Conclusion 62
2.5. References 63
Chapter 3 Preparation of bio-functional surimi gel incorporation of fish oil and green tea extracts: Physico-chemical activities, in-vitro digestibility, and bacteriostatic properties 69
3.1. Introduction 70
3.2. Materials and methods 73
3.2.1. Reagents and chemicals 73
3.2.2. Bacterial strain and growth media 73
3.2.3. Frozen surimi 74
3.2.4. Extraction and characterization of oils 74
3.2.5. Preparation of PFP 75
3.2.6. Preparation of surimi pastes and gels 75
3.2.7. Physical properties 78
3.2.8. Fourier transform infrared spectroscopy analysis 79
3.2.9. Oxidative stability of gels 80
3.2.10. In-vitro gastrointestinal digestion 80
3.2.11. Peptide content and antioxidant activity analysis 81
3.2.12. Scanning electron microscopy 81
3.2.13. Antibacterial assays 81
3.2.14. Statistical analysis 82
3.3. Results and discussion 83
3.3.1. Quality of JM oil 83
3.3.2. Textural and physical properties of surimi gel 86
3.3.3. Expressible moisture content and color properties 90
3.3.4. FT-IR analysis 94
3.3.5. Oxidative stability of gels 96
3.3.6. TCA soluble peptide content and antioxidant activities of surimi gels after in-vitro gastrointestinal digestion 96
3.3.7. Scanning electron microscopy analysis 99
3.3.8. Antibacterial assays of fish oil and PFP on surimi products 101
3.4. Conclusion 103
3.5. References 104
Chapter 4 Recovery and bio-potentialities of astaxanthin-rich oil from shrimp (Peneaus monodon) waste and mackerel (Scomberomous niphonius) skin using concurrent supercritical CO2 extraction 113
4.1. Introduction 114
4.2. Materials and methods 117
4.2.1. Sample and chemical collection 117
4.2.2. Sample preparation 117
4.2.3. Selection of extraction condition 118
4.2.4. HPLC analysis of ASX 122
4.2.5. Optical properties of the oil 125
4.2.6. Radical scavenging activity 125
4.2.7. Fatty acid analysis 127
4.2.8. Storage stability of oil 127
4.2.9. Thermogravimetric (TG) analysis 128
4.2.10. Statistical analysis 128
4.3. Result and discussion 129
4.3.1. RSM analysis 129
4.3.2. Optimization and verification of the model 130
4.3.3. Global yield and ASX 134
4.3.4. Effects of temperature, pressure, and mixing ratio on ASX extraction during SC-CO2 extraction 135
4.3.5. Radical scavenging activity 138
4.3.6. Fatty acid analysis 140
4.3.7. Optical property 140
4.3.8. Storage stability of oil 143
4.3.9. TG analysis 147
4.4. Conclusion 149
4.5. References 150
Chapter 5 Extraction of astaxanthin using ultrasound-assisted natural deep eutectic solvents from shrimp wastes and its application in bioactive film 161
5.1. Introduction 162
5.2. Experimental Section 165
5.2.1. Raw materials, and chemicals 165
5.2.2. Preparation of DES 165
5.2.3. Extraction Instrumentation 168
5.2.4. Extraction and optimization of ASX 168
5.2.5. Analysis of ASX 169
5.2.6. Preparation of biofilm 170
5.2.7. Antioxidant activities 171
5.2.8. FTIR and thermal property analysis 172
5.2.9. Morphology, thickness, optical, mechanical, and water behavior of films 172
5.2.10. Statistical analysis 173
5.3. Result and discussion 173
5.3.1. Single-factor analysis on the extraction yield of ASX 173
5.3.2. Extraction optimization 180
5.3.3. Preparation of biofilm 184
5.3.4. Antioxidant activities 187
5.3.5. FT-IR analysis 189
5.3.6. Thermal property analysis 191
5.3.7. Morphology, optical, thickness, mechanical, and water behavior of films 193
5.4. Conclusion 200
5.5. References 201
Summary 212
Abstract (In Korean) 215
Acknowledgment 216
- Degree
- Doctor
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