264: Investigating Cold Plasma Pretreatment for Improved Astaxanthin Extraction From Crawfish (Procambarus Clarkii) Byproducts

Introduction

Astaxanthin, a potent antioxidant carotenoid, has garnered significant attention due to its health benefits and diverse applications across various industries. This study investigates the combination of oil extraction and cold plasma pretreatment to enhance the recovery of astaxanthin from crawfish byproducts, aiming to optimize extraction efficiency and develop a novel approach for creating functional food products.

Methods

The experimental design employed a 2x3 factorial approach, with oil type (flaxseed, MCT, and canola) and cold plasma pretreatment (treated and untreated) as factors. Crawfish powder was prepared by thawing frozen byproducts, washing, vacuum drying at 45°C for 6 hours, grinding at 7 rpm, and sieving through a 1 mm mesh. The oil-to-crawfish shell powder ratio was set at 1:1. Cold plasma (2000 Hz) was applied for 3 minutes as a pretreatment to the samples. After pretreatment, the samples were incubated at 60°C for 1 hour with agitation, followed by centrifugation to separate oils containing astaxanthin. To assess the degree of oxidation, oils with astaxanthin were heated at 110°C for 1 hour. The study evaluated astaxanthin content, peroxide value, TBARs, and antioxidant capacity (α = 0.05).

Results

Higher astaxanthin concentrations were found in the cold plasma-treated samples compared to the untreated samples for both flaxseed and MCT oil extractions, with values of 155.33 ± 3.30 mg/100 g oil and 145.75 ± 9.19 mg/100 g oil, respectively, versus 140.58 ± 0.23 mg/100 g oil and 134.97 ± 6.48 mg/100 g oil in the untreated samples. Significantly lower peroxide values (P < 0.05) were recorded for the cold plasma-treated samples (4.03 ± 0.77 meq/kg) compared to the untreated samples (4.44 ± 0.23 meq/kg) extracted with MCT oil, along with lower TBARs in the same treatment groups. No significant difference in antioxidant capacity was observed across the treatments.

Significance

Crawfish byproducts, particularly the shells, represent a valuable source of high-quality astaxanthin. This research demonstrates the potential of cold plasma pretreatment to enhance extraction efficiency from crawfish shells, contributing to the development of innovative, nutritionally rich food products while minimizing waste in crawfish processing.

Authors: Mariel Benigno, Tharindu Trishan, Mario Melendez, Chien-I Hsu, Kaushalya Wickramasinghe