The global crustacean industry generates a significant amount of waste, primarily in the form of heads, shells, and tails. This shrimp processing waste (SPW) not only presents a disposal challenge but also represents a valuable resource that can be repurposed for food and health applications.
But what if this “waste” could be transformed into a valuable resource?
Scientists from Mahidol University (Thailand), Curtin University (Australia), Maejo University (Thailand), and Chiang Mai University (Thailand) have developed a new fermentation process that efficiently extracts functional biomolecules, including proteins and minerals, from SPW. This sustainable approach uses a co-culture of strains generally recognized as safe (GRAS) of Bacillus and Lactobacillus bacteria. These microorganisms work together to dissolve proteins and minerals from the SPW, creating a valuable hydrolysate.
Key benefits of the fermentation process
This innovative approach, published in the scientific journal Current Research in Food Science, uses a specific combination of beneficial bacteria, Bacillus amyloliquefaciens and Lactobacillus casei, to efficiently extract proteins and minerals from SPW. The research focused on Pacific white shrimp (Litopenaeus vannamei) waste, specifically the head (SPW-SH) and body shell (SPW-SS).
The benefits of the fermentation process include:
- Efficient recovery: The fermentation process effectively extracts proteins and minerals from SPW, maximizing resource utilization.
- Safety and sustainability: The use of GRAS strains ensures the safety of the final products, while the fermentation process itself is environmentally friendly.
- Versatility: The resulting SPW hydrolysates can be used as functional ingredients in a variety of food and nutraceutical products.
Extracting the good
The fermentation process proved to be remarkably effective, achieving an impressive 93% deproteinization and 83% demineralization of the SPW samples. This translates into concentrated sources of valuable biomolecules:
- Protein power: The resulting hydrolysates were rich in protein, with SPW-SH and SPW-SS containing approximately 70% and 59% protein per 100 grams of dry weight, respectively.
- Enhanced antioxidant potential: Compared to their non-fermented counterparts, the SPW hydrolysates showed significantly higher antioxidant activity, with an increase of up to 2.3 times (SPW-SH) and 3.7 times (SPW-SS) based on established antioxidant assays.
Beyond basic nutrition
The benefits go beyond proteins and antioxidants. The fermented SPW hydrolysates demonstrated significant inhibitory effects on key enzymes:
- Antioxidant activity: The hydrolysates exhibited antioxidant properties, which may help protect cells from damage caused by free radicals.
- Antihypertensive potential: They showed potential to lower blood pressure by inhibiting the angiotensin-converting enzyme (ACE).
- Antidiabetic properties: The hydrolysates exhibited antidiabetic effects, which could help control blood sugar levels.
- Anti-obesity potential: They demonstrated potential to reduce obesity by inhibiting lipase, an enzyme involved in fat digestion.
Commercial and environmental benefits
This research opens the door to using shrimp processing waste as a cost-effective source of functional ingredients in the food and nutraceutical industries. By creating valuable products from waste, this approach offers a win-win situation:
- Increased commercial value: What was once considered a burden can now generate revenue, increasing the profitability of the shrimp industry.
- Reduced environmental impact: Diverting shrimp processing waste from landfills and turning it into functional products minimizes environmental pollution.
Conclusion
The development of a fermentation process for the efficient recovery of functional biomolecules from shrimp processing waste represents a significant step toward a more sustainable and value-added crustacean industry. The resulting shrimp waste hydrolysates offer a wide range of potential benefits for food and health applications, making them a valuable addition to the functional food ingredients market.
Moreover, this study paves the way for using fermentation technology to recycle waste streams in the food industry. By transforming by-products into valuable biomolecules, we can valorize this waste to create a more sustainable and environmentally friendly food production system. Researchers are optimistic that this approach can be applied to other seafood processing waste, further minimizing environmental impact and maximizing resource use.
The study was funded by the Office of the Permanent Secretary, Ministry of Higher Education, Science, Research and Innovation (OPS MHESI), Thailand Science Research and Innovation (TSRI), and Mahidol University.
Contact
Suwapat Kittibunchakul
Institute of Nutrition, Mahidol University
Nakhon Pathom 73170, Thailand
Email: suwapat.kit@mahidol.ac.th
Reference (open access)
Kemsawasd, V., Karnpanit, W., Thangsiri, S., Wongputtisin, P., Kanpiengjai, A., Khanongnuch, C., Suttisansanee, U., Santivarangkna, C., & Kittibunchakul, S. (2024). 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, 100850. https://doi.org/10.1016/j.crfs.2024.100850
