Shrimp that is discarded is lost: lactic fermentation as a solution
DOI:
https://doi.org/10.22201/ceide.16076079e.2025.26.1.6Keywords:
shrimp waste, lactic fermentation, waste valorization, natural antioxidants, chitinAbstract
Shrimp waste is an important source of industrial compounds, such as chitin. However, despite the studies conducted, these residues are not fully utilized. Currently, only a chemical process is used to obtain chitin, but this method does not recover other valuable components such as proteins and carotenoids, and it consumes large amounts of water and energy. Therefore, more efficient alternatives have been explored. Lactic fermentation (fl) has proven to be an economical and effective strategy for utilizing shrimp waste. This process generates two phases: a solid and a liquid (liquor), which contain hydrolyzable proteins, minerals, polyunsaturated fatty acids, carotenoids, and chitin. These products have the potential to be used as sources of antioxidants, anti-inflammatory agents, immunomodulators, and in food formulation. Thus, fl of shrimp waste not only contributes to reducing environmental issues but also adds value to the waste from the fishing industry.
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