Chemical Characteristics and Antioxidant Activity of Astaxanthin Extracted from Shrimp Residues Using Soybean Oil

Shrimp residues generated by the seafood industrial processing are generally discarded in the environment without any further treatment, leading to a loss of nutritional value such as proteins, lipids, chitin, carotenoids, and minerals. This practice can lead to environmental problems due to the decomposition of these substances in the air. The objective of this study was to extract astaxanthin-rich materials from shrimp (Litopenaeus vannamei) industrial residue (WO) and smaller-scale residue meal (MO) in processing shrimp with soybean oil to evaluate their physicochemical characteristics, fat...