Development of active biocomposites using a shrimp cooking effluent

A functional microemulsified concentrate was obtained from an industrial shrimp cooking effluent by using a centrifugal separator, resulting in a new effluent with only 5% of dry matter. The shrimp concentrate (C) showed valuable properties for use as a bioactive ingredient, being rich in lipids (~16%) and proteins (~11% w/w), and exhibiting antioxidant (radical scavenging capacity and reducing power) and antimicrobial properties. Chitosan–gelatin (ChG) biocomposites with and without the shrimp concentrate were prepared and characterized. The incorporation of C provided film-forming dispersions (S-ChGC) and dried films (F-ChGC) with increased antioxidant and antimicrobial activity. The film microstructure changed with the incorporation of the concentrate, which caused an evident plasticizing effect and reduced the tensile strength. The resulting biocomposites containing the shrimp cooking concentrate showed great potential for use in food applications (as food preservation or food design), medical devices or for cosmetic purposes, as wound dressing or film matrix for application on mucous membranes and epithelia with different functionalities.

Bibliographic Details

Main Authors:	Alemán, Ailén, González, Federico, Arancibia, Mirari, López Caballero, M. E., Montero García, Pilar, Gómez Guillén, M. C.
Other Authors:	Secretaría de Educación Superior, Ciencia, Tecnología e Innovación (Ecuador)
Format:	artículo biblioteca
Published:	Elsevier 2018
Subjects:	Chitosan-gelatin biocomposite, Film, Antioxidant, Antimicrobial, Effluent valorization, Shrimp waste,
Online Access:	http://hdl.handle.net/10261/170931 http://dx.doi.org/10.13039/501100004299 http://dx.doi.org/10.13039/501100003329 http://dx.doi.org/10.13039/501100003339
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