Green astaxanthin extraction using microwave and ultrasound pretreatments
Abstract In this study, ultrasonic- and microwave-assisted extraction was performed to recover astaxanthin (ASX) from samples of F. merguiensis shrimp and P. maeoticus Gammarus using three solvents: organic solvent, vegetable oil and ionic micro emulsion. The microemulsions were evaluated in terms o...
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| Format: | Article |
| Language: | English |
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Nature Portfolio
2025-07-01
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| Series: | npj Science of Food |
| Online Access: | https://doi.org/10.1038/s41538-025-00504-w |
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| author | Parisa Feizi Yahya Maghsoudlou Hoda ShahiriTabarestani Seid Mahdi Jafari Amir-Houshang Bahri |
| author_facet | Parisa Feizi Yahya Maghsoudlou Hoda ShahiriTabarestani Seid Mahdi Jafari Amir-Houshang Bahri |
| author_sort | Parisa Feizi |
| collection | DOAJ |
| description | Abstract In this study, ultrasonic- and microwave-assisted extraction was performed to recover astaxanthin (ASX) from samples of F. merguiensis shrimp and P. maeoticus Gammarus using three solvents: organic solvent, vegetable oil and ionic micro emulsion. The microemulsions were evaluated in terms of density, conductivity and particle size. The microemulsion had a density of 0.9715 g/cm3, a conductivity of 312 µSiemens and an average particle size of 15.8 nm. The results showed that for both samples, the ionic microemulsion solvent performed better in ASX extraction and the F. merguiensis shrimp produced more total carotenoids compared to the other sample. In both methods, the recovery efficiency of ASX increased with increasing amount of solvent. Ultrasonic-assisted extraction better preserved the structure and antioxidant properties of ASX, but the microwave method showed higher extraction efficiency. |
| format | Article |
| id | doaj-art-c1bf9a5f51ba4c13a211542951a92f13 |
| institution | DOAJ |
| issn | 2396-8370 |
| language | English |
| publishDate | 2025-07-01 |
| publisher | Nature Portfolio |
| record_format | Article |
| series | npj Science of Food |
| spelling | doaj-art-c1bf9a5f51ba4c13a211542951a92f132025-08-20T03:06:09ZengNature Portfolionpj Science of Food2396-83702025-07-019112510.1038/s41538-025-00504-wGreen astaxanthin extraction using microwave and ultrasound pretreatmentsParisa Feizi0Yahya Maghsoudlou1Hoda ShahiriTabarestani2Seid Mahdi Jafari3Amir-Houshang Bahri4Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural ResourcesFaculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural ResourcesFaculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural ResourcesFaculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural ResourcesFaculty of Fisheries, Marine Technology and fisheries Science Research Center, Bandar Abbas Branch, Islamic Azad UniversityAbstract In this study, ultrasonic- and microwave-assisted extraction was performed to recover astaxanthin (ASX) from samples of F. merguiensis shrimp and P. maeoticus Gammarus using three solvents: organic solvent, vegetable oil and ionic micro emulsion. The microemulsions were evaluated in terms of density, conductivity and particle size. The microemulsion had a density of 0.9715 g/cm3, a conductivity of 312 µSiemens and an average particle size of 15.8 nm. The results showed that for both samples, the ionic microemulsion solvent performed better in ASX extraction and the F. merguiensis shrimp produced more total carotenoids compared to the other sample. In both methods, the recovery efficiency of ASX increased with increasing amount of solvent. Ultrasonic-assisted extraction better preserved the structure and antioxidant properties of ASX, but the microwave method showed higher extraction efficiency.https://doi.org/10.1038/s41538-025-00504-w |
| spellingShingle | Parisa Feizi Yahya Maghsoudlou Hoda ShahiriTabarestani Seid Mahdi Jafari Amir-Houshang Bahri Green astaxanthin extraction using microwave and ultrasound pretreatments npj Science of Food |
| title | Green astaxanthin extraction using microwave and ultrasound pretreatments |
| title_full | Green astaxanthin extraction using microwave and ultrasound pretreatments |
| title_fullStr | Green astaxanthin extraction using microwave and ultrasound pretreatments |
| title_full_unstemmed | Green astaxanthin extraction using microwave and ultrasound pretreatments |
| title_short | Green astaxanthin extraction using microwave and ultrasound pretreatments |
| title_sort | green astaxanthin extraction using microwave and ultrasound pretreatments |
| url | https://doi.org/10.1038/s41538-025-00504-w |
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