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Effect of Fermentation on the Antioxidant and Antimicrobial Activity of Carotenoproteins from Shrimp Waste

Vivek, R. (2010) Effect of Fermentation on the Antioxidant and Antimicrobial Activity of Carotenoproteins from Shrimp Waste. [Student Project Report]

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This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: Crustacean waste, such as those generated during processing of shrimps is an important source of natural carotenoids, particularly that of astaxanthin. In shrimps, the carotenoids are present as carotenoprotein complexes, where carotenoids are bound to proteins. Complexing of carotenoids to protein provides stability to carotenoids, which are otherwise are very unstable. Fermentation is used a method to stabilize the shrimp waste against spoilage. Fermentation not only stabilizes the material it is also known to stabilize the carotenoids against degradation. Use of proteolytic lactic acid bacteria also hydrolyses the proteins resulting in release of carotenoproteins from shrimp shell matrix and solubalizes them. The hydrolyzed proteins as well carotenoids are known to possess strong antioxidant activity. The fermentative bacteria also produces antibacterial substances. This study was carried out to evaluate the effect of fermentation of shrimp waste using different strains of Pediococcus acidolactici strains on the antioxidant activity and antimicrobial activity of the recovered carotenoprotein. The results of the study indicated that the carotenoprotein isolates inhibited the growth of the most of the pathogens. All the pathogens tested were inhibited by all the four samples tested indicating that all the samples were equally effective against all the pathogens tested.
Uncontrolled Keywords: Crustacean waste; natural carotenoids; astaxanthin; carotenoprotein; antioxidant activity
Subjects: 500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 14 Carotenoid Chemistry
600 Technology > 08 Food technology > 28 Meat, Fish & Poultry
Divisions: Meat Fish and Poultry Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 02 Jul 2010 07:15
Last Modified: 28 Dec 2011 10:14
URI: http://ir.cftri.com/id/eprint/9451

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