Astaksantin extraction from shrimp byproducts: The investigation of the effects of different drying methods on the efficiency and quality of astaksantin

Red shrimp (Aristaeomorpha foliacea) is an important shrimp species that are catching in the Mediterranean sea and in Turkey. As the name suggests, red shrimp by products contain a bioactive substance called astaxanthin, known as a natural colorant and a powerful antioxidant. Astaxanthin is widely used in functional food industry because it is known as a strong antioxidant. The most important step in the evaluation of shrimp by products is the stage of drying these by products before extraction. In this thesis, the effects of 3 different drying methods including freeze drying, fluid bed drying and conventionel drying on the efficiency and quality of astaxanthin were tested and the most suitable drying method for astaxanthin extraction isdetermined. The highest amount (288.85±11.26 ppm) of astaxanthin and antioxidant activity values (1.99±0.07TEAC) of shrimp processing byproducts which were dried and extracted according to different methods were also determined from the extract of the dried sample by freeze-drying. When the color a value (14.66±0.68) and the results obtained in terms of EPA-DHA fatty acid(25.92±0.90) yield were examined, it was seen that the dried sample results of freeze drying method also supported this determination. In the light of all these results, in the thesis study, it is thought that the freeze drying method of astaxanthin, will be the most appropriate method.