Cold plasma-assisted extraction of astaxanthin from crawfish Procambarus clarkii

Abstract:
 Crawfish shells are a valuable source of astaxanthin, but extraction is hindered by the presence of carotenoproteins, chitin, and calcium carbonate. To efficiently extract this potent antioxidant, it is necessary to explore methods that disrupt these bonds. This study investigates the combination of oil extraction and cold plasma pretreatment to improve the recovery of astaxanthin from crawfish byproducts, with the goal of optimizing extraction efficiency and developing a novel approach for creating functional food products. In the first part of the study, flaxseed oil, medium chain triglyceride (MCT) oil, and canola oil were tested for their effectiveness in extracting astaxanthin. To assess oxidation, the oils containing astaxanthin were heated at 110°C for one hour. Results showed that MCT oil yielded the highest astaxanthin content and the lowest oxidation values after heating. The second part of the study evaluated the use of cold plasma pretreatment, employing a 2x2x2 factorial design for CP frequency, time, and incubation temperature in astaxanthin recovery. This phase revealed that the highest astaxanthin recovery occurred in the untreated samples. Based on these findings, MCT oil was selected for subsequent microencapsulation. Overall, the aim of this study is to enhance the recovery of astaxanthin from crawfish byproducts.