Issue: Số 19 - Tháng 7 - 2026Hóa học - Công nghệ thực phẩm
Optimization of microwave-assisted astaxanthin extraction using a DES-ethanol system and application of the extract in meat preservation
Published: August 11, 2026
Abstract
This study optimizes microwave-assisted extraction of astaxanthin from shrimp shells using a deep eutectic solvent-ethanol system at a ratio of 55:45 and evaluates the extract in chitosan films for pork preservation. A Box-Behnken design identified the optimal conditions as 330 W microwave power, 60 seconds of irradiation, and 25 minutes of shaking, yielding 44.64 ± 0.17 μg/g astaxanthin. The extract was incorporated into chitosan films at a ratio of 1:20 (v/v) to produce an active biodegradable film. Pork stored at 4°C with the active film exhibited lower lipid oxidation and reduced microbial growth compared with the negative control. The film extended the time required to reach the microbiological spoilage threshold by approximately three days. These findings demonstrate the potential of shrimp-shell-derived astaxanthin for active biodegradable food-packaging applications.
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