Abstract
A functional concentrate rich in proteins and lipids was obtained from an industrial shrimp cooking juice by using a centrifugal separator, and it was characterized in terms of chemical composition parameters and functional or biological activity (antioxidant and ACE-inhibitory capacities). The concentrate presented 116 g/kg protein, 135 g/kg crude fat and ash content less than 10 g/kg, with predominance of Na ions, followed by K, Ca, Mg, Cu, Fe, Zn and Mn. A relative abundance of glucose, glycerol, polyalcohols, acetate and phosphate was found. The antioxidant (as determined by ABTS, FRAP, chelating and photoluminescence assays) and ACE-inhibitory capacities of the material recovered from the shrimp cooking juice were strongly related to the presence of small peptides (1355–502 Da), with a clear predominance of Gly, Pro, Glu, Asp and Arg. Other antioxidants, such as free astaxanthin (cis and trans isomers) and derived esters, were also detected.
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