Abstract
In recent years, interest has grown in the potential to utilize more natural materials in the food industry. Shrimp waste is an important natural resource with functional properties and no known side effects. The major components of shrimp waste are protein, chitin, minerals and carotenoids. In the present study, the extraction of carotenoids was performed with two methods, the use of proteolytic enzymes and extraction by alkaline and enzyme treatment, and the total amount of carotenoids present in the waste was determined. Furthermore, the effectiveness of the method was evaluated through the inhibition of lipid peroxidation. Inhibition of lipid peroxidation was effectively done with carotenoid extracted by trypsin and alkaline treatment.
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