RELEASE OF FATTY ACIDS FROM NANOENCAPSULATES CONTAINING ASTAXANTHIN-PIGMENTED SOYBEAN OIL

The processing of shrimp produces a large amount of waste that is formed by the shell and cephalothorax, which corresponds to 50-60% of the weight of the crustacean. These residues are rich in high value-added compounds, including astaxanthin, a carotenoid belonging to the subclass of xanthophylls, recognized for its high antioxidant potential and multiple applications in industry. To preserve stability and bioactivity, encapsulation emerges as an alternative. This process involves protecting the compound through the appropriate wall technique and material, meeting criteria such as chemical and physical properties. The present study aimed to produce and evaluate nanoparticles containing astaxanthin extracted from shrimp waste meal. Initially, the residues were dried at 70 °C for 8 hours and then processed to obtain flour. The pigment extraction was performed using soybean oil, originating pigmented oil rich in astaxanthin. The nanoparticles were obtained by oil/water emulsification using a turrax-type homogenizer at 17,000 rpm. As encapsulating agents, porcine gelatin and soy protein isolate were used, and Tween 20 as surfactant. Three formulations were developed: Oil, porcine gelatin (OGS), oil + 2p porcine gelatin + 2p soy protein isolate (OGSP 2:2) and oil + 3p porcine gelatin + 1p soy protein isolate (OGSP 3:1) and lyophilized