May 20, 2024 | Virtual Event
Ioannis Panagiotakopoulos
University of Aegean, Greece
Ioannis Panagiotakopoulos is a PhD Candidate at the University of the Aegean, in Lemnos Island, Greece. He applies his expertise in Food Science and Technology. His educational background also encompasses an MBA in Food & Agribusiness from the Agricultural University of Athens. Additionally, he holds a bachelor’s degree in food science and nutrition from the University of the Aegean. With a strong focus on innovation and sustainability, he is dedicated to crafting groundbreaking products that meet consumer needs while complying with regulatory standards. Based in Athens, Greece, he continues to drive advancements in product development and research
Investigating sustainable methods for astaxanthin extraction from shrimp by-products is crucial due to environmental concerns associated with traditional solvent-based techniques. This study explores the feasibility of using eco-friendly vegetable oils, such as olive oil (OO), sunflower oil (SO), and flaxseed oil (FO), in ultrasound-assisted extraction (UAE). Astaxanthin’s antioxidant activity was assessed using an ABTS assay, and coacervates formed with a mixture of gum Arabic and soy lecithin were utilized for astaxanth in encapsulation. Optimal conditions were determined: a by-product–vegetable oil ratio of 1:60,210 minutes extraction time, 60% extraction process amplitude, and OO as the solvent, yielding 235 ±4.07 μg astaxanthin/g by-products. Encapsulation efficiency was measured at 66.6 ± 2.7% on day 0, with a recovery rate of 94.4 ± 4.6% on day 1. Utilizing OO as the extraction solvent presents a promising avenue for reducing the environmental impact of shrimp by-products. The high encapsulation efficiency further underscores its potential application in the food industry.