A Review of the Benefits of the Sustainable Utilization of Shrimp Waste to Produce Novel Foods and the Impact on Human Health

Ioannis Fotodimas, Zacharias Ioannou () and Grigorios Kanlis
Additional contact information
Ioannis Fotodimas: Department of Food Science and Nutrition, School of the Environment, University of the Aegean, Myrina 81400, Greece
Zacharias Ioannou: Department of Food Science and Nutrition, School of the Environment, University of the Aegean, Myrina 81400, Greece
Grigorios Kanlis: Department of Fisheries and Aquaculture, School of Agricultural Sciences, University of Patras, Messolonghi 30200, Greece

Sustainability, 2024, vol. 16, issue 16, 1-23

Abstract: In recent years, there has been an increase in the industrial processing of shrimp, aiming to cover the increasing demand for shrimp products for human consumption, and, consequently, an increase in shrimp by-products as shrimp waste. This waste includes the cephalothoraxes, heads, shells, tails, pleopods, and exoskeleton appendages of processed shrimps. The appropriate method for the enzymatic hydrolysis of shrimp waste can recover its bioactive substances, including carotenoids. Thus, these xanthophylls and carotenes are of high financial interest and have high antioxidant, anti-inflammatory, and anti-cancer activities. Therefore, these substances can be incorporated into fish feed as ingredients that improve fish health and simultaneously lead to the production of aquaculture fishes similar in coloration to the wild ones. Thus, the consumption of such novel food acts as a preventive factor for human health. In this regard, β-carotene has antioxidant and fat-soluble activities owing to vitamin A sufficiency and has an anti-cancer effect, too. Canthaxanthin can be used as a product for personal care and as a natural tanning agent for human skin. Zeaxanthin and lutein have positive effects on various eye and heart diseases, neuronal damage, human skin diseases, and certain types of cancer. Astaxanthin also has anti-diabetic and anti-obesity properties. Therefore, the purpose of this review is to highlight the sustainable utilization of shrimp waste via enzymatic hydrolysis, the benefits of a fish diet enriched with astaxanthin, the consumption of fish enriched with carotenoids, and the effects of carotenoids on human health. The problem of shrimp waste disposal affects the environment, does not contribute to sustainable development, and is directly related to the phenomenon of environmental change.

Keywords: shrimp waste; astaxanthin; enzymatic hydrolysis; fish feed; human health effects; sustainable aquaculture; circular economy; sustainable food production (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2024
References: View complete reference list from CitEc
Citations:

Downloads: (external link)
https://www.mdpi.com/2071-1050/16/16/6909/pdf (application/pdf)
https://www.mdpi.com/2071-1050/16/16/6909/ (text/html)

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:gam:jsusta:v:16:y:2024:i:16:p:6909-:d:1454621

Access Statistics for this article

Sustainability is currently edited by Ms. Alexandra Wu

More articles in Sustainability from MDPI
Bibliographic data for series maintained by MDPI Indexing Manager ().