Rendimiento y cinética de extracción de astaxantina del exoesqueleto de camarón usando aceites comestibles vegetales
DOI:
https://doi.org/10.70881/hnj/v4/n2/127Palabras clave:
Astaxantina, exoesqueleto de camarón, aceites comestibles, economía circularResumen
El exoesqueleto de camarón, principal residuo de la industria camaronera ecuatoriana es fuente valiosa de astaxantina, carotenoide con alta capacidad antioxidante y aplicaciones en alimentos, acuicultura y farmacia. Este estudio evaluó el rendimiento y cinética de extracción de astaxantina usando aceites comestibles (girasol, palma y ajonjolí) como alternativas sostenibles al etanol. Mediante diseño factorial 2², se analizó el efecto de temperatura (26 °C y 50 °C) y relación líquida/sólido (5:1 y 15:1). El etanol presentó el mayor rendimiento (48,80 μg/g), seguido del aceite de ajonjolí (39,11 μg/g), que superó a girasol y palma. La temperatura fue determinante para etanol y ajonjolí, mientras que la relación L/S predominó en los otros aceites. La cinética con aceite de ajonjolí a 50 °C alcanzó equilibrio en 30-40 minutos. El aceite de ajonjolí es una alternativa viable y eco-amigable para valorizar residuos camaroneros bajo economía circular
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Derechos de autor 2026 Angélica Estefanía Chérrez Neacato, Karelys Lilibeth Zambrano Preciado, Jonathan Dario Rondal Simbaña (Autor/a)
Esta obra está bajo una licencia internacional Creative Commons Atribución-NoComercial 4.0.
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