Strategies for the valorization of shrimp by-products thought the application of PULSED ELECTRIC FIELDS (PEF) AND ACCELERATED SOLVENT EXTRACTION (ASE) treatments

Introduction 
An important category of by-products from seafood processing includes crustacean ones. 
Approximately 6-8 million tons of crustacean waste is produced worldwide every year 
(FAO, 2014) Shrimp and prawns are one of the most important internationally traded 
seafood products, and one of the few that can be considered a <commodity=, with a value 
of US$10 billion (or 16% of world fishery exports) (Gillett, 2008). Shrimp by-products 
represent important natural sources of carotenoid, among which astaxanthin (ASX) is the 
major one. Recently, pulsed electric field (PEF) treatment may be a promising method for 
the isolation and extraction of several components from seafood by-products such as 
calcium, chondroitin sulphate, collagen, chitosan, and protein (Bruno et al., 2019). 
Accelerated solvent extraction (ASE) is considered a green technique to recover bioactive 
and nutritional compounds in plants and food matrices (Sun et al., 2012). The main 
objective of the present study was to apply PEF and ASE using two organic solvents 
(dimethyl sulfoxide, DMSO and ethanol, EtOH) to recovery ASX from shrimp byproducts and evaluate the effects of these technologies used independently or in
combination on the ASX content and antioxidant activities of the extracts.