Valorization of mantis shrimp by-product through integrated extraction-encapsulation approach for astaxanthin production

Seafood processing generates substantial waste streams that represent untapped sources of valuable bioactive compounds. This study presents a novel, integrated extraction-encapsulation strategy for recovering astaxanthin from the processing by-products of mantis shrimp ( Oratosquilla nepa and Harpiosquilla raphidea ) using environmentally sustainable approaches. Three green extraction methods were systematically evaluated: maceration (ME), ultrasonic-assisted extraction (UAE), and vacuum-assisted extraction (VAE), using 70 % ethanol. Astaxanthin recovery and bioactivity profiles varied significantly by species and extraction method. H. raphidea processed via VAE yielded exceptional results with 321.81 mg/ kg astaxanthin content, 94.02 % ABTS radical scavenging activity, and 2.04 mmol Trolox/ g reducing power. Conversely, O. nepa demonstrated optimal performance through different extraction pathways, achieving 43.99 % hydroxyl radical scavenging via ME and 25.00 % DPPH neutralization through ultrasonic assistance. Subsequent encapsulation optimization with varying gelatin ratios revealed that the 1:2 formulation achieved superior powder characteristics, including high dispersibility (84.35 %), optimal moisture control (2.94 %), low water activity (0.15), and preserved antioxidant functionality. Microscopic evaluation demonstrated progressive reduction in oil droplet size with increasing gelatin concentration, enhancing structural integrity while modulating dispersibility properties. These findings reveal a commercially viable pathway for valorizing seafood waste into high-value astaxanthin ingredients, advancing circular economy principles while addressing growing market demands for sustainable nutraceutical and functional food components. • Vacuum extraction maximizes astaxanthin recovery from mantis shrimp waste. • Optimized gelatin ratios achieve superior encapsulation with enhanced dispersibility. • Dual-waste valorization transforms seafood byproducts into commercial ingredients.