Investigating sustainable methods for astaxanthin extraction from shrimp by-products is crucial due toenvironmental concerns associated with traditional solvent-based techniques. This study explores thefeasibility of using eco-friendly vegetable oils, such as olive oil (OO), sunflower oil (SO), and flaxseedoil (FO), in ultrasound-assisted extraction (UAE). Astaxanthin's antioxidant activity was assessed usingan ABTS assay, and coacervates formed with a mixture of gum Arabic and soy lecithin were utilized forastaxanthin 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, witha recovery rate of 94.4 ± 4.6% on day 1. Utilizing OO as the extraction solvent presents a promisingavenue for reducing the environmental impact of shrimp by-products. The high encapsulation efficiencyfurther underscores its potential application in the food industry.

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.