The allure of shrimp lies not just in their delectable taste, but also in their remarkable nutritional profile, brimming with proteins, amino acids, omega-3 fatty acids, essential minerals, vitamins, chitin, and carotenoids. However, the surge in shrimp consumption has given rise to a consequential issue—mounting by-products like heads, shells, and tails, constituting nearly 50% of total waste generated. This burgeoning waste poses a formidable environmental predicament for the seafood processing sector.
Among these by-products, shrimp shells stand out as a treasure trove of valuable components, boasting high levels of minerals, proteins, and chitin—a polysaccharide with diverse applications. Recognizing the untapped potential inherent in these often-discarded remnants, there has been a noticeable uptick in interest surrounding the conversion of shrimp by-products into…
