Research progress on the high-value processing and utilization of processing by-products of Litopenaeus vannamei

Authors

WEI Jie, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, Guangdong 524088, China
LIN Haisheng, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, Guangdong 524088, China; Guangdong Key Laboratory of Aquatic Products Processing and Safety, Zhanjiang, Guangdong 524088, China; Key Laboratory of Aquatic Products Deep Processing of Guangdong Universities, Zhanjiang, Guangdong 524088, China; National Research and Development Branch Center for Shellfish Processing Technology (Zhanjiang ), Zhanjiang, Guangdong 524088, China; South China Sea Biological Resources Development and Utilization Collaborative Innovation Center, Zhanjiang, Guangdong 524088, ChinaFollow
HUANG He, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, Guangdong 524088, China; Guangdong Key Laboratory of Aquatic Products Processing and Safety, Zhanjiang, Guangdong 524088, China; Key Laboratory of Aquatic Products Deep Processing of Guangdong Universities, Zhanjiang, Guangdong 524088, China; National Research and Development Branch Center for Shellfish Processing Technology (Zhanjiang ), Zhanjiang, Guangdong 524088, China; South China Sea Biological Resources Development and Utilization Collaborative Innovation Center, Zhanjiang, Guangdong 524088, China

Corresponding Author(s)

林海生（1985—），男，广东海洋大学副教授，博士。E-mail：haishenglin@163.com

Abstract

Litopenaeus vannamei is one of the major cultivated species of shrimp products in China. With the rapid development of aquaculture technology, the production of L.vannamei has continued to rise in recent years, which has become an important economic pillar for export earnings and rural revitalization in coastal regions. The primary commercial processing products of L.vannamei include shrimp meat, shrimp surimi products, frozen whole shrimp, and preprocessed frozen shrimp. Substantial quantities of by-products (heads and shells) are generated during processing, yet current utilization strategies remain underdeveloped. As a result, issues such as resource waste, environmental pollution, and the reuse of by-products are receiving increasing attention. This review systematically examines the nutrition and bioactive compounds in processing by-products of L.vannamei and discusses techniques for their extraction and recovery, including supercritical CO2 extraction, enzymatic hydrolysis, and microbial fermentation. Furthermore, this study analyzes the high-value utilization status of these bioactive components in food and pharmaceutical applications, identifies key technical bottlenecks, and proposes directions for future innovation.

Publication Date

1-23-2026

First Page

194

Last Page

201

DOI

10.13652/j.spjx.1003.5788.2025.80279

Recommended Citation

Jie, WEI; Haisheng, LIN; and He, HUANG (2026) "Research progress on the high-value processing and utilization of processing by-products of Litopenaeus vannamei," Food and Machinery: Vol. 42: Iss. 1, Article 25.
DOI: 10.13652/j.spjx.1003.5788.2025.80279
Available at: https://www.ifoodmm.cn/journal/vol42/iss1/25

References

[1] 段少奇.凡纳滨对虾真空微波干燥工艺优化及干制过程中风味成分变化规律的研究 [D].湛江:广东海洋大学,2021:1.DUAN S Q.Optimization of vacuum microwave drying process and study on flavor composition changes during drying process of Litopenaeus vannamei [D].Zhanjiang:Guangdong Ocean University,2021:1.
[2] 王 丹,高 宏 泉.中 国 渔 业 统 计 年 鉴 [M].北 京:中 国 农 业 出 版社,2024:22-24.WANG D,GAO H Q.China fishery statistical yearbook [M].Beijing:China Agricultural Press,2024:22-24.
[3] 方佳琪,韩情,马阳瑜,等.一种多金属氧酸盐对多酚氧化酶的抑制活性评价及在南美白对虾保鲜上的应用 [J].食品与机械,2023,39(3):114-121.FANG J Q,HAN Q,MA Y Y,et al.Evaluation of inhibitory activity of a polyoxometallate on polyphenol oxidase and its application in the preservation of Litopenaeus vannamei [J].Food & Machinery,2023,39(3):114-121.
[4] 聂斌,李傲婷,崔小凡,等.海参体腔液提取物对南美白对虾自溶的抑制作用 [J].食品与机械,2022,38(4):15-19.NIE B,LI A T,CUI X F,et al.Inhibitory effect of sea cucumber coelomic fluid extracts on white shrimp autolysis [J].Food & Machinery,2022,38(4):15-19.
[5] 林 晓 彤.南 美 白 对 虾 壳 主 要 组 分 清 洁 提 取 与 综 合 利 用 研 究[D].厦门:集美大学,2022:1-51.LIN X T.Study on clean extraction and comprehensive utilization of main components in the shell of Litopenaeus vannamei [D].Xiamen:Jimei University,2022:1-51.
[6] 相欢,赵娟娟,黄卉,等.不同运载体对南美白对虾源虾青素的消化吸收的影响 [J].食品科学,2025,46(9):80-90.XIANG H,ZHAO J J,HUANG H,et al.Effects of different carriers on the digestion and absorption of astaxanthin from Litopenaeus vannamei [J].Food Science,2025,46(9):80-90.
[7] 张钰婕,于晨旭,张沛敏,等.虾青素脂质体的制备及其应用研究 [J].广东化工,2023,50(19):45-47.ZHANG Y J,YU C X,ZHANG P M,et al.Preparation and application of astaxanthin liposomes [J].Guangdong Chemical Industry,2023,50(19):45-47.
[8] 张旭飞.冻藏条件及加热方法对凡纳滨对虾色泽、虾青素含量及体外抗氧化活性研究 [D].湛江:广东海洋大学,2021:10-23.ZHANG X F.Study on frozen storage conditions and heating methods on the color,astaxanthin content and in vitro antioxidant activity of Litopenaeus vannamei [D].Zhanjiang:Guangdong Ocean University,2021:10-23.
[9] PAN C,ISHIZAKI S,NAGASHIMA Y,et al.Functional and structural properties of red color-related pigment-binding protein from the shell of Litopenaeus vannamei [J].Journal of the Science of Food and Agriculture,2019,99(4):1 719-1 727.
[10] 张巧,李永成.南美白对虾虾壳甲壳素的提取工艺及结构分析[J].食品科技,2020,45(4):187-192.ZHANG Q,LI Y C.Preparation and structural characterization of chitin from shrimp shell of Penaeus vannamei [J].Food Science and Technology,2020,45(4):187-192.
[11] CAHÚ T B,SANTOS S D,MENDES A,et al.Recovery of protein,chitin,carotenoids and glycosaminoglycans from Pacific white shrimp (Litopenaeus vannamei ) processing waste[J].Process Biochemistry,2012,47(4):570-577.
[12] MYCROFT-WEST C J.Non-anticoagulant glycosaminoglycan extracts isolated from aquatic species inhibit bace- 1,a key drug target in Alzheimer's disease [D].Keele,West Midlands,UK:Keele University,2022:17-243.
[13] 刘振洋.凡纳滨对虾虾头贮藏过程中鲜度和风味物质的变化[D].湛江:广东海洋大学,2021:12-17.LIU Z Y.Changes in freshness and flavour compounds of shrimp (Litopenaeus vannamei ) heads during storage [D].Zhanjiang:Guangdong Ocean University,2021:12-17.
[14] ZHANG M Q,LI P H,WANG F X,et al.Separation,identification and cardiovascular activities of phospholipid classes from the head of Penaeus vannamei by lipidomics and zebrafish models [J].Food & Function,2021,12(5):2 282-2 291.
[15] 齐宇,贾喆,宋茹.南美白对虾不同部位虾青素的提取及特征分析 [J].安徽农业科学,2020,48(18): 188-190,193.QI Y,JIA Z,SONG R.Analysis of extraction and characteristics of astaxanthin derived from different parts of Litopenaeus vannamei [J].Journal of Anhui Agricultural Sciences,2020,48(18):188-190,193.
[16] 韩 青 佑.虾 壳 中 虾 青 素 的 提 取 及 其 在 保 鲜 中 的 应 用 [D].上海:上海海洋大学,2017:7-35.HAN Q Y.Extraction and application on preservation of astaxanthin to shrimp shell [D].Shanghai:Shanghai Ocean University,2017:7-35.
[17] 韩露,项丹丹,谢丹,等.甲壳类水产及其加工副产物中虾青素提取方法研究进展 [J].食品与机械,2024,40(8):197-204.HAN L,XIANG D D,XIE D,et al.Advances in extraction methods of astaxanthin from crustacean aquatic products and their processing by-products [J].Food & Machinery,2024,40(8):197-204.
[18] 李念,陈露珠,安鑫,等.3种虾壳中虾青素提取工艺优化及其抗氧化活性比较 [J].上海海洋大学学报,2022,31(1):298-308.LI N,CHEN L Z,AN X,et al.Optimization of extraction process and comparison of antioxidant activities of astaxanthin from three kinds of shrimp shells [J].Journal of Shanghai Ocean University,2022,31(1):298-308.
[19] GULZAR S,BENJAKUL S.Ultrasound waves increase the yield and carotenoid content of lipid extracted from cephalothorax of Pacific white shrimp (Litopenaeus vannamei )[J].European Journal of Lipid Science and Technology,2018,120(5):1700495.
[20] ZHANG H,TANG B K,ROW K H.A green deep eutectic solvent-based ultrasound-assisted method to extract astaxanthin from shrimp byproducts [J].Analytical Letters,2014,47(5):742-749.
[21] MYCROFT-WEST C J,DEVLIN A J,COOPER L C,et al.Glycosaminoglycans from Litopenaeus vannamei inhibit the Alzheimer's disease β secretase,BACE 1[J].Marine Drugs,2021,19(4):203.
[22] CURBELO HERNANDEZ C,PALACIO DUBOIS Y.Wastes shrimp chemical treatment for chitin obtaining [J].Centro Azucar,2021,48(2):103-116.
[23] 邓俊劲.新型蛋白酶及几丁质酶的开发及其在虾加工废弃物中的应用 [D].广州:华南理工大学,2020:19-74.DENG J J.Development of proteases and chitinases and their applications in shrimp shell wastes utilization [D].Guangzhou:South China University of Technology,2020:19-74.
[24] QUIÑONES-CERNA C,RODRÍGUEZ-SOTO J C,HURTADO-BUTRÓN F,et al.Efficient chitin extraction from shrimp exoskeletons through single-step fermentation by pseudomonas aeruginosa QF 50 and serratia sp.QCS23[J].Processes,2024,12(6):1 184.
[25] NASCIMENTO J I G,STAMFORD T C M,MELO N F C B,et al.Chitosan-citric acid edible coating to control colletotrichum gloeosporioides and maintain quality parameters of fresh-cut guava [J].International Journal of Biological Macromolecules,2020,163:1 127-1 135.
[26] 解冬晓,李昊楠,孟荣华,等.基于斑马鱼模型研究不同磷脂促血管生成活性 [J].食品科学,2022,43(17):182-187.XIE D X,LI H N,MENG R H,et al.Angiogenic promoting activity of different phospholipids in zebrafish [J].Food Science,2022,43(17):182-187.
[27] 李雨霖,余炼,倪婕,等.对虾加工下脚料的综合提取技术研究进展 [J].食品工业科技,2020,41(23):337-345.LI Y L,YU L,NI J,et al.Research progress on comprehensive extraction technology of prawn processing scraps [J].Science and Technology of Food Industry,2020,41(23):337-345.
[28] 魏帅,唐崟珺,马嘉亿,等.超临界 CO2萃取联合超声处理对凡纳滨对虾虾头油脂提取效果的影响 [J].保鲜与加工,2024,24(1):15-19.WEI S,TANG Y J,MA J Y,et al.Effects of supercritical CO2 extraction combined with ultrasound treatment on shrimp(Litopenaeus vannamei )head oil extraction [J].Storage and Process,2024,24(1):15-19.
[29] 王贺.UV-C 照射胁迫诱导凡纳滨对虾虾头内源蛋白酶激活的机制研究 [D].湛江:广东海洋大学,2019:23-63.WANG H.Activation mechanism of endogenous protease in shrimp head of Litopenaeus vannamei induced by UV-C irradiation stress [D].Zhanjiang:Guangdong Ocean University,2019:23-63.
[30] 向 熙.南 美 白 对 虾 虾 头 蛋 白 源 二 肽 基 肽 酶 Ⅳ(DPP- Ⅳ)抑 制肽的研究 [D].上海:上海海洋大学,2022:1-8,10-30.XIANG X.Study on dipeptidyl peptidase-IV (DPP-IV ) inhibitory peptides derived from shrimp (Penaeus vannamei ) head [D].Shanghai:Shanghai Ocean University,2022:1-8,10-30.
[31] 秦 莹,马 丹 妮,陆 节 堃,等.复 合 酶 解 南 美 白 对 虾 虾 头 制 备ACE 抑 制 肽 的 工 艺 优 化 [J].食 品 研 究 与 开 发,2024,45(13):120-128,149.QIN Y,MA D N,LU J K,et al.Optimization of ACE inhibitory peptide preparation from the head of Penaeus albus by complex enzymatic hydrolysis [J].Food Research and Development,2024,45(13):120-128,149.
[32] 吴泽龙,何建林,白锴凯,等.南美白对虾副产物酶解工艺优化 及 其 蛋 白 肽 活 性 评 价 [J].应 用 海 洋 学 学 报,2023,42(3):495-506.WU Z L,HE J L,BAI K K,et al.Optimization of enzymatic digestion process of Penaeus vannamei by-products and the bioactivity evaluation of the enzymatic hydrolysates [J].Journal of Applied Oceanography,2023,42(3):495-506.
[33] 蒋蔚薇.凡纳滨对虾虾头免疫活性肽的制备及其免疫作用研究 [D].上海:上海海洋大学,2023:10-59.JIANG W W.Preparation and immunomodulatory effect of immunomodulatory peptides from the heads of Litopenaeus vannamei [D].Shanghai:Shanghai Ocean University,2023:10-59.
[34] 曹环,周爱梅,叶雪丽,等.喷雾干燥应用于对虾加工废弃物制 造 水 解 蛋 白 粉 的 研 究 [J].食 品 工 业 科 技,2010,31(12):272-275.CAO H,ZHOU A M,YE X L,et al.Study on the production |of hydrolyzed protein powder from wastes of shrimp using spray drying [J].Science and Technology of Food Industry,2010,31(12):272-275.
[35] 刘培.南美白对虾虾头的微生物法综合利用技术 [D].青岛:中国海洋大学,2014:32-38.LIU P.Microbial technology utilization of Penaeus vannamei boone shrimp head [D].Qingdao:Ocean University of China,2014:32-38.
[36] 郝丹青,孙海燕,刘笑,等.蓝莓涂膜保鲜研究进展 [J].保鲜与加工,2021,21(9):129-132.HAO D Q,SUN H Y,LIU X,et al.Research advances on coating techniques of blueberry [J].Storage and Process,2021,21(9):129-132.
[37] 李念.南极磷虾虾青素提取、性质及其保鲜应用研究 [D].上海:上海海洋大学,2021:30-40.LI N.Study on extraction,properties and preservation application of astaxanthin from Euphausia superba [D].Shanghai:Shanghai Ocean University,2021:30-40.
[38] XU J H,WEI R B,JIA Z,et al.Characteristics and bioactive functions of chitosan/gelatin-based film incorporated with ε-polylysine and astaxanthin extracts derived from by-products of shrimp (Litopenaeus vannamei ) [J].Food Hydrocolloids,2020,100:105436.
[39] 吴书建,张佳男,高世珏,等.南美白对虾虾头制备鲜味水解物的研究 [J].食品工业科技,2019,40(4):34-42,50.WU S J,ZHANG J N,GAO S J,et al.Preparation of hydrolysate with umami from white shrimp (Penaeus vannamei ) head [J].Science and Technology of Food Industry,2019,40(4):34-42,50.
[40] 贠三月.利用副产物发酵虾油的工艺优化及变温发酵对虾油品质的影响 [D].上海:上海海洋大学,2018:15-40.YUN S Y.The optimization of fermentation process and the effect under temperature variation on the quality of shrimp sauce fermented with by-product [D].Shanghai:Shanghai Ocean University,2018:15-40.
[41] 罗美燕.虾酱快速发酵工艺的优化及微生物多样性和风味分析研究 [D].湛江:广东海洋大学,2022:34-65.LUO M Y.Optimization of rapid fermentation process and analysis of microbial diversity and flavor of shrimp paste [D].Zhanjiang:Guangdong Ocean University,2022:34-65.
[42] 黄爱莲,安敏,罗美燕,等.利用南美白对虾虾头加曲快速发酵制备虾酱的工艺研究 [J].中国调味品,2023,48(8):106-110.HUANG A L,AN M,LUO M Y,et al.Study on the technology of rapid fermentation of Penaeus vannamei head with koji for preparing shrimp paste [J].China Condiment,2023,48(8):106-110.
[43] 谢静雯,于靖,杨锡洪,等.蔗糖对复合菌快速发酵虾头酱产品品质的影响 [J].食品工业科技,2021,42(3):13-18,24.XIE J W,YU J,YANG X H,et al.Effect of sucrose on the quality of shrimp head sauce rapidly fermented by compound bacteria [J].Science and Technology of Food Industry,2021,42(3):13-18,24.
[44] YU J,LU K,SUN J Y,et al.The flavor and antioxidant activity change pattern of shrimp head paste during fermentation [J].Journal of Ocean University of China,2022,21(1):195-203.
[45] EULÁLIO H Y C,VIEIRA M,FIDELES T B,et al.Physicochemical properties and cell viability of shrimp chitosan films as affected by film casting solvents.I-potential use as wound dressing [J].Materials,2020,13(21):5 005.
[46] 程海霞,陈玲玲,鲍丽超.现代伤口敷料在慢性伤口护理中的研究进展 [J].全科护理,2025,23(5):825-827.CHENG H X,CHEN L L,BAO L C.Research progress of modern wound dressings in chronic wound care [J].Chinese General Practice Nursing,2025,23(5):825-827.
[47] 易英如,夏莎莎,陈媛媛,等.膳食多酚对阿尔兹海默症的潜在防治作用研究进展 [J].食品与发酵工业,2023,49(9):356-364.YI Y R,XIA S S,CHEN Y Y,et al.Potential preventive and therapeutic effects of dietary polyphenols on Alzheimer's disease:a review [J].Food and Fermentation Industries,2023,49(9):356-364.
[48] 孙帝力,肖纯,杨向东.心血管疾病的血管生成及巨噬细胞调控策略 [J].中国动脉硬化杂志,2025,33(11):981-988.SUN D L,XIAO C,YANG X D.Angiogenesis and macrophage regulation strategies in cardiovascular diseases [J].Chinese Journal of Arteriosclerosis,2025,33(11):981-988.
[49] 李昊楠.虾头磷脂的高纯度制备及活性研究 [D].济南:齐鲁工业大学,2021:21-50.LI H N.Study on the preparation and activity evaluation of phospholipids with high purity from shrimp head [D].Jinan:Qilu University of Technology,2021:21-50.
[50] 徐琳杰,蒋蓉,张成桂,等.生物活性肽调控细胞凋亡作用机制 的 研 究 进 展 [J].食 品 安 全 质 量 检 测 学 报,2024,15(9):240-249.XU L J,JIANG R,ZHANG C G,et al.Research progress on the mechanism of bioactive peptides regulating cell apoptosis[J].Journal of Food Safety & Quality,2024,15(9):240-249.
[51] 王琳琳,陈立,李建科.食源血管紧张素转化酶抑制肽研究进展 [J].中国果菜,2020,40(6):71-76.WANG L L,CHEN L,LI J K.Research progress of natural dietary ACE inhibitory peptide [J].China Fruit & Vegetable,2020,40(6):71-76.