@article{01KGK9SK09PMX2KA4SR4QN1SF6,
  abstract     = {{Shrimp is a vital protein source that plays a significant role in global food and nutrition security. However, shrimp processing generates large volumes of waste, posing environmental challenges and economic inefficiencies, particularly in regions lacking robust valorization infrastructure. This study develops an integrated, closed-loop platform that combines shrimp-based ready-to-eat (RTE) food production with advanced waste valorization, guided by circular economy principles. Two RTE products, i.e., UCTasty (c) and Pracker (c), were formulated using large- and small-sized white shrimp, respectively, while shrimp waste was converted into biochar and bio-oil via microwave-assisted pyrolysis. Nutritional profiling positioned UCTasty (c) and Pracker (c) in Sectors 8 and 5 of the AOAC food triangle, reflecting distinct dietary benefits. Under optimal pyrolysis conditions (700 degrees C, 60 min, and 20 % adsorbent inclusion), the carbon content of biochar and bio-oil reached 41.46 % and 67.01 %, respectively. Fourier transform infrared spectroscopy (FTIR) indicated an increase in carbonization and stability of biochar at higher inclusion rates, while analysis of the bio-oil using gas chromatography-mass spectrometry (GC-MS) revealed reduced steroid content alongside increased levels of phenols and alkanes, enhancing its suitability as a fuel feedstock. Economically, RTE products showed moderate profitability, with UCTasty (c) and Pracker (c) yielding 4.18 and 1.89 USD/kg, respectively, while biochar and bio-oil yielded lower returns (0.31 USD/kg), albeit with environmental co-benefits. Despite limited profit margins for biorefinery outputs (14.55 %), the integrated platform demonstrates a scalable model for sustainable seafood processing. Future efforts should aim to improve pyrolysis efficiency, scale up production, and ensure product safety to support broader commercialization.}},
  articleno    = {{117704}},
  author       = {{Yusoff, Mohd Azman and Mohammadi, Pouya and Ahmad, Fisal and Sanusi, Nur Azura and Sheikh Ahmad Tajuddin, Sheikh Ahmad Faiz and Aghbashlo, Mortaza and Vatanparast, Hassan and Tabatabaei, Meisam}},
  issn         = {{2213-2929}},
  journal      = {{JOURNAL OF ENVIRONMENTAL CHEMICAL ENGINEERING}},
  keywords     = {{Shrimp processing,Ready-to-eat products,Circular economy,Pyrolysis,Value-added products,MICROWAVE-ASSISTED PYROLYSIS,BIO-OIL,CATALYTIC PYROLYSIS,SHELL,BIOCHAR,BIOMASS}},
  language     = {{eng}},
  number       = {{5}},
  pages        = {{11}},
  title        = {{Valorizing shrimp waste through a circular economy approach in food processing}},
  url          = {{http://doi.org/10.1016/j.jece.2025.117704}},
  volume       = {{13}},
  year         = {{2025}},
}

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