---

Chitin is one of the most abundant renewable polysaccharides in nature that is widely found in the shell of the crustacean, insect cuticle and cell walls of fungi. Due to the unique properties such as biocompatibility, biodegradation and noun toxicity is widely used in various industries. In this study, we used of Banana shrimp, Penaeus merguinsis wastes (particle size 8-10 mm) to extract chitin using microbial fermentation method by Pseudomonas aeruginosa. Demineralization and deproteinization was carried out by incubating shrimp waste inoculated with bacteria at different concentration glucose (0%, 10%, 15% and 20% w/v) and inoculum (10%, 15% and 20% v/v) for 4 day in a shaking incubator (100 rpm) at 30°C. The results showed a direct correlation between the concentration of these parameters and deproteinization and demineralization rate. When studying the effect of these parameters, 20% glucose and 20% of the inoculum was determined as the optimum value, which leads to the production of chitin with a removal of minerals (76%) and protein (86%). Therefore, the microbial fermentation, as an ecofriendly and positive method, can be used to produce a high- quality chitin.

---

The aim of this study was to extract astaxanthin from banana shrimp (Fenneropenaeus merguiensis) using ultrasound assisted method and to investigate its antioxidant properties. Extraction with organic acetone solvent was performed by soaking on a magnetic stirrer at room temperature for 5, 10, and 15 minutes, as well as neutralization tests of DPPH and ABTS free radicals. Fe³⁺ ion reduction was carried out. One-way analysis of variance was used for statistical analysis of the data. The best astaxanthin yield was 79.5±0.012 µg/g in the conditions of 20 minutes of magnetic stirrer at ambient temperature with 400 watts of ultrasound for 10 minutes, and the lowest average yield was observed in the condition of 15 minutes of magnetic stirrer at ambient temperature with 400 watts of ultrasound with a time of 15 minutes with a value of 69.3±0.049 µg/g. The findings of all three ABTS, DPPH, and Fe3+ ion reduction tests revealed that the settings were 20 minutes of magnetic stirrer at ambient temperature followed by 10 minutes of 400 watts of ultrasound. In summary, the results of this study demonstrated that using ultrasound for a shorter period of time has a better effect, while increasing the time diminishes the yield and antioxidant qualities.