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An ultra\u2010high pressure liquid chromatographic method was developed and validated for the determination of astaxanthin in shrimp by\u2010products, and its migration from new packaging materials to food simulants was also studied. The method uses an UPLC\u00ae BEH guard\u2010column (2.1\u2009\u00d7\u20095\u2009mm, 1.7\u2009\u00b5m particle size) and an UPLC\u00ae BEH analytical column (2.1\u2009\u00d7\u200950\u2009mm, 1.7\u2009\u00b5m particle size). Chromatographic separation was achieved using a programmed gradient mobile phase consisting of (A) acetonitrile\u2013methanol (containing 0.05\u2009<jats:sc>m<\/jats:sc> ammonium acetate)\u2013dichloromethane (75:20:5, v\/v\/v) and (B) ultrapure water. This method was evaluated with respect to validation parameters such as linearity, precision, limit of detection, limit of quantification and recovery. Low\u2010density polyethylene films were prepared with different amounts of the lipid fraction of fermented shrimp waste by extrusion, and migration was evaluated into food simulants (isooctane and ethanol 95%, v\/v). Migration was not detected under the tested conditions. Copyright \u00a9 2012 John Wiley &amp; Sons, Ltd.<\/jats:p>","DOI":"10.1002\/bmc.2856","type":"journal-article","created":{"date-parts":[[2012,12,7]],"date-time":"2012-12-07T05:25:43Z","timestamp":1354857943000},"page":"757-764","source":"Crossref","is-referenced-by-count":19,"title":["Ultra\u2010high pressure LC for astaxanthin determination in shrimp by\u2010products and active food packaging"],"prefix":"10.1002","volume":"27","author":[{"given":"A.","family":"Sanches\u2010Silva","sequence":"first","affiliation":[{"name":"Department of Food and Nutrition, National Institute of Health Dr Ricardo Jorge, I.P.  Av. 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