A comparative life cycle assessment of cross-processing herring side streams with fruit pomace or seaweed into a stable food protein ingredient

Coelho, Carla R. V.; Peters, Gregory; Zhang, Jingnan; Hong, Bovie; Abdollahi, Mehdi; Undeland, Ingrid

doi:10.1016/j.fufo.2022.100194

Cited by 13 publications

(5 citation statements)

References 35 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Adding lingonberry press-cake (LP) to herring filleting co-products at the start of the pH-shift process was recently proven to prevent oxidation of the herring lipids both during the process itself and during subsequent storage of the recovered protein isolates ( Zhang et al, 2022 ). In addition, this strategy was proven to be generally favorable in a life cycle assessment (LCA) considering climate change, cumulative energy demand, land occupation, and depleted stock fraction impacts of marine resources ( Coelho et al, 2022 , Coelho et al, 2023 ). However, a drawback of this strategy was that the consumption of base and acid increased since organic acids of LP reduced the pH of the raw starting material ( Abdollahi et al, 2020 ; Kylli et al, 2011).…”

Section: Introductionmentioning

confidence: 99%

Lingonberry (Vaccinium vitis-idaea) press-cake as a new processing aid during isolation of protein from herring (Clupea harengus) co-products

et al. 2023

Self Cite

View full text Add to dashboard Cite

Section: Introductionmentioning

confidence: 99%

Lingonberry (Vaccinium vitis-idaea) press-cake as a new processing aid during isolation of protein from herring (Clupea harengus) co-products

et al. 2023

Self Cite

View full text Add to dashboard Cite

“…Some dairy coprecipitates can also require calcium salts along with a combination of acidic and heat precipitation (Alu'datt et al, 2013). Coprecipitation of proteins or crossprocessing is also sustainable from the environmental perspective, which has been proven in several reports of life cycle analysis in the literature (Coelho et al 2022(Coelho et al , 2023.…”

Section: Coextraction Of Proteinsmentioning

confidence: 98%

The potential of coextraction as an emerging trend in the development of new functional food ingredients

Basak,

Singhal

2024

eFood

View full text Add to dashboard Cite

The search for new functional ingredients that meet the nutritional and technological requirements from the available resources cost‐effectively has been an ongoing activity by both academia and industry. In this respect, coextraction of the ingredients is a promising approach for valorization of food wastes as can be seen from reports that have been emerging since the last decade. The process can be used for the coextraction of all major food ingredients, namely, lipids, proteins, and polysaccharides. The approach being presented in this review is based on using two or more resources to obtain ingredients through a single process. This review looks into some of these possibilities, presents future perspectives, and calls for attention from the scientific community to explore this area of research with high translational capabilities. Coextraction offers an opportunity for valorization of wastes with energy conservation and minimizing solvent usage, wherein the bioactives present therein can be coextracted with a major food ingredient and used in the formulations, while using the principles of circular economy. Apart from the processing advantage it provides, coextraction from different sources has been reported to positively influence the structural, nutritional, and functional properties of food ingredients.

show abstract

“…Overall, while kelp-based CDR shows promise, it requires advancements in technology, cost reduction, and improved monitoring techniques to overcome current limitations and realize its full potential as a viable CDR solution [197].…”

Section: Cost-effectiveness and Scalability Of Seaweed-based Processesmentioning

confidence: 99%

Seaweed: a sustainable solution for greening drug manufacturing in the pursuit of sustainable healthcare

Pereira,

Cotas

2024

Explor Drug Sci

View full text Add to dashboard Cite

The environmental impact of drug manufacturing raises concerns about sustainability in healthcare. To address this, exploring alternative approaches to drug production is crucial. This review focuses on seaweed as a sustainable resource for greening drug manufacturing processes. Seaweed offers advantages such as renewability, abundance, and a positive environmental footprint. The review begins by providing an overview of sustainable drug manufacturing practices and the challenges faced in achieving sustainability. It then discusses seaweed as a sustainable resource, including cultivation techniques and environmental benefits. Seaweed has various applications in drug manufacturing, including extracting and purifying bioactive compounds with potential therapeutic properties. Seaweed’s role in developing green technologies, such as seaweed-based excipients, biodegradable packaging materials, and as a source of sustainable energy for drug manufacturing processes, is highlighted. The environmental and economic implications of incorporating seaweed-based solutions are discussed, emphasizing reduced carbon footprint and cost-effectiveness. Regulatory and industrial perspectives are addressed, examining challenges, and opportunities for implementing seaweed-based drug manufacturing. Collaboration between academia, industry, and regulatory bodies is crucial for successful integration. The review presents future directions and opportunities, including emerging trends and innovations in seaweed-based drug manufacturing, areas for further research, policy development, and industry engagement recommendations. Incorporating seaweed into drug production facilitates a reduction in environmental impact, promotes resource efficiency, and contributes to sustainable healthcare. This review showcases seaweed-based solutions as a means to foster a greener future for drug manufacturing, addressing environmental concerns, and promoting sustainability.

show abstract

A comparative life cycle assessment of cross-processing herring side streams with fruit pomace or seaweed into a stable food protein ingredient

Cited by 13 publications

References 35 publications

Lingonberry (Vaccinium vitis-idaea) press-cake as a new processing aid during isolation of protein from herring (Clupea harengus) co-products

Lingonberry (Vaccinium vitis-idaea) press-cake as a new processing aid during isolation of protein from herring (Clupea harengus) co-products

The potential of coextraction as an emerging trend in the development of new functional food ingredients

Seaweed: a sustainable solution for greening drug manufacturing in the pursuit of sustainable healthcare

Contact Info

Product

Resources

About