Application of Pulsed Electric Fields for Obtaining Antioxidant Extracts from Fish Residues

Franco, Daniel; Munekata, Paulo E. S.; Agregán, Rubén; Bermúdez, Roberto; López‐Pedrouso, María; Pateiro, Mirian; Lorenzo, José M.

doi:10.3390/antiox9020090

Cited by 71 publications

(54 citation statements)

References 47 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Therefore, it is necessary to analyze these by-products, especially regarding their nutritional properties. This will allow us to characterize more in detail these wastes and the active substances which could be present, and thus determine the value of these products [10]. The bioactive compounds, which can be extracted from foods or foods by-products, are nutritional elements that are usually present in small quantities, and are able to regulate metabolic functions, leading to beneficial effects [11].…”

Section: Introductionmentioning

confidence: 99%

Nutritional Profiling and the Value of Processing By-Products from Gilthead Sea Bream (Sparus aurata)

et al. 2020

Self Cite

View full text Add to dashboard Cite

Fish processing industries generate a large volume of discards. In order to fulfil with the principles of a sustainable circular economy, it is necessary to maintain aquaculture by-products in the food chain through the production of high-value biomolecules that can be used as novel ingredients. In this study, we try to give value to the gilthead sea bream by-products, evaluating the composition and the nutritional value of the muscle and six discards commonly obtained from the fish processing industry (fishbone, gills, guts, heads, liver, and skin), which represent ≈ 61% of the whole fish. Significant differences were detected among muscle and by-products for fatty acid and amino acid profile, as well as mineral content. The discards studied were rich in protein (10%–25%), showing skin and fishbone to have the highest contents. The amino acid profile reflected the high quality of its protein, with 41%–49% being essential amino acids—lysine, leucine, and arginine were the most abundant amino acids. Guts, liver, and skin were the fattiest by-products (25%–35%). High contents of polyunsaturated fatty acids (PUFAs) (31%–34%), n-3 fatty acids (12%–14%), and eicosapentaenoic acid (EPA) + docosahexaenoic acid (DHA) (6%–8%) characterized these discards. The head displayed by far the highest ash content (9.14%), which was reflected in the mineral content, especially in calcium and phosphorous. These results revealed that gilthead sea bream by-products can be used as source of value-added products such as protein, oils, and mineral supplements.

show abstract

Section: Introductionmentioning

confidence: 99%

Nutritional Profiling and the Value of Processing By-Products from Gilthead Sea Bream (Sparus aurata)

et al. 2020

Self Cite

View full text Add to dashboard Cite

show abstract

“…Franco et al (2020) have used PEF (1.40 kV/cm) with water to extract antioxidants such as DPPH, ABTS, FRAP) from fish residues such as heads, bones, and gills. They observed a significant increase of 35.8, 68.6, and 33.8% for sea bream and 60.7, 71.8, and 22.1% for sea bass, respectively, for water extracts.…”

Section: Results: Recovery Of Biomoleculesmentioning

confidence: 99%

Effective valorization of food wastes and by‐products through pulsed electric field: A systematic review

Arshad

Abdul‐Malek

Roobab

et al. 2020

J Food Process Engineering

View full text Add to dashboard Cite

Utilize food waste and by‐products generated from food processing is a developing concern to upgrade economic performance and ensure environmental sustainability. The compounds recovered from the food wastes could have the potential to be employed in different food and biotechnological applications. As a substitute to the conventional method such as Soxhlet extraction, liquid–liquid extraction, and mechanical shaking, the development of green extraction techniques (microwave, ultrasound, and pulsed electric field [PEF]) is seen as a significant step in recovering by‐products from food wastes. Among these, PEF is reported as a novel technique that can decrease solvent usage, heating steps, and extraction time to recover by‐products. The current review covers recent developments in PEF‐based industrial food waste through a systematic literature review. Recent literature was critically evaluated to examine the possibility of this emerging technology in providing sustainable and novel uses of agro‐foods waste and animal‐food waste. Limited literature is available on industrial scale studies of PEF valorization of food waste and food co‐products. Generally, PEF‐based processing is consistently reported as a superior technology that provides high efficiency and better‐quality products due to the low temperature of food compounds. This technique has several spectacular possible applications in food processing methods that provide the food industry with better efficiency and high‐quality products than existing extraction methods. Practical Applications This review suggests that PEF treatment of food wastes needs urgent models for optimum processing operation at the industrial level, particularly economic viability under practical working conditions. This innovative processing is generally accepted for more selective, quicker, and sustainable bio‐active compounds but still not satisfactorily verified for industrial applications. There are ethical and economic needs for the management of bio‐waste, and proper legislation appears to be an essential requirement to effectively and fruitfully utilize food waste.

show abstract

“…It should be noted that the electrical conductivity of the product is a crucial parameter that limits the application of PEF to materials with moderate conductivity [ 232 , 233 ]. In a study by Franco et al [ 234 ], PEF processing was applied to extract antioxidants from three residues (gills, bones and heads) of two commercial species (sea bream and sea bass). Three methods of extraction using two solvents (water and methanol) and a water extraction assisted by PEF were assessed.…”

Section: Innovative Seafood Preservation Methodsmentioning

confidence: 99%

Innovative Seafood Preservation Technologies: Recent Developments

Kontominas

Badeka

Kosma

et al. 2021

Animals

View full text Add to dashboard Cite

Fish and fishery products are among the food commodities of high commercial value, high-quality protein content, vitamins, minerals and unsaturated fatty acids, which are beneficial to health. However, seafood products are highly perishable and thus require proper processing to maintain their quality and safety. On the other hand, consumers, nowadays, demand fresh or fresh-like, minimally processed fishery products that do not alter their natural quality attributes. The present article reviews the results of studies published over the last 15 years in the literature on: (i) the main spoilage mechanisms of seafood including contamination with pathogens and (ii) innovative processing technologies applied for the preservation and shelf life extension of seafood products. These primarily include: high hydrostatic pressure, natural preservatives, ozonation, irradiation, pulse light technology and retort pouch processing.

show abstract

Application of Pulsed Electric Fields for Obtaining Antioxidant Extracts from Fish Residues

Cited by 71 publications

References 47 publications

Nutritional Profiling and the Value of Processing By-Products from Gilthead Sea Bream (Sparus aurata)

Nutritional Profiling and the Value of Processing By-Products from Gilthead Sea Bream (Sparus aurata)

Effective valorization of food wastes and by‐products through pulsed electric field: A systematic review

Innovative Seafood Preservation Technologies: Recent Developments

Contact Info

Product

Resources

About