Applications of Seafood By-products in the Food Industry and Human Nutrition

Vidanarachchi, J. K.; Ranadheera, Chaminda Senaka; Wijerathne, Tharaka D.; Udayangani, R.M.C.; Himali, S. M. C.; Picková, Jana

doi:10.1007/978-1-4614-9590-1_23

Cited by 14 publications

(8 citation statements)

References 296 publications

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“…Chitosan and their oligosaccharides are applied as antioxidants, antibacterial and antifungal agents, and functional Gelatin is used for the purposes of gelling, edible coating, emulsification, and microencapsulation. The reader is referred to a few recent articles for details (Karim and and Bhat, 2009;Yu and Gu, 2013;Venugopal and Lele, 2014;Vidanarachchi et al, 2014;Muxika et al, 2017;Sasidharan and Venugopal, 2019;Shahidi et al, 2019;Ashraf et al, 2020). Nawaz et al (2020) recently observed a need to focus on bioavailability, interaction with other ingredients, nutritional, biotechnological, and sensorial aspects, and other factors of seafood-derived compounds that can significantly favor valorization of fisheries by-products.…”

Section: Downstream Processing For the Recovery Of Seafood Componentsmentioning

confidence: 99%

Valorization of Seafood Processing Discards: Bioconversion and Bio-Refinery Approaches

Venugopal

2021

Front. Sustain. Food Syst.

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The seafood industry generates large volumes of waste. These include processing discards consisting of shell, head, bones intestine, fin, skin, voluminous amounts of wastewater discharged as effluents, and low-value under-utilized fish, which are caught as by-catch of commercial fishing operations. The discards, effluents, and by-catch are rich in nutrients including proteins, amino acids, lipids containing good proportions of polyunsaturated fatty acids (PUFA), carotenoids, and minerals. The seafood waste is, therefore, responsible for loss of nutrients and serious environmental hazards. It is important that the waste is subjected to secondary processing and valorization to address the problems. Although chemical processes are available for waste treatment, most of these processes have inherent weaknesses. Biological treatments, however, are environmentally friendly, safe, and cost-effective. Biological treatments are based on bioconversion processes, which help with the recovery of valuable ingredients from by-catch, processing discards, and effluents, without losing their inherent bioactivities. Major bioconversion processes make use of microbial fermentations or actions of exogenously added enzymes on the waste components. Recent developments in algal biotechnology offer novel processes for biotransformation of nutrients as single cell proteins, which can be used as feedstock for the recovery of valuable ingredients and also biofuel. Bioconversion options in conjunction with a bio-refinery approach have potential for eco-friendly and economical management of seafood waste that can support sustainable seafood production.

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Section: Downstream Processing For the Recovery Of Seafood Componentsmentioning

confidence: 99%

Valorization of Seafood Processing Discards: Bioconversion and Bio-Refinery Approaches

Venugopal

2021

Front. Sustain. Food Syst.

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“…This research corroborated the validity of the use of food additives based on AFPs to prolong shelf life of frozen food and to improve its quality. Currently the only area where AFPs are used as food additives is ice cream sundae production in the USA, Australia, and New Zealand [122].…”

Section: Food Processingmentioning

confidence: 99%

Ice Binding Proteins: Diverse Biological Roles and Applications in Different Types of Industry

et al. 2020

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More than 80% of Earth’s surface is exposed periodically or continuously to temperatures below 5 °C. Organisms that can live in these areas are called psychrophilic or psychrotolerant. They have evolved many adaptations that allow them to survive low temperatures. One of the most interesting modifications is production of specific substances that prevent living organisms from freezing. Psychrophiles can synthesize special peptides and proteins that modulate the growth of ice crystals and are generally called ice binding proteins (IBPs). Among them, antifreeze proteins (AFPs) inhibit the formation of large ice grains inside the cells that may damage cellular organelles or cause cell death. AFPs, with their unique properties of thermal hysteresis (TH) and ice recrystallization inhibition (IRI), have become one of the promising tools in industrial applications like cryobiology, food storage, and others. Attention of the industry was also caught by another group of IBPs exhibiting a different activity—ice-nucleating proteins (INPs). This review summarizes the current state of art and possible utilizations of the large group of IBPs.

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“…Sin embargo, si se quiere aprovechar el contenido de proteína, entonces se recomienda el uso de AT. La proteína pudiera ser utilizada en la producción de alimento para animales, polvos secos de proteína como ingrediente alimentario (Shaviklo, 2015), harina grado alimenticio, enzimas (Vidanarachchi et al, 2014) y otros.…”

Section: Tercer Sitio De Muestreo (Tl)unclassified

Explorando diferentes subproductos considerados como residuos por la industria pesquera en México//Exploring different by-products considered as residues by the fishery industry in México

2020

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La producción y poco aprovechamiento de subproductos de los grandes centros de distribución en México causa problemas ambientales. Se exploró la composición fisicoquímica de distintos subproductos evaluando el pH, humedad, lípidos, ceniza, proteínas, nitrógeno no proteico, bases volátiles totales, hidroxiprolina y prolina en tres sitios (zonas) de muestreo durante tres meses diferentes, cada zona o sitio representó muestras diferentes, así: MM (mezcla de subproductos de diferentes especies), AT (subproductos derivados del enlatado de atún), TL (subproductos derivados del fileteo de tilapia). Se registraron diferencias en la composición química entre los tres meses de muestreo y entre los tres sitios evaluados. Los resultados mostraron que los componentes más importantes que se pueden recuperar son: proteínas, para el sitio MM, incluyendo el colágeno; lípidos y proteínas, para el sitio AT; colágeno y lípidos para el sitio TL. Los valores promedio de pH (7.89), humedad (72.75 %) y BVT (188 mg N/100 g) para el sitio MM, demuestran la necesidad de mejorar el manejo de los subproductos en ese sitio. Los subproductos de los tres sitios de muestreo mostraron ser una fuente alternativa de componentes importantes como proteínas que no son colágeno, colágeno, lípidos y cenizas, dependiendo del sitio. Sin embargo, es importante resaltar la necesidad de mejorar el manejo de los subproductos para lograr un mayor aprovechamiento.ABSTRACTThe production and under-utilization of by-products from the large distribution centers in México, promotes environmental problems. The physicochemical composition of different by-products produced by the large distribution centers throughout different months was explored evaluating pH, moisture, lipids, ash, proteins, non-protein nitrogen, total volatile bases, hydroxyproline and proline, in three places during three months, each place represented different sample, including: MM (by-products from different fish species), AT (by-products of tuna canning, and TL (tilapia by-products). There were differences in chemical composition among the three months and the evaluated places. Results showed that the most important components that could be recovered are proteins for MM, collagen, lipids and proteins for AT and collagen and lipids for TL. Average values of pH (7.89), moisture (72.75 %) and total volatile bases (188 mg N/100 g) demonstrate the need of improving the by-products management in the MM place. By-products from the three evaluated places showed be an alternative source to obtain important components including non-collagen proteins, collagen, lipids, and ash depending on the sampling place. However, it is important to highlight the need of improving the handling of by-products to achieve greater exploitation.

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Applications of Seafood By-products in the Food Industry and Human Nutrition

Cited by 14 publications

References 296 publications

Valorization of Seafood Processing Discards: Bioconversion and Bio-Refinery Approaches

Valorization of Seafood Processing Discards: Bioconversion and Bio-Refinery Approaches

Ice Binding Proteins: Diverse Biological Roles and Applications in Different Types of Industry

Explorando diferentes subproductos considerados como residuos por la industria pesquera en México//Exploring different by-products considered as residues by the fishery industry in México

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