Flocculation and Flotation to Recover Protein-Enriched Biomasses from Shrimp Boiling and Peeling Process Waters: A Case Study

Abstract

A novel integrated process for the recovery of protein-enriched biomasses from shrimp boiling water (SBW) and shrimp peeling water (SPW) was investigated by combining flocculation (F) and dissolved air flotation (DAF) into an F-DAF process. Alginate and carrageenan were used as flocculants. It was found that the protein yield from SPW and SBW in the F-DAF process was 68−97% and 26− 45%, respectively. This led to a reduction in protein content of the influent SBW and SPW (12.4 and 1.4 g/L, respectively) by up to 76% and 85%, resulting in outlets with 2.9 and 0.2 g/L protein, respectively. Further, the F-DAF recovery process concentrated the proteins of SBW and SPW up to 7 and 29 times, respectively, thus, generating a protein-enriched biomass. After spray drying, biomass from SBW had up to 61% proteins, and out of the total amino acids, up to 47% were essential ones. Further, the spray dried powder contained up to 23% total lipids, 2.7% long chained n-3 polyunsaturated fatty acids and 49.7 mg/g total astaxanthin. The studied F-DAF recovery system can thus be successfully used for recovering nutrients from process waters generated during the production of peeled shrimps.

Biochemical Characterization and Storage Stability of Process Waters from Industrial Shrimp Production

“… 2 − 8 In addition, our own group has reported on flocculation combined with flotation to recover protein-enriched biomasses from shrimp boiling water (SBW) and peeling water (SPW). 9 , 10 However, still very little is known about the variations in the nutrient composition of shrimp process waters over an extended production period. A broad nutrient characterization as well as insight into potential toxic elements and shelf life would aid the implementation of new and already reported recovery tools for proteins, fatty acids, antioxidants, and flavor molecules.…”

“…There are thus strong incentives to minimize nutrient losses taking place along with the current treatments of these massive amounts of water as wastewaters. So far, a few studies have reported on the recovery of volatile compounds, bioactive peptides, and astaxanthin from shrimp process waters by employing techniques such as ultrafiltration, reverse osmosis, and nano filtration together with osmotic evaporation. − In addition, our own group has reported on flocculation combined with flotation to recover protein-enriched biomasses from shrimp boiling water (SBW) and peeling water (SPW). , However, still very little is known about the variations in the nutrient composition of shrimp process waters over an extended production period. A broad nutrient characterization as well as insight into potential toxic elements and shelf life would aid the implementation of new and already reported recovery tools for proteins, fatty acids, antioxidants, and flavor molecules.…”

Hemoglobin-mediated lipid oxidation of herring filleting co-products during ensilaging and its inhibition by pre-incubation in antioxidant solutions

“…We believe though that the advantage of using incubation treatments to minimize lipid oxidation during ensilaging outweighs the slightly reduced rate of protein hydrolysis as the final silage will have a much higher quality. Further, the proteins lost into the incubation solution can be recovered by using techniques such as flocculation combined with flotation or ultrafiltration, as reported elsewhere 39 – 41 , ensuring as complete use as possible of the herring raw material.…”

Clean Technologies for Production of Valuable Fractions from Sardine Cooking Wastewaters: An Integrated Process of Flocculation and Reverse Osmosis

“…Of these, the food and beverage industries are one of the largest consumers. The seafood processing industry plays a key role in water consumption, as 2% of all freshwater consumed in the food and beverage industry [2] is used throughout the processing steps, such as washing, cooking, freezing, disinfection and, floor cleaning.…”

“…The European Directive 98/83/EC allows water reuse in the industrial process [7]. This approach brings further revenues to the seafood processing industries, both from the added-value food components [2] and from the reduction of the wastewater discharge costs.…”