From seafood waste to active seafood packaging: An emerging opportunity of the circular economy

Caba, Koro de la; Guerrero, Pedro; Trung, Trang Sĩ; Cruz-Romero, Malco C.; Kerry, Joseph P.; Fluhr, Joachim W.; Maurer, Marcus; Kruijssen, Froukje; Albalat, Amaya; Bunting, Stuart W.; Burt, Steve; Little, Dave; Newton, Richard

doi:10.1016/j.jclepro.2018.09.164

Cited by 107 publications

(68 citation statements)

References 113 publications

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“…Sakacin-A/BCNCs conjugates have been applied in coating formulation for food packaging material. The efficacy of the antimicrobial active packaging has been proven for an Italian fresh soft cheese (named "stracchino"), by applying the circular economy concepts expressed by de la Caba et al 37 , that is: using a food industry by-product to produce antimicrobials for food preservation. Finally, the proposed approach has been examined in terms of economic feasibility, through the computation of lab-scale production costs and simulating cost savings ensuing from a process upscaling.…”

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confidence: 99%

From cheese whey permeate to Sakacin-A/bacterial cellulose nanocrystal conjugates for antimicrobial food packaging applications: a circular economy case study

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et al. 2020

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Applying a circular economy approach, this research explores the use of cheese whey permeate (CWP), by-product of whey ultrafiltration, as cheap substrate for the production of bacterial cellulose (BC) and Sakacin-A, to be used in an antimicrobial packaging material. BC from the acetic acid bacterium Komagataeibacter xylinus was boosted up to 6.77 g/L by supplementing CWP with β-galactosidase. BC was then reduced to nanocrystals (BCNCs, 70% conversion yield), which were then conjugated with Sakacin-A, an anti-Listeria bacteriocin produced by Lactobacillus sakei in a CWP based broth. Active conjugates (75 Activity Units (AU)/mg), an innovative solution for bacteriocin delivery, were then included in a coating mixture applied onto paper sheets at 25 AU/cm2. The obtained antimicrobial food package was found effective in reducing Listeria population in storage trials carried out on a fresh Italian soft cheese (named “stracchino”) intentionally inoculated with Listeria. Production costs of the active material have been mainly found to be associated (90%) to the purification steps. Setting a maximum prudential 50% cost reduction during process up-scaling, conjugates coating formulation would cost around 0.89 €/A4 sheet. Results represent a practical example of a circular economy production procedure by using a food industry by-product to produce antimicrobials for food preservation.

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confidence: 99%

From cheese whey permeate to Sakacin-A/bacterial cellulose nanocrystal conjugates for antimicrobial food packaging applications: a circular economy case study

Rollini

Musatti

Cavicchioli

et al. 2020

Sci Rep

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“…The present paper contributes to CWP valorization by applying the circular economy concepts expressed by de la Caba et al [29]. This required a food industry by-product to produce antimicrobials for food preservation.…”

Section: Discussionmentioning

confidence: 99%

“…Antimicrobial activity of sakacin A was evaluated by the agar diffusion assay, as reported in Mapelli et al [29]. Briefly, aliquots of overnight Listeria culture were added to soft TSA (TSB added with 8 g/L agar) in a Petri dish, then cell-free supernatant of L. sakei culture was properly diluted and poured in wells previously made on the plate.…”

Section: Quantification Of Sakacin a Activitymentioning

confidence: 99%

“…Mapelli et al [29] set-up an antilisterial packaging material, based on sakacin A incorporated in cellulose nano-fibers (CNF), and demonstrated its antimicrobial activity on smoked salmon fillets intentionally inoculated with Listeria. The active material was prepared at a sakacin A concentration of around 50 AU/cm 2 employing a culture medium with a formulation cost of around 8.06 €/10 6 AU; at the reported conditions, production cost of the active mat in terms of sakacin A content resulted around 4.03 €/m 2 .…”

Section: Aminomentioning

confidence: 99%

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From Cheese Whey Permeate to Sakacin A: A Circular Economy Approach for the Food-Grade Biotechnological Production of an Anti-Listeria Bacteriocin

et al. 2020

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Cheese Whey Permeate (CWP) is the by-product of whey ultrafiltration for protein recovery. It is highly perishable with substantial disposal costs and has serious environmental impact. The aim of the present study was to develop a novel and cheap CWP-based culture medium for Lactobacillus sakei to produce the food-grade sakacin A, a bacteriocin exhibiting a specific antilisterial activity. Growth conditions, nutrient supplementation and bacteriocin yield were optimized through an experimental design in which the standard medium de Man, Rogosa and Sharpe (MRS) was taken as benchmark. The most convenient formulation was liquid CWP supplemented with meat extract (4 g/L) and yeast extract (8 g/L). Although, arginine (0.5 g/L) among free amino acids was depleted in all conditions, its supplementation did not increase process yield. The results demonstrate the feasibility of producing sakacin A from CWP. Cost of the novel medium was 1.53 €/L and that of obtaining sakacin A 5.67 €/106 AU, with a significant 70% reduction compared to the corresponding costs with MRS (5.40 €/L, 18.00 €/106 AU). Taking into account that the limited use of bacteriocins for food application is mainly due to the high production cost, the obtained reduction may contribute to widening the range of applications of sakacin A as antilisterial agent.

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“…In this scenario, the abundance of bio-waste converts this material into an environmentally friendly option to be exploited as biodegradable and renewable materials [1]. Among them, proteins and polysaccharides have been investigated to develop new biodegradable films due to their abundance, renewable character and film forming ability [2]. In particular, gelatin derived from connective tissues, skin and bones of pig, bovine and fish is getting considerable demand in the last years for applications such as active food packaging and controlled release of bioactive compounds.…”

Section: Introductionmentioning

confidence: 99%

Effect of Fructose and Ascorbic Acid on the Performance of Cross-Linked Fish Gelatin Films

et al. 2020

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Gelatin was extracted from fish scales in this work, in an attempt to valorise abundant and available fishery by-products as an approach towards a more circular economy. With this strategy in mind, fish scale gelatin was used to prepare active films. In this regard, the development of advanced materials from gelatin involves its modification to enhance functional properties, particularly barrier properties, to achieve the requirements for specific value-added purposes, such as food or pharmaceutical/biomedical applications. The improvement of those functional properties can be achieved by means of chemical cross-linking processes. In this context, non-enzymatic reactions were carried out with the addition of fructose and ascorbic acid into gelatin film forming formulations, and cross-linking was induced by a heat-treatment. These cross-linking reactions resulted in higher barrier features, especially for those films prepared with ascorbic acid.

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From seafood waste to active seafood packaging: An emerging opportunity of the circular economy

Abstract: Sustainable development is an overarching objective that requires an interdisciplinary approach in order to address the societal challenge concerning climate action,

Cited by 107 publications

References 113 publications

From cheese whey permeate to Sakacin-A/bacterial cellulose nanocrystal conjugates for antimicrobial food packaging applications: a circular economy case study

From cheese whey permeate to Sakacin-A/bacterial cellulose nanocrystal conjugates for antimicrobial food packaging applications: a circular economy case study

From Cheese Whey Permeate to Sakacin A: A Circular Economy Approach for the Food-Grade Biotechnological Production of an Anti-Listeria Bacteriocin

Effect of Fructose and Ascorbic Acid on the Performance of Cross-Linked Fish Gelatin Films

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