Gelatin extraction from fish waste and potential applications in food sector

Usman, Muhammad; Sahar, Amna; Inam‐Ur‐Raheem, Muhammad; Rahman, Ubaid ur; Sameen, Aysha; Aadil, Rana Muhammad

doi:10.1111/ijfs.15286

Cited by 37 publications

(23 citation statements)

References 59 publications

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“…In parallel with the growth in production and demand for fish in recent years, there is also a considerable increase in solid waste generation during industrial fishing processing, once the edible and waste parts (composed mainly of scales, skin, head, viscera, and bones) correspond to 25% and 75%, respectively, of the total weight of fish (Rubío-Rodríguez et al, 2012;Usman et al, 2021). Thus, the yield of fish carcasses during filleting in the fishing industry is usually around a maximum of 30%, which varies according to the level of processing and the kind of fish (Kalantarmahdavi et al 2022;Rigueto et al, 2022;Araújo et al, 2021).…”

Section: An Overview Of World Fisheries Aquaculture and Waste Generationmentioning

confidence: 99%

“…Exhibit 2 shows that the by-products most used for the extraction of gelatin and collagen were the skin and scales of the fish because they are the residues generated in greater quantity and have a higher composition of collagen and gelatin (Bou-Gharios et al, 2020;Usman et al, 2021). In addition, different extraction methods have been reported…”

Section: Collagen and Gelatin Extractionmentioning

confidence: 99%

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From waste to value‐added products: A review of opportunities for fish waste valorization

Rigueto

Oliveira

Gomes

et al. 2023

Environmental Quality Mgmt

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The fishing industry is responsible for generating large amounts of organic waste rich in compounds of commercial interest. This review aimed to present the state of the art about the possibilities of using solid waste to obtain value‐added products. Skins, fins, and scales have been used to obtain gelatin and collagen, a promising compound for use as an additive in yogurts and creams, as well as for the synthesis of biodegradable packaging that, if applicable, can reduce the environmental impact caused by petroleum packaging. Other parts, such as the head and the viscera, contain polyunsaturated fatty acids and other fat‐soluble vitamins that have been studied for the production of omega‐3 capsules for the pharmaceutical industry, but when the extracted oil does not fit the feeding parameters, it can be applied for the production of biodiesel. Furthermore, fishes are a promising source of astaxanthin, a carotenoid with high antioxidant properties. The use of combined techniques such as chemical and enzymatic methods can increase the extraction yield and favor the obtaining of more purified compounds, in addition to promoting the reduction of chemicals that are aggressive to the environment. In general, conscious production in the fishing industry through the valorization of waste generated for use as inputs for other value chains encompasses aspects of the circular economy, which can positively impact several Sustainable Development Goals.

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Section: An Overview Of World Fisheries Aquaculture and Waste Generationmentioning

confidence: 99%

Section: Collagen and Gelatin Extractionmentioning

confidence: 99%

From waste to value‐added products: A review of opportunities for fish waste valorization

Rigueto

Oliveira

Gomes

et al. 2023

Environmental Quality Mgmt

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“…Fish meal can be obtained by drying or grinding whole fish or fish by-products. Among fish species, mostly menhaden, capelin and anchovy fishes are used for fish meal production, which are the best sources of animal feed [ 144 ]. Chemically, fish meal is composed of minerals (10%), protein (70%), water (8%), fat (9%), vitamins, ash, pantothenic and various other minerals.…”

Section: Utilization Of Fish Processing By-productsmentioning

confidence: 99%

Research Progress on Nutritional Value, Preservation and Processing of Fish—A Review

Ali

Wei

Ali³

et al. 2022

Foods

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The global population has rapidly expanded in the last few decades and is continuing to increase at a rapid pace. To meet this growing food demand fish is considered a balanced food source due to their high nutritious value and low cost. Fish are rich in well-balanced nutrients, a good source of polyunsaturated fatty acids and impose various health benefits. Furthermore, the most commonly used preservation technologies including cooling, freezing, super-chilling and chemical preservatives are discussed, which could prolong the shelf life. Non-thermal technologies such as pulsed electric field (PEF), fluorescence spectroscopy, hyperspectral imaging technique (HSI) and high-pressure processing (HPP) are used over thermal techniques in marine food industries for processing of most economical fish products in such a way as to meet consumer demands with minimal quality damage. Many by-products are produced as a result of processing techniques, which have caused serious environmental pollution. Therefore, highly advanced technologies to utilize these by-products for high-value-added product preparation for various applications are required. This review provides updated information on the nutritional value of fish, focusing on their preservation technologies to inhibit spoilage, improve shelf life, retard microbial and oxidative degradation while extending the new applications of non-thermal technologies, as well as reconsidering the values of by-products to obtain bioactive compounds that can be used as functional ingredients in pharmaceutical, cosmetics and food processing industries.

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“…Nevertheless, gelatin is mostly produced from porcine and bovine tissues, raising religious and ethical issues associated with the use of mammal-origin materials and concerns regarding the risk of zoonosis, from which marine gelatin derived from cold-water fish has been receiving increasing attention [ 12 , 13 ]. In the fish processing industry, up to three-quarters of the raw materials are wasted as by-products, increasing the pressure for effective valorization strategies [ 14 , 15 , 16 ], with countless works testing different fish by-products to produce gelatins [ 17 ], promising a safe and low-cost alternative solution, with inherent bioactivity and physicochemical tunability [ 18 ].…”

Section: Introductionmentioning

confidence: 99%

Marine Gelatin-Methacryloyl-Based Hydrogels as Cell Templates for Cartilage Tissue Engineering

et al. 2023

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Marine-origin gelatin has been increasingly used as a safe alternative to bovine and porcine ones due to their structural similarity, avoiding the health-related problems and sociocultural concerns associated with using mammalian-origin materials. Another benefit of marine-origin gelatin is that it can be produced from fish processing-products enabling high production at low cost. Recent studies have demonstrated the excellent capacity of gelatin-methacryloyl (GelMA)-based hydrogels in a wide range of biomedical applications due to their suitable biological properties and tunable physical characteristics, such as tissue engineering applications, including the engineering of cartilage. In this study, fish gelatin was obtained from Greenland halibut skins by an acidic extraction method and further functionalized by methacrylation using methacrylic anhydride, developing a photosensitive gelatin-methacryloyl (GelMA) with a degree of functionalization of 58%. The produced marine GelMA allowed the fabrication of photo-crosslinked hydrogels by incorporating a photoinitiator and UV light exposure. To improve the biological performance, GelMA was combined with two glycosaminoglycans (GAGs): hyaluronic acid (HA) and chondroitin sulfate (CS). GAGs methacrylation reaction was necessary, rendering methacrylated HA (HAMA) and methacrylated CS (CSMA). Three different concentrations of GelMA were combined with CSMA and HAMA at different ratios to produce biomechanically stable hydrogels with tunable physicochemical features. The 20% (w/v) GelMA-based hydrogels produced in this work were tested as a matrix for chondrocyte culture for cartilage tissue engineering with formulations containing both HAMA and CSMA showing improved cell viability. The obtained results suggest these hybrid hydrogels be used as promising biomaterials for cartilage tissue engineering applications.

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Gelatin extraction from fish waste and potential applications in food sector

Cited by 37 publications

References 59 publications

From waste to value‐added products: A review of opportunities for fish waste valorization

From waste to value‐added products: A review of opportunities for fish waste valorization

Research Progress on Nutritional Value, Preservation and Processing of Fish—A Review

Marine Gelatin-Methacryloyl-Based Hydrogels as Cell Templates for Cartilage Tissue Engineering

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