Green and innovative techniques for recovery of valuable compounds from seafood by-products and discards: A review

Bruno, Siewe Fabrice; Ekorong, Franck Junior Anta Akouan; Karkal, Sandesh Suresh; Cathrine, M.S.B.; Kudre, Tanaji G.

doi:10.1016/j.tifs.2018.12.004

Cited by 114 publications

(74 citation statements)

References 83 publications

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“…The interest for this eco-friendly technique has been increasing in the last decades with some companies using it to produce extracts from natural sources [13,22,23]. UAE has emerged as an efficient, rapid, energy and time-saving, and clean extraction methodology, providing a higher recovery of bioactive compounds using low amounts of solvent [13,22,23]. As an example, Pan et al extracted polyphenols from pomegranate peels using UAE and described a reduction of 87% of extraction time and an increase of 22% in the antioxidant activity compared to the extracts obtained by maceration [24].…”

Section: Introductionmentioning

confidence: 99%

Green-Sustainable Recovery of Phenolic and Antioxidant Compounds from Industrial Chestnut Shells Using Ultrasound-Assisted Extraction: Optimization and Evaluation of Biological Activities In Vitro

et al. 2020

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Chestnut processing industry generates large amounts of by-products, including leaves, burs and shells that are a source of bioactive compounds. The purpose of this study was to establish an ultrasound-assisted extraction (UAE) of phenolic and antioxidant compounds from industrial chestnut shells. A central composite design (CCD) was conducted to analyze the effects of time (4–46 min) and temperature (34–76 °C) in the antioxidant activity (2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid (ABTS), 2,2-diphenyl-1-picrylhydrazyl (DPPH), and ferric reducing antioxidant power (FRAP)) and total phenolic compounds (TPC) of chestnut shells extracts. The optimal extraction conditions were obtained at 70 °C for 40 min. The optimal extract was characterized regarding phenolic profile, radical scavenging capacity, and effects on intestinal and dermal cell lines. The optimal extract revealed high amounts of ellagic acid (40.4 µg/mg dw), followed by caffeic acid derivative (15.4 µg/mg dw) and epigallocatechin (15.3 µg/mg dw). Indeed, the extract exhibited the highest scavenging efficiencies against NO● (IC50 = 0.1 µg/mL) and HOCl (IC50 = 0.7 µg/mL) and did not conducted to a decrease on HaCaT and HFF-1 viability up to 100 μg/mL. Oppositely, a decrease on Caco-2 and HT29-MTX viability was observed. This study suggests that UAE could be a sustainable option to valorize chestnut shells as raw material for different industries.

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Section: Introductionmentioning

confidence: 99%

Green-Sustainable Recovery of Phenolic and Antioxidant Compounds from Industrial Chestnut Shells Using Ultrasound-Assisted Extraction: Optimization and Evaluation of Biological Activities In Vitro

et al. 2020

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“…Novel food & feed ingredients -In the last years, fish waste has been submitted to modern extraction techniques, applied after the conventional treatment consisting of freezing, grinding, pressing and cooking. Due to innovative bioprocesses, discards can provide precious nutrients, such as protein, fatty acids, peptides, chitin, collagen, carotenoids, and minerals, useful in animal nutrition and in human well-being (pharmaceutics, cosmetics, nutraceutics) (Shabani et al 2018;Bruno et al 2019). For recovering lipids, long chain n-3 polyunsaturated fatty acids can be extracted from rich oil by-products of different aquatic origin (Dave and Routray 2018;Simat et al 2019) and can find uses in the food industry (Iriondo-DeHond et al 2019).…”

Section: Opportunitiesmentioning

confidence: 99%

Insect and fish by-products as sustainable alternatives to conventional animal proteins in animal nutrition

Gasco

Acuti

Bani

et al. 2020

Italian Journal of Animal Science

169

129

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This paper reviews current knowledge on two feedstuffs, that is, insect meal and fish by-products, as alternatives to conventional animal protein sources. After an introductory part that highlights the need for sustainable development of animal production, the alternative protein sources are discussed. In particular, after providing some indications on their production and supply focussing on EU, a SWOT (Strengths, Weaknesses, Opportunities, and Threats) analysis was performed to identify the key factors that could help or impair the development of both protein sources production sectors. Finally, future perspectives are presented. The use of processed animal proteins derived from insects in farmed fish feeding is recognised by the EU legislation that authorises the use of proteins from seven insect species and the allowed substrates to rear insects. Insects have several advantages in nutritional value and the amino acid composition of their proteins generally meet animal requirements for good growth and health. The SWOT analysis indicated that insect meals can be considered as feed functional ingredients with beneficial properties that depend on the insect species, rearing system adopted, and the substrate used for their growth. Insects are expected to be increasingly used as a replacement for conventional animal-derived proteins, especially in aquafeeds. In the section regarding fishery and aquaculture by-products, the potential use of raw materials obtained during seafood processing is discussed. Peptides and amino acids recovered from as hydrolysed proteins can be used in animal feeds to partially substitute conventional protein feedstuffs thus providing nutrients, bioactive compounds and feed additives for animals. The SWOT analysis identified opportunities and weaknesses. Both the alternative protein sources are promising alternative feed ingredients for livestock production. HIGHLIGHTSThe sustainable development of animal production sector needs alternative protein sources for feeds formulation. Insects and fishery-and aquaculture by-products represent optimal alternative protein sources. A SWOT analysis has identified the key factors for the development of both protein sources production sectors. ARTICLE HISTORY

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“…SFE is environmentally-friendly extraction method that presented a great growth in food industries in the last decade [71]. This technique uses non-toxic organic solvents, which reduces energy use, results in more sustainable processing, and environmental pollution [79]. In SFE, solvents are used close to their critical temperature and pressure to obtain solutes from a liquid or solid matrix under pressurized conditions.…”

Section: Green Technique: Supercritical Fluid Extractionmentioning

confidence: 99%

Tomato as Potential Source of Natural Additives for Meat Industry. A Review

et al. 2020

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Tomato industry produces huge amounts of by-products that represent an environmental and economic problem. However, these by-products contain multiple bioactive compounds, which would make them a renewable source for obtaining natural antioxidants and colourants (carotenoids). This is in line with the preferences of the current consumer who demands more natural and healthy products. However, the lipophilic character of carotenoids means that their extraction must be carried out using toxic organic solvents. To overcome environmental and health problems of organic solvents, the application of supercritical fluid extraction (SFE) for the extraction of lipophilic compounds such as lycopene was used successfully, achieving yields similar to those obtained with conventional techniques. Nonetheless, the extraction conditions must be carefully selected, to obtain high yields and at the same time maintain a high antioxidant capacity. On the other hand, the use of tomato and tomato extracts as natural additives in meat products are reduced in comparison with other natural antioxidant/colourant extracts. However, different researches conclude that the use of tomato improved nutritional quality, reduced lipid oxidation and increased stability during the shelf-life period of meat products, while retaining or increasing sensory properties and overall acceptability, which converts tomato by-products into a promising source of natural additives.

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Green and innovative techniques for recovery of valuable compounds from seafood by-products and discards: A review

Cited by 114 publications

References 83 publications

Green-Sustainable Recovery of Phenolic and Antioxidant Compounds from Industrial Chestnut Shells Using Ultrasound-Assisted Extraction: Optimization and Evaluation of Biological Activities In Vitro

Green-Sustainable Recovery of Phenolic and Antioxidant Compounds from Industrial Chestnut Shells Using Ultrasound-Assisted Extraction: Optimization and Evaluation of Biological Activities In Vitro

Insect and fish by-products as sustainable alternatives to conventional animal proteins in animal nutrition

Tomato as Potential Source of Natural Additives for Meat Industry. A Review

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