Membrane fractionation of gelatins extracted from skin of yellowfin tuna (<i>Thunnus albacares</i>): effect on molecular sizes and gelling properties of fractions

Montero, Manuel; Acosta, Oscar; Bonilla, Ana I.

doi:10.1080/19476337.2022.2107707

Cited by 3 publications

(1 citation statement)

References 37 publications

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“…In another study, gelatins with melting points ranging from 23.3°C to 28.4°C were obtained, concluding that the longer the extraction time, the lower the thermostability (melting point) of the derived gelatins [66]. These variations can be attributed to the different extraction conditions and tuna species, resulting in different molecular weight profiles and amino acid compositions [67]. The gelling properties of gelatin are known to be positively influenced by the proportion of alpha and beta chains whereas they are negatively affected by the presence of low molecular weight fragments [68].…”

Section: Viscoelastic Propertiesmentioning

confidence: 96%

Valorization of Yellowfin Tuna Tails: An Approximation to Circular Bioeconomy

Sisa Allayca,

Martínez-Alvarez,

Gómez-Estaca

et al. 2024

Preprint

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This study investigates the valorization potential of yellowfin tuna tails for the production of high-value commercial products. Muscle and skins were firstly mechanically separated by using a specifically designed device. The muscle was then used as a nitrogen source for the growth of the proteolytic enzymes-producer Bacillus subtilis, whereas the skins were employed for gelatin extrac-tion. The proteases from Bacillus subtilis were partially purified and used to produce antioxidant peptides from gelatin obtained. The gelatin obtained formed a gel upon cooling, with gelling and melting temperatures at 16 ºC and 22 ºC, respectively, and Bloom Strength of ≈ 160. RSM was used to determine the optimal hydrolysis conditions to obtain the highest antioxidant activity (35.96%, measured as DPPH radical scavenging activity), which were 50°C / 6.5 IU of enzyme. The findings emphasize the importance of an integrated approach to maximize the value of tuna by-products, promoting sustainability in the frame of circular bioeconomy. Overall, these results contribute to the efficient utilization of tuna by-products, waste reduction, and enhance economic viability of the tuna industry.

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Section: Viscoelastic Propertiesmentioning

confidence: 96%

Valorization of Yellowfin Tuna Tails: An Approximation to Circular Bioeconomy

Sisa Allayca,

Martínez-Alvarez,

Gómez-Estaca

et al. 2024

Preprint

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Tuna sidestream valorization: a circular blue bioeconomy approach

Sasidharan

Rustad

Cusimano

2023

Environ Sci Pollut Res

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Tuna is an economically significant seafood, harvested throughout the world, and is heavily traded due to its high nutritional quality and consumer acceptance. Tuna meat is rich in essential nutrients such as amino acids, polyunsaturated fatty acids (PUFA), and trace minerals. The huge volume of solid and liquid sidestreams generated during the processing stages of tuna is creating environmental and socioeconomic challenges in coastal areas. Different products such as fish meal, protein hydrolysates, collagen, enzymes, oil, and bone powder can be produced from tuna sidestreams. Using different nutrient recovery technologies like enzymatic hydrolysis, chemical processing, and green technologies, various categories of product value chains can be created in line with the conventional processing industry. This review attempts to provide a route map for the tuna industry for achieving the circular blue-bioeconomic objectives and reorient the irregular utilization pattern into a sustainable and inclusive path.

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Valorization of Yellowfin Tuna Tails: From Proteolytic Enzyme Production to Gelatin and Antioxidant Hydrolysate Extraction

Sisa,

Martínez-Álvarez,

Gómez-Estaca

et al. 2024

Foods

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This study investigates the valorization potential of yellowfin tuna (Thunnus albacares) tails to produce high-value commercial products. Firstly, the tuna tails were placed in a perforated stainless-steel cylinder, and hydraulic pressure was applied to separate the skin from the muscle in the tails. The extracted muscle was then utilized as a nitrogen source for the growth of the proteolytic enzyme producer Bacillus subtilis, while the skins were employed for gelatin extraction. The proteases from B. subtilis were partially purified and used to produce antioxidant peptides from the obtained gelatin. The gelatin formed a gel upon cooling, with gelling and melting temperatures of 16 °C and 22 °C, respectively, and a Bloom strength of approximately 160. Response Surface Methodology (RSM) was employed to determine the optimal hydrolysis conditions to achieve the highest antioxidant activity (35.96% measured as DPPH radical scavenging activity), which were 50 °C and 6.5 IU of enzyme. The findings emphasize the importance of an integrated approach to maximize the value of tuna by-products, promoting sustainability within the framework of a circular bioeconomy. Overall, these results contribute to the efficient utilization of tuna by-products, waste reduction, and enhanced economic viability of the tuna industry.

show abstract

Membrane fractionation of gelatins extracted from skin of yellowfin tuna (Thunnus albacares): effect on molecular sizes and gelling properties of fractions

Cited by 3 publications

References 37 publications

Valorization of Yellowfin Tuna Tails: An Approximation to Circular Bioeconomy

Valorization of Yellowfin Tuna Tails: An Approximation to Circular Bioeconomy

Tuna sidestream valorization: a circular blue bioeconomy approach

Valorization of Yellowfin Tuna Tails: From Proteolytic Enzyme Production to Gelatin and Antioxidant Hydrolysate Extraction

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