2020
DOI: 10.3390/polym12112613
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Optimal Recovery of Valuable Biomaterials, Chondroitin Sulfate and Bioapatites, from Central Skeleton Wastes of Blue Shark

Abstract: The industrial filleting of blue shark (Prionace glauca) led to the generation of a large number of central skeletons of low interest to fishmeal plants handling such wastes. In this context, the present study describes the optimization of the hydrolysis process (pH 8.35, T 58 °C, 1% (v/w) of alcalase and t = 4 h) to produce chondroitin sulfate (CS) together with the recovery of bioapatites. Then, that hydrolysate was chemically treated with an optimal alkaline-hydroalcoholic-saline solution (0.48 M of NaOH, 1… Show more

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Cited by 3 publications
(2 citation statements)
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“…However, the enormous volume of blue shark catches and their processing generates large amounts of waste (~100,000 tons per year, according to the FAO database [4]), which poses significant environmental challenges. This underscores the need for innovative approaches to transform this waste into valuable resources [5].…”
Section: Introductionmentioning
confidence: 99%
See 1 more Smart Citation
“…However, the enormous volume of blue shark catches and their processing generates large amounts of waste (~100,000 tons per year, according to the FAO database [4]), which poses significant environmental challenges. This underscores the need for innovative approaches to transform this waste into valuable resources [5].…”
Section: Introductionmentioning
confidence: 99%
“…Chondroitin sulfate (CS), obtained from heads and skins, is a particularly abundant glycosaminoglycan type. Its structure consists of a repeating sequence of glucuronic acid (GlcA) and N-acetyl galactosamine (GalNAc), linked by alternating β-(1→4) and β-(1→3) glycosidic bonds [5]. Gelatine, partially hydrolyzed collagen, is a protein material that can also be obtained from connective tissues of blue sharks like cartilage and skin, which are other relevant by-products of shark filleting.…”
Section: Introductionmentioning
confidence: 99%