Trends in fisheries waste utilization: a valuable resource of nutrients and valorized products for the food industry

Naseem, Shifa; Imam, Arfin; Sreepada, R.A.; Ray, Anjan; Suman, Sunil Kumar

doi:10.1080/10408398.2023.2211167

Critical Reviews in Food Science and Nutrition

2023

DOI: 10.1080/10408398.2023.2211167

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Trends in fisheries waste utilization: a valuable resource of nutrients and valorized products for the food industry

Shifa Naseem

Arfin Imam

R.A. Sreepada

et al.

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Cited by 6 publications

(1 citation statement)

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“…In fact, multiple reviews have uncovered the diverse bioactivities of hydrolysates and peptides derived from marine by-products, as well as their current and potential applications. 6,[34][35][36][37][38][39][40] The most efficient methods for obtaining protein hydrolysates from fish waste are considered to be bioconversion through enzymatic hydrolysis and fermentation. In fact, natural antioxidants are favored over chemically synthesized ones due to their GRAS statue (Generally Recognized As Safe).…”

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Purification of Trypsin from Sardine (Sardina pilchardus) Viscera and Its Application in Preparation of Antioxidative Fish Protein Hydrolysates

2024

TJNPR

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Among the alkaline proteases in fish viscera, trypsin is one the key members, belonging to the serine-protease family (EC. 3.4.21). 20 Recently, special focus has been on the isolation of trypsins from fish viscera as a value-added product with versatile applications in several sectors. 21,22 Trypsins are utilized as essential components in detergents. 18,23,24 Additionally, they play a crucial role in extracting carotenoproteins from shrimp waste, 25,26,27 contributing to the production of protein hydrolysates that serve as valuable source of biopeptides. 28,29,30 Moreover, promoting the sustainable use of fish byproducts for human consumption stands as a top priority. Nowadays, the formation of fish protein hydrolysates (FPH) stands as one of the promising industrial applications of fish by-products. 31,32,33 The outstanding functional (emulsifier, foaming compounds) bioactive activities (antioxidant, antihypertensive, antibacterial), and nutritional properties of FPH broaden its range of applications. In fact, multiple reviews have uncovered the diverse bioactivities of hydrolysates and peptides derived from marine by-products, as well as their current and potential applications. 6,[34][35][36][37][38][39][40] The most efficient methods for obtaining protein hydrolysates from fish waste are considered to be bioconversion through enzymatic hydrolysis and fermentation. In fact, natural antioxidants are favored over chemically synthesized ones due to their GRAS statue (Generally Recognized As Safe). 41,42 Proteases from animals, plants, bacteria, and fungi have been applied in addition to the bacterial commercial protease Alcalase®. 28,[43][44][45][46] The primary species captured along the Moroccan coast is the sardine (S. pilchardus), with the majority of this harvest being employed in the production of canned sardines. The processing of raw materials results in the production of by-products such as heads, viscera, and muscle.

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confidence: 99%

Purification of Trypsin from Sardine (Sardina pilchardus) Viscera and Its Application in Preparation of Antioxidative Fish Protein Hydrolysates

2024

TJNPR

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Using Life Cycle Assessment to Achieve a Circular Economy of Fish Waste

Hublin,

Malbaša,

Stanec Svedrović

et al. 2024

Waste Biomass Valor

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Unexplored Opportunities of Utilizing Food Waste in Food Product Development for Cardiovascular Health

Taesuwan,

Jirarattanarangsri,

Wangtueai

et al. 2024

Curr Nutr Rep

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Trends in fisheries waste utilization: a valuable resource of nutrients and valorized products for the food industry

Cited by 6 publications

References 119 publications

Purification of Trypsin from Sardine (Sardina pilchardus) Viscera and Its Application in Preparation of Antioxidative Fish Protein Hydrolysates

Purification of Trypsin from Sardine (Sardina pilchardus) Viscera and Its Application in Preparation of Antioxidative Fish Protein Hydrolysates

Using Life Cycle Assessment to Achieve a Circular Economy of Fish Waste

Unexplored Opportunities of Utilizing Food Waste in Food Product Development for Cardiovascular Health

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