Valorization of fisheries by-products: Challenges and technical concerns to food industry

Nawaz, Asad; Li, Engpeng; Irshad, Sana; Xiong, Zhouyi; Xiong, Hanguo; Shahbaz, Hafiz Muhammad; Siddique, Farzana

doi:10.1016/j.tifs.2020.02.022

Cited by 80 publications

(52 citation statements)

References 70 publications

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“…Very few inorganic compounds arising from food industry residues have been considered for food packaging applications. However, food industry waste is also a potential source of inorganic compounds, such as hydroxyapatite and calcium carbonate, which can be recovered from mammalian bones, fish bones, and scales [25]. Piricillo et al [28] have shown that fish bone powder (hydroxyapatite) extracted from the waste of various fish (bones, scales) is an excellent sunlight screen and could be considered for applications as food packaging that serves as a barrier to gas and to UV light while maintaining the transparency of the material.…”

Section: Inorganic Compounds (Minerals and Oligoelements)mentioning

confidence: 99%

Section: Components Recovered From Waste and By‐products Of Agro‐foodmentioning

confidence: 99%

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Active biopackaging produced from by‐products and waste from food and marine industries

Debeaufort

2021

FEBS Open Bio

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The agro‐food industry cannot today do without packaging to preserve and above all market its products. Plastic materials coming mainly from petrochemicals have taken a predominant place in the food packaging sector. They have become indispensable in many sectors, from fresh to frozen products, from meat and dairy products to fruit and vegetables or almost‐ready meals. Plastics are cheap, their lightness reduces transport costs, and their convenience is fundamental for out‐of‐home catering. However, plastics pose serious end‐of‐life issues. The development of materials that are more respectful of the consumer and the environment has become a major issue. In addition, the agro‐food industries generate significant quantities of waste or by‐products that are poorly or not at all recovered. However, these contain constituents that can be extracted or transformed to be compatible with packaging uses. Many molecules from waste materials are of particular interest for the development of active packaging such as biopolymers, bioactive agents, inorganic compounds, fibers, or nano‐ and micro‐objects. Providing bioactive functions such as antioxidants or antimicrobials can extend the shelf life of food while reducing the sophistication of plastic materials and thus improving their recycling. This article summarizes the main materials and constituents that can be recovered from waste and illustrates through several examples what could be the applications of such new, sustainable, and active packaging.

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Section: Inorganic Compounds (Minerals and Oligoelements)mentioning

confidence: 99%

Section: Components Recovered From Waste and By‐products Of Agro‐foodmentioning

confidence: 99%

Active biopackaging produced from by‐products and waste from food and marine industries

Debeaufort

2021

FEBS Open Bio

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“…Certain fishery by-products are an important source of nutraceuticals and bioactive ingredients [12,13]. Fish by-products are rich in proteins and omega-3 long-chain polyunsaturated fatty acids (LC-PUFAs) [14].…”

Section: Introductionmentioning

confidence: 99%

Towards the Anchovy Biorefinery: Biogas Production from Anchovy Processing Waste after Fish Oil Extraction with Biobased Limonene

et al. 2021

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Anchovies are among the largest fish catch worldwide. The anchovy fillet industry generates a huge amount of biowaste (e.g., fish heads, bones, tails) that can be used for the extraction of several potentially valuable bioproducts including omega-3 lipids. Following the extraction of valued fish oil rich in omega-3, vitamin D3 and zeaxanthin from anchovy fillet leftovers using biobased limonene in a fully circular process, the solid residue (anchovy sludge) was used as starting substrate for the production of biogas by anaerobic digestion. In spite of the unbalanced carbon to nitrogen (C/N) ratio, typical of marine biowaste, the anchovy sludge showed a good methane yield (about 280 mLCH4∙gVS−1), proving to be an ideal substrate for co-digestion along with other carbon rich wastes and residues. Furthermore, the presence of residual limonene, used as a renewable, not-toxic and edible extraction solvent, does not affect the microbial methanogenesis. The results reported in this study demonstrate that anchovy leftovers after the fish oil extraction process can be efficiently used as a starting co-substrate for the production of biogas in a modern biorefinery.

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“…Nile perch ( Lates niloticus ) is a warm water fish present in East Africa lakes and rivers. Some of the by-products of Nile perch processing include the head and viscera which are reported to have sufficient amounts of omega-3 fatty acids [ 11 , 12 ]. Other studies have reported that fish oils extracted from Lake Victoria Nile perch belly flaps are rich in omega-3 fatty acids [ 13 , 14 ].…”

Section: Introductionmentioning

confidence: 99%

Development and Sensory Evaluation of Omega-3-Rich Nile Perch Fish Oil-Fortified Yogurt

Murage

Muge

Mbatia

et al. 2021

International Journal of Food Science

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Nile perch (Lates niloticus) is a major fish species in East Africa and its processing produces sufficient amounts of by-products containing significant amounts of long-chain polyunsaturated fatty acids (PUFAs). Due to the health benefits associated with PUFAs, they can be incorporated into commonly consumed foods such as yoghurt. This study is aimed at developing an omega-3-rich functional yoghurt and evaluating its quality and acceptability. Omega-3-rich fish oils were obtained from Nile perch fat pads in the presence and absence of a commercial food grade enzyme Alcalase. Recovery of omega-3-rich fish oil was done by centrifugation at 1000 × g at room temperature. The peroxide value (PV), anisidine value (AV), total oxidation (TOTOX), and free fatty acids (FFA) were some of the quality parameters investigated. Natural yoghurt (150 ml) was prepared and spiked with 3.5 g of omega-3-rich Nile perch oil. To mask the fishy flavor and taste, four different flavors were used and sensory evaluation of the yoghurt samples was performed. The liberation of Nile perch fish oil in the absence of Alcalase gave better yield (60.7% wet weight), while the use of Alcalase gave lower yields (48.3% wet weight). Assessment of the quality of the extracted fish oils showed that all parameters were within the required limits. Sensory characterization by a panel of students showed that passion and strawberry flavors were the most liked with mean values of 4.65 and 4.625, respectively. This study revealed that substantial amounts of omega-3-rich fish oil can be extracted from Nile perch fish pads in the absence of exogenous enzymes. Fortification of yoghurt with omega-3-rich Nile perch fish oils is an approach towards increasing omega-3 intake within the Kenyan population and globally.

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Valorization of fisheries by-products: Challenges and technical concerns to food industry

Cited by 80 publications

References 70 publications

Active biopackaging produced from by‐products and waste from food and marine industries

Active biopackaging produced from by‐products and waste from food and marine industries

Towards the Anchovy Biorefinery: Biogas Production from Anchovy Processing Waste after Fish Oil Extraction with Biobased Limonene

Development and Sensory Evaluation of Omega-3-Rich Nile Perch Fish Oil-Fortified Yogurt

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