Recent developments in valorisation of bioactive ingredients in discard/seafood processing by-products
| Autor: | Joanna Tkaczewska, Martina Čagalj, Fatih Özogul, Vida Šimat, Abderrahmane Ait Kaddour, Yesim Ozogul, Abdo Hassoun, Nikheel Bhojraj Rathod, Esmeray Kuley, Girija Gajanan Phadke |
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| Přispěvatelé: | Cukurova University, University of Split, Agricultural University of Krakow, Norwegian Institute of Food,Fisheries and Aquaculture Research (NOFIMA), Unité Mixte de Recherche sur le Fromage (UMRF), VetAgro Sup - Institut national d'enseignement supérieur et de recherche en alimentation, santé animale, sciences agronomiques et de l'environnement (VAS)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE)-Université Clermont Auvergne (UCA), National Institute of Post Harvest Management, Central Institute for Research on Cotton Technology (ICAR-CIRCOT) |
| Rok vydání: | 2021 |
| Předmět: |
0106 biological sciences
Resource (biology) Seafood processing Fishery discards 01 natural sciences Bioactive compounds 12. Responsible consumption Seafood by-products 0404 agricultural biotechnology Nutraceutical 010608 biotechnology Functional properties 14. Life underwater 2. Zero hunger business.industry food and beverages 04 agricultural and veterinary sciences 040401 food science Discards Agriculture Biodiesel production [SDE]Environmental Sciences Sustainability Biochemical engineering Business Valorisation Food Science Biotechnology |
| Zdroj: | Trends in Food Science and Technology Trends in Food Science and Technology, 2021, 116, pp.559-582. ⟨10.1016/j.tifs.2021.08.007⟩ Trends in Food Science and Technology, Elsevier, 2021, 116, pp.559-582. ⟨10.1016/j.tifs.2021.08.007⟩ |
| ISSN: | 0924-2244 |
| Popis: | International audience; Background: Seafood processing activity causes production of considerable amount of waste/by-products and discards, resulting in negative economic and environmental impacts. Management of sustainable utilisation of seafood resources is essential to avoid environmental problems and provide resource sustainability. Scope and approach: Fishery discards and seafood by-products are rich in bioactive compounds, including omega3 long-chain polyunsaturated fatty acids, amino acids, peptides, enzymes, gelatine, collagen, chitin, vitamins, polyphenolic constituents, carotenoids etc. Fish discards are also regarded as a good and cheap material for biodiesel production. These high value added compounds have potential applications in many industrial sectors including food, nutraceuticals, pharmacology, medical, agriculture, depending on their functional and structural characteristics. This review will provide a comprehensive information on recent approaches for valorisation of bioactive compounds derived from discards and seafood by products. Key findings and conclusions: Many studies on the bioactive compounds derived from fishery discards and processing by-products were carried out in terms of nutritional and functional properties. Further studies on bioavailability of nutrients, yield, physicochemical properties, interaction with other ingredients, together with innovative approaches for extraction methods and legislation and safety issues should be considered |
| Databáze: | OpenAIRE |
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