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Singh S, Negi T, Sagar NA, Kumar Y, Tarafdar A, Sirohi R, Sindhu R, Pandey A. Sustainable processes for treatment and management of seafood solid waste. THE SCIENCE OF THE TOTAL ENVIRONMENT 2022; 817:152951. [PMID: 34999071 DOI: 10.1016/j.scitotenv.2022.152951] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/01/2021] [Revised: 12/30/2021] [Accepted: 01/03/2022] [Indexed: 06/14/2023]
Abstract
Seafood processing is an important economical activity worldwide and is an integral part of the food chain system. However, their processing results in solid waste generation whose disposal and management is a serious concern. Proteins, amino acids, lipids with high amounts of polyunsaturated fatty acids (PUFA), carotenoids, and minerals are abundant in the discards, effluents, and by-catch of seafood processing waste. As a result, it causes nutritional loss and poses major environmental risks. To solve the issues, it is critical that the waste be exposed to secondary processing and valorization for recovery of value added products. Although chemical waste treatment technologies are available, the majority of these procedures have inherent flaws. Biological solutions, on the other hand, are safe, efficacious, and ecologically friendly while maintaining the intrinsic bioactivities after waste conversion. Microbial fermentation or the actions of exogenously introduced enzymes on waste components are used in most bioconversion processes. Algal biotechnology has recently developed unique technologies for biotransformation of nutrients, which may be employed as a feedstock for the recovery of important chemicals as well as biofuel. Bioconversion methods combined with a bio-refinery strategy offer the potential to enable environmentally-friendly and cost-effective seafood waste management. The refinement of these wastes through sustainable bioprocessing interventions can give rise to various circular bioeconomies within the seafood processing sector. Moreover, a techno-economic perspective on the developed solid waste processing lines and its subsequent environmental impact could facilitate commercialization. This review aims to provide a comprehensive view and critical analysis of the recent updates in seafood waste processing in terms of bioconversion processes and byproduct development. Various case studies on circular bioeconomy formulated on seafood processing waste along with techno-economic feasibility for the possible development of sustainable seafood biorefineries have also been discussed.
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Affiliation(s)
- Shikhangi Singh
- Department of Post Harvest Process and Food Engineering, G. B. Pant University of Agriculture and Technology, Pantnagar, -263 145, Uttarakhand, India
| | - Taru Negi
- Department of Food Science and Technology(,) G. B. Pant University of Agriculture and Technology, Pantnagar 263 125, Uttarakhand, India
| | - Narashans Alok Sagar
- Food Microbiology Lab, Division of Livestock Products Technology, ICAR-Indian Veterinary Research Institute, Izatnagar, Bareilly 243 122, Uttar Pradesh, India
| | - Yogesh Kumar
- Department of Food Engineering and Technology, Saint Longwal Institute of Engineering and Technology, Longowal, Punjab, India
| | - Ayon Tarafdar
- Livestock Production and Management Section(,) ICAR-Indian Veterinary Research Institute, Izatnagar, Bareilly 243 122, Uttar Pradesh, India
| | - Ranjna Sirohi
- Department of Chemical & Biological Engineering, Korea University, Seoul 136 713, Republic of Korea; Centre for Energy and Environmental Sustainability, Lucknow 226 029, Uttar Pradesh, India.
| | - Raveendran Sindhu
- Microbial Processes and Technology Division, CSIR-National Institute of Interdisciplinary Science and Technology, Trivandrum 695 019, Kerala, India
| | - Ashok Pandey
- Centre for Energy and Environmental Sustainability, Lucknow 226 029, Uttar Pradesh, India; Centre for Innovation and Translational Research, CSIR- Indian Institute for Toxicology Research, Lucknow 226 001, Uttar Pradesh, India; Sustainability Cluster, School of Engineering, University of Petroleum and Energy Studies, Dehradun 248 007, Uttarakhand, India.
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Kumari M, Padhi S, Sharma S, Phukon LC, Singh SP, Rai AK. Biotechnological potential of psychrophilic microorganisms as the source of cold-active enzymes in food processing applications. 3 Biotech 2021; 11:479. [PMID: 34790503 DOI: 10.1007/s13205-021-03008-y] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2021] [Accepted: 09/29/2021] [Indexed: 12/13/2022] Open
Abstract
Microorganisms striving in extreme environments and exhibiting optimal growth and reproduction at low temperatures, otherwise known as psychrophilic microorganisms, are potential sources of cold-active enzymes. Owing to higher stability and cold activity, these enzymes are gaining enormous attention in numerous industrial bioprocesses. Applications of several cold-active enzymes have been established in the food industry, e.g., β-galactosidase, pectinase, proteases, amylases, xylanases, pullulanases, lipases, and β-mannanases. The enzyme engineering approaches and the accumulating knowledge of protein structure and function have made it possible to improve the catalytic properties of interest and express the candidate enzyme in a heterologous host for a higher level of enzyme production. This review compiles the relevant and recent information on the potential uses of different cold-active enzymes in the food industry.
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Affiliation(s)
- Megha Kumari
- Institute of Bioresources and Sustainable Development, Regional Centre, Sikkim, India
| | - Srichandan Padhi
- Institute of Bioresources and Sustainable Development, Regional Centre, Sikkim, India
| | - Swati Sharma
- Institute of Bioresources and Sustainable Development, Regional Centre, Sikkim, India
| | - Loreni Chiring Phukon
- Institute of Bioresources and Sustainable Development, Regional Centre, Sikkim, India
| | - Sudhir P Singh
- Centre of Innovative and Applied Bioprocessing, Mohali, India
| | - Amit Kumar Rai
- Institute of Bioresources and Sustainable Development, Regional Centre, Sikkim, India
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Tamang JP, Jeyaram K, Rai AK, Mukherjee PK. Diversity of beneficial microorganisms and their functionalities in community-specific ethnic fermented foods of the Eastern Himalayas. Food Res Int 2021; 148:110633. [PMID: 34507776 DOI: 10.1016/j.foodres.2021.110633] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2021] [Revised: 07/23/2021] [Accepted: 07/27/2021] [Indexed: 11/16/2022]
Abstract
The Eastern Himalayan regions of India, Nepal and Bhutan have more than 200 varieties of unsurpassed ethnic fermented foods and alcoholic beverages, which are lesser known outside the world. However, these ethnic foods are region- and community-specific, unique and some are exotic and rare, which include fermented vegetables, bamboo shoots, soybeans, cereals, milk (cow and yak), meats, fishes, and cereal-based alcoholic beverages and drinks. Ethnic communities living in the Eastern Himalayas have invented the indigenous knowledge of utilization of unseen microorganisms present in and around the environment for preservation and fermentation of perishable plant or animal substrates to obtain organoleptically desirable and culturally acceptable ethnic fermented food and alcoholic beverages. Some ethnic fermented products and traditionally prepared dry starters for production of alcoholic beverages of North Eastern states of India and Nepal were scientifically studied and reported till date, and however, limited publications are available on microbiological and nutritional aspects of ethnic fermented foods of Bhutan except on few products. Most of the beneficial microorganisms isolated from some ethnic fermented foods of the EH are listed in microbial food cultures (MFC) safe inventory. This study is aimed to review the updates on the beneficial importance of abundant microbiota and health-promoting benefits and functionalities of some ethnic fermented foods of the Eastern Himalayan regions of North East India, Nepal and Bhutan.
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Affiliation(s)
- Jyoti Prakash Tamang
- DAICENTER (DBT-AIST International Centre for Translational and Environmental Research) and Bioinformatics Centre, Department of Microbiology, Sikkim University, Science Building, Tadong, Gangtok 737102, Sikkim, India.
| | - Kumaraswamy Jeyaram
- Institute of Bioresources and Sustainable Development (IBSD), Takyelpat, Imphal 795001, Manipur, India
| | - Amit Kumar Rai
- Institute of Bioresources and Sustainable Development (IBSD), Takyelpat, Imphal 795001, Manipur, India
| | - Pulok K Mukherjee
- Institute of Bioresources and Sustainable Development (IBSD), Takyelpat, Imphal 795001, Manipur, India
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Potential benefits of high-added-value compounds from aquaculture and fish side streams on human gut microbiota. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.04.017] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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Fish and fish side streams are valuable sources of high-value components. FOOD QUALITY AND SAFETY 2019. [DOI: 10.1093/fqsafe/fyz024] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Abstract
Abstract
The current practice of fish processing generates increasing quantities of side streams and waste, such as skin, heads, frames, viscera, and fillet cut offs. These may account for up to 70% of the fish used in industrial processing. Low-value fish catches, and under-utilized fish species comprise another source of side streams. These side streams have been discarded in the environment leading to environmental problems or they have ended up as low commercial value products, such as feed for fur animals and aquaculture. However, several studies have shown that fish side streams contain valuable bioactive ingredients and fractions, such as fish oils, proteins and peptides, collagen, gelatin, enzymes, chitin, and minerals. These compounds and fractions may provide the opportunity to develop novel applications in health promoting foods, special feeds, nutraceuticals, pharmaceuticals, and cosmetic products. Better utilization of side streams and low-value fish would simultaneously improve both the environmental and ecological sustainability of production. This review summarizes the current knowledge on fish and fish side streams as sources of high-value components such as peptides with antimicrobial, antioxidative, antihypertensive, and antihyperglycemic properties, proteins such as fish collagen and gelatin, fish enzymes, fish oils and fatty acids, polysaccharides like glucosaminoglycans, chitin and chitosan, vitamin D, and minerals. Production technologies for recovering the high-value fractions and potential product applications are discussed. Furthermore, safety aspects related to the raw material, technologies, and fractions are considered.
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Xiang H, Sun-Waterhouse D, Waterhouse GI, Cui C, Ruan Z. Fermentation-enabled wellness foods: A fresh perspective. FOOD SCIENCE AND HUMAN WELLNESS 2019. [DOI: 10.1016/j.fshw.2019.08.003] [Citation(s) in RCA: 45] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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Recovery of Nutraceuticals from Agri-Food Industry Waste by Lactic Acid Fermentation. BIOSYNTHETIC TECHNOLOGY AND ENVIRONMENTAL CHALLENGES 2018. [DOI: 10.1007/978-981-10-7434-9_11] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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Oliveira D, Bernardi D, Drummond F, Dieterich F, Boscolo W, Leivas C, Kiatkoski E, Waszczynskyj N. Potential Use of Tuna (Thunnus albacares) by-product: Production of Antioxidant Peptides and Recovery of Unsaturated Fatty Acids from Tuna Head. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2017. [DOI: 10.1515/ijfe-2015-0365] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
AbstractTuna by-products were subjected to enzymatic hydrolysis with Alcalase (enzyme to substrate ratio 1 : 200 w/w; 60 °C; pH 6.5, 120 min) rendering a tuna protein hydrolysate (TPH) with 9.24 % degree of hydrolysis (DH). The antioxidant capacity of TPH determined by the methods of ferric reducing antioxidant power (FRAP) and Trolox equivalent antioxidant capacity (TEAC) were similar and 10 times lower than the result obtained by oxygen radical absorbance capacity (ORAC). The total amino acid profile indicated that 42.15 % are composed of hydrophobic amino acids and 7.7 % of aromatics, with leucine being found in the highest quantity (17.85 %). The fatty acid profile of the oil recovered by centrifugation of the TPH – as determined by a gas chromatograph – was characterized by a high percentage of polyunsaturated fatty acids (PUFAs) (39.06 %), mainly represented by the fatty acids ω3, docosahexaenoic acid (27.15 %) and eicosapentaenoic acid (6.05 %). The simultaneous recovery of unsaturated fatty acids and antioxidant peptides can add value to tuna by-products, assisting in the efficient management of fishing industry waste.
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Tripathi S, Kushwaha R, Mishra J, Gupta MK, Kumar H, Sanyal S, Singh D, Sanyal S, Sahasrabuddhe AA, Kamthan M, Mudiam MKR, Bandyopadhyay S. Docosahexaenoic acid up-regulates both PI3K/AKT-dependent FABP7-PPARγ interaction and MKP3 that enhance GFAP in developing rat brain astrocytes. J Neurochem 2016; 140:96-113. [DOI: 10.1111/jnc.13879] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2016] [Revised: 09/24/2016] [Accepted: 10/20/2016] [Indexed: 12/31/2022]
Affiliation(s)
- Sachin Tripathi
- Developmental Toxicology Laboratory; Systems Toxicology & Health Risk Assessment Group; CSIR-Indian Institute of Toxicology Research (IITR); Lucknow India
- Amity Institute of Biotechnology; Amity University (Lucknow campus); Lucknow India
| | - Rajesh Kushwaha
- Developmental Toxicology Laboratory; Systems Toxicology & Health Risk Assessment Group; CSIR-Indian Institute of Toxicology Research (IITR); Lucknow India
- Academy of Scientific and Innovative Research (AcSIR); CSIR-IITR campus; Lucknow India
| | - Juhi Mishra
- Developmental Toxicology Laboratory; Systems Toxicology & Health Risk Assessment Group; CSIR-Indian Institute of Toxicology Research (IITR); Lucknow India
- Babu Banarasi Das University; Lucknow India
| | - Manoj Kumar Gupta
- Academy of Scientific and Innovative Research (AcSIR); CSIR-IITR campus; Lucknow India
- Analytical Chemistry Laboratory and Regulatory Toxicology group; CSIR-IITR; Lucknow India
| | - Harish Kumar
- Division of Biochemistry; CSIR-Central Drug Research Institute (CDRI); Lucknow India
| | - Somali Sanyal
- Amity Institute of Biotechnology; Amity University (Lucknow campus); Lucknow India
| | | | - Sabyasachi Sanyal
- Division of Biochemistry; CSIR-Central Drug Research Institute (CDRI); Lucknow India
| | | | - Mohan Kamthan
- Environmental Biotechnology Laboratory; Environmental Toxicology Group; CSIR-IITR; Lucknow India
| | | | - Sanghamitra Bandyopadhyay
- Developmental Toxicology Laboratory; Systems Toxicology & Health Risk Assessment Group; CSIR-Indian Institute of Toxicology Research (IITR); Lucknow India
- Academy of Scientific and Innovative Research (AcSIR); CSIR-IITR campus; Lucknow India
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Rai AK, Bhaskar N, Baskaran V. Effect of feeding lipids recovered from fish processing waste by lactic acid fermentation and enzymatic hydrolysis on antioxidant and membrane bound enzymes in rats. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2015; 52:3701-10. [PMID: 26028754 PMCID: PMC4444881 DOI: 10.1007/s13197-014-1442-3] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/27/2014] [Accepted: 06/03/2014] [Indexed: 12/21/2022]
Abstract
Fish oil recovered from fresh water fish visceral waste (FVW-FO) through lactic acid fermentation (FO-LAF) and enzymatic hydrolysis (FO-EH) were fed to rats to study their influence on lipid peroxidation and activities of antioxidant and membrane bound enzyme in liver, heart and brain. Feeding of FO-LAF and FO-EH resulted in increase (P < 0.05) in lipid peroxides level in serum, liver, brain and heart tissues compared to ground nut oil (control). Activity of catalase (40-235 %) and superoxide dismutase (17-143 %) also increased (P < 0.05) with incremental level of EPA + DHA in diet. The increase was similar to cod liver oil fed rats at same concentration of EPA + DHA. FO-LAF and FO-EH increased (P < 0.05) the Na(+)K(+) ATPase activity in liver and brain microsomes, Ca(+)Mg(+) ATPase in heart microsome and acetylcholine esterase in brain microsomes when fed with 5 % EPA + DHA. There was also significant change in fatty acid composition and cholesterol/phospholipid ratio in microsomes of rat fed with FVW-FO. Feeding FVW-FO recovered by biotechnological approaches enhanced the activity of antioxidant enzymes in tissues, modulates the activities of membrane bound enzymes and improved the fatty acid composition in microsomes of tissues similar to CLO. Utilization of these processing wastes for the production of valuable biofunctional products can reduce the mounting economic values of fish oil and minimize the environmental pollution problems.
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Affiliation(s)
- Amit Kumar Rai
- />Department of Molecular Nutrition, CSIR - Central Food Technological Research Institute, Mysore, 570 020 Karnataka India
- />Microbial Resources Division, Regional Center of Institute of Bioresources and Sustainable Development (RCIBSD), DBT, Gangtok, Sikkim India
| | - N. Bhaskar
- />Department of Meat & Marine Sciences, CSIR - Central Food Technological Research Institute, Mysore, 570 020 India
| | - V. Baskaran
- />Department of Molecular Nutrition, CSIR - Central Food Technological Research Institute, Mysore, 570 020 Karnataka India
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Rincón Cervera MÁ, Venegas E, Ramos Bueno RP, Suárez Medina MD, Guil Guerrero JL. Docosahexaenoic acid purification from fish processing industry by-products. EUR J LIPID SCI TECH 2015. [DOI: 10.1002/ejlt.201400356] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Affiliation(s)
| | - Elena Venegas
- Food Technology Division; University of Almería; Almería Spain
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Muhammed MA, Domendra D, Muthukumar SP, Sakhare PZ, Bhaskar N. Effects of fermentatively recovered fish waste lipids on the growth and composition of broiler meat. Br Poult Sci 2015; 56:79-87. [PMID: 25347232 DOI: 10.1080/00071668.2014.980719] [Citation(s) in RCA: 32] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Abstract
1. The aim of the present study was to evaluate the effects of feeding fermentatively recovered fish oil (FFO) from fish processing waste (FPW), on the performance and carcass composition of broilers. A total of 60 one-d-old VenCobb broiler chicks randomly assigned to 5 treatment groups were studied. 2. The birds were randomly assigned to treatment groups and fed with a normal commercial diet (control, T1), a diet with 2% groundnut oil (positive control, T2), a diet with 1% FFO (T3), a diet with 1.5% FFO (T4) and a diet with 2% FFO (T5). Performance and growth parameters (feed intake and body weight) and fatty acid composition of serum, liver and meat were determined. 3. The performance characteristics of broiler meat did not differ among treatments. Feeding FFO reduced total cholesterol concentration in serum, meat and liver of the FFO-fed groups (T3 to T5) as compared to both the controls (T1 and T2), but there was no significant difference in triglyceride concentration between treatments. Increased concentrations of EPA and DHA in serum, liver and meat of FFO-fed groups, as compared to both controls, were observed as the FFO concentration increased. 4. The study clearly demonstrates the value of oil recovered from FPW in addition to addressing the environmental issues related to disposal of such biological waste.
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Affiliation(s)
- M A Muhammed
- a Department of Meat and Marine Sciences , CSIR-Central Food Technological Research Institute (CSIR-CFTRI) , Mysore , India
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