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Lal J, Deb S, Singh SK, Biswas P, Debbarma R, Yadav NK, Debbarma S, Vaishnav A, Meena DK, Waikhom G, Patel AB. Diverse uses of valuable seafood processing industry waste for sustainability: a review. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2023:10.1007/s11356-023-28890-2. [PMID: 37523086 DOI: 10.1007/s11356-023-28890-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/13/2023] [Accepted: 07/16/2023] [Indexed: 08/01/2023]
Abstract
Seafoods are rich in untapped bioactive compounds that have the potential to provide novel ingredients for the development of commercial functional foods and pharmaceuticals. Unfortunately, a large portion of waste or discards is generated in commercial processing setups (50-80%), which is wasted or underutilized. These by-products are a rich source of novel and valuable biomolecules, including bioactive peptides, collagen and gelatin, oligosaccharides, fatty acids, enzymes, calcium, water-soluble minerals, vitamins, carotenoids, chitin, chitosan and biopolymers. These fish components may be used in the food, cosmetic, pharmaceutical, environmental, biomedical and other industries. Furthermore, they provide a viable source for the production of biofuels. As a result, the current review emphasizes the importance of effective by-product and discard reduction techniques that can provide practical and profitable solutions. Recognizing this, many initiatives have been initiated to effectively use them and generate income for the long-term sustainability of the environment and economic framework of the processing industry. This comprehensive review summarizes the current state of the art in the sustainable valorisation of seafood by-products for human consumption. The review can generate a better understanding of the techniques for seafood waste valorisation to accelerate the sector while providing significant benefits.
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Affiliation(s)
- Jham Lal
- College of Fisheries, Central Agricultural University, Lembucherra, Tripura, 799210, India
| | - Suparna Deb
- College of Fisheries, Central Agricultural University, Lembucherra, Tripura, 799210, India
| | - Soibam Khogen Singh
- College of Fisheries, Central Agricultural University, Lembucherra, Tripura, 799210, India.
| | - Pradyut Biswas
- College of Fisheries, Central Agricultural University, Lembucherra, Tripura, 799210, India
| | - Reshmi Debbarma
- College of Fisheries, Central Agricultural University, Lembucherra, Tripura, 799210, India
| | - Nitesh Kumar Yadav
- College of Fisheries, Central Agricultural University, Lembucherra, Tripura, 799210, India
| | - Sourabh Debbarma
- College of Fisheries, Central Agricultural University, Lembucherra, Tripura, 799210, India
| | - Anand Vaishnav
- College of Fisheries, Central Agricultural University, Lembucherra, Tripura, 799210, India
| | - Dharmendra Kumar Meena
- ICAR-Central Inland Fisheries Research Institute, Barrackpore, Kolkata, West Bengal, 700120, India
| | - Gusheinzed Waikhom
- College of Fisheries, Central Agricultural University, Lembucherra, Tripura, 799210, India
| | - Arun Bhai Patel
- College of Fisheries, Central Agricultural University, Lembucherra, Tripura, 799210, India
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Ahmmed MK, Carne A, Tian H(S, Bekhit AEDA. Use of fungal and bacterial protease preparations to enhance extraction of lipid from fish roe: effect on lipidomic profile of extracted oil. Food Chem X 2022; 16:100499. [PMID: 36387300 PMCID: PMC9663326 DOI: 10.1016/j.fochx.2022.100499] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2022] [Revised: 10/11/2022] [Accepted: 11/03/2022] [Indexed: 11/11/2022] Open
Abstract
Lipid extraction of fish roe was evaluated after hydrolysis with HT, FP-II and Alcalase proteases. Alcalase hydrolysis of fish roe protein was more extensive than that of HT and FP-II. The highest total lipid yield was obtained following hydrolysis of fish roe with Alcalase. Alcalase hydrolysis achieved the greatest degree of hydrolysis and yielded less oxidised lipid. The yield of omega-3 fatty acids and phospholipids was highest after HT hydrolysis.
The present study investigated the hydrolysis of protein in hoki roe homogenate using a HT (bacterial), a FP-II (fungal) protease preparations and Alcalase (bacterial) to enhance lipid yield extraction. The degree of hydrolysis was determined at various pH, temperature and time using casein and hoki roe. Total lipid extraction and lipidomic analysis was carried out following proteolysis of hoki roe homogenate. The degree of hydrolysis and SDS-PAGE revealed that the hydrolytic capability of Alcalase was better than HT and FPII. The total extracted lipid yield was better following hydrolysis with Alcalase (19.29 %), compared to HT (18.29 %) and FPII (18.33 %). However, the total phospholipid (PL) and n-3 fatty acid yields were better from HT hydrolysed hoki roe homogenate (PL = 30.7 μmol/g; n-3 = 10.5 %), compared to Alcalase (PL = 22 μmol/g; n-3 = 5.95 %). Overall, this study indicates that HT protease preparation hydrolysis of fish roe homogenate can both enhance lipid extraction and retain lipid quality.
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Affiliation(s)
- Mirja Kaizer Ahmmed
- Department of Food Sciences, University of Otago, P.O. Box 56, Dunedin 9054, New Zealand
- Department of Fishing and Post-harvest Technology, Faculty of Fisheries, Chittagong Veterinary and Animal Sciences University, Khulshi, Chittagong 4225, Bangladesh
| | - Alan Carne
- Department of Biochemistry, University of Otago, P.O. Box 56, Dunedin 9054, New Zealand
| | | | - Alaa El-Din Ahmed Bekhit
- Department of Food Sciences, University of Otago, P.O. Box 56, Dunedin 9054, New Zealand
- Corresponding author at: Department of Food Science, University of Otago, P.O. Box 56, Dunedin 9054, New Zealand.
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Daidj NBB, Lamri-Senhadji M. Hepatoprotective and Anti-Obesity Properties of Sardine By-Product Oil in Rats Fed a High-Fat Diet. Prev Nutr Food Sci 2021; 26:285-295. [PMID: 34737989 PMCID: PMC8531423 DOI: 10.3746/pnf.2021.26.3.285] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2021] [Revised: 06/13/2021] [Accepted: 06/24/2021] [Indexed: 12/19/2022] Open
Abstract
Excess lipid intake can trigger liver lipid accumulation and oxidative responses, which can lead to metabolic disturbances and contribute to hepatic steatosis and obesity and increase the risk of cardiovascular disease. Production of fish oil rich in omega-3 is a good opportunity for valorizing fish by-products in the therapeutic field. In this study, we explored the effects of oil from Sardina pilchardus by-products on cardiometabolic and oxidative disorders caused by toxic effects of excess lipids in obese rats. Three groups of obese rats received either 20% sardine by-product oil (SBy-Ob-HS; experimental group), 20% fillet oil (SF-Ob-HS; positive control group), or a high-fat diet (Ob-HS). Normal weight rats received a standard diet (normal). There was a significant decrease in serum total cholesterol (TC), triacylglycerols (TG), and insulin concentrations in the SBy-Ob-HS group compared with the SF-Ob-HS group. Compared with the Ob-HS group, TC and TG, glycemia, glycosylated hemoglobin, and insulinemia were decreased in the SBy-Ob-HS (more notably) and SF-Ob-HS groups. Furthermore, hepatic lipids, low density lipoprotein-cholesterol (C), the non-esterified cholesterol/phos-pholipids ratio, serum transaminases activities and lipid peroxidation were lower and serum high density lipoproteins-C were higher in the SBy-Ob-HS and SF-Ob-HS groups compared with the Ob-HS group. Serum isoprostane concentrations were reduced in the SBy-Ob-HS (more notably) and SF-Ob-HS groups compared with the Ob-HS and normal groups. The activities of antioxidant enzymes in tissues were enhanced, particularly in the by-product oil group. The oil extracted from by-products demonstrate anti-obesity properties (hypolipemiant, hepatoprotective, antiatherogenic, antidiabetic, and antioxidant) that may be beneficial for the management of obesity and its complications, such as hepatic steatosis.
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Affiliation(s)
- Nabila Boukhari Benahmed Daidj
- Laboratory of Clinical and Metabolic Nutrition, Faculty of Nature and Life Sciences, Oran 31100, Algeria.,Higher School of Biological Sciences of Oran (ESSBO), University Oran 1 Ahmed Ben Bella, Oran 31100, Algeria
| | - Myriem Lamri-Senhadji
- Laboratory of Clinical and Metabolic Nutrition, Faculty of Nature and Life Sciences, Oran 31100, Algeria
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Sierra-Lopera LM, Zapata-Montoya JE. Optimization of enzymatic hydrolysis of red tilapia scales ( Oreochromis sp.) to obtain bioactive peptides. BIOTECHNOLOGY REPORTS (AMSTERDAM, NETHERLANDS) 2021; 30:e00611. [PMID: 33912403 PMCID: PMC8063752 DOI: 10.1016/j.btre.2021.e00611] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/22/2020] [Revised: 02/06/2021] [Accepted: 03/19/2021] [Indexed: 01/09/2023]
Abstract
The objective of this study was to optimize the conditions of enzymatic hydrolysis (type of enzyme, pH, temperature (T), substrate (S) and enzyme concentration (E)) to increase content of soluble peptides (P), antioxidant activities and degree of hydrolysis DH (%), in hydrolysates. Also, the effect of scaling up from a 0.5 L to a 7.5 L reactor, was evaluated. Hydrolysis was carried out for 3 h in a 500 mL reactor, with Alcalase® 2.4 L and Flavourzyme® 500 L enzymes. A second experimental design was then developed with S and E as factors, where DH, P and antioxidant activity, were response variables. The Alcalase® 2.4 L was the most productive enzyme, with optimal S and E of 45 g/L and 4.4 g/L, respectively. Its hydrolysates showed antioxidant activities with IC50 of 0.76 g/L, 12 g/L and 8 g/L for ABTS, FRAP and ICA, respectively. The scale up didn't showed negative effect on the hydrolysis.
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Affiliation(s)
- Leidy Maritza Sierra-Lopera
- University of Antioquia, Nutrition and Food Technology Group, 70th Street No. 52 - 21, 050010, Medellin, Antioquia, Colombia
| | - Jose Edgar Zapata-Montoya
- University of Antioquia, Nutrition and Food Technology Group, 70th Street No. 52 - 21, 050010, Medellin, Antioquia, Colombia
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Messina CM, Manuguerra S, Arena R, Renda G, Ficano G, Randazzo M, Fricano S, Sadok S, Santulli A. In Vitro Bioactivity of Astaxanthin and Peptides from Hydrolisates of Shrimp ( Parapenaeus longirostris) By-Products: From the Extraction Process to Biological Effect Evaluation, as Pilot Actions for the Strategy "From Waste to Profit". Mar Drugs 2021; 19:md19040216. [PMID: 33924455 PMCID: PMC8070669 DOI: 10.3390/md19040216] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2021] [Revised: 04/07/2021] [Accepted: 04/09/2021] [Indexed: 12/14/2022] Open
Abstract
Non-edible parts of crustaceans could be a rich source of valuable bioactive compounds such as the carotenoid astaxanthin and peptides, which have well-recognized beneficial effects. These compounds are widely used in nutraceuticals and pharmaceuticals, and their market is rapidly growing, suggesting the need to find alternative sources. The aim of this work was to set up a pilot-scale protocol for the reutilization of by-products of processed shrimp, in order to address the utilization of this valuable biomass for nutraceutical and pharmaceuticals application, through the extraction of astaxanthin-enriched oil and antioxidant-rich protein hydrolysates. Astaxanthin (AST) was obtained using “green extraction methods,” such as using fish oil and different fatty acid ethyl esters as solvents and through supercritical fluid extraction (SFE), whereas bioactive peptides were obtained by protease hydrolysis. Both astaxanthin and bioactive peptides exhibited bioactive properties in vitro in cellular model systems, such as antioxidant and angiotensin I converting enzyme (ACE) inhibitory activities (IA). The results show higher astaxanthin yields in ethyl esters fatty acids (TFA) extraction and significant enrichment by short-path distillation (SPD) up to 114.80 ± 1.23 µg/mL. Peptide fractions of <3 kDa and 3–5 kDa exhibited greater antioxidant activity while the fraction 5–10 kDa exhibited a better ACE-IA. Lower-molecular-weight bioactive peptides and astaxanthin extracted using supercritical fluids showed protective effects against oxidative damage in 142BR and in 3T3 cell lines. These results suggest that “green” extraction methods allow us to obtain high-quality bioactive compounds from large volumes of shrimp waste for nutraceutical and pharmaceutical applications.
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Affiliation(s)
- Concetta Maria Messina
- Dipartimento di Scienze della terra e del Mare DiSTeM, Laboratorio di Biochimica Marina ed Ecotossicologia, Università degli Studi di Palermo, Via G. Barlotta 4, 91100 Trapani, Italy; (S.M.); (R.A.); (G.R.); (G.F.); (A.S.)
- Correspondence:
| | - Simona Manuguerra
- Dipartimento di Scienze della terra e del Mare DiSTeM, Laboratorio di Biochimica Marina ed Ecotossicologia, Università degli Studi di Palermo, Via G. Barlotta 4, 91100 Trapani, Italy; (S.M.); (R.A.); (G.R.); (G.F.); (A.S.)
| | - Rosaria Arena
- Dipartimento di Scienze della terra e del Mare DiSTeM, Laboratorio di Biochimica Marina ed Ecotossicologia, Università degli Studi di Palermo, Via G. Barlotta 4, 91100 Trapani, Italy; (S.M.); (R.A.); (G.R.); (G.F.); (A.S.)
| | - Giuseppe Renda
- Dipartimento di Scienze della terra e del Mare DiSTeM, Laboratorio di Biochimica Marina ed Ecotossicologia, Università degli Studi di Palermo, Via G. Barlotta 4, 91100 Trapani, Italy; (S.M.); (R.A.); (G.R.); (G.F.); (A.S.)
| | - Giovanna Ficano
- Dipartimento di Scienze della terra e del Mare DiSTeM, Laboratorio di Biochimica Marina ed Ecotossicologia, Università degli Studi di Palermo, Via G. Barlotta 4, 91100 Trapani, Italy; (S.M.); (R.A.); (G.R.); (G.F.); (A.S.)
| | - Mariano Randazzo
- Istituto di Biologia Marina, Consorzio Universitario della Provincia di Trapani, Via G. Barlotta 4, 91100 Trapani, Italy;
| | - Stefano Fricano
- Dipartimento di Science Economiche, Aziendali e Statistiche, DSEAS, Università degli Studi di Palermo, Viale delle Scienze, Edificio 13, 90100 Palermo, Italy;
| | - Saloua Sadok
- Laboratory of Blue Biotechnology & Aquatic Bioproducts (B3Aqua), Institut National des Sciences et Technologies de la Mer (INSTM), Annexe La Goulette Port de Pêche, La Goulette 2060, Tunisia;
| | - Andrea Santulli
- Dipartimento di Scienze della terra e del Mare DiSTeM, Laboratorio di Biochimica Marina ed Ecotossicologia, Università degli Studi di Palermo, Via G. Barlotta 4, 91100 Trapani, Italy; (S.M.); (R.A.); (G.R.); (G.F.); (A.S.)
- Istituto di Biologia Marina, Consorzio Universitario della Provincia di Trapani, Via G. Barlotta 4, 91100 Trapani, Italy;
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6
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Soto-Sierra L, Wilken LR, Dixon CK. Aqueous enzymatic protein and lipid release from the microalgae Chlamydomonas reinhardtii. BIORESOUR BIOPROCESS 2020. [DOI: 10.1186/s40643-020-00328-4] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022] Open
Abstract
AbstractAdvances in biochemical and molecular manipulation have led to increased biomass productivity and oil accumulation in the microalgae C. reinhardtii. However, scalable processes for the recovery of oil and other valuable biomolecules, such as protein, from C. reinhardtii are scarce. The use of aqueous enzymatic extraction, a non-solvent and environmentally friendly bioproduct recovery method, provides an opportunity to design an integrated process for oil and protein fractionation to reduce bioenergy and bioproducts costs. Based on the mechanistic understanding of biomolecule distribution and compartmentalization, an aqueous enzymatic treatment for the release of internally stored lipid bodies was designed. Application of a C. reinhardtii-produced protease, autolysin, for lysis of the microalgae cell wall was followed by a secondary treatment with trypsin for chloroplast disruption and lipid body release. Protein recovery after the primary treatment with autolysin indicated a 50.1 ± 4.2% release of total soluble protein and localization of lipid bodies still in the chloroplast. The development of a secondary enzyme treatment (trypsin) for chloroplast and lipid body lysis demonstrated a high percent of remaining lipids (73 ± 7%) released into the supernatant. The results indicate that the application of an enzymatic treatment scheme for protein and oil recovery is a promising alternative to traditional extraction processes.
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Zhang Y, Wu G, Zhang Y, Wang X, Jin Q, Zhang H. Advances in exogenous docosahexaenoic acid-containing phospholipids: Sources, positional isomerism, biological activities, and advantages. Compr Rev Food Sci Food Saf 2020; 19:1420-1448. [PMID: 33337094 DOI: 10.1111/1541-4337.12543] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2019] [Revised: 01/05/2020] [Accepted: 01/13/2020] [Indexed: 12/16/2022]
Abstract
In recent years, docosahexaenoic acid-containing phospholipids (DHA-PLs) have attracted much attention because of theirs unique health benefits. Compared with other forms of docosahexaenoic acid (DHA), DHA-PLs possess superior biological effects (e.g., anticancer, lipid metabolism regulation, visual development, and brain and nervous system biochemical reactions), more intricate metabolism mechanisms, and a stronger attraction to consumer. The production of DHA-PLs is hampered by several challenges associated with the limited content of DHA-PLs in natural sources, incomplete utilization of by-products, few microorganisms for DHA-PLs production, high cost, and complex process of artificial preparation of DHA-PLs. In this article, the sources, biological activities, and commercial applications of DHA-PLs were summarized, with intensive discussions on advantages of DHA-PLs over DHA, isomerism of DHA in phospholipids (PLs), and brain health. The excellent biological characteristics of DHA-PLs are primarily concerned with DHA and PLs. The metabolic fate of different DHA-PLs varies from the position of DHA in PLs to polar groups in DHA-PLs. Overall, well understanding of DHA-PLs about their sources and characteristics is critical to accelerate the production of DHA-PLs, economically enhance the value of DHA-PLs, and improve the applicability of DHA-PLs and the acceptance of consumers.
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Affiliation(s)
- Yao Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China.,School of Food Science and Technology, Jiangnan University, Wuxi, China.,National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, China
| | - Gangcheng Wu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China.,School of Food Science and Technology, Jiangnan University, Wuxi, China.,National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, China
| | - Yanjie Zhang
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, China
| | - Xingguo Wang
- School of Food Science and Technology, Jiangnan University, Wuxi, China.,National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, China.,Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, China
| | - Qingzhe Jin
- School of Food Science and Technology, Jiangnan University, Wuxi, China.,National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, China.,Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, China
| | - Hui Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China.,School of Food Science and Technology, Jiangnan University, Wuxi, China.,National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, China
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Microbiological Profile and Bioactive Properties of Insect Powders Used in Food and Feed Formulations. Foods 2019; 8:foods8090400. [PMID: 31505883 PMCID: PMC6769811 DOI: 10.3390/foods8090400] [Citation(s) in RCA: 31] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2019] [Revised: 09/05/2019] [Accepted: 09/06/2019] [Indexed: 01/14/2023] Open
Abstract
Microbiological, nutritional and bioactive properties of edible powders obtained from Acheta domesticus (house cricket) and Tenebrio molitor (mealworm) were investigated. Except for the enterobacteria, viable bacteria were at a higher concentration in mealworm flour. The diversity evaluation carried out using MiSeq Illumina that mainly identified Citrobacter and Enterobacteriaceae in mealworm powder and members of the Porphyromonadaceae family in house cricket powder. Enterococci were identified and characterized for their safety characteristics in terms of the absence of antibiotic resistance and virulence. Both powders represent a good source of proteins and lipids. The fatty acid profile of mealworm powder was characterized by the predominance of the monounsaturated fatty acids and house cricket powder by saturated fatty acids. The enzymatic hydrolysis produced the best results in terms of percentage of degree of hydrolysis with the enzyme Alcalase, and these data were confirmed by SDS-PAGE electrophoresis. Furthermore, the results showed that the protein hydrolysate of these powders produces a significant antioxidant power.
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Bioactive properties of Kilka (Clupeonella cultriventris caspi) fish protein hydrolysates. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2018. [DOI: 10.1007/s11694-018-9843-z] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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10
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Eysteinsson ST, Gudjónsdóttir M, Jónasdóttir SH, Arason S. Review of the composition and current utilization of Calanus finmarchicus – Possibilities for human consumption. Trends Food Sci Technol 2018. [DOI: 10.1016/j.tifs.2018.06.019] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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11
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Shirahigue LD, Ribeiro IS, Sucasas LFDA, Anbe L, Vaz-Pires P, Oetterer M. Peptones in Silage from Tilapia (Oreochromis niloticus) and Cobia (Rachycentron canadum) Waste as a Culture Medium for Bioprocesses. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2018. [DOI: 10.1080/10498850.2018.1484830] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
Affiliation(s)
- Ligianne Din Shirahigue
- Centro Ciências Agrárias, CCA, UFSCAR, Federal University of São Carlos, CEP, Araras, São Paulo, Brazil
| | - Ingridy Simone Ribeiro
- Federal Institute of Education, Science and Technology South Minas, CEP, Muzambinho, Minas Gerais, Brazil
| | - Lia Ferraz de Arruda Sucasas
- Laboratory of Freshwater Fish and Seafood Technology, Department of Food Science and Technology, ESALQ, University of São Paulo, Piracicaba, São Paulo, Brazil
| | - Lika Anbe
- Laboratory of Freshwater Fish and Seafood Technology, Department of Food Science and Technology, ESALQ, University of São Paulo, Piracicaba, São Paulo, Brazil
| | - Paulo Vaz-Pires
- Food Technology Laboratory, Interdisciplinary Centre for Marine and Environmental Research, University of Porto, CEP, Porto, Portugal
| | - Marília Oetterer
- Laboratory of Freshwater Fish and Seafood Technology, Department of Food Science and Technology, ESALQ, University of São Paulo, Piracicaba, São Paulo, Brazil
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12
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Soufi-Kechaou E, Derouiniot-Chaplin M, Ben Amar R, Jaouen P, Berge JP. Recovery of valuable marine compounds from cuttlefish by-product hydrolysates: Combination of enzyme bioreactor and membrane technologies. CR CHIM 2017. [DOI: 10.1016/j.crci.2016.03.018] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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13
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Development of an up-grading process to produce MLM structured lipids from sardine discards. Food Chem 2017; 228:634-642. [DOI: 10.1016/j.foodchem.2017.02.019] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2016] [Revised: 01/06/2017] [Accepted: 02/06/2017] [Indexed: 11/22/2022]
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14
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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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15
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de Oliveira DASB, Licodiedoff S, Furigo A, Ninow JL, Bork JA, Podestá R, Block JM, Waszczynskyj N. Enzymatic extraction of oil from yellowfin tuna (Thunnus albacares) by-products: a comparison with other extraction methods. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13324] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Affiliation(s)
- Dayse A. S. B. de Oliveira
- Graduate Program in Fishing Engineering; Federal Institute of Espírito Santo - IFES; 29285-000 Piúma ES Brazil
| | - Silvana Licodiedoff
- Department of Chemistry Engineering and Food Engineering; Federal University of Santa Catarina; 88040-900 Florianópolis SC Brazil
| | - Agenor Furigo
- Department of Chemistry Engineering and Food Engineering; Federal University of Santa Catarina; 88040-900 Florianópolis SC Brazil
| | - Jorge L. Ninow
- Department of Chemistry Engineering and Food Engineering; Federal University of Santa Catarina; 88040-900 Florianópolis SC Brazil
| | - Jonathan A. Bork
- Department of Chemistry Engineering and Food Engineering; Federal University of Santa Catarina; 88040-900 Florianópolis SC Brazil
| | - Rossana Podestá
- Department of Food Science and Technology; Federal University of Santa Catarina; 88.034-001 Florianópolis SC Brazil
| | - Jane Mara Block
- Department of Food Science and Technology; Federal University of Santa Catarina; 88.034-001 Florianópolis SC Brazil
| | - Nina Waszczynskyj
- Post Graduate in Food Engineering; Federal University of Paraná; 81531-980 Curitiba PR Brazil
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Salazar-Leyva JA, Lizardi-Mendoza J, Ramirez-Suarez JC, Valenzuela-Soto EM, Ezquerra-Brauer JM, Castillo-Yañez FJ, Lugo-Sanchez ME, Garcia-Sanchez G, Carvallo-Ruiz MG, Pacheco-Aguilar R. Optimal Immobilization of Acidic Proteases from Monterey Sardine (Sardinops sagax caeurelea) on Partially Deacetylated Chitin from Shrimp Head Waste. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2016. [DOI: 10.1080/10498850.2015.1033583] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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17
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Głowacz-Różyńska A, Tynek M, Malinowska-Pańczyk E, Martysiak-Żurowska D, Pawłowicz R, Kołodziejska I. Comparison of oil yield and quality obtained by different extraction procedures from salmon (Salmo salar) processing byproducts. EUR J LIPID SCI TECH 2016. [DOI: 10.1002/ejlt.201500269] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
| | - Maria Tynek
- Faculty of Chemical; Department of Food Chemistry, Technology and Biotechnology; Gdansk University of Technology; Gdańsk Poland
| | - Edyta Malinowska-Pańczyk
- Faculty of Chemical; Department of Food Chemistry, Technology and Biotechnology; Gdansk University of Technology; Gdańsk Poland
| | - Dorota Martysiak-Żurowska
- Faculty of Chemical; Department of Food Chemistry, Technology and Biotechnology; Gdansk University of Technology; Gdańsk Poland
| | - Roman Pawłowicz
- Faculty of Chemical; Department of Food Chemistry, Technology and Biotechnology; Gdansk University of Technology; Gdańsk Poland
| | - Ilona Kołodziejska
- Faculty of Chemical; Department of Food Chemistry, Technology and Biotechnology; Gdansk University of Technology; Gdańsk Poland
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de Oliveira DASB, Minozzo MG, Licodiedoff S, Waszczynskyj N. Physicochemical and sensory characterization of refined and deodorized tuna (Thunnus albacares) by-product oil obtained by enzymatic hydrolysis. Food Chem 2016; 207:187-94. [PMID: 27080896 DOI: 10.1016/j.foodchem.2016.03.069] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2015] [Revised: 01/30/2016] [Accepted: 03/20/2016] [Indexed: 11/26/2022]
Abstract
In this study, the effects of chemical refining and deodorization on fatty acid profiles and physicochemical and sensory characteristics of the tuna by-product oil obtained by enzymatic hydrolysis were evaluated. Enzymatic extraction was conducted for 120 min at 60 °C and pH 6.5 using Alcalase at an enzyme-substrate ratio of 1:200 w/w. The chemical refining of crude oil consisted of degumming, neutralization, washing, drying, bleaching, and deodorization; deodorization was conducted at different temperatures and processing times. Although chemical refining was successful, temperature and chemical reagents favored the removal of polyunsaturated fatty acids (PUFA) from the oil. Aroma attributes of fishy odor, frying odor, and rancid odor predominantly contributed to the sensory evaluation of the product. Deodorization conditions of 160 °C for 1h and 200 °C for 1h were recommended for the tuna by-product oil, which is rich in PUFA.
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Affiliation(s)
- Dayse A S B de Oliveira
- Department of Course Coordination, Instituto Federal do Espírito Santo - IFES, Rua Costa de Oliveira, 660, CEP 29285-000 Piúma, ES, Brazil.
| | - Marcelo G Minozzo
- Department of Course Coordination, Instituto Federal do Espírito Santo - IFES, Rua Costa de Oliveira, 660, CEP 29285-000 Piúma, ES, Brazil
| | - Silvana Licodiedoff
- Department of Chemical Engineering and Food Engineering, Federal University of Santa Catarina, Trindade, CEP 88040-900 Florianópolis, SC, Brazil
| | - Nina Waszczynskyj
- Graduation Program in Food Technology, Universidade Federal do Paraná, Rua Francisco H. dos Santos, CEP 81531-980 Curitiba, PR, Brazil
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Zhou DY, Ma DD, Zhao J, Wan XL, Tong L, Song S, Yang JF, Zhu BW. Simultaneous Recovery of Protein and Polysaccharide from Abalone (Haliotis discus hannai Ino) Gonad Using Enzymatic Hydrolysis Method. J FOOD PROCESS PRES 2015. [DOI: 10.1111/jfpp.12589] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Da-Yong Zhou
- School of Food Science and Technology; Dalian Polytechnic University; Dalian 116034 China
- National Engineering Research Center of Seafood; Dalian 116034 China
- National and Local Joint Engineering Laboratory for Marine Bioactive Polysaccharide Development and Application; Dalian 116034 China
| | - Dong-Dong Ma
- School of Food Science and Technology; Dalian Polytechnic University; Dalian 116034 China
| | - Jun Zhao
- School of Food Science and Technology; Dalian Polytechnic University; Dalian 116034 China
- National Engineering Research Center of Seafood; Dalian 116034 China
- National and Local Joint Engineering Laboratory for Marine Bioactive Polysaccharide Development and Application; Dalian 116034 China
| | - Xiu-Lin Wan
- School of Food Science and Technology; Dalian Polytechnic University; Dalian 116034 China
| | - Lei Tong
- School of Food Science and Technology; Dalian Polytechnic University; Dalian 116034 China
| | - Shuang Song
- School of Food Science and Technology; Dalian Polytechnic University; Dalian 116034 China
- National Engineering Research Center of Seafood; Dalian 116034 China
- National and Local Joint Engineering Laboratory for Marine Bioactive Polysaccharide Development and Application; Dalian 116034 China
| | - Jing-Feng Yang
- School of Food Science and Technology; Dalian Polytechnic University; Dalian 116034 China
- National Engineering Research Center of Seafood; Dalian 116034 China
- National and Local Joint Engineering Laboratory for Marine Bioactive Polysaccharide Development and Application; Dalian 116034 China
| | - Bei-Wei Zhu
- School of Food Science and Technology; Dalian Polytechnic University; Dalian 116034 China
- National Engineering Research Center of Seafood; Dalian 116034 China
- National and Local Joint Engineering Laboratory for Marine Bioactive Polysaccharide Development and Application; Dalian 116034 China
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Ennaas N, Hammami R, Beaulieu L, Fliss I. Production of antibacterial fraction from Atlantic mackerel ( Scomber scombrus ) and its processing by-products using commercial enzymes. FOOD AND BIOPRODUCTS PROCESSING 2015. [DOI: 10.1016/j.fbp.2015.07.014] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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21
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Senphan T, Benjakul S. Impact of enzymatic method using crude protease from Pacific white shrimp hepatopancreas on the extraction efficiency and compositions of lipids. Food Chem 2015; 166:498-506. [DOI: 10.1016/j.foodchem.2014.06.054] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2014] [Revised: 04/30/2014] [Accepted: 06/09/2014] [Indexed: 12/17/2022]
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22
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Witono Y, Taruna I, Siti Widrati W, Ratna A. HIDROLISIS IKAN BERNILAI EKONOMI RENDAH SECARA ENZIMATIS MENGGUNAKAN PROTEASE BIDURI [Enzymatic Hydrolysis of Low Economic Value Fishes using Biduri’s Protease]. JURNAL TEKNOLOGI DAN INDUSTRI PANGAN 2014. [DOI: 10.6066/jtip.2014.25.2.140] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
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23
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Shirahigue LD, Silva MO, Camargo AC, Sucasas LFDA, Borghesi R, Cabral ISR, Savay-da-Silva LK, Galvão JA, Oetterer M. The Feasibility of Increasing Lipid Extraction in Tilapia (Oreochromis niloticus)Waste by Proteolysis. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2014. [DOI: 10.1080/10498850.2013.845276] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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24
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Kouakou C, Bergé JP, Baron R, Lethuaut L, Prost C, Cardinal M. Odor Modification in Salmon Hydrolysates Using the Maillard Reaction. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2014. [DOI: 10.1080/10498850.2012.724153] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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25
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Gunasekaran J, Kannuchamy N, Kannaiyan S, Chakraborti R, Gudipati V. Protein Hydrolysates from Shrimp (Metapenaeus dobsoni) Head Waste: Optimization of Extraction Conditions by Response Surface Methodology. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2014. [DOI: 10.1080/10498850.2013.787134] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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26
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Tamer CE, Çopur ÖU. Development of Value-Added Products from Food Wastes. FOOD ENGINEERING SERIES 2014. [DOI: 10.1007/978-1-4939-1378-7_18] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
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27
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Vang B, Pedersen AM, Olsen RL. Oil extraction From the CopepodCalanus finmarchicusUsing Proteolytic Enzymes. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2013. [DOI: 10.1080/10498850.2012.686008] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
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28
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Kechaou ES, Bergé JP, Jaouen P, Ben Amar R. Optimization of Common Cuttlefish (Sepia officinalis) Protein Hydrolysate Using Pepsin by Response Surface Methodology. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2013. [DOI: 10.1080/10498850.2013.773116] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Oterhals Å, Kvamme B. Optimization of an oil leaching process to reduce the level of dioxins and dioxin-like PCBs in fishmeal. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2013; 93:1649-1659. [PMID: 23172396 DOI: 10.1002/jsfa.5942] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/29/2012] [Revised: 09/14/2012] [Accepted: 10/15/2012] [Indexed: 06/01/2023]
Abstract
BACKGROUND Fishmeal produced from fish caught in polluted fishing areas might contain dioxins and dioxin-like polychlorinated biphenyls (PCBs) above maximum permitted levels (MPL) for use in feed. Decontamination of the fishmeal can be achieved by hexane extraction. The principal objective of this study was to optimize a more environmentally friendly alternative based on oil leaching of the moist presscake intermediate product during fishmeal manufacturing. RESULTS A central composite design and response surface methodology was used to study the influence of the process variables temperature (T), presscake moisture content (MC) and leaching time (LT) on the decontamination process. A significant squared MC effect was observed, resulting in an optimum leaching rate at 27% MC. This corresponds to 5% improved dibenzo-p-dioxin/dibenzo furan (PCDD/F)-PCB toxic equivalent (TEQ) reduction compared to normal presscake (55% MC). The initial leaching rate was fast, with a TEQ reduction of 69% after only 2 min at 87 °C and 55% MC. Under the best experimental conditions (87 °C, 38% MC, 12 min LT) a TEQ reduction of 82% was achieved. Excess oil in the presscake after the leaching operation could be removed by use of a water washing step. No reduction in protein quality measured by mink digestibility could be observed. CONCLUSION The results confirm that the oil leaching process is robust and offers easily achievable TEQ levels well below present MPLs based on process conditions normally used by the industry. Comparative effects on non-dioxin-like PCBs are expected.
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García-Moreno PJ, Guadix A, Gómez-Robledo L, Melgosa M, Guadix EM. Optimization of bleaching conditions for sardine oil. J FOOD ENG 2013. [DOI: 10.1016/j.jfoodeng.2012.12.040] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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31
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Ferraro V, Carvalho AP, Piccirillo C, Santos MM, Castro PML, Pintado ME. Extraction of high added value biological compounds from sardine, sardine-type fish and mackerel canning residues--a review. MATERIALS SCIENCE & ENGINEERING. C, MATERIALS FOR BIOLOGICAL APPLICATIONS 2013; 33:3111-20. [PMID: 23706190 DOI: 10.1016/j.msec.2013.04.003] [Citation(s) in RCA: 49] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/21/2012] [Revised: 03/08/2013] [Accepted: 04/02/2013] [Indexed: 11/29/2022]
Abstract
Different valuable compounds, which can be employed in medicine or in other industries (i.e. food, agrochemical, pharmaceutical) can be recovered from by-products and waste from the fish canning industries. They include lipids, proteins, bio-polymers, minerals, amino acids and enzymes; they can be extracted from wastewaters and/or from solid residues (head, viscera, skin, tails and flesh) generated along the canning process, through the filleting, cooking, salting or smoking stages. In this review, the opportunities for the extraction and the valorisation of bioactive compounds from sardine, sardine-type fish and mackerel canning residues are examined and discussed. These are amongst the most consumed fishes in the Mediterranean area; moreover, canning is one of the most important and common methods of preservation. The large quantities of by-products generated have great potentials for the extraction of biologically desirable high added value compounds.
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Affiliation(s)
- Vincenza Ferraro
- CBQF-Centro de Biotecnologia e Química Fina-Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa/Porto, Porto, Portugal
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32
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Shen Q, Wang Y, Gong L, Guo R, Dong W, Cheung HY. Shotgun lipidomics strategy for fast analysis of phospholipids in fisheries waste and its potential in species differentiation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:9384-9393. [PMID: 22946708 DOI: 10.1021/jf303181s] [Citation(s) in RCA: 49] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
An efficient shotgun lipidomics strategy was established and optimized for fast phospholipid profiling of viscera from three fish species: Lateolabrax japonicas, Ctenopharyngodon idellus, and Carassius auratus. This strategy relies on direct infusion of total lipid extracts into a tandem mass spectrometer without additional separation of the individual molecular species. Four classes of phospholipids, including phosphatidylcholine (PC), phosphatidylethanolamine (PE), phosphatidylinositol (PI), and phosphatidylserine (PS), were analyzed, and at least 81 molecular species of phospholipids were identified, including 34 species of PC, 24 species of PE, 12 species of PS, and 11 species of PI, in both positive- and negative-ion electrospray ionization mode. The results show that fish viscera, which are traditionally discarded as fisheries wastes, are nutritional in phospholipids with total contents of the four detected phospholipid classes ranging from 1.52 to 3.29 mg/g in the three tested fish species. Regardless of the tested fish species, PC and PE are the dominant phospholipid classes, followed by PI and PS. Furthermore, principal component analysis (PCA) was applied to normalize the relative amounts of the identified phospholipid species. The results demonstrate that PS 18:0/22:6, PI 18:0/20:4, and PI 18:0/20:5 were the main contributors of cumulative value and could be used as an indicator for fish species differentiation. This shotgun lipidomics method was >10 times faster than traditional methods, because no chromatographic separation was needed. The successful application of this strategy paves the way for full utilization of traditionally discarded fisheries wastes and provides an alternative means for fish species differentiation.
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Affiliation(s)
- Qing Shen
- Department of Chemistry and Biology, City University of Hong Kong, Kowloon, Hong Kong SAR, China
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Sampath Kumar NS, Satya Vijaya Kumar N, Jaiganesh R. Therapeutic drugs: healing power of marine fish. ADVANCES IN FOOD AND NUTRITION RESEARCH 2012; 65:269-286. [PMID: 22361194 DOI: 10.1016/b978-0-12-416003-3.00018-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
Marine fish is a major source of high-quality protein, lipids, and a wide variety of vitamins and minerals. These macromolecules and their derivatives show different pharmacological activities, which make the fish as a therapeutic diet. Modern technology has made it easy to explore the therapeutic importance of fish-based diet on cardiovascular diseases, neurodegenerative diseases, radicals-mediated diseases, and cancer. In this review, we focus on exploration of proteins, lipids, carbohydrates, minerals, and their derivatives from marine fish as a major source for bioactive compounds and their medicinal importance.
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Affiliation(s)
- N S Sampath Kumar
- Department of Biotechnology, SRM University, Kattankulathur, Tamilnadu, India.
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Randriamahatody Z, Sylla KS, Nguyen HT, Donnay-Moreno C, Razanamparany L, Bourgougnon N, Bergé JP. Proteolysis of shrimp by-products (Peaneus monodon) from Madagascar Proteólisis de derivados de langostino (Peaneus monodon) de Madagascar. CYTA - JOURNAL OF FOOD 2011. [DOI: 10.1080/19476337.2010.518250] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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Taheri A, Abedian Kenari A, Motamedzadegan A, Habibi Rezaie M. Optimization of goldstripe sardine (Sardinella gibbosa) protein hydrolysate using Alcalase® 2.4L by response surface methodology Optimización de hidrolisato de proteína de Sardinela dorada (Sardinella gibbosa) usando Alcalase® 2.4L a través de RSM. CYTA - JOURNAL OF FOOD 2011. [DOI: 10.1080/19476337.2010.484551] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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JIN TING, WU YUXUE, WANG QIANG. PRODUCTION AND CHARACTERISTICS OF PROTEIN HYDROLYSATES FROM BOMBAY DUCK (HARPODON NEHEREUS). J FOOD PROCESS PRES 2011. [DOI: 10.1111/j.1745-4549.2011.00548.x] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Zhou DY, Zhu BW, Tong L, Wu HT, Qin L, Tan H, Chi YL, Qu JY, Murata Y. Original article: Extraction of lipid from scallop (Patinopecten yessoensis) viscera by enzyme-assisted solvent and supercritical carbon dioxide methods. Int J Food Sci Technol 2010. [DOI: 10.1111/j.1365-2621.2010.02336.x] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Characterization of protein hydrolysates and lipids obtained from black scabbardfish (Aphanopus carbo) by-products and antioxidative activity of the hydrolysates produced. Process Biochem 2010. [DOI: 10.1016/j.procbio.2009.07.019] [Citation(s) in RCA: 71] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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dos Santos SD, Martins VG, Salas-Mellado M, Prentice C. Evaluation of Functional Properties in Protein Hydrolysates from Bluewing Searobin (Prionotus punctatus) Obtained with Different Microbial Enzymes. FOOD BIOPROCESS TECH 2009. [DOI: 10.1007/s11947-009-0301-0] [Citation(s) in RCA: 54] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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40
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Mamelona J, Saint-Louis R, Pelletier É. Nutritional composition and antioxidant properties of protein hydrolysates prepared from echinoderm byproducts. Int J Food Sci Technol 2009. [DOI: 10.1111/j.1365-2621.2009.02114.x] [Citation(s) in RCA: 49] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Vandanjon L, Grignon M, Courois E, Bourseau P, Jaouen P. Fractionating white fish fillet hydrolysates by ultrafiltration and nanofiltration. J FOOD ENG 2009. [DOI: 10.1016/j.jfoodeng.2009.04.007] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Optimisation of liquor yield during the hydraulic pressing of sardine (Sardina pilchardus) discards. J FOOD ENG 2009. [DOI: 10.1016/j.jfoodeng.2008.12.031] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Beaulieu L, Thibodeau J, Bryl P, Carbonneau ME. Characterization of enzymatic hydrolyzed snow crab (Chionoecetes opilio) by-product fractions: a source of high-valued biomolecules. BIORESOURCE TECHNOLOGY 2009; 100:3332-3342. [PMID: 19286372 DOI: 10.1016/j.biortech.2009.01.073] [Citation(s) in RCA: 41] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/14/2008] [Revised: 01/22/2009] [Accepted: 01/22/2009] [Indexed: 05/27/2023]
Abstract
Snow crab (Chionoecetes opilio) constitutes valuable and nutritional sources of components, such as proteins, lipids and chitin. The present investigation was undertaken to evaluate the feasibility of applying a pilot scale enzymatic hydrolysis process of snow crab by-products, followed by fractionation, in order to recover enriched high-valued compounds. The yield of snow crab by-products recovered after manual processing; on a dry weight was 87.4%. The by-products (raw materials) were mainly moist (approximately 78%), and contained 42.9% proteins, 14.8% lipids, 25.7% minerals, 16.2% chitin, all expressed on a dry weight. The fatty acid profile of snow crab by-products and all fractions obtained following processing showed a higher content in mono-unsaturated fatty acids (MUFAs; approximately 50%), followed by polyunsaturated fatty acids (PUFAs; approximately 20%) and saturated fatty acids (SFAs; approximately 15%). The n-3/n-6 ratio was approximately 10 and represents a good index of nutritional value for snow crab oil by-products. Most protein enriched fractions demonstrate a well-balanced amino acid composition, notably the most essential amino acids. These protein fractions are characterized by biomolecules having a relatively low molecular weight (35 kDa and less) range. The enzymatic hydrolysis process developed in this study shows that snow crab by-products should to be viewed as having the potential of being identified as high-valued products. Even though the process could be optimized, it is controllable, and depending on hydrolyses conditions, the products obtained are reproducible and well defined. Results presented in this study indicate that snow crab by-products may serve as excellent nutritional components for future applications in the health and food sectors.
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Affiliation(s)
- Lucie Beaulieu
- Department of Biology, Chemistry and Geography, Université du Québec à Rimouski, Rimouski, Québec, Canada.
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Batista I, Ramos C, Mendonça R, Nunes ML. Enzymatic Hydrolysis of Sardine (Sardina pilchardus) By-products and Lipid Recovery. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2009. [DOI: 10.1080/10498850802581823] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Enzymatic hydrolysis of cuttlefish (Sepia officinalis) and sardine (Sardina pilchardus) viscera using commercial proteases: Effects on lipid distribution and amino acid composition. J Biosci Bioeng 2009; 107:158-64. [DOI: 10.1016/j.jbiosc.2008.10.018] [Citation(s) in RCA: 63] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2008] [Accepted: 10/10/2008] [Indexed: 11/21/2022]
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Dumay J, Radier S, Barnathan G, Bergé JP, Jaouen P. Recovery of valuable soluble compounds from washing waters generated during small fatty pelagic surimi processing by membrane processes. ENVIRONMENTAL TECHNOLOGY 2008; 29:451-461. [PMID: 18619150 DOI: 10.1080/09593330801983912] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/26/2023]
Abstract
This work focuses on the treatment of washing waters coming from surimi manufacturing using ultrafiltration technology at a laboratory scale. Four membrane materials (poly-ether sulfone, polyacrilonytrile, poly vinylidene fluoride and regenerated cellulose) and 5 Molecular Weight Cut-Off (from 3 to 100 kDa) have been studied at bench laboratory scale using the pilot Rayflow 100, commercialised by Rhodia Orelis. The investigation deals with the ability for membranes to offer a high retention of biochemical compounds (proteins and lipids). Results obtained during adsorption tests showed that the regenerated cellulose material seems to be the most appropriate with regards to pore size reduction due to the protein-adsorption. During the ultrafiltration of the washing water, the regenerated cellulose material leads to the best results, followed by the polyacrylonitrile and poly-vinylidene fluoride materials. Poor results were obtained with polyether sulfone membrane. Compared to the other materials, the regenerated cellulose is the easiest to regenerate, with minimal cleaning water and no chemical treatment necessary. Biochemical characterization of the fractions generated during the ultrafiltration with the polyacrilonytrile, poly vinylidene fluoride and regenerated cellulose membranes showed that all the membranes provided a high recovery rate of the lipids and proteins. The 10 kDa regenerated cellulose membrane had the highest performance and was further evaluated. With such a treatment, the chemical oxygen demand was reduced by 75%. By performing hydrolysis followed by a centrifugation, biochemical composition of the sludge and liquid fraction were modified, producing an insoluble fraction containing fats and few proteins and a soluble fraction containing proteins and few fats. The sludge, initially insoluble, was mainly solubilized during hydrolysis, and lipids and peptides were concentrated by ultrafiltration.
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Affiliation(s)
- J Dumay
- IFREMER, Nantes Atlantique Universités, BP 21105, F 44311 Nantes, France
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Oterhals A, Nygård E. Reduction of persistent organic pollutants in fishmeal: a feasibility study. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2008; 56:2012-2020. [PMID: 18284205 DOI: 10.1021/jf072883k] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/25/2023]
Abstract
The dioxin, dioxin-like polychlorinated biphenyl (DL-PCB), fat, and dry matter partitioning during fishmeal production have been studied in pilot scale. Most of the dry matter and lipid content in the fishmeal could be ascribed to the press cake intermediate product. Dioxins and DL-PCBs are fat-soluble compounds, and the process partitioning is reflected by the fat partitioning data. Enzyme and heat treatment of the press cake and stickwater concentrate did not improve fat separation. Soybean oil extraction of the press cake reduced the dioxin and DL-PCB content by 97%. Less exchange of fatty acids was observed (56-72%). Combined with fat separation of the stickwater concentrate, the applied process conditions were able to give a fishmeal decontamination rate higher than hexane and isopropanol extraction of the fishmeal. Quantification of fat content based on chloroform/methanol extraction was found to be the best protocol to estimate fat partitioning and decontamination effects. The oil extraction process requires further optimization, but has several advantages compared to organic solvent extraction. These include easy implementation in an existing fishmeal processing line, use of a safe and nonflammable extraction medium, and expected lower investment and operation costs. A new integrated fishmeal and fish oil production and decontamination process line is proposed.
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Affiliation(s)
- Age Oterhals
- Norwegian Institute of Fisheries and Aquaculture Research Department Bergen, Fyllingsdalen, Norway.
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