Study of the influence of process parameters on liquid and supercritical CO 2 extraction of oil from rendered materials: Fish meal and oil characterization

Upcycling of seafood side streams for circularity

The upcycling of seafood side streams emerges as a crucial facet in the quest for circularity within the food industry, surpassing other food sources in its significance. Seafood side stream plays an indispensable role in global food security and human nutrition. Nevertheless, losses ensue throughout the seafood supply chain, resulting in substantial waste generation. These underutilized seafood by-products contain valuable resources like edible proteins and nitrogenous compounds. Projections indicate that fishery products' utilization for human consumption will soar to 204 MT by 2030. Yet, the industry annually generates millions of tonnes of waste, predominantly from crab, shrimp, and lobster shells, leading to environmental impacts due to COD and BOD issues. A five-tier circular economic model offers a framework to manage seafood side-streams efficiently, with applications spanning pharmaceuticals, food production, animal feed, fertilizers, and energy fuel, thereby maximizing their potential and reducing waste in line with sustainability goals.

Research of CO2-Soluble Surfactants for Enhanced Oil Recovery: Review and Outlook

CO2 foam injection has been shown to be effective under reservoir conditions for enhanced oil recovery. However, its application requires a certain stability and surfactant absorbability on rock surface, and it is also associated with borehole corrosion in the presence of water. Adding surfactants to CO2 can enhance the interaction between CO2 and crude oil and control the CO2 mobility, thereby improving the performance of CO2 flooding. This paper presents a review of the research of CO2-soluble surfactants and their applications. Molecular dynamics simulation is introduced as a tool for analyzing the behavior of the surfactants in supercritical CO2 (scCO2). The applications of CO2-soluble surfactants, including CO2 thickening, reducing miscibility pressure, and generating supercritical CO2 foam, are discussed in detail. Moreover, some opportunities for the research and development of CO2-soluble surfactants are proposed.

Resource recovery from fish waste: Prospects and the usage of intensified extraction technologies

Globally, the valorization of fish biowaste as a feedstock to recover valuable components is an emerging research and commercial interest area to achieve the SDG goals by 2030. Fish waste-derived biomolecules are increasingly finding diverse applications in food and other biotechnological fields due to their excellent chemical, structural and functional properties. The focus of this review is to highlight the conventional valorization routes and recent advancements in extraction technologies for resource recovery applications, primarily focusing on green processes. Biointensified processes involving ultrasound, microwave, sub- and supercritical fluids, pulsed electric field, high-pressure processing, and cold plasma are extensively explored as sustainable technologies for valorizing fish discards and found numerous applications in the production of functional and commercially important biomaterials. With challenges in recovering intracellular bioactive compounds, selectivity, and energy requirement concerns, conventional approaches are being relooked continuously in the quest for process intensification and sustainable production practices. Nonetheless, in the context of 'zero waste' and 'biorefinery for high-value compounds', there is immense scope for technological upgradation in these emerging alternative approaches. This work details such attempts, providing insights into the immense untapped potential in this sector.

Optimization of oil extraction from caiman fat. Characterization for use as food supplement

The leather of Caiman latirostris is highly appreciated in the fashion industry and the meat is valued as an important food but its fat are usually discarded because it has no commercial value. However it is an alternative source of essential fatty acids and could be used for human consumption. The aim was to optimize the oil extraction from Caiman latirostris fat and to carry out the chemical and microbiological characterization for its use as food supplement. The oil obtained by fusion method contains fatty acids with high nutritional quality such as oleic acid (34%), linoleic acid (30%) and α-linolenic acid (2%). The atherogenicity index was 0.29 and the thrombogenicity index 0.47. The presence of mesophilic aerobic bacteria, coliform bacteria, Escherichia coli and Salmonella were not observed, and the oil is stable for 4 months at 25 °C and for at least 8 months in an inert atmosphere at 25 °C.

Innovative Green Technologies of Intensification for Valorization of Seafood and Their by-Products

The activities linked to the fishing sector generate substantial quantities of by-products, which are often discarded or used as low-value ingredients in animal feed. However, these marine by-products are a prominent potential good source of bioactive compounds, with important functional properties that can be isolated or up-concentrated, giving them an added value in higher end markets, as for instance nutraceuticals and cosmetics. This valorization of fish by-products has been boosted by the increasing awareness of consumers regarding the relationship between diet and health, demanding new fish products with enhanced nutritional and functional properties. To obtain fish by-product-derived biocompounds with good, functional and acceptable organoleptic properties, the selection of appropriate extraction methods for each bioactive ingredient is of the outmost importance. In this regard, over the last years, innovative alternative technologies of intensification, such as ultrasound-assisted extraction (UAE) and supercritical fluid extraction (SFE), have become an alternative to the conventional methods in the isolation of valuable compounds from fish and shellfish by-products. Innovative green technologies present great advantages to traditional methods, preserving and even enhancing the quality and the extraction efficiency, as well as minimizing functional properties' losses of the bioactive compounds extracted from marine by-products. Besides their biological activities, bioactive compounds obtained by innovative alternative technologies can enhance several technological properties of food matrices, enabling their use as ingredients in novel foods. This review is focusing on analyzing the principles and the use of UAE and SFE as emerging technologies to valorize seafoods and their by-products.