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Méndez L, Zhang B, Aubourg SP. Enhancement of Lipid Stability of Frozen Fish by Octopus-Waste Glazing. Foods 2023; 12:2298. [PMID: 37372508 PMCID: PMC10297066 DOI: 10.3390/foods12122298] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2023] [Revised: 06/01/2023] [Accepted: 06/05/2023] [Indexed: 06/29/2023] Open
Abstract
The antioxidant properties of the liquor resulting from commercial octopus cooking were analysed for this study. Two different concentrations of octopus-cooking liquor (OCL) were tested as glazing systems during the frozen storage period (-18 °C for up to 6 months) of whole Atlantic horse mackerel (Trachurus trachurus). Compared to water-control glazing samples, an inhibitory effect (p < 0.05) on lipid oxidation development (the formation of thiobarbituric acid reactive substances and fluorescent compounds) was detected in frozen fish treated with the most concentrated OCL-glazing system. Additionally, a preservative effect (p < 0.05) on polyunsaturated fatty acids (measurement of polyene index) was also proved. However, no effect (p > 0.05) on the free fatty acid content and on the ω3/ω6 ratio was detected with the presence of the OCL in the glazing system. An increased lipid quality in frozen horse mackerel was established by including the OCL solution in the glazing system. According to previous research, the observed preserving properties were explained on the basis of the presence of antioxidant compounds in the cooking liquor. A novel and valuable combination of glazing processing and the employment of a marine waste substrate is proposed to enhance the lipid stability of frozen fish.
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Affiliation(s)
- Lucía Méndez
- Department of Food Technology, Marine Research Institute (CSIC), c/Eduardo Cabello, 6, 36208 Vigo, Spain;
| | - Bin Zhang
- Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China;
| | - Santiago P. Aubourg
- Department of Food Technology, Marine Research Institute (CSIC), c/Eduardo Cabello, 6, 36208 Vigo, Spain;
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2
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From the problem to the solution: Chitosan valorization cycle. Carbohydr Polym 2023; 309:120674. [PMID: 36906370 DOI: 10.1016/j.carbpol.2023.120674] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2022] [Revised: 02/02/2023] [Accepted: 02/03/2023] [Indexed: 02/11/2023]
Abstract
The problem of fisheries waste has increased in recent years and has become a global problem influenced by various biological, technical, operational and socioeconomic factors. In this context, the use of these residues as raw materials is a proven approach not only to reduce the crisis of unprecedented magnitude facing the oceans, but also to improve the management of marine resources and increase the competitiveness of the fisheries sector. However, the implementation of valorization strategies at the industrial level is being excessively slow, despite this great potential. Chitosan, a biopolymer extracted from shellfish waste, is a clear example of this because although countless chitosan-based products have been described for a wide variety of applications, commercial products are still limited. To address this drawback, it is essential to consolidate a "bluer" chitosan valorization cycle towards sustainability and circular economy. In this perspective we wanted to focus on the cycle of valorization of chitin, which allows to transform a waste product (chitin) into a material suitable for the development of useful products to solve the source of its origin as a waste product and pollutant; chitosan-based membranes for wastewater remediation.
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3
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Increasing sustainability in food production by using alternative bait in snow crab ( Chionoecetes opilio) fishery in the barents sea. Heliyon 2023; 9:e13820. [PMID: 36873487 PMCID: PMC9981889 DOI: 10.1016/j.heliyon.2023.e13820] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2022] [Revised: 01/31/2023] [Accepted: 02/13/2023] [Indexed: 02/19/2023] Open
Abstract
The use of food grade wild-captured species as bait for other fisheries questions the sustainability of food production. In pot fisheries, bait is an important factor determining the effectiveness of the gear. In snow crab (Chionoecetes opilio) fishery, the pots are normally baited with squid (Illex sp.) and herring (Clupea harengus). This fishery uses substantial amounts of bait for each pot deployment, and it constitutes one of the largest expenses for operating the pots along with costs for fuel. Furthermore, reliance on bait that originates from wild-capture fisheries questions economic and environmental sustainability, and involves additional use of fuel for capture and transportation of the bait which increases the carbon footprint of the industry. Therefore, the use of alternative bait sources is needed. One such alternative bait source can be originating from processed by-products from commercial fisheries. However, for the new bait to be acceptable for the fishery, it must provide comparable catch efficiency as the traditional bait. Therefore, this study aimed at comparing the performance of a new experimental bait against the traditionally used squid bait in the Barents Sea snow crab fishery. The results showed no statistically significant difference in catch efficiency of target-sized snow crab. Specifically, a formal uncertainty estimation based on nested bootstrapping showed that there was no significant difference in efficiency between bait types for target-sized individuals for soak times typically employed in the fishery. Thereby this shows a potential to increase sustainability in food production and a positive effect on the size selectivity by additionally demonstrating a reduced capture of undersized individuals.
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Aubourg SP. Enhancement of Lipid Stability and Acceptability of Canned Seafood by Addition of Natural Antioxidant Compounds to the Packing Medium-A Review. Antioxidants (Basel) 2023; 12:245. [PMID: 36829804 PMCID: PMC9952551 DOI: 10.3390/antiox12020245] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2022] [Revised: 01/13/2023] [Accepted: 01/18/2023] [Indexed: 01/26/2023] Open
Abstract
Seafoods are known to include high contents of valuable constituents. However, they are reported to be highly perishable products, whose quality rapidly declines post-mortem, thus demanding efficient processing and storage. Among the traditional technologies, canning represents one of the most important means of marine species preservation. However, owing to the thermal sensitivity of the chemical constituents of marine species, remarkable degradative mechanisms can be produced and lead to important quality losses. The demand for better quality food makes the need for advanced preservation techniques a topic to be addressed continually in the case of seafood. One such strategy is the employment of preservative compounds obtained from natural resources. The current review provides an overview of the research carried out concerning the effect of the addition of bioactive compounds to the packing medium on the thermal stability of canned seafood. This review addresses the preservative effect of polyphenol-rich oils (i.e., extra virgin olive oil) and different kinds of products or extracts obtained from plants, algae and seafood by-products. In agreement with the great incidence of lipid damage on the nutritional and acceptability values during high-temperature seafood processing, this work is especially focussed on the inhibitory effect of lipid oxidation development.
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Affiliation(s)
- Santiago P Aubourg
- Marine Research Institute, Spanish National Research Council (CSIC), c/E. Cabello, 6, 36208 Vigo, Spain
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5
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Azelee NIW, Noor NM, Rasid ZIA, Suhaimi SH, Salamun N, Jasman SM, Manas NHA, Hasham@Hisam R. Marine waste for nutraceutical and cosmeceutical production. VALORIZATION OF WASTES FOR SUSTAINABLE DEVELOPMENT 2023:241-272. [DOI: 10.1016/b978-0-323-95417-4.00010-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/02/2023]
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6
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Wang Y, jia H, Hao R, Mráz J, Pu Y, Li S, Dong X, Pan J. Gelling and emulsifying properties of tiger puffer (Takifugu rubripes) skin gelatin as manipulated by pH. J Mol Liq 2022. [DOI: 10.1016/j.molliq.2022.120886] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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7
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Comparative Study of Bioactive Lipid Extraction from Squid ( Doryteuthis gahi) by-Products by Green Solvents. Foods 2022; 11:foods11152188. [PMID: 35892773 PMCID: PMC9330110 DOI: 10.3390/foods11152188] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2022] [Revised: 07/14/2022] [Accepted: 07/21/2022] [Indexed: 11/16/2022] Open
Abstract
A novel approach of bioactive lipid extraction by different green solvents was carried out on squid (Doryteuthis gahi) by-products. By-products (viscera, heads, skin, tails, etc.), considered as a single product, were subjected to the following solvent systems: ethanol, acetone, ethyl acetate, 1/1 ethanol/acetone, 1/1 ethanol/ethyl acetate, and 1/1 acetone/ethyl acetate. Analyses carried out included lipid yield, lipid class content, and fatty acid (FA) composition. Results were compared to the lipid extract obtained by the traditional procedure (1/1 chloroform/methanol). Lipid yields obtained by green solvents led to a 33.4−73.2% recovery compared to traditional extraction; the highest values (p < 0.05) were obtained by ethanol-containing systems. Compared to the traditional procedure, ethanol systems showed an 85.8−90.3% recovery of phospholipid compounds and no differences (p > 0.05) in the ω3/ω6 ratio. Green-extracting systems led to higher average values for eicosapentaenoic acid content (15.66−18.56 g·100 g−1 total FAs) and polyene index (1.93−3.29) than chloroform/methanol extraction; differences were significant (p < 0.05) for systems including acetone and ethyl acetate. No differences (p > 0.05) were detected for docosahexaenoic acid content between the traditional procedure and green systems, with all values being included in the 31.12−32.61 g·100 g−1 total FA range. The suitability of EtOH-containing green systems for extraction of bioactive lipid compounds from squid by-products was concluded.
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8
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Sustainable Utilization of Fishery Waste in Bangladesh—A Qualitative Study for a Circular Bioeconomy Initiative. FISHES 2022. [DOI: 10.3390/fishes7020084] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Abstract
Living marine resources are limited; therefore, utilizing them sustainably is essential. Not all resources obtained from the sea are used adequately, causing discards, on-board waste, and by-products and waste on land. Recognition of the limited marine resources and increasing environmental pollution has emphasized the need for better utilization of by-products. Waste may include particles of flesh, skin, bones, entrails, shells or liquid stick water. Unfortunately, no fishery waste and by-product management initiatives or projects exist in Bangladesh; by-products are generally thrown into dustbins, ponds, rivers, and the sea. Bangladesh’s fish-processing waste and fishery by-products could be exported, providing a source of foreign currency earnings. Primary and secondary data were collected through documentary analysis, a literature review, and in-depth interviews (n = 129) with fishers and other relevant stakeholders regarding the challenges of Bangladesh’s sustainable fishery by-products and fish-processing waste. The data were analyzed thematically, guided by the most meaningful stories, and show that fish waste, or fishery by-products, should not be considered less valuable than the fish itself but is a precious and profitable resource capable of bringing health, social, economic, and environmental benefits. Our results reveal that fishery waste can expand local communities’, especially fishers’ and other workers’, potential for jobs or alternative income-generating tasks during fishing ban seasons. Finally, suggestions for managing fishery waste and fishery by-products are made to ensure improved and sustainable utilization via a circular bioeconomy.
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Malga JM, Trigo M, Martínez B, Aubourg SP. Preservative Effect on Canned Mackerel ( Scomber colias) Lipids by Addition of Octopus ( Octopus vulgaris) Cooking Liquor in the Packaging Medium. Molecules 2022; 27:739. [PMID: 35164004 PMCID: PMC8840104 DOI: 10.3390/molecules27030739] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2021] [Revised: 01/18/2022] [Accepted: 01/21/2022] [Indexed: 01/01/2023] Open
Abstract
The preservative properties of waste liquor obtained from octopus (Octopus vulgaris) cooking were investigated. Three different concentrations (high, medium, and low) of octopus cooking liquor (OCL) were included, respectively, in the aqueous packaging medium employed for mackerel (Scomber colias) canning. As a result, the canning process led to an increase (p < 0.05) of lipid content, lipid oxidation (development of fluorescent compounds and thiobarbituric acid reactive substances, TBARS), lipid hydrolysis (formation of free fatty acids, FFA) and ω3/ω6 ratio in fish muscle. In all canned samples, primary (peroxides) and secondary (TBARS) levels of lipid oxidation were low. Remarkably, the presence in the packaging medium of the high and medium OCL concentrations led to lower (p < 0.05) lipid oxidation development (fluorescent compound and TBARS detection, respectively). Furthermore, an increasing OCL presence led to an average decrease of peroxide and FFA content and to an average increase of the polyene index (PI). All OCL-packaged muscle showed lower average values of saturated fatty acids and ω3/ω6 ratio and higher average values of PI and monounsaturated fatty acid presence. This study provides a first approach to novel and beneficial use of the present marine waste to inhibit lipid damage of commercial canned fish.
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Affiliation(s)
- José M. Malga
- Department of Food Technology, Marine Research Institute (CSIC), c/Eduardo Cabello, 6, 36208 Vigo, Spain; (J.M.M.); (M.T.)
| | - Marcos Trigo
- Department of Food Technology, Marine Research Institute (CSIC), c/Eduardo Cabello, 6, 36208 Vigo, Spain; (J.M.M.); (M.T.)
| | - Beatriz Martínez
- Department of Food Technologies, CIFP Coroso, Avda. da Coruña, 174, 15960 Ribeira, Spain;
| | - Santiago P. Aubourg
- Department of Food Technology, Marine Research Institute (CSIC), c/Eduardo Cabello, 6, 36208 Vigo, Spain; (J.M.M.); (M.T.)
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10
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Keshani M, Zamindar N, Hajian R. Physicochemical properties of frozen tuna fish as affected by immersion ohmic thawing and conventional thawing. FOOD SCI TECHNOL INT 2021; 28:728-734. [PMID: 34747238 DOI: 10.1177/10820132211056776] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
One of the key points in the frozen food processing is thawing with minimal damage to the quality. Since the commonly used methods for thawing of foods are slow and reduce the quality of the product, application of an efficient method seems necessary. In this research, thawing of tuna fish was performed by immersion ohmic method. Thawing rate roles a vital key in the quality and significantly increased by ohmic (0.2g/s, the mean of ohmic group) in comparison with conventional thawing (0.15g/s, the mean of conventional group) methods. Immersion ohmic thawing increased rate of thawing about 5 times. Parameters important in quality such as T-VBN, protein solubility, thawing evaporation loss, pH, thawing loss and press juice were measured. Group analyses showed significant difference between ohmic and conventional treatment in protein solubility, thawing evaporation and thawing loss (p < 0.05).
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Affiliation(s)
- Maryam Keshani
- Department of Food Science and Technology, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan, Iran
| | - Nafiseh Zamindar
- Department of Food Science and Technology, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan, Iran
| | - Reza Hajian
- 473881Department of Biomedical Engineering, Amirkabir University of Technology, Tehran, Iran
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11
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Aubourg SP, Trigo M, Prego R, Cobelo-García A, Medina I. Nutritional and Healthy Value of Chemical Constituents Obtained from Patagonian Squid ( Doryteuthis gahi) By-Products Captured at Different Seasons. Foods 2021; 10:foods10092144. [PMID: 34574251 PMCID: PMC8465112 DOI: 10.3390/foods10092144] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2021] [Revised: 09/01/2021] [Accepted: 09/07/2021] [Indexed: 11/16/2022] Open
Abstract
This study focuses on the extraction of nutritional and healthy constituents of whole by-products resulting from the commercialisation of Patagonian squid (Doriteuthis gahi). By-products corresponding to squid individuals captured at different seasons were comparatively analysed for proximate composition, lipid classes content, fatty acid (FA) profile, and macroelement and trace element composition. As a result, moisture, lipid, protein, and ash values were included in the ranges 829.0-842.8, 17.5-21.8, 106.0-123.7, and 9.3-13.3 g·kg-1 by-products, respectively. Phospholipids showed to be the most abundant lipid class (359.2-463.5 g·kg-1 lipids), while triacylglycerols were only present in a 9.5-13.1 g·kg-1 lipids range. Valuable levels were detected for α-tocopherol (539.6-973.3 mg·kg-1 lipids), polyunsaturated fatty acids (PUFA; 50.5-52.6 g·100 g-1 FA), ω3 PUFA (47.0-48.6 g·100 g-1 FA), PUFA/saturated FA ratio (1.4-1.6), and ω3/ω6 ratio (12.1-13.4). Among macroelements, S, P, and Na showed to be more abundant than K, Mg, and Ca. Profitable levels of Co, Cu, Fe, Mn, Se, and Zn were detected in all kinds of individuals. In spite of content variations found as a result of the capture season of Patagonian squid individuals, whole by-products of this cephalopod species can be considered as a profitable source to provide the food and pharmaceutical industries with useful value-added constituents.
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Affiliation(s)
- Santiago P. Aubourg
- Department of Food Technology, Marine Research Institute (CSIC), c/E. Cabello 6, 36208 Vigo, Spain; (M.T.); (I.M.)
- Correspondence: ; Tel.: +34-986-231-930; Fax: +34-986-292-762
| | - Marcos Trigo
- Department of Food Technology, Marine Research Institute (CSIC), c/E. Cabello 6, 36208 Vigo, Spain; (M.T.); (I.M.)
| | - Ricardo Prego
- Department of Oceanography, Marine Research Institute (CSIC), c/E. Cabello 6, 36208 Vigo, Spain; (R.P.); (A.C.-G.)
| | - Antonio Cobelo-García
- Department of Oceanography, Marine Research Institute (CSIC), c/E. Cabello 6, 36208 Vigo, Spain; (R.P.); (A.C.-G.)
| | - Isabel Medina
- Department of Food Technology, Marine Research Institute (CSIC), c/E. Cabello 6, 36208 Vigo, Spain; (M.T.); (I.M.)
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12
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Silva F, Duarte AM, Mendes S, Magalhães E, Pinto FR, Barroso S, Neves A, Sequeira V, Vieira AR, Gordo L, Gil MM. Seasonal Sensory Evaluation of Low Commercial Value or Unexploited Fish Species from the Portuguese Coast. Foods 2020; 9:foods9121880. [PMID: 33348717 PMCID: PMC7766407 DOI: 10.3390/foods9121880] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2020] [Revised: 12/13/2020] [Accepted: 12/15/2020] [Indexed: 11/24/2022] Open
Abstract
Overfishing is increasing over time, and according to FAO (Food and Agriculture Organization), about one third of the world’s fish stocks are now overfished. Thus, diversifying the target species is essential for fisheries sustainability contributing to improve resource-efficient processes. Non-target species can be valuable resources for the development of new food products. However, those species are scarcely studied, and it is of high importance to trace their seasonal sensory profile as a first step towards their valorisation. Therefore, in this study, seasonal influence on sensory properties of five low commercial value or unexploited fish species, namely Trachurus picturatus (blue jack mackerel), Spondyliosoma cantharus (black seabream), Trigla lyra (piper gurnard), Serranus cabrilla (comber) and Capros aper (boarfish), was assessed in order to identify the most favourable season for catching each species. Fish samples were assessed by a panel of 16 semi-trained assessors for sensory attributes previously identified. The evaluation takes place every 2 months. Statistical differences were reported between attributes and seasons for all species, except for T. lyra, which did not present any difference in its sensory attributes throughout the year.
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Affiliation(s)
- Frederica Silva
- MARE—Marine and Environmental Sciences Centre, Polytechnic of Leiria, Cetemares, 2520-620 Peniche, Portugal; (F.S.); (A.M.D.); (F.R.P.); (S.B.)
- MARE—Marine and Environmental Sciences Centre, Faculdade de Ciências, Universidade de Lisboa, 1749-016 Lisbon, Portugal; (E.M.); (A.N.); (V.S.); (A.R.V.); (L.G.)
| | - Ana M. Duarte
- MARE—Marine and Environmental Sciences Centre, Polytechnic of Leiria, Cetemares, 2520-620 Peniche, Portugal; (F.S.); (A.M.D.); (F.R.P.); (S.B.)
| | - Susana Mendes
- MARE—Marine and Environmental Sciences Centre, ESTM, Polytechnic of Leiria, Cetemares, 2520-620 Peniche, Portugal;
| | - Elisabete Magalhães
- MARE—Marine and Environmental Sciences Centre, Faculdade de Ciências, Universidade de Lisboa, 1749-016 Lisbon, Portugal; (E.M.); (A.N.); (V.S.); (A.R.V.); (L.G.)
| | - Filipa R. Pinto
- MARE—Marine and Environmental Sciences Centre, Polytechnic of Leiria, Cetemares, 2520-620 Peniche, Portugal; (F.S.); (A.M.D.); (F.R.P.); (S.B.)
| | - Sónia Barroso
- MARE—Marine and Environmental Sciences Centre, Polytechnic of Leiria, Cetemares, 2520-620 Peniche, Portugal; (F.S.); (A.M.D.); (F.R.P.); (S.B.)
| | - Ana Neves
- MARE—Marine and Environmental Sciences Centre, Faculdade de Ciências, Universidade de Lisboa, 1749-016 Lisbon, Portugal; (E.M.); (A.N.); (V.S.); (A.R.V.); (L.G.)
| | - Vera Sequeira
- MARE—Marine and Environmental Sciences Centre, Faculdade de Ciências, Universidade de Lisboa, 1749-016 Lisbon, Portugal; (E.M.); (A.N.); (V.S.); (A.R.V.); (L.G.)
- Departamento de Biologia Animal, Faculdade de Ciências, Universidade de Lisboa, 1749-016 Lisbon, Portugal
| | - Ana Rita Vieira
- MARE—Marine and Environmental Sciences Centre, Faculdade de Ciências, Universidade de Lisboa, 1749-016 Lisbon, Portugal; (E.M.); (A.N.); (V.S.); (A.R.V.); (L.G.)
- Departamento de Biologia Animal, Faculdade de Ciências, Universidade de Lisboa, 1749-016 Lisbon, Portugal
| | - Leonel Gordo
- MARE—Marine and Environmental Sciences Centre, Faculdade de Ciências, Universidade de Lisboa, 1749-016 Lisbon, Portugal; (E.M.); (A.N.); (V.S.); (A.R.V.); (L.G.)
- Departamento de Biologia Animal, Faculdade de Ciências, Universidade de Lisboa, 1749-016 Lisbon, Portugal
| | - Maria Manuel Gil
- MARE—Marine and Environmental Sciences Centre, ESTM, Polytechnic of Leiria, Cetemares, 2520-620 Peniche, Portugal;
- Correspondence:
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13
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Caruso G, Floris R, Serangeli C, Di Paola L. Fishery Wastes as a Yet Undiscovered Treasure from the Sea: Biomolecules Sources, Extraction Methods and Valorization. Mar Drugs 2020; 18:md18120622. [PMID: 33297310 PMCID: PMC7762275 DOI: 10.3390/md18120622] [Citation(s) in RCA: 56] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2020] [Revised: 11/30/2020] [Accepted: 12/03/2020] [Indexed: 12/11/2022] Open
Abstract
The search for new biological sources of commercial value is a major goal for the sustainable management of natural resources. The huge amount of fishery by-catch or processing by-products continuously produced needs to be managed to avoid environmental problems and keep resource sustainability. Fishery by-products can represent an interesting source of high added value bioactive compounds, such as proteins, carbohydrates, collagen, polyunsaturated fatty acids, chitin, polyphenolic constituents, carotenoids, vitamins, alkaloids, tocopherols, tocotrienols, toxins; nevertheless, their biotechnological potential is still largely underutilized. Depending on their structural and functional characteristics, marine-derived biomolecules can find several applications in food industry, agriculture, biotechnological (chemical, industrial or environmental) fields. Fish internal organs are a rich and underexplored source of bioactive compounds; the fish gut microbiota biosynthesizes essential or short-chain fatty acids, vitamins, minerals or enzymes and is also a source of probiotic candidates, in turn producing bioactive compounds with antibiotic and biosurfactant/bioemulsifier activities. Chemical, enzymatic and/or microbial processing of fishery by-catch or processing by-products allows the production of different valuable bioactive compounds; to date, however, the lack of cost-effective extraction strategies so far has prevented their exploitation on a large scale. Standardization and optimization of extraction procedures are urgently required, as processing conditions can affect the qualitative and quantitative properties of these biomolecules. Valorization routes for such raw materials can provide a great additional value for companies involved in the field of bioprospecting. The present review aims at collecting current knowledge on fishery by-catch or by-products, exploring the valorization of their active biomolecules, in application of the circular economy paradigm applied to the fishery field. It will address specific issues from a biorefinery perspective: (i) fish tissues and organs as potential sources of metabolites, antibiotics and probiotics; (ii) screening for bioactive compounds; (iii) extraction processes and innovative technologies for purification and chemical characterization; (iv) energy production technologies for the exhausted biomass. We provide a general perspective on the techno-economic feasibility and the environmental footprint of the production process, as well as on the definition of legal constraints for the new products production and commercial use.
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Affiliation(s)
- Gabriella Caruso
- Institute of Polar Sciences, National Research Council, 98122 Messina, Italy
- Correspondence: ; Tel.: +39-090-6015-423
| | - Rosanna Floris
- AGRIS-Sardegna, Servizio Ricerca Prodotti Ittici, Bonassai, 07100 Sassari, Italy;
| | | | - Luisa Di Paola
- Unit of Chemical-Physics Fundamentals in Chemical Engineering, Department of Engineering, Università Campus Bio-Medico di Roma, 00128 Rome, Italy;
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Vázquez JA, Fraguas J, González P, Serra J, Valcarcel J. Optimal Recovery of Valuable Biomaterials, Chondroitin Sulfate and Bioapatites, from Central Skeleton Wastes of Blue Shark. Polymers (Basel) 2020; 12:polym12112613. [PMID: 33172009 PMCID: PMC7694617 DOI: 10.3390/polym12112613] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2020] [Revised: 11/01/2020] [Accepted: 11/03/2020] [Indexed: 12/17/2022] Open
Abstract
The industrial filleting of blue shark (Prionace glauca) led to the generation of a large number of central skeletons of low interest to fishmeal plants handling such wastes. In this context, the present study describes the optimization of the hydrolysis process (pH 8.35, T 58 °C, 1% (v/w) of alcalase and t = 4 h) to produce chondroitin sulfate (CS) together with the recovery of bioapatites. Then, that hydrolysate was chemically treated with an optimal alkaline-hydroalcoholic-saline solution (0.48 M of NaOH, 1.07 volumes of EtOH and 2.5 g/L of NaCl) and finally purified by ultrafiltration-diafiltration (30 kDa) to obtain glycosaminoglycan with a purity of 97% and a productive yield of 2.8% (w/w of skeleton). The size of the biopolymer (CS) was of 58 kDa with prevalence of 6S-GalNAc sulfation (4S/6S ratio of 0.25), 12% of GlcA 2S-GalNAc 6S and 6% of non-sulfated disaccharides. Crude bioapatites were purified by pyrolysis and FT-Raman and XRD techniques confirm the presence of hydroxyapatite [Ca5(PO4)3(OH)], with a molar mass of 502.3 g/mol, embedded in the organic matrix of the skeleton. The mineralized tissues of blue shark are promising marine sources for the extraction of high value biomaterials with clinical application in bone and tissue regeneration and are still completely unexplored.
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Affiliation(s)
- José Antonio Vázquez
- Group of Recycling and Valorisation of Waste Materials (REVAL), Marine Research Institute (IIM-CSIC), Eduardo Cabello, 6. Vigo, 36208 Galicia, Spain;
- Correspondence: (J.A.V.); (J.V.); Tel.: +34-986-231-930 (J.A.V.); Fax: +34-986-292-762 (J.V.)
| | - Javier Fraguas
- Group of Recycling and Valorisation of Waste Materials (REVAL), Marine Research Institute (IIM-CSIC), Eduardo Cabello, 6. Vigo, 36208 Galicia, Spain;
| | - Pío González
- New Materials Group, Department of Applied Physics, Campus Lagoas-Marcosende, University of Vigo, IISGS, MTI, 36310 Vigo, Spain; (P.G.); (J.S.)
| | - Julia Serra
- New Materials Group, Department of Applied Physics, Campus Lagoas-Marcosende, University of Vigo, IISGS, MTI, 36310 Vigo, Spain; (P.G.); (J.S.)
| | - Jesus Valcarcel
- Group of Recycling and Valorisation of Waste Materials (REVAL), Marine Research Institute (IIM-CSIC), Eduardo Cabello, 6. Vigo, 36208 Galicia, Spain;
- Correspondence: (J.A.V.); (J.V.); Tel.: +34-986-231-930 (J.A.V.); Fax: +34-986-292-762 (J.V.)
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15
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Aubourg SP, Trigo M, Martínez B, Rodríguez A. Effect of Prior Chilling Period and Alga-Extract Packaging on the Quality of a Canned Underutilised Fish Species. Foods 2020; 9:E1333. [PMID: 32967384 PMCID: PMC7555871 DOI: 10.3390/foods9091333] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2020] [Revised: 09/10/2020] [Accepted: 09/18/2020] [Indexed: 12/04/2022] Open
Abstract
The effect of a prior chilling period and an alga extract packaging on the quality of a canned underutilised mackerel species (Scomber colias) was investigated. For this different chilling times (0, 4 and 9 days) were taken into account and three concentrations of aqueous extracts of the macroalga Fucus spiralis were tested in a brine-packaging medium. Chemical changes related to quality were analysed after 3 months of canned storage. A substantial increase (p < 0.05) in free fatty acid content was observed in canned fish by increasing the chilling time; however, alga extract presence in the packaging medium led to decreased mean values. Concerning lipid oxidation development, an increased chilling time led to higher values (p < 0.05) of thiobarbituric acid index and fluorescent compounds formation; remarkably, an increased presence of alga extract led to a higher (p < 0.05) peroxide retention and lower (p < 0.05) fluorescent compounds content. Average colour L* and a* values showed a decrease and an increase, respectively, with chilling time; however, such changes were minimised with the alga extract content in the packaging system. Trimethylamine content revealed a marked increase as a result of the sterilisation step, but no influence (p > 0.05) of the chilling time or the alga-packaging medium could be implied.
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Affiliation(s)
- Santiago P. Aubourg
- Department of Food Technology, Marine Research Institute (CSIC), C/Eduardo Cabello, 6. 36208 Vigo, Spain;
| | - Marcos Trigo
- Department of Food Technology, Marine Research Institute (CSIC), C/Eduardo Cabello, 6. 36208 Vigo, Spain;
| | - Beatriz Martínez
- Department of Food Technologies, CIFP Coroso, Avda. da Coruña, 174, 15960 Ribeira, Spain;
| | - Alicia Rodríguez
- Department of Food Science and Chemical Technology, Faculty of Chemical and Pharmaceutical Sciences, University of Chile, C/Santos Dumont 964, Santiago 8380000, Chile;
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16
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Baehaki A, Widiastuti I, Nainggolan C, Gofar N. Antioxidant activities of snakehead (Channa striata) fish skin: peptides hydrolysis using protease tp2 isolate from swamp plant silage. POTRAVINARSTVO 2020. [DOI: 10.5219/1264] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
The purpose of this research was to study the antioxidants activities of peptides from skin fish of snakehead (Channa striata), using hydrolysis of protease TP2 isolate from swamp plant silage. This research 5 treatments hydrolysis time (0, 30, 60, 90, 120 min, respectively), with two replicates, which included several stages of preparation and pre-treatment of the snakehead fish skin production of protease enzymes which were isolated from swamp water, preparation of protein hydrolysates, measurement of hydrolysis degrees, analysis of peptides content and analysis of the antioxidant activity. Results showed that the treatment had given a significant effect on the 5% level of the degree of hydrolysis production (13.98% – 27.08%), with peptides content of 2.73% – 3.78% and antioxidant activity (10.75% – 20.7%). The results of the degree of hydrolysis indicate that the longer the hydrolysis time, the percent degree of hydrolysis will increase. Peptide content and antioxidant activity were increased with increasing hydrolysis time.
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17
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Al Khawli F, Pateiro M, Domínguez R, Lorenzo JM, Gullón P, Kousoulaki K, Ferrer E, Berrada H, Barba FJ. Innovative Green Technologies of Intensification for Valorization of Seafood and Their by-Products. Mar Drugs 2019; 17:E689. [PMID: 31817754 PMCID: PMC6950251 DOI: 10.3390/md17120689] [Citation(s) in RCA: 91] [Impact Index Per Article: 18.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2019] [Revised: 12/03/2019] [Accepted: 12/03/2019] [Indexed: 02/01/2023] Open
Abstract
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.
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Affiliation(s)
- Fadila Al Khawli
- Department of Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n 46100 Burjassot, València, Spain;
| | - Mirian Pateiro
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia No 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (M.P.); (R.D.); (P.G.)
| | - Rubén Domínguez
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia No 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (M.P.); (R.D.); (P.G.)
| | - José M. Lorenzo
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia No 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (M.P.); (R.D.); (P.G.)
| | - Patricia Gullón
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia No 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (M.P.); (R.D.); (P.G.)
| | - Katerina Kousoulaki
- Department of Nutrition and Feed Technology, Nofima AS, 5141 Bergen, Norway;
| | - Emilia Ferrer
- Department of Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n 46100 Burjassot, València, Spain;
| | - Houda Berrada
- Department of Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n 46100 Burjassot, València, Spain;
| | - Francisco J. Barba
- Department of Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n 46100 Burjassot, València, Spain;
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18
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Aquaculture and by-products: Challenges and opportunities in the use of alternative protein sources and bioactive compounds. ADVANCES IN FOOD AND NUTRITION RESEARCH 2019; 92:127-185. [PMID: 32402443 DOI: 10.1016/bs.afnr.2019.11.001] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Abstract
There is a growing concern about chronic diseases such as obesity, diabetes, hypertension, hypercholesterolemia, cancer and cardiovascular diseases resulting from profound changes in the western lifestyle. Aquaculture by-products are generated in large quantities and they can be profitably recycled through their bioactive compounds used for health or food supplements. Improving waste utilization in the field of aquaculture is essential for a sustainable industry to prevent or minimize the environmental impact. In this sense fish by-products are a great source of protein and omega-3 polyunsaturated fatty acids which are particularly studied on Atlantic salmon or rainbow trout. Fish protein hydrolysate (FPH) obtained from chemical, enzymatical and microbial hydrolysis of processing by-products are being used as a source of amino acids and peptides with high digestibility, fast absorption and important biological activities. Omega-3 polyunsaturated fatty acids, eicosapentaenoic (EPA) and docosahexaenoic (DHA) from fish discards have been reported to decrease postprandial triacylglycerol levels, reduction of blood pressure, platelet aggregation and the inflammatory response. Crustacean by-products can also be used to produce chitosan with antioxidant and antimicrobial activity for food and pharmaceutical industries and carotenoids with important biological activity. Seaweeds are rich in bioactive compounds such as alginate, carrageenan, agar, carotenoids and polyphenols with different biological activities such as antioxidant, anticancer, antidiabetic, antimicrobial or anti-inflammatory activity. Finally, regarding harvest microalgae, during the past decades, they were mainly used in the healthy food market, with >75% of the annual microalgal biomass production, used for the manufacture of powders, tablets, capsules or pills. We will report and discuss the present and future role of aquaculture by-products as sources of biomolecules for the design and development of functional foods/beverages. This chapter will focus on the main bioactive compounds from aquaculture by-products as functional compounds in food and their applications in biomedicine for the prevention and treatment of diseases.
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19
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20
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Ezquerra‐Brauer JM, Aubourg SP. Recent trends for the employment of jumbo squid (
Dosidicus gigas
) by‐products as a source of bioactive compounds with nutritional, functional and preservative applications: a review. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14067] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Josafat Marina Ezquerra‐Brauer
- Departamento de Investigación y Posgrado en Alimentos University of Sonora C/ Luis Encinas, PO Box 1658 C. P. 83000 Hermosillo Sonora Mexico
| | - Santiago P. Aubourg
- Department of Food Technology Marine Research Institute (CSIC) C/ Eduardo Cabello, 6 36208 Vigo Spain
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21
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Salmon skin gelatin-corn zein composite films produced via crosslinking with glutaraldehyde: Optimization using response surface methodology and characterization. Int J Biol Macromol 2018; 120:263-273. [DOI: 10.1016/j.ijbiomac.2018.08.084] [Citation(s) in RCA: 37] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2018] [Revised: 07/05/2018] [Accepted: 08/15/2018] [Indexed: 11/21/2022]
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22
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Miranda JM, Carrera M, Pastén A, Vega‐Gálvez A, Barros‐Velázquez J, Aubourg SP. The Impact of Quinoa (
Chenopodium quinoa
Willd.) Ethanolic Extracts in the Icing Medium on Quality Loss of Atlantic Chub Mackerel (
Scomber colias
) Under Chilling Storage. EUR J LIPID SCI TECH 2018. [DOI: 10.1002/ejlt.201800280] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- José M. Miranda
- Department of Analytical Chemistry, Nutrition and Food ScienceSchool of Veterinary SciencesUniversidad de Santiago de Compostela27002 LugoSpain
| | - Mónica Carrera
- Department of Food Science and TechnologyInstituto de Investigaciones Marinas (CSIC)36208 VigoSpain
| | - Alexis Pastén
- Food Engineering DepartmentUniversidad de La Serena1700000 La SerenaChile
| | | | - Jorge Barros‐Velázquez
- Department of Analytical Chemistry, Nutrition and Food ScienceSchool of Veterinary SciencesUniversidad de Santiago de Compostela27002 LugoSpain
| | - Santiago P. Aubourg
- Department of Food Science and TechnologyInstituto de Investigaciones Marinas (CSIC)36208 VigoSpain
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23
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Monteiro A, Paquincha D, Martins F, Queirós RP, Saraiva JA, Švarc-Gajić J, Nastić N, Delerue-Matos C, Carvalho AP. Liquid by-products from fish canning industry as sustainable sources of ω3 lipids. JOURNAL OF ENVIRONMENTAL MANAGEMENT 2018; 219:9-17. [PMID: 29715638 DOI: 10.1016/j.jenvman.2018.04.102] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/29/2018] [Revised: 04/18/2018] [Accepted: 04/24/2018] [Indexed: 06/08/2023]
Abstract
Fish canning industry generates large amounts of liquid wastes, which are discarded, after proper treatment to remove the organic load. However, alternative treatment processes may also be designed in order to target the recovery of valuable compounds; with this procedure, these wastewaters are converted into liquid by-products, becoming an additional source of revenue for the company. This study evaluated green and economically sustainable methodologies for the extraction of ω3 lipids from fish canning liquid by-products. Lipids were extracted by processes combining physical and chemical parameters (conventional and pressurized extraction processes), as well as chemical and biological parameters. Furthermore, LCA was applied to evaluate the environmental performance and costs indicators for each process. Results indicated that extraction with high hydrostatic pressure provides the highest amounts of ω3 polyunsaturated fatty acids (3331,5 mg L-1 effluent), apart from presenting the lowest environmental impact and costs. The studied procedures allow to obtain alternative, sustainable and traceable sources of ω3 lipids for further applications in food, pharmaceutical and cosmetic industries. Additionally, such approach contributes towards the organic depuration of canning liquid effluents, therefore reducing the overall waste treatment costs.
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Affiliation(s)
- Ana Monteiro
- REQUIMTE/LAQV, Instituto Superior de Engenharia, Porto Polytechnic Institute, Rua Dr. António Bernardino de Almeida, 431, 4249-015 Porto, Portugal
| | - Diogo Paquincha
- REQUIMTE/LAQV, Instituto Superior de Engenharia, Porto Polytechnic Institute, Rua Dr. António Bernardino de Almeida, 431, 4249-015 Porto, Portugal
| | - Florinda Martins
- REQUIMTE/LAQV, Instituto Superior de Engenharia, Porto Polytechnic Institute, Rua Dr. António Bernardino de Almeida, 431, 4249-015 Porto, Portugal
| | - Rui P Queirós
- QOPNA, Departamento de Química, Universidade de Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal
| | - Jorge A Saraiva
- QOPNA, Departamento de Química, Universidade de Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal
| | - Jaroslava Švarc-Gajić
- Department of Biochemical and Pharmaceutical Engineering, Faculty of Technology, University of Novi Sad, Serbia
| | - Nataša Nastić
- Department of Biochemical and Pharmaceutical Engineering, Faculty of Technology, University of Novi Sad, Serbia
| | - Cristina Delerue-Matos
- REQUIMTE/LAQV, Instituto Superior de Engenharia, Porto Polytechnic Institute, Rua Dr. António Bernardino de Almeida, 431, 4249-015 Porto, Portugal
| | - Ana P Carvalho
- REQUIMTE/LAQV, Instituto Superior de Engenharia, Porto Polytechnic Institute, Rua Dr. António Bernardino de Almeida, 431, 4249-015 Porto, Portugal.
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24
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Sanchez A, Blanco M, Correa B, Perez-Martin RI, Sotelo CG. Effect of Fish Collagen Hydrolysates on Type I Collagen mRNA Levels of Human Dermal Fibroblast Culture. Mar Drugs 2018; 16:md16050144. [PMID: 29701725 PMCID: PMC5983275 DOI: 10.3390/md16050144] [Citation(s) in RCA: 26] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2018] [Revised: 04/20/2018] [Accepted: 04/24/2018] [Indexed: 11/23/2022] Open
Abstract
Fish discards and subproducts may represent an important source of raw material, not only for the food industry, but for other different kind of industries, such as the nutraceutical and cosmetic industries. Collagen, which is mainly obtained from animal skins, is an important structural protein in the animal kingdom having many different applications. It is well known that fish skins constitute a significant subproduct in the fishery industry, especially in the case of some species, where fish skins may represent up to 20% of the total body weight of fish. Peptides from collagen hydrolysates have been described to be useful for preventing skin aging and osteoarthritis, however, the mechanism for these biological activities is not well known. Fibroblasts are the main cell types involved in the collagen synthesis, and in the present work, human dermal fibroblasts have been exposed to the treatment of collagen peptides of two different molecular weight ranges. Results show that higher molecular weight collagen peptides produce higher synthesis of collagen type I mRNA and, therefore, it may suggest that prior molecular weight selection may be an important step to maximize the effect of collagen hydrolysates on collagen type I synthesis by dermal fibroblasts.
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Affiliation(s)
- Ana Sanchez
- Instituto de Investigaciones Marinas (CSIC), Eduardo Cabello 6, 36208 Vigo, Spain.
| | - Maria Blanco
- Instituto de Investigaciones Marinas (CSIC), Eduardo Cabello 6, 36208 Vigo, Spain.
| | - Begoña Correa
- Instituto de Investigaciones Marinas (CSIC), Eduardo Cabello 6, 36208 Vigo, Spain.
| | | | - Carmen G Sotelo
- Instituto de Investigaciones Marinas (CSIC), Eduardo Cabello 6, 36208 Vigo, Spain.
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25
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Maximization of the docosahexaenoic and eicosapentaenoic acids content in concentrates obtained from a by-product of rainbow trout (Oncorhynchus mykiss) processing. Eur Food Res Technol 2017. [DOI: 10.1007/s00217-017-3013-0] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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26
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Paulsen SS, Andersen B, Gram L, Machado H. Biological Potential of Chitinolytic Marine Bacteria. Mar Drugs 2016; 14:md14120230. [PMID: 27999269 PMCID: PMC5192467 DOI: 10.3390/md14120230] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2016] [Revised: 12/07/2016] [Accepted: 12/08/2016] [Indexed: 12/26/2022] Open
Abstract
Chitinolytic microorganisms secrete a range of chitin modifying enzymes, which can be exploited for production of chitin derived products or as fungal or pest control agents. Here, we explored the potential of 11 marine bacteria (Pseudoalteromonadaceae, Vibrionaceae) for chitin degradation using in silico and phenotypic assays. Of 10 chitinolytic strains, three strains, Photobacterium galatheae S2753, Pseudoalteromonas piscicida S2040 and S2724, produced large clearing zones on chitin plates. All strains were antifungal, but against different fungal targets. One strain, Pseudoalteromonas piscicida S2040, had a pronounced antifungal activity against all seven fungal strains. There was no correlation between the number of chitin modifying enzymes as found by genome mining and the chitin degrading activity as measured by size of clearing zones on chitin agar. Based on in silico and in vitro analyses, we cloned and expressed two ChiA-like chitinases from the two most potent candidates to exemplify the industrial potential.
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Affiliation(s)
- Sara Skøtt Paulsen
- Department of Biotechnology and Biomedicine, Technical University of Denmark, DK-2800 Kgs. Lyngby, Denmark.
| | - Birgitte Andersen
- Department of Biotechnology and Biomedicine, Technical University of Denmark, DK-2800 Kgs. Lyngby, Denmark.
| | - Lone Gram
- Department of Biotechnology and Biomedicine, Technical University of Denmark, DK-2800 Kgs. Lyngby, Denmark.
| | - Henrique Machado
- Department of Biotechnology and Biomedicine, Technical University of Denmark, DK-2800 Kgs. Lyngby, Denmark.
- Novo Nordisk Foundation Center for Biosustainability, Technical University of Denmark, DK-2800 Kgs. Lyngby, Denmark.
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27
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Effect of jumbo squid (Dosidicus gigas) skin extract on the microbial activity in chilled mackerel (Scomber scombrus). Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.04.024] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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28
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Manikkam V, Vasiljevic T, Donkor ON, Mathai ML. A Review of Potential Marine-derived Hypotensive and Anti-obesity Peptides. Crit Rev Food Sci Nutr 2016; 56:92-112. [PMID: 25569557 DOI: 10.1080/10408398.2012.753866] [Citation(s) in RCA: 51] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Abstract
Bioactive peptides are food derived components, usually consisting of 3-20 amino acids, which are inactive when incorporated within their parent protein. Once liberated by enzymatic or chemical hydrolysis, during food processing and gastrointestinal transit, they can potentially provide an array of health benefits to the human body. Owing to an unprecedented increase in the worldwide incidence of obesity and hypertension, medical researchers are focusing on the hypotensive and anti-obesity properties of nutritionally derived bioactive peptides. The role of the renin-angiotensin system has long been established in the aetiology of metabolic diseases and hypertension. Targeting the renin-angiotensin system by inhibiting the activity of angiotensin-converting enzyme (ACE) and preventing the formation of angiotensin II can be a potential therapeutic approach to the treatment of hypertension and obesity. Fish-derived proteins and peptides can potentially be excellent sources of bioactive components, mainly as a source of ACE inhibitors. However, increased use of marine sources, poses an unsustainable burden on particular fish stocks, so, the underutilized fish species and by-products can be exploited for this purpose. This paper provides an overview of the techniques involved in the production, isolation, purification, and characterization of bioactive peptides from marine sources, as well as the evaluation of the ACE inhibitory (ACE-I) activity and bioavailability.
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Affiliation(s)
- V Manikkam
- a Centre of Chronic Disease Prevention, School of Biomedical and Health Sciences , Victoria University , Melbourne , Australia
| | - T Vasiljevic
- a Centre of Chronic Disease Prevention, School of Biomedical and Health Sciences , Victoria University , Melbourne , Australia
| | - O N Donkor
- a Centre of Chronic Disease Prevention, School of Biomedical and Health Sciences , Victoria University , Melbourne , Australia
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29
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Manikkam V, Mathai ML, Street WA, Donkor ON, Vasiljevic T. Sustainable use of silver warehou ( Seriollela punctata): effects of storage, processing conditions and simulated gastrointestinal digestion on selected in-vitro bioactivities. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2016; 53:3574-3582. [PMID: 27777464 PMCID: PMC5069262 DOI: 10.1007/s13197-016-2338-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/26/2016] [Accepted: 08/31/2016] [Indexed: 10/21/2022]
Abstract
Australian underutilised fish species may serve as a potential source of valuable proteins and potent bioactive peptides. This novel research is the first to investigate the effects of storage-processing conditions and an in-vitro simulated gastrointestinal digestion (pepsin-pancreatin) on bioactive peptides' release during storage of fish fillet, derived from Australian silver warehou (Seriolella punctata). In-vitro bioactivities including angiotensin-converting enzyme and trypsin inhibitory and antioxidant activities were analysed. The antioxidant power was evaluated by DPPH free radical scavenging activity, Cu2+ chelating and Fe3+ reducing abilities. Fillets were stored at chilled (4 and 6 °C) and freezing (-18 °C) temperatures for 7 and 28 days, respectively. Results indicated that during postmortem storage, endogenous enzymes released from fillets an array of polypeptides during storage. The demonstrated physiological activities were further increased during simulated digestion. Bioactivities were greater at 4 °C, increasing over 7 days as compared to at 6 and -18 °C. An increase by 2 °C for chilled temperature was enough to cause significant changes in activities. The crude extracts obtained by pancreatin treatment demonstrated the highest metal chelating activities at 4 °C (86.3 ± 0.1 % on day 7). Physiological potency, especially metal chelating activity, of fillets obtained from silver warehou may be manipulated by storage conditions that would consequently be further enhanced during simulated digestion.
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Affiliation(s)
- V. Manikkam
- Advanced Food Systems Research Unit, College of Health and Biomedicine, Victoria University, P.O. BOX 14428, Melbourne, VIC 8001 Australia
| | - M. L. Mathai
- Center for Chronic Diseases, College of Health and Biomedicine, Victoria University, P.O. BOX 14428, Melbourne, VIC 8001 Australia
| | - W. A. Street
- Geelong Food Co-products Cluster, P.O. Box 842, Gisborne, VIC 3437 Australia
| | - O. N. Donkor
- Advanced Food Systems Research Unit, College of Health and Biomedicine, Victoria University, P.O. BOX 14428, Melbourne, VIC 8001 Australia
| | - T. Vasiljevic
- Advanced Food Systems Research Unit, College of Health and Biomedicine, Victoria University, P.O. BOX 14428, Melbourne, VIC 8001 Australia
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Antelo LT, Ordóñez-Del Pazo T, Lopes C, Franco-Uría A, Pérez-Martín RI, Alonso AA. Pollutant levels in discarded fish species by Spanish trawlers operating in the Great Sole Bank and the Atlantic coast of the Iberian Peninsula. MARINE POLLUTION BULLETIN 2016; 108:303-310. [PMID: 27126182 DOI: 10.1016/j.marpolbul.2016.04.040] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/25/2016] [Revised: 04/11/2016] [Accepted: 04/15/2016] [Indexed: 06/05/2023]
Abstract
Organic and inorganic pollutant levels were determined for the most discarded species from trawlers operating in Great Sole and Spanish coastal fishing grounds. Results for heavy metals indicated that Cd can reach values higher than legal limits for some species and tissues, while Hg and Pb concentrations are below established values. No significant variation was noticed with fishing grounds, but both season influences in the case of Pb and interspecies variation for Hg and Cd have been detected. Valorization recommendations could be therefore established according to the levels found in the different species.
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Affiliation(s)
- Luis T Antelo
- Marine Research Institute IIM-CSIC, Eduardo Cabello, 6, 36208 Vigo, Spain
| | | | - Carla Lopes
- Marine Research Institute IIM-CSIC, Eduardo Cabello, 6, 36208 Vigo, Spain
| | - Amaya Franco-Uría
- Dept. of Chemical Engineering, School of Engineering, University of Santiago de Compostela, Campus Vida, 15782 Santiago de Compostela, Spain.
| | | | - Antonio A Alonso
- Marine Research Institute IIM-CSIC, Eduardo Cabello, 6, 36208 Vigo, Spain
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31
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Muhlisin M, Utama DT, Lee JH, Choi JH, Lee SK. Effects of Gaseous Ozone Exposure on Bacterial Counts and Oxidative Properties in Chicken and Duck Breast Meat. Korean J Food Sci Anim Resour 2016; 36:405-11. [PMID: 27433112 PMCID: PMC4942556 DOI: 10.5851/kosfa.2016.36.3.405] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2016] [Revised: 05/31/2016] [Accepted: 05/31/2016] [Indexed: 01/24/2023] Open
Abstract
The effects of gaseous ozone exposure on the bacterial counts and oxidative properties were evaluated in duck and chicken breast fillets, which were stored under a continuous flux of gaseous ozone (10×10(-6) kg O3/m(3)/h) at 4±1℃ for 4 d. The ozone generator was set to on for 15 min and off for 105 min, and this cyclic timer was set during storage. Ozone effectively reduced the growth of coliform, aerobic and anaerobic bacteria in both chicken and duck breast. However, lipid oxidation occurred faster in duck breast than chicken breast with higher degree of discoloration, TBARS value, and antioxidant enzyme (glutathione peroxidase and catalase) activity decline rates. It is concluded that ozone effectively controlled the growth of bacteria in both chicken and duck breast with less effects on oxidative deterioration in chicken breast.
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Affiliation(s)
- Muhlisin Muhlisin
- Animal Products and Food Science Program, Division of Animal Applied Science, College of Animal Life Sciences, Kangwon National University, Chuncheon 24341, Korea
- Faculty of Animal Science, Universitas Gadjah Mada, Yogyakarta 55281, Indonesia
| | - Dicky Tri Utama
- Animal Products and Food Science Program, Division of Animal Applied Science, College of Animal Life Sciences, Kangwon National University, Chuncheon 24341, Korea
| | - Jae Ho Lee
- Animal Products and Food Science Program, Division of Animal Applied Science, College of Animal Life Sciences, Kangwon National University, Chuncheon 24341, Korea
| | - Ji Hye Choi
- Animal Products and Food Science Program, Division of Animal Applied Science, College of Animal Life Sciences, Kangwon National University, Chuncheon 24341, Korea
| | - Sung Ki Lee
- Animal Products and Food Science Program, Division of Animal Applied Science, College of Animal Life Sciences, Kangwon National University, Chuncheon 24341, Korea
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32
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Pérez-Gálvez R, García-Moreno PJ, Morales-Medina R, Guadix A, Guadix EM. Bile acid binding capacity of fish protein hydrolysates from discard species of the West Mediterranean Sea. Food Funct 2016; 6:1261-7. [PMID: 25756593 DOI: 10.1039/c4fo01171f] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
Abstract
Fish protein hydrolysates (FPH), produced from the six main discard species from the West Mediterranean Sea (sardine, horse mackerel, axillary seabream, bogue, small-spotted catshark and blue whiting) were tested for their bile acid binding capacity. This capacity is directly linked to the ability to inhibit bile reabsorption in the ileum and therefore to lower cholesterol levels in the bloodstream. From each species, FPH were obtained by three different enzymatic treatments employing two serine endoproteases (subtilisin and trypsin) sequentially or in combination. The results show statistically significant differences among the fish species, attaining interesting average values of bile acid binding capacity for blue whiting (27.32% relative to cholestyramine on an equal protein basis) and horse mackerel (27.42% relative to cholestyramine on an equal protein basis). The enzymatic treatments did not significantly affect the ability of a given species to bind bile acids. These results are similar to other protein sources, such as soy protein or casein, of proven hypocholesterolemic effect. It can be concluded that fish protein hydrolysates from these discard species are suitable as ingredients in the formulation of cholesterol-lowering supplements.
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Affiliation(s)
- Raúl Pérez-Gálvez
- Department of Chemical Engineering, University of Granada, 18071 Granada, Spain.
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33
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Lopes C, Antelo LT, Franco-Uría A, Alonso AA, Pérez-Martín R. Valorisation of fish by-products against waste management treatments--Comparison of environmental impacts. WASTE MANAGEMENT (NEW YORK, N.Y.) 2015; 46:103-112. [PMID: 26316101 DOI: 10.1016/j.wasman.2015.08.017] [Citation(s) in RCA: 37] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/19/2014] [Revised: 07/13/2015] [Accepted: 08/13/2015] [Indexed: 06/04/2023]
Abstract
Reuse and valorisation of fish by-products is a key process for marine resources conservation. Usually, fishmeal and oil processing factories collect the by-products generated by fishing port and industry processing activities, producing an economical benefit to both parts. In the same way, different added-value products can be recovered by the valorisation industries whereas fishing companies save the costs associated with the management of those wastes. However, it is important to estimate the advantages of valorisation processes not only in terms of economic income, but also considering the environmental impacts. This would help to know if the valorisation of a residue provokes higher impact than other waste management options, which means that its advantages are probably not enough for guarantying a sustainable waste reuse. To that purpose, there are several methodologies to evaluate the environmental impacts of processes, including those of waste management, providing different indicators which give information on relevant environmental aspects. In the current study, a comparative environmental assessment between a valorisation process (fishmeal and oil production) and different waste management scenarios (composting, incineration and landfilling) was developed. This comparison is a necessary step for the development and industrial implementation of these processes as the best alternative treatment for fish by-products. The obtained results showed that both valorisation process and waste management treatments presented similar impacts. However, a significant benefit can be achieved through valorisation of fish by-products. Additionally, the implications of the possible presence of pollutants were discussed.
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Affiliation(s)
- Carla Lopes
- Process Engineering Group, Marine Research Institute IIM-CSIC, Eduardo Cabello, 6, 36208 Vigo, Spain; Dept. of Chemical Engineering, Institute of Technology, University of Santiago de Compostela, 15782 Santiago de Compostela, Spain
| | - Luis T Antelo
- Process Engineering Group, Marine Research Institute IIM-CSIC, Eduardo Cabello, 6, 36208 Vigo, Spain
| | - Amaya Franco-Uría
- Dept. of Chemical Engineering, Institute of Technology, University of Santiago de Compostela, 15782 Santiago de Compostela, Spain.
| | - Antonio A Alonso
- Process Engineering Group, Marine Research Institute IIM-CSIC, Eduardo Cabello, 6, 36208 Vigo, Spain
| | - Ricardo Pérez-Martín
- Process Engineering Group, Marine Research Institute IIM-CSIC, Eduardo Cabello, 6, 36208 Vigo, Spain
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34
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Sanz MT, Solaesa ÁG, Melgosa R, Bucio SL, Beltrán S. Glycerolysis of sardine oil catalyzed by a water dependent lipase in different tert-alcohols as reaction medium. GRASAS Y ACEITES 2015. [DOI: 10.3989/gya.0238151] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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35
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Blanco M, Fraguas J, Sotelo CG, Pérez-Martín RI, Vázquez JA. Production of Chondroitin Sulphate from Head, Skeleton and Fins of Scyliorhinus canicula By-Products by Combination of Enzymatic, Chemical Precipitation and Ultrafiltration Methodologies. Mar Drugs 2015; 13:3287-308. [PMID: 26023837 PMCID: PMC4483629 DOI: 10.3390/md13063287] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2015] [Accepted: 05/13/2015] [Indexed: 11/24/2022] Open
Abstract
This study illustrates the optimisation of the experimental conditions of three sequential steps for chondroitin sulphate (CS) recovery from three cartilaginous materials of Scyliorhinus canicula by-products. Optimum conditions of temperature and pH were first obtained for alcalase proteolysis of head cartilage (58 °C/pH 8.5/0.1% (v/w)/10 h of hydrolysis). Then, similar optimal conditions were observed for skeletons and fin materials. Enzymatic hydrolysates were subsequently treated with a combination of alkaline hydroalcoholic saline solutions in order to improve the protein hydrolysis and the selective precipitation of CS. Ranges of 0.53–0.64 M (NaOH) and 1.14–1.20 volumes (EtOH) were the levels for optimal chemical treatment depending on the cartilage origin. Finally, selective purification and concentration of CS and protein elimination of samples obtained from chemical treatment, was assessed by a combination of ultrafiltration and diafiltration (UF-DF) techniques at 30 kDa.
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Affiliation(s)
- María Blanco
- Marine Research Institute (IIM-CSIC), Eduardo Cabello, 6. Vigo, Galicia 36208, Spain.
| | - Javier Fraguas
- Marine Research Institute (IIM-CSIC), Eduardo Cabello, 6. Vigo, Galicia 36208, Spain.
| | - Carmen G Sotelo
- Marine Research Institute (IIM-CSIC), Eduardo Cabello, 6. Vigo, Galicia 36208, Spain.
| | | | - José Antonio Vázquez
- Marine Research Institute (IIM-CSIC), Eduardo Cabello, 6. Vigo, Galicia 36208, Spain.
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36
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Isbert W, Rodríguez-Cabello C, Frutos I, Preciado I, Montero FE, Pérez-Del-Olmo A. Metazoan parasite communities and diet of the velvet belly lantern shark Etmopterus spinax (Squaliformes: Etmopteridae): a comparison of two deep-sea ecosystems. JOURNAL OF FISH BIOLOGY 2015; 86:687-706. [PMID: 25546708 DOI: 10.1111/jfb.12591] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/20/2014] [Accepted: 10/21/2014] [Indexed: 06/04/2023]
Abstract
By combining an examination of stomach contents yielding a snapshot of the most recent trophic niche and the structure of parasite communities reflecting a long-term feeding niche, this study aimed at gaining more comprehensive information on the role of the small-sized deep-water velvet belly lantern shark Etmopterus spinax in the local food webs of the Galicia Bank and the canyon and valley system of the Avilés Canyon, which have been both proposed for inclusion in the Natura 2000 network of protected areas. As far as is known, this study provides the first comparative parasite infracommunity data for a deep-sea shark species. Component parasite communities in E. spinax were relatively rich, whereas the infracommunities were rather depauperate, with similar low diversity at both localities. The significant differences in the composition and structure of both parasite communities and prey assemblages indicate differential effects of the two deep-sea ecosystems on both long-term and most recent trophic niches of E. spinax. These results underline the importance of the use of multivariate analyses for the assessment of geographical variation in shark populations based on parasites and diet data.
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Affiliation(s)
- W Isbert
- Unidad de Zoología Marina, Institut Cavanilles de Biodiversitat i Biologia Evolutiva, Parc Científic, Universitat de València, P. O. Box 22085, Valencia 46071, Spain
- Instituto Español de Oceanografía (IEO), Promontorio de San Martín s/n, 39004 Santander, Spain
| | - C Rodríguez-Cabello
- Instituto Español de Oceanografía (IEO), Promontorio de San Martín s/n, 39004 Santander, Spain
| | - I Frutos
- Instituto Español de Oceanografía (IEO), Promontorio de San Martín s/n, 39004 Santander, Spain
| | - I Preciado
- Instituto Español de Oceanografía (IEO), Promontorio de San Martín s/n, 39004 Santander, Spain
| | - F E Montero
- Unidad de Zoología Marina, Institut Cavanilles de Biodiversitat i Biologia Evolutiva, Parc Científic, Universitat de València, P. O. Box 22085, Valencia 46071, Spain
| | - A Pérez-Del-Olmo
- Unidad de Zoología Marina, Institut Cavanilles de Biodiversitat i Biologia Evolutiva, Parc Científic, Universitat de València, P. O. Box 22085, Valencia 46071, Spain
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37
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Morales-Medina R, García-Moreno PJ, Pérez-Gálvez R, Muñío M, Guadix A, Guadix EM. Seasonal variations in the regiodistribution of oil extracted from small-spotted catshark and bogue. Food Funct 2015; 6:2646-52. [DOI: 10.1039/c5fo00448a] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Extracted oil presents a high content of PUFA (<50%) at the sn-2 position.
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Affiliation(s)
| | | | - R. Pérez-Gálvez
- Department of Chemical Engineering
- University of Granada
- Granada
- Spain
| | - M. Muñío
- Department of Chemical Engineering
- University of Granada
- Granada
- Spain
| | - A. Guadix
- Department of Chemical Engineering
- University of Granada
- Granada
- Spain
| | - E. M. Guadix
- Department of Chemical Engineering
- University of Granada
- Granada
- Spain
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38
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Alfaro ADT, Balbinot E, Weber CI, Tonial IB, Machado-Lunkes A. Fish Gelatin: Characteristics, Functional Properties, Applications and Future Potentials. FOOD ENGINEERING REVIEWS 2014. [DOI: 10.1007/s12393-014-9096-5] [Citation(s) in RCA: 54] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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39
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Benhamed S, Guardiola FA, Mars M, Esteban MÁ. Pathogen bacteria adhesion to skin mucus of fishes. Vet Microbiol 2014; 171:1-12. [DOI: 10.1016/j.vetmic.2014.03.008] [Citation(s) in RCA: 115] [Impact Index Per Article: 11.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2013] [Revised: 12/17/2013] [Accepted: 03/03/2014] [Indexed: 10/25/2022]
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40
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Olsen RL, Toppe J, Karunasagar I. Challenges and realistic opportunities in the use of by-products from processing of fish and shellfish. Trends Food Sci Technol 2014. [DOI: 10.1016/j.tifs.2014.01.007] [Citation(s) in RCA: 153] [Impact Index Per Article: 15.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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41
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Fish discards management in selected Spanish and Portuguese métiers: Identification and potential valorisation. Trends Food Sci Technol 2014. [DOI: 10.1016/j.tifs.2013.12.006] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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42
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Aziz S, Kermasha S. Assessment of the Antioxidant Capacity and Oxidative Stability of Esterified Phenolic Lipids in Selected Edible Oils. J Food Sci 2014; 79:H730-7. [DOI: 10.1111/1750-3841.12377] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2013] [Accepted: 01/03/2014] [Indexed: 01/17/2023]
Affiliation(s)
- Sarya Aziz
- Dept. of Food Science and Agricultural Chemistry; McGill Univ; 21,111 Lakeshore Ste-Anne de Bellevue QC H9X 3V9 Canada
| | - Selim Kermasha
- Dept. of Food Science and Agricultural Chemistry; McGill Univ; 21,111 Lakeshore Ste-Anne de Bellevue QC H9X 3V9 Canada
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43
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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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44
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Zavareze EDR, Halal SLME, Marques e Silva R, Dias ARG, Prentice-Hernández C. Mechanical, Barrier and Morphological Properties of Biodegradable Films Based on Muscle and Waste Proteins from the Whitemouth Croaker (M
icropogonias furnieri
). J FOOD PROCESS PRES 2013. [DOI: 10.1111/jfpp.12173] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Elessandra da Rosa Zavareze
- School of Chemistry and Food; Federal University of Rio Grande; 96201-900 Rio Grande Brazil
- Department of Food Science and Technology; Federal University of Pelotas; Pelotas Brazil
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45
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Fish processing wastes for microbial enzyme production: a review. 3 Biotech 2013; 3:255-265. [PMID: 28324586 PMCID: PMC3723863 DOI: 10.1007/s13205-012-0099-8] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2012] [Accepted: 10/16/2012] [Indexed: 11/20/2022] Open
Abstract
Fishery processing industries generate large amounts of by-products. The disposal of these wastes represents an increasing environmental and health problem. To avoid wasting these by-products, various disposal methods have been applied including, ensilation, fermentation, hydrolysate and fish oil production. Interestingly, fish by-products provide an excellent nutrient source for microbial growth useful in enzyme production process, which is largely governed by the cost related to the growth media. Fish wastes (heads, viscera, chitinous material, wastewater, etc.) were prepared and tested as growth substrates for microbial enzymes production such as protease, lipase, chitinolytic and ligninolytic enzymes. This new approach described in this review can reduce environmental problems associated with waste disposal and, simultaneously, lower the cost of microbial enzyme production.
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46
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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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47
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Fuchs RHB, Ribeiro RP, Bona E, Matsushita M. Development of a freeze-dried mixture of Nile tilapia (Oreochromis niloticus) croquette using a GA-based multiobjective optimisation. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2013; 93:1042-1048. [PMID: 22936598 DOI: 10.1002/jsfa.5844] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/14/2012] [Revised: 07/03/2012] [Accepted: 07/11/2012] [Indexed: 06/01/2023]
Abstract
BACKGROUND The mechanically separated meat (MSM) of Nile tilapia is an example of a by-product that can be used in the development of new foods. The aim of this study was to optimise the mixture of different flours in the development of a freeze-dried mixture of fish croquette using Nile tilapia MSM. Flavour, texture and overall acceptance of seven formulations were evaluated by an acceptance test. A genetic algorithm (GA) with desirability functions was combined with a multiobjective optimisation of the response surface models. RESULTS The combination of flours was chosen to minimise cost and maximise overall acceptance and fibre content. Overall acceptance showed a statistically significant correlation (P ≤ 0.05) with flavour (r = 0.67) and texture (r = 0.61). The GA-based approach indicated that the highest overall acceptance was obtained when using wheat and rye flours in equal parts. This formulation had an overall acceptance of 7.52, a fibre content of 11.50 g kg⁻¹ and a cost of US$2.21/kg. After 24 h of freeze-drying, the water activity of the mixture was 0.11. CONCLUSION The GA-based approach was able to optimise the croquette formulation. The freeze-drying process contributed to the development of a value-added product with high quality and long shelf-life.
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Affiliation(s)
- Renata H B Fuchs
- Food Technology Department, Federal University of Technology-Paraná (UTFPR), Caixa Postal 271, BR 369, km 0.5, CEP 87301-006, Campo Mourão, PR, Brazil.
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48
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Vázquez JA, Rodríguez-Amado I, Montemayor MI, Fraguas J, del Pilar González M, Murado MA. Chondroitin sulfate, hyaluronic acid and chitin/chitosan production using marine waste sources: characteristics, applications and eco-friendly processes: a review. Mar Drugs 2013; 11:747-74. [PMID: 23478485 PMCID: PMC3705368 DOI: 10.3390/md11030747] [Citation(s) in RCA: 132] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2012] [Revised: 01/28/2013] [Accepted: 02/06/2013] [Indexed: 12/15/2022] Open
Abstract
In the last decade, an increasing number of glycosaminoglycans (GAGs), chitin and chitosan applications have been reported. Their commercial demands have been extended to different markets, such as cosmetics, medicine, biotechnology, food and textiles. Marine wastes from fisheries and aquaculture are susceptible sources for polymers but optimized processes for their recovery and production must be developed to satisfy such necessities. In the present work, we have reviewed different alternatives reported in the literature to produce and purify chondroitin sulfate (CS), hyaluronic acid (HA) and chitin/chitosan (CH/CHs) with the aim of proposing environmentally friendly processes by combination of various microbial, chemical, enzymatic and membranes strategies and technologies.
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Affiliation(s)
- José Antonio Vázquez
- Group of Recycling and Valorisation of Waste Materials (REVAL), Marine Research Institute (IIM-CSIC), r/Eduardo Cabello, 6. Vigo, Galicia 36208, Spain; E-Mails: (I.R.-A.); (J.F.); (M.P.G.); (M.A.M.)
| | - Isabel Rodríguez-Amado
- Group of Recycling and Valorisation of Waste Materials (REVAL), Marine Research Institute (IIM-CSIC), r/Eduardo Cabello, 6. Vigo, Galicia 36208, Spain; E-Mails: (I.R.-A.); (J.F.); (M.P.G.); (M.A.M.)
| | - María Ignacia Montemayor
- Research Centre of Vine and Wine Related Science (ICVV-CSIC), Scientific and Technical Complex of the University of La Rioja, Logroño 26006, Spain; E-Mail:
| | - Javier Fraguas
- Group of Recycling and Valorisation of Waste Materials (REVAL), Marine Research Institute (IIM-CSIC), r/Eduardo Cabello, 6. Vigo, Galicia 36208, Spain; E-Mails: (I.R.-A.); (J.F.); (M.P.G.); (M.A.M.)
| | - María del Pilar González
- Group of Recycling and Valorisation of Waste Materials (REVAL), Marine Research Institute (IIM-CSIC), r/Eduardo Cabello, 6. Vigo, Galicia 36208, Spain; E-Mails: (I.R.-A.); (J.F.); (M.P.G.); (M.A.M.)
| | - Miguel Anxo Murado
- Group of Recycling and Valorisation of Waste Materials (REVAL), Marine Research Institute (IIM-CSIC), r/Eduardo Cabello, 6. Vigo, Galicia 36208, Spain; E-Mails: (I.R.-A.); (J.F.); (M.P.G.); (M.A.M.)
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49
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Aziz S, Dutilleul P, Kermasha S. Lipase-catalyzed transesterification of krill oil and 3,4-dihydroxyphenyl acetic acid in solvent-free medium using response surface methodology. ACTA ACUST UNITED AC 2012. [DOI: 10.1016/j.molcatb.2012.05.011] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
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Zintzen V, Anderson MJ, Roberts CD, Harvey ES, Stewart AL, Struthers CD. Diversity and composition of demersal fishes along a depth gradient assessed by baited remote underwater stereo-video. PLoS One 2012; 7:e48522. [PMID: 23119045 PMCID: PMC3485343 DOI: 10.1371/journal.pone.0048522] [Citation(s) in RCA: 58] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2012] [Accepted: 09/26/2012] [Indexed: 12/20/2022] Open
Abstract
Background Continental slopes are among the steepest environmental gradients on earth. However, they still lack finer quantification and characterisation of their faunal diversity patterns for many parts of the world. Methodology/Principal Findings Changes in fish community structure and diversity along a depth gradient from 50 to 1200 m were studied from replicated stereo baited remote underwater video deployments within each of seven depth zones at three locations in north-eastern New Zealand. Strong, but gradual turnover in the identities of species and community structure was observed with increasing depth. Species richness peaked in shallow depths, followed by a decrease beyond 100 m to a stable average value from 700 to 1200 m. Evenness increased to 700 m depth, followed by a decrease to 1200 m. Average taxonomic distinctness △+ response was unimodal with a peak at 300 m. The variation in taxonomic distinctness Λ+ first decreased sharply from 50 to 300 m, then increased beyond 500 m depth, indicating that species from deep samples belonged to more distant taxonomic groups than those from shallow samples. Fishes with northern distributions progressively decreased in their proportional representation with depth whereas those with widespread distributions increased. Conclusions/Significance This study provides the first characterization of diversity patterns for bait-attracted fish species on continental slopes in New Zealand and is an imperative primary step towards development of explanatory and predictive ecological models, as well as being fundamental for the implementation of efficient management and conservation strategies for fishery resources.
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Affiliation(s)
- Vincent Zintzen
- Museum of New Zealand Te Papa Tongarewa, Wellington, New Zealand.
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