Recent developments in valorisation of bioactive ingredients in discard/seafood processing by-products

Purification, and characterization of detergent-compatible serine protease from Bacillussafensis strain PRN1: A sustainable alternative to hazardous chemicals in detergent industry

Owing to vast therapeutic, commercial, and industrial applications of microbial proteases microorganisms from different sources are being explored. In this regard, the gut microbiota of Monopteruscuchia were isolated and examined for the production of protease. All the isolates were primarily and secondarily screened on skim milk and gelatin agar plates. The protease-positive isolates were characterized morphologically, biochemically, and molecularly. Out of the 20 isolated strains,6 belonging to five different genera viz.Bacillus,Priestia,Aeromonas,Staphylococcus, and Serratia demonstrated proteolytic activity. Bacillussafensis strain PRN1 demonstrated the highest protease production and, thus, the largest hydrolytic clear zones in both skim milk agar (15 ± 1 mm) and gelatin (16 ± 1 mm) plates. The optimized parameters (time, pH, temperature, carbon, nitrogen) for highest protease activity and microbial growth of B.safensis strain PRN1 includes 72 h (OD600 = 0.56,1303 U/mL), pH 8 (OD600 = 0.83, 403.29 U/mL), 40 °C (OD600 = 1.75, 1849.11 U/mL), fructose (OD600 = 1.22, 1502 U/mL), and gelatin (OD600 = 1.88, 1015.33 U/mL). The enzyme was purified to homogeneity using salt-precipitation and gel filtration chromatography. The sodium dodecyl-sulfate polyacrylamide gel electrophoresis (SDS-PAGE) demonstrated that the purified enzyme was a monomer of a molecular weight of ∼33 kDa. The protease demonstrated optimal activity at pH 8 and 60 °C. It was strongly inhibited by phenylmethylsulfonyl fluoride (PMSF), demonstrating that it belongs to the serine-proteases family. The compatibility of the enzyme with surfactants and commercial detergents demonstrates its potential use in the detergent industry. Furthermore, the purified enzyme showed antibacterial and blood-stain removal properties.

Identification and characterization of a calcium-binding peptide from salmon bone for the targeted inhibition of α-amylase in digestion

α-Amylase, essential for carbohydrate digestion, relies on calcium (Ca) for its structural integrity and enzymatic activity. This study explored the inhibitory effect of salmon bone peptides on α-amylase activity through their interaction with the enzyme's Ca-binding sites. Among the various salmon bone hydrolysates, salmon bone trypsin hydrolysate (SBTH) exhibited the highest α-amylase inhibition. The peptide IEELEEELEAER (PIE), with a sequence of Ile-Glu-Glu-Leu-Glu-Glu-Glu-Glu-Leu-Glu-Ala-Glu-Arg from SBTH, was found to specifically target the Ca-binding sites in α-amylase, interacting with key residues such as Asp206, Trp203, His201, etc. Additionally, cellular experiments using 3 T3-L1 preadipocytes indicated PIE's capability to suppress adipocyte differentiation, and decreases in intracellular triglycerides, total cholesterol, and lipid accumulation. In vivo studies also showed a significant reduction in weight gain in the group treated with PIE(6.61%)compared with the control group (33.65%). These findings suggest PIE is an effective α-amylase inhibitor, showing promise for obesity treatment.

The role of ultraviolet radiation in the flavor formation during drying processing of Pacific saury (Cololabis saira)

BACKGROUND

Traditional sun-drying aquatic products are popular and recognized by customers, owing to their unique flavor and long-term preservation. However, the product quality and production efficiency cannot be guaranteed. Cololabis saira is rich in unsaturated fatty acids, which are susceptible to hyperoxidation during the drying process. This study aimed to make clear the role of ultraviolet (UV) radiation in flavor formation during drying processes of Cololabis saira to develop a modern drying technology.

RESULTS

Lipid oxidation analysis revealed that moderate hydrolytic oxidation occurred in the UV-assisted cold-air drying group due to the combined influence of UV and cold-air circulation, resulting in the thiobarbituric acid reactive substances value being higher than that of cold-air drying group but lower than the natural drying group. Hexanal, heptanal, cis-4-heptenal, octanal, nonanal, (trans,trans)-2,4-heptadienal, (trans,trans)-2,6-nonanedial, 1-octen-3-ol, heptanol, 2,3-pentanedione, 3,5-octadien-2-one and trimethylamine were identified as the characteristic flavor odor-active compounds present in all Cololabis saira samples. Yet, during the natural drying process, sunlight promoted the lipid oxidation, resulting in the highest degree of lipid oxidation among three drying methods. Light and heat promoted lipid oxidation in Cololabis saira prepared through natural drying process, leading to a large accumulation of volatile compounds, such as 3-methylbutyraldehyde, 2,3-pentanedione, 1-propanol, and 3-pentanone. Cold air circulation inhibited lipid oxidation to some extent, resulting in a blander flavor profile. More cis-4-heptenal, cis-2-heptenal, octanal and 2-ethylfuran accumulated during the UV-assisted cold-air drying process, enriching its greasy flavor and burnt flavor.

CONCLUSION

UV-assisted cold-air drying could promote moderate lipid oxidation, which is beneficial for improving product flavor. To sum up, UV radiation played a crucial role in the flavor formation during the drying process of Cololabis saira. © 2024 Society of Chemical Industry.

Statistical Tools to Optimize the Recovery of Bioactive Compounds from Marine Byproducts

Techniques for extracting important bioactive molecules from seafood byproducts, viz., bones, heads, skin, frames, fins, shells, guts, and viscera, are receiving emphasis due to the need for better valorization. Employing green extraction technologies for efficient and quality production of these bioactive molecules is also strictly required. Hence, understanding the extraction process parameters to effectively design an applicable optimization strategy could enable these improvements. In this review, statistical optimization strategies applied for the extraction process parameters of obtaining bioactive molecules from seafood byproducts are focused upon. The type of experimental designs and techniques applied to criticize and validate the effects of independent variables on the extraction output are addressed. Dominant parameters studied were the enzyme/substrate ratio, pH, time, temperature, and power of extraction instruments. The yield of bioactive compounds, including long-chain polyunsaturated fatty acids, amino acids, peptides, enzymes, gelatine, collagen, chitin, vitamins, polyphenolic constituents, carotenoids, etc., were the most studied responses. Efficiency and/or economic and quality considerations and their selected optimization strategies that favor the production of potential bioactive molecules were also reviewed.

Nutrient Composition and Flavor Profile of Crucian Carp Soup Utilizing Fish Residues through Comminution and Pressure-Conduction Treatment

In conventional fish soup processing, valuable aquatic resources like fish skins, bones, and scales are often squandered. This study was aimed at investigating if comminution combined with pressure-conduction treatment has the potential to enhance the reutilization of cooking residues. The different blending ratios of original soup (OS), made from the initial cooking of fish, and residue soup (RS), produced from processed leftover fish parts, were alternatively investigated to satisfy the new product development. Comminution combined with pressure-conduction treatment significantly increased the nutrient contents of calcium, soluble proteins and total solids in crucian carp soup (p < 0.05). With the increase in RS ratio, the decomposition of inosine monophosphate (IMP) and free amino acids was accelerated, but the accumulation of aromatic compounds was promoted simultaneously. In addition, the Maillard reaction may lead to a reduction in aldehydes, causing a diminution in the characteristic flavor of fish soup, while the formation of 1-octen-3-ol can enhance the earthiness of the fish soup. The electronic tongue test results and the sensory results showed that the blend ratio of OS and RS at 7:3 had a more significant umami and fish aroma (p < 0.05). Under this condition, the mixed soup has better nutritional values and flavor characteristics.

Upcycling of seafood side streams for circularity

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

Marine Animal Co-Products-How Improving Their Use as Rich Sources of Health-Promoting Lipids Can Foster Sustainability

Marine lipids are recognized for their-health promoting features, mainly for being the primary sources of omega-3 fatty acids, and are therefore critical for human nutrition in an age when the global supply for these nutrients is experiencing an unprecedent pressure due to an ever-increasing demand. The seafood industry originates a considerable yield of co-products worldwide that, while already explored for other purposes, remain mostly undervalued as sustainable sources of healthy lipids, often being explored for low-value oil production. These co-products are especially appealing as lipid sources since, besides the well-known nutritional upside of marine animal fat, which is particularly rich in omega-3 polyunsaturated fatty acids, they also have interesting bioactive properties, which may garner them further interest, not only as food, but also for other high-end applications. Besides the added value that these co-products may represent as valuable lipid sources, there is also the obvious ecological upside of reducing seafood industry waste. In this sense, repurposing these bioresources will contribute to a more sustainable use of marine animal food, reducing the strain on already heavily depleted seafood stocks. Therefore, untapping the potential of marine animal co-products as valuable lipid sources aligns with both health and environmental goals by guaranteeing additional sources of healthy lipids and promoting more eco-conscious practices.

Marine polysaccharides, proteins, lipids, and silica for drug delivery systems: A review

Marine environments represent an incredible source of biopolymers with potential biomedical applications. Recently, drug delivery studies have received great attention for the increasing need to improve site specificity, therapeutic value, and bioavailability, reducing off-target effects. Marine polymers, such as alginate, carrageenan, collagen, chitosan, and silica, have reported unique biochemical features, allowing an efficient binding with drugs, and a controlled release to the target tissue, also obtainable through "green processes". In the present review, we i) analysed the last ten years of scientific peer-reviewed literature; ii) divided the articles based on the achieved experimental phases, tagged as chemistry, drug release, and drug delivery, and iii) compared the best performances among marine polymers extracted from micro- and macro-organisms. Many reviews describe drug carriers from marine organisms, focusing on a single biopolymer or a chemical class. Our study is a groundbreaking literature collection, representing the first thorough investigation of all marine biopolymers described. Most articles report experimental results on the chemical characterisation of marine biopolymers and their in vitro behaviour as drug carriers, although development processes and commercial applications are still in the early stages. Hence, the next efforts should be focused on the sustainable production of marine polymers and final product development.

Comprehensive review: by-products from surimi production and better utilization

Over 1 million MT of surimi is produced globally, which theoretically would generate approximate 2 million MT of solid by-products and more than 1 million MT of wash water. Utilization of the by-products has increasingly become interested based on their nutritional, economical, and environmental issues. Surimi by-products represent an important source of valuable compounds such as functional protein, collagen, gelatin, fish oil, peptides, minerals, and enzymes. Better utilization of the by-products would make the surimi industry sustainable and profitable. This review paper characterizes sources and composition of the solid by-products and wash water generated from the surimi production as well as factors related to extraction and processing techniques. In addition, the potential food applications are explored including specialty foods and snacks, flavor ingredients, bioactive ingredients, and functional ingredients. Moreover, an outlook summarizing the challenges and prospects on the utilization of surimi by-products is provided.

Influence of solvent-free extraction of fish oil from catfish (Clarias magur) heads using a Taguchi orthogonal array design: A qualitative and quantitative approach

This study aimed to efficiently utilize catfish heads, enhancing the oil extraction process while improving the cost-effectiveness of fish byproduct management. The study employed the wet rendering method, a solvent-free approach, utilizing a two-factor Taguchi orthogonal array design to identify critical parameters for optimizing oil yield and ensuring high-quality oil attributes. The extraction temperature (80-120°C) and time (5-25 min) were chosen as variables in the wet rendering process. Range analysis identified the extraction time as a more significant (p < 0.05) factor for most parameters, including oil yield, oil recovery, acid value, free fatty acids, peroxide value, and thiobarbituric acid reactive substances. The extraction temperature was more significant (p < 0.05) for oil color. Consequently, the wet rendering method was optimized, resulting in an extraction temperature of 80°C and an extraction time of 25 min, yielding the highest oil yield. This optimized wet rendering process recovered 6.37 g/100 g of oil with an impressive 54.16% oil recovery rate, demonstrating comparable performance to traditional solvent extraction methods. Moreover, Fourier transfer infrared spectra analysis revealed distinct peaks associated with triacylglycerols and polyunsaturated fatty acids (PUFA). The oil recovered under optimized conditions contained higher levels of PUFA, including oleic acid (189.92 μg/g of oil), linoleic acid (169.92 μg/g of oil), eicosapentaenoic acid (17.41 μg/g of oil), and docosahexaenoic acid (20.82 μg/g of oil). Volatile compound analysis revealed lower levels of secondary oxidation compounds under optimized conditions. This optimized wet rendering method offers practical advantages in terms of cost-efficiency, sustainability, reduced environmental impact, and enhanced oil quality, making it an attractive option for the fish processing industries. Future research possibilities may include the purification of the catfish head oil and its application in the food and pharmaceutical industries.

Current and Expected Trends for the Marine Chitin/Chitosan and Collagen Value Chains

Chitin/chitosan and collagen are two of the most important bioactive compounds, with applications in the pharmaceutical, veterinary, nutraceutical, cosmetic, biomaterials, and other industries. When extracted from non-edible parts of fish and shellfish, by-catches, and invasive species, their use contributes to a more sustainable and circular economy. The present article reviews the scientific knowledge and publication trends along the marine chitin/chitosan and collagen value chains and assesses how researchers, industry players, and end-users can bridge the gap between scientific understanding and industrial applications. Overall, research on chitin/chitosan remains focused on the compound itself rather than its market applications. Still, chitin/chitosan use is expected to increase in food and biomedical applications, while that of collagen is expected to increase in biomedical, cosmetic, pharmaceutical, and nutritional applications. Sustainable practices, such as the reuse of waste materials, contribute to strengthen both value chains; the identified weaknesses include the lack of studies considering market trends, social sustainability, and profitability, as well as insufficient examination of intellectual property rights. Government regulations, market demand, consumer preferences, technological advancements, environmental challenges, and legal frameworks play significant roles in shaping both value chains. Addressing these factors is crucial for seizing opportunities, fostering sustainability, complying with regulations, and maintaining competitiveness in these constantly evolving value chains.

High-Value Utilization of Marine Biological Resources

The ocean covers 71% of the surface of our planet and comprises a diverse variety of biological resources-a combination of marine animals, marine plants, and marine microorganisms that have economic value for human beings [...].

Packaging films based on biopolymers from seafood processing wastes: Preparation, properties, and their applications for shelf-life extension of seafoods-A comprehensive review

Biopolymers derived from seafood processing byproducts are used to prepare active and biodegradable films as the packaging of food products. These films possess bioactivities to enhance the shelf life of packed foods by proactively releasing antimicrobial/antioxidative agents into the foods and providing sufficient barrier properties. Seafood processing byproducts are an eminent source of valuable compounds, including biopolymers and bioactive compounds. These biopolymers, including collagen, gelatin, chitosan, and muscle proteins, could be used to prepare robust and sustainable food packaging with some antimicrobial agents or antioxidants, for example, plant extracts rich in polyphenols or essential oils. These active packaging are not only biodegradable but also prevent the deterioration of packed foods caused by spoilage microorganisms as well as chemical deterioration. Seafood discards have a promising benefit for the development of environmentally friendly food packaging systems via the appropriate preparation methods or techniques. Therefore, the green packaging from seafood leftover can be better exploited and replace the synthetic counterpart.

Food waste biorefinery towards circular economy in Australia

Staggering amounts of food waste are produced in Australia, and this review provides food waste based biorefinery opportunities in moving towards a circular economy in Australia. The current food waste scenario in Australia including an overview of primary food waste sources, government regulation, and current management practices is presented. The major food waste streams include fruit and vegetable (waste from wine grapes, citrus, apple, potato, and tomato), nuts (almond processing waste), seafood (Fish waste), dairy whey, sugarcane bagasse, and household and businesses. The composition of these waste streams indicated their potential for use in biorefineries to produce value-added products via various pathways combining direct extraction and biological and thermochemical conversion. Finally, the efforts made in Australia to utilize food waste as a resource, as well as the challenges and future directions to promote the development of concrete and commercially viable technologies for food waste biorefinery, are described.

Angiotensin-I-Converting Enzyme (ACE)-Inhibitory Peptides from the Collagens of Monkfish (Lophius litulon) Swim Bladders: Isolation, Characterization, Molecular Docking Analysis and Activity Evaluation

The objective of this study was to isolate and characterize collagen and angiotensin-I-converting enzyme (ACE)-inhibitory (ACEi) peptides from the swim bladders of monkfish (Lophius litulon). Therefore, acid-soluble collagen (ASC-M) and pepsin-soluble collagen (PSC-M) with yields of 4.27 ± 0.22% and 9.54 ± 0.51%, respectively, were extracted from monkfish swim bladders using acid and enzyme methods. The ASC-M and PSC-M contained Gly (325.2 and 314.9 residues/1000 residues, respectively) as the major amino acid, but they had low imino acid content (192.5 and 188.6 residues/1000 residues, respectively) in comparison with collagen from calf skins (CSC) (216.6 residues/1000 residues). The sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) patterns and ultraviolet (UV) absorption spectrums of ASC-M and PSC-M illustrated that they were mainly composed of type I collagen. Subsequently, three ACEi peptides were isolated from a PSC-M hydrolysate prepared via a double-enzyme system (alcalase + neutrase) and identified as SEGPK (MHP6), FDGPY (MHP7) and SPGPW (MHP9), with molecular weights of 516.5, 597.6 and 542.6 Da, respectively. SEGPK, FDGPY and SPGPW displayed remarkable anti-ACE activity, with IC50 values of 0.63, 0.94 and 0.71 mg/mL, respectively. Additionally, a molecular docking assay demonstrated that the affinities of SEGPK, FDGPY and SPGPW with ACE were -7.3, -10.9 and -9.4 kcal/mol, respectively. The remarkable ACEi activity of SEGPK, FDGPY and SPGPW was due to their connection with the active pockets and/or sites of ACE via hydrogen bonding, hydrophobic interaction and electrostatic force. Moreover, SEGPK, FDGPY and SPGPW could protect HUVECs by controlling levels of nitric oxide (NO) and endothelin-1 (ET-1). Therefore, this work provides an effective means for the preparation of collagens and novel ACEi peptides from monkfish swim bladders, and the prepared ACEi peptides, including SEGPK, FDGPY and SPGPW, could serve as natural functional components in the development of health care products to control hypertension.

Trash to Treasure: An Up-to-Date Understanding of the Valorization of Seafood By-Products, Targeting the Major Bioactive Compounds

Fishery production is exponentially growing, and its by-products negatively impact industries' economic and environmental status. The large amount of bioactive micro- and macromolecules in fishery by-products, including lipids, proteins, peptides, amino acids, vitamins, carotenoids, enzymes, collagen, gelatin, chitin, chitosan, and fucoidan, need to be utilized through effective strategies and proper management. Due to the bioactive and healthy compounds in fishery discards, these components can be used as functional food ingredients. Fishery discards have inorganic or organic value to add to or implement in various sectors (such as the agriculture, medical, and pharmaceutical industries). However, the best use of these postharvest raw materials for human welfare remains unelucidated in the scientific community. This review article describes the most useful techniques and methods, such as obtaining proteins and peptides, fatty acids, enzymes, minerals, and carotenoids, as well as collagen, gelatin, and polysaccharides such as chitin-chitosan and fucoidan, to ensure the best use of fishery discards. Marine-derived bioactive compounds have biological activities, such as antioxidant, anticancer, antidiabetic, anti-inflammatory, and antimicrobial activities. These high-value compounds are used in various industrial sectors, such as the food and cosmetic industries, owing to their unique functional and characteristic structures. This study aimed to determine the gap between misused fishery discards and their effects on the environment and create awareness for the complete valorization of fishery discards, targeting a sustainable world.

Diverse uses of valuable seafood processing industry waste for sustainability: a review

Seafoods are rich in untapped bioactive compounds that have the potential to provide novel ingredients for the development of commercial functional foods and pharmaceuticals. Unfortunately, a large portion of waste or discards is generated in commercial processing setups (50-80%), which is wasted or underutilized. These by-products are a rich source of novel and valuable biomolecules, including bioactive peptides, collagen and gelatin, oligosaccharides, fatty acids, enzymes, calcium, water-soluble minerals, vitamins, carotenoids, chitin, chitosan and biopolymers. These fish components may be used in the food, cosmetic, pharmaceutical, environmental, biomedical and other industries. Furthermore, they provide a viable source for the production of biofuels. As a result, the current review emphasizes the importance of effective by-product and discard reduction techniques that can provide practical and profitable solutions. Recognizing this, many initiatives have been initiated to effectively use them and generate income for the long-term sustainability of the environment and economic framework of the processing industry. This comprehensive review summarizes the current state of the art in the sustainable valorisation of seafood by-products for human consumption. The review can generate a better understanding of the techniques for seafood waste valorisation to accelerate the sector while providing significant benefits.

Trends in fisheries waste utilization: a valuable resource of nutrients and valorized products for the food industry

The rise in fisheries production worldwide has caused a remarkable increase in associated anthropogenic waste. This poses significant concerns due to adverse environmental impacts and economic losses. Owing to its renewability, high abundance, and potential as a rich source of many nutrients and bioactive compounds, strategies have been developed to convert fish waste into different value-added products. Conventional and improved methods have been used for the extraction of biomolecules from fish waste. The extracted fish waste-derived value-added products such as enzymes, peptides, fish oil, etc. have been used to fortify different food products. This review aims to provide an overview of the nature and composition of fish waste, strategies for extracting biomolecules from fish waste, and the potential application of fish waste as a source of calcium and other nutrients in food fortification and animal feed has been discussed. In context to fishery waste mitigation, valorization, and circular bioeconomy approach are gaining momentum, aiming to eliminate waste while producing high-quality value-added food and feed products from fishery discards.

Mineral Bioaccessibility and Antioxidant Capacity of Protein Hydrolysates from Salmon (Salmo salar) and Mackerel (Scomber scombrus) Backbones and Heads

Information on the bioaccessibility of minerals is essential to consider a food ingredient as a potential mineral fortifier. In this study, the mineral bioaccessibility of protein hydrolysates from salmon (Salmo salar) and mackerel (Scomber scombrus) backbones and heads was evaluated. For this purpose, the hydrolysates were submitted to simulated gastrointestinal digestion (INFOGEST method), and the mineral content was analyzed before and after the digestive process. Ca, Mg, P, Fe, Zn, and Se were then determined using an inductively coupled plasma spectrometer mass detector (ICP-MS). The highest bioaccessibility of minerals was found in salmon and mackerel head hydrolysates for Fe (≥100%), followed by Se in salmon backbone hydrolysates (95%). The antioxidant capacity of all protein hydrolysate samples, which was measured by Trolox Equivalent Antioxidant Capacity (TEAC), increased (10-46%) after in vitro digestion. The heavy metals As, Hg, Cd, and Pb were determined (ICP-MS) in the raw hydrolysates to confirm the harmlessness of these products. Except for Cd in mackerel hydrolysates, all toxic elements were below the legislation levels for fish commodities. These results suggest the possibility of using protein hydrolysates from salmon and mackerel backbones and heads for food mineral fortification, as well as the need to verify their safety.

Consumers' Acceptance, Emotions, and Responsiveness to Informational Cues for Air-Fried Catfish (Ictalurus punctatus) Skin Chips

Catfish (Ictalurus punctatus) skins, as filleting byproduct, were developed into a crispy snack food via air-frying. Consumers rated catfish skin chips (CSC) across sensory modalities (9-point hedonic scales, a just-about-right scale, and "yes/no" for purchase intent, PI) for Plain-, Lemon & Pepper-, and Barbecue-flavored samples during two consumer studies (N = 115 each). Paprika- flavored CSC were excluded from Study 2 due to inferior acceptance and emotional ratings. CSC-elicited emotions were evaluated using a 25-term lexicon with CATA (Check-All-That-Apply) scaling (Study 1) and refined with an abbreviated lexicon containing food-evoked sensation-seeking emotions (5-point intensity scale). The two consumer studies differed in delivery format of product benefit information (a health/protein message and a food waste/sustainability message). Presenting two separate cues (Study 1) significantly increased overall liking (by 0.5 units) and PI (by 15%) for CSC compared to a single integrated message (Study 2), perhaps due to consumers' mode of information processing. Magnitude of increases was less for Barbeque CSC despite performing best overall (overall liking reaching 6.62 and PI reaching 61.7%). CSC generated mostly positive emotions, and informational cues increased sensation-seeking feelings, which can motivate trial of new foods. Accordingly, acceptance of CSC improved for 25 repeat-exposure consumers who participated in both Studies 1 and 2. In combination, sensory, cognitive, and emotional data showed favorable responses for flavored CSC as an appropriate application of this seafood byproduct.

Collagen, protein hydrolysates and chitin from by-products of fish and shellfish: An overview

Waste processing from fish and seafood manufacturers represents a sustainable option to prevent environmental contamination, and their byproducts offer different benefits. Transforming fish and seafood waste into valuable compounds that present nutritional and functional properties compared to mammal products becomes a new alternative in Food Industry. In this review, collagen, protein hydrolysates, and chitin from fish and seafood byproducts were selected to explain their chemical characteristics, production methodologies, and possible future perspectives. These three byproducts are gaining a significant commercial market, impacting the food, cosmetic, pharmaceutical, agriculture, plastic, and biomedical industries. For this reason, the extraction methodologies, advantages, and disadvantages are discussed in this review.

Factors Influencing Consumers' Willingness-to-Try Seafood Byproducts

With increasing global demand for seafood, seafood byproducts (SB) utilization can contribute to a more sustainable food supply chain through waste-to-value food product development. However, consumer perceptions of SB (e.g., fish skin and bones) are underexplored. Therefore, this study aims to evaluate some factors influencing consumers' willingness-to-try seafood byproducts. An online survey was conducted in the USA regarding intervention of SB informational cues with N = 904 adult seafood consumers internationally. The proportion of consumers willing to try SB increased significantly (McNemar's test, α = 0.05) from 47% to 68% after SB safety and health claims had been presented in the questionnaire. Gender, race, SB knowledge, and previous SB consumption were significant predictors of trial intent (based on logistic regression), as were emotional baseline scores during the COVID-19 pandemic. Males were more open to SB consumption than females, and racial identity was associated with differential responsiveness to SB information. Higher levels of "bored" and "unsafe" feelings, and lower levels of "free" were associated with increased SB trial intent. Potential SB consumers identified fish products (82% willingness-to-try); seasoning mix, sauces, and dressing (71% willingness-to-try); and soup and gravy products (62% willingness-to-try) as most appropriate for SB incorporation. Predominant reasons for SB avoidance were concerns about sensory quality, safety, and nutrition. These consumer-driven data could guide SB product development concepts to encourage trial and overcome aversions through new consumption experience.

Impacts of nano/micro-plastics on safety and quality of aquatic food products

The spread of nano/microplastics (N/MPs) pollution has gained importance due to the associated health concerns. Marine environment including fishes, mussels, seaweed and crustaceans are largely exposed to these potential threats. N/MPs are associated with plastic, additives, contaminants and microbial growth, which are transmitted to higher trophic levels. Foods from aquatic origin are known to promote health and have gained immense importance. Recently, aquatic foods are traced to transmit the nano/microplastic and the persistent organic pollutant poising hazard to humans. However, microplastic ingestion, translocation and bioaccumulation of the contaminant have impacts on animal health. The level of pollution depends upon the pollution in the zone of growth for aquatic organisms. Consumption of contaminated aquatic food affects the health by transferring the microplastic and chemicals. This chapter describes the sources and occurrence of N/MPs in marine environment, detailed classification of N/MPs based on the properties influencing associated hazard. Additionally, occurrence of N/MPs and their impact on quality and safety in aquatic food products are discussed. Lastly, existing regulations and requirements of a robust framework of N/MPs are reviewed.

A comprehensive review of the control and utilization of aquatic animal products by autolysis-based processes: Mechanism, process, factors, and application

Animal aquatic products have high water content, abundant enzyme system and their own diverse microbial flora. These products are severely susceptible to autolysis and degradation after death, resulting in many adverse effects on storage, processing, and transportation. Among them, the endogenous enzyme are the key factor that caused the autolysis and degradation. Autolytic hydrolysis provides an effective way to maximize the use of aquatic by-products and achieve increased protein resources and reduce environmental pollution from by-products. To better acquaintance the autolysis phenomenon and regulation of the autolysis phenomenon. This paper reviews the autolytic mechanism, biochemical changes, influencing factors, and potential applications of animal aquatic products and their by-products to explore autolysis and its effective utilization and regulation. In addition, this study also emphasizes the importance of making full use of aquatic by-products. Furthermore, the research trends and future challenges of autolysis are also discussed. Autolysis can effectively transform aquatic products and by-products into bioactive hydrolysates. The hydrolysates produced by the autolysis of aquatic products and their by-products have attracted attention because of their wide applications in food, healthcare, and animal feed industries. However, the mechanism and regulation (promotion or inhibition) of autolysis should be further studied, and autolysate at the industrial level should be produced to provide high-value-added products for by-product processing and realize the sustainable utilization of resources.

Use of industry 4.0 technologies to reduce and valorize seafood waste and by-products: A narrative review on current knowledge

Fish and other seafood products represent a valuable source of many nutrients and micronutrients for the human diet and contribute significantly to global food security. However, considerable amounts of seafood waste and by-products are generated along the seafood value and supply chain, from the sea to the consumer table, causing severe environmental damage and significant economic loss. Therefore, innovative solutions and alternative approaches are urgently needed to ensure a better management of seafood discards and mitigate their economic and environmental burdens. The use of emerging technologies, including the fourth industrial revolution (Industry 4.0) innovations (such as Artificial Intelligence, Big Data, smart sensors, and the Internet of Things, and other advanced technologies) to reduce and valorize seafood waste and by-products could be a promising strategy to enhance blue economy and food sustainability around the globe. This narrative review focuses on the issues and risks associated with the underutilization of waste and by-products resulting from fisheries and other seafood industries. Particularly, recent technological advances and digital tools being harnessed for the prevention and valorization of these natural invaluable resources are highlighted.

A novel Atlantic salmon (Salmo salar) bone collagen peptide delays osteoarthritis development by inhibiting cartilage matrix degradation and anti-inflammatory

Nowadays, the biological activity of collagen peptides has been revealed, but the effect of Atlantic salmon (Salmo salar) bone-derived collagen peptide (CPs) on osteoarthritis remains unclear. In this study, CPs was identified as a small molecular weight peptide rich in Gly-X-Y structure. Meanwhile, interleukin-1β (IL-1β)-induced hypertrophic chondrocytes and partial medial meniscectomy (pMMx) surgery model in rats were performed. In IL-1β stimulated chondrocytes, CPs significantly increased the type-II collagen content, reduced the type-X collagen abundance and chondrocytes apoptosis. Meanwhile, CPs reversed the increased expression of matrix metalloproteinase, metalloproteinase with thrombospondin motifs and RUNX family transcription factor 2 in chondrocytes induced by IL-1β. In vivo, CPs increased pain tolerance of rats and without organ toxicity at 1.6 g/kg.bw. CPs significantly decreased the levels of COMP and Helix-II in serum. Furthermore, a significant decrease of IL-1β in synovial fluid and cartilage tissue were observed by CPs intervention. From Micro-CT, CPs (0.8 g/kg.bw) significantly decreased Tb.sp and SMI value. Meanwhile, the expression of tumor necrosis factor and interleukin-6 were reduced by CPs administration both in vitro and in vivo. Together, CPs showed potential to be a novel and safe dietary supplement for helping anti-inflammatory and cartilage regeneration, ultimately hindering osteoarthritis development. However, the clear mechanism of CPs's positive effect on osteoarthritis needs to be further explored.

A Comprehensive Review on Nutraceuticals: Therapy Support and Formulation Challenges

Nutraceuticals are the nourishing components (hybrid of nutrition and pharmaceuticals) that are biologically active and possess capability for maintaining optimal health and benefits. These products play a significant role in human health care and its endurance, most importantly for the future therapeutic development. Nutraceuticals have received recognition due to their nutritional benefits along with therapeutic effects and safety profile. Nutraceuticals are globally growing in the field of services such as health care promotion, disease reduction, etc. Various drug nutraceutical interactions have also been elaborated with various examples in this review. Several patents on nutraceuticals in agricultural applications and in various diseases have been stated in the last section of review, which confirms the exponential growth of nutraceuticals' market value. Nutraceuticals have been used not only for nutrition but also as a support therapy for the prevention and treatment of various diseases, such as to reduce side effects of cancer chemotherapy and radiotherapy. Diverse novel nanoformulation approaches tend to overcome challenges involved in formulation development of nutraceuticals. Prior information on various interactions with drugs may help in preventing any deleterious effects of nutraceuticals products. Nanotechnology also leads to the generation of micronized dietary products and other nutraceutical supplements with improved health benefits. In this review article, the latest key findings (clinical studies) on nutraceuticals that show the therapeutic action of nutraceutical's bioactive molecules on various diseases have also been discussed.

Food Protein-Derived Antioxidant Peptides: Molecular Mechanism, Stability and Bioavailability

The antioxidant activity of protein-derived peptides was one of the first to be revealed among the more than 50 known peptide bioactivities to date. The exploitation value associated with food-derived antioxidant peptides is mainly attributed to their natural properties and effectiveness as food preservatives and in disease prevention, management, and treatment. An increasing number of antioxidant active peptides have been identified from a variety of renewable sources, including terrestrial and aquatic organisms and their processing by-products. This has important implications for alleviating population pressure, avoiding environmental problems, and promoting a sustainable shift in consumption. To identify such opportunities, we conducted a systematic literature review of recent research advances in food-derived antioxidant peptides, with particular reference to their biological effects, mechanisms, digestive stability, and bioaccessibility. In this review, 515 potentially relevant papers were identified from a preliminary search of the academic databases PubMed, Google Scholar, and Scopus. After removing non-thematic articles, articles without full text, and other quality-related factors, 52 review articles and 122 full research papers remained for analysis and reference. The findings highlighted chemical and biological evidence for a wide range of edible species as a source of precursor proteins for antioxidant-active peptides. Food-derived antioxidant peptides reduce the production of reactive oxygen species, besides activating endogenous antioxidant defense systems in cellular and animal models. The intestinal absorption and metabolism of such peptides were elucidated by using cellular models. Protein hydrolysates (peptides) are promising ingredients with enhanced nutritional, functional, and organoleptic properties of foods, not only as a natural alternative to synthetic antioxidants.

Protein hydrolysates derived from aquaculture and marine byproducts through autolytic hydrolysis

Autolysis technology has shown potential for protein hydrolysates production from marine and aquaculture byproducts. Viscera are a source of cheap proteolytic enzymes for producing protein hydrolysates from the whole fish or processing byproducts of the most valuable commercial species by applying autolysis technology. The use of autolysis allows economical production of protein hydrolysate and provides an opportunity to valorize downstream fish and shellfish processing byproducts at a lower cost. As a result, production and application of marine byproduct autolysates is increasing in the global protein hydrolysates market. Nevertheless, several restrictions occur with autolysis, including lipid and protein oxidation mediated by the heterogeneous composition of byproducts. The generally poor storage and handling of byproducts may increase the formation of undesirable metabolites during autolysis, which can be harmful. The formation of nitrogenous compounds (i.e., biogenic amines), loss of freshness, and process of autolysis in the byproducts could increase the rate of quality and safety loss and lead to more significant concern about the use of autolysates for human food applications. The current review focuses on the autolysis process, which is applied for the hydrolysis of aquaculture and marine discards to obtain peptides as functional or nutritive ingredients. It further addresses the latest findings on the mechanisms and factors contributing the deterioration of byproducts and possible ways to control oxidation and other food quality and safety issues in raw materials and protein hydrolysates.

Five cuts from herring (Clupea harengus): Comparison of nutritional and chemical composition between co-product fractions and fillets

Weight distribution, proximate composition, fatty acids, amino acids, minerals and vitamins were investigated in five sorted cuts (head, backbone, viscera + belly flap, tail, fillet) emerging during filleting of spring and fall herring (Clupea harengus). The herring co-product cuts constituted ∼ 60 % of the whole herring weight, with backbone and head dominating. Substantial amounts of lipids (5.8-17.6 % wet weight, ww) and proteins (12.8-19.2 % ww) were identified in the co-products, the former being higher in fall than in spring samples. Co-product cuts contained up to 43.1 % long-chain n-3 polyunsaturated fatty acids (LC n-3 PUFA) of total FA, absolute levels peaking in viscera + belly flap. All cuts contained high levels of essential amino acids (up to 43.3 %), nutritional minerals (e.g., iodine, selenium, calcium, and iron/heme-iron), and vitamins E, D, and B12. Co-products were, in many cases, more nutrient-rich than the fillet and could be excellent sources for both (functional) food and nutraceuticals.

Functional proteins through green refining of seafood side streams

Scarcity of nutritive protein is a major global problem, the severity of which is bound to increase with the rising population. The situation demands finding additional sources of proteins that can be both safe as well as acceptable to the consumer. Food waste, particularly from seafood is a plausible feedstock of proteins in this respect. Fishing operations result in appreciable amounts of bycatch having poor food value. In addition, commercial processing results in 50 to 60% of seafood as discards, which consist of shell, head, fileting frames, bones, viscera, fin, skin, roe, and others. Furthermore, voluminous amounts of protein-rich effluents are released during commercial seafood processing. While meat from the bycatch can be raw material for proteinous edible products, proteins from the process discards and effluents can be recovered through biorefining employing upcoming, environmental-friendly, low-cost green processes. Microbial or enzyme treatments release proteins bound to the seafood matrices. Physico-chemical processes such as ultrasound, pulse electric field, high hydrostatic pressure, green solvent extractions and others are available to recover proteins from the by-products. Cultivation of photosynthetic microalgae in nutrient media consisting of seafood side streams generates algal cell mass, a rich source of functional proteins. A zero-waste marine bio-refinery approach can help almost total recovery of proteins and other ingredients from the seafood side streams. The recovered proteins can have high nutritive value and valuable applications as nutraceuticals and food additives.

Consumer acceptance of new food trends resulting from the fourth industrial revolution technologies: A narrative review of literature and future perspectives

The growing consumer awareness of climate change and the resulting food sustainability issues have led to an increasing adoption of several emerging food trends. Some of these trends have been strengthened by the emergence of the fourth industrial revolution (or Industry 4.0), and its innovations and technologies that have fundamentally reshaped and transformed current strategies and prospects for food production and consumption patterns. In this review a general overview of the industrial revolutions through a food perspective will be provided. Then, the current knowledge base regarding consumer acceptance of eight traditional animal-proteins alternatives (e.g., plant-based foods and insects) and more recent trends (e.g., cell-cultured meat and 3D-printed foods) will be updated. A special focus will be given to the impact of digital technologies and other food Industry 4.0 innovations on the shift toward greener, healthier, and more sustainable diets. Emerging food trends have promising potential to promote nutritious and sustainable alternatives to animal-based products. This literature narrative review showed that plant-based foods are the largest portion of alternative proteins but intensive research is being done with other sources (notably the insects and cell-cultured animal products). Recent technological advances are likely to have significant roles in enhancing sensory and nutritional properties, improving consumer perception of these emerging foods. Thus, consumer acceptance and consumption of new foods are predicted to continue growing, although more effort should be made to make these food products more convenient, nutritious, and affordable, and to market them to consumers positively emphasizing their safety and benefits.

Truths and myths about superfoods in the era of the COVID-19 pandemic

Nowadays, during the current COVID-19 pandemic, consumers increasingly seek foods that not only fulfill the basic need (i.e., satisfying hunger) but also enhance human health and well-being. As a result, more attention has been given to some kinds of foods, termed "superfoods," making big claims about their richness in valuable nutrients and bioactive compounds as well as their capability to prevent illness, reinforcing the human immune system, and improve overall health.This review is an attempt to uncover truths and myths about superfoods by giving examples of the most popular foods (e.g., berries, pomegranates, watermelon, olive, green tea, several seeds and nuts, honey, salmon, and camel milk, among many others) that are commonly reported as having unique nutritional, nutraceutical, and functional characteristics.While superfoods have become a popular buzzword in blog articles and social media posts, scientific publications are still relatively marginal. The reviewed findings show that COVID-19 has become a significant driver for superfoods consumption. Food Industry 4.0 innovations have revolutionized many sectors of food technologies, including the manufacturing of functional foods, offering new opportunities to improve the sensory and nutritional quality of such foods. Although many food products have been considered superfoods and intensively sought by consumers, scientific evidence for their beneficial effectiveness and their "superpower" are yet to be provided. Therefore, more research and collaboration between researchers, industry, consumers, and policymakers are still needed to differentiate facts from marketing gimmicks and promote human health and nutrition.

The fourth industrial revolution in the food industry-part II: Emerging food trends

The food industry has recently been under unprecedented pressure due to major global challenges, such as climate change, exponential increase in world population and urbanization, and the worldwide spread of new diseases and pandemics, such as the COVID-19. The fourth industrial revolution (Industry 4.0) has been gaining momentum since 2015 and has revolutionized the way in which food is produced, transported, stored, perceived, and consumed worldwide, leading to the emergence of new food trends. After reviewing Industry 4.0 technologies (e.g. artificial intelligence, smart sensors, robotics, blockchain, and the Internet of Things) in Part I of this work (Hassoun, Aït-Kaddour, et al. 2022. The fourth industrial revolution in the food industry-Part I: Industry 4.0 technologies. Critical Reviews in Food Science and Nutrition, 1-17.), this complimentary review will focus on emerging food trends (such as fortified and functional foods, additive manufacturing technologies, cultured meat, precision fermentation, and personalized food) and their connection with Industry 4.0 innovations. Implementation of new food trends has been associated with recent advances in Industry 4.0 technologies, enabling a range of new possibilities. The results show several positive food trends that reflect increased awareness of food chain actors of the food-related health and environmental impacts of food systems. Emergence of other food trends and higher consumer interest and engagement in the transition toward sustainable food development and innovative green strategies are expected in the future.

Anaerobic digestion challenges and resource recovery opportunities from land-based aquaculture waste and seafood processing byproducts: A review

The unprecedented demand for seafood has resulted in land-based recirculating aquaculture systems (RAS), a highly intensive but sustainable fish farming method. However, intensification also results in concentrated waste streams of fecal matter and uneaten feed. Harvesting and processing vast quantities of fish also leads to the production of byproducts, further creating disposal challenges for fish farms. Recent research indicates that anaerobic digestion (AD), often used for waste treatment in agricultural and wastewater industries, may provide a viable solution. Limited research on AD of freshwater, brackish, and saline wastewater from RAS facilities and co-digestion of seafood byproducts has shown promising results but with considerable operational and process stability issues. This review discusses challenges to AD due to low solid concentrations, salinity, low carbon/nitrogen ratio, and high lipid content in the waste streams. Opportunities for recovering valuable biomolecules and nutrients through microbial treatment, aquaponics, microalgae, and polyhydroxyalkanoate production are also discussed.

Seafood Discards: A Potent Source of Enzymes and Biomacromolecules With Nutritional and Nutraceutical Significance

In recent times, the seafood industry is found to produce large volumes of waste products comprising shrimp shells, fish bones, fins, skins, intestines, and carcasses, along with the voluminous quantity of wastewater effluents. These seafood industry effluents contain large quantities of lipids, amino acids, proteins, polyunsaturated fatty acids, minerals, and carotenoids mixed with the garbage. This debris not only causes a huge wastage of various nutrients but also roots in severe environmental contamination. Hence, the problem of such seafood industry run-offs needs to be immediately managed with a commercial outlook. Microbiological treatment may lead to the valorization of seafood wastes, the trove of several useful compounds into value-added materials like enzymes, such as lipase, protease, chitinase, hyaluronidase, phosphatase, etc., and organic compounds like bioactive peptides, collagen, gelatin, chitosan, and mineral-based nutraceuticals. Such bioconversion in combination with a bio-refinery strategy possesses the potential for environment-friendly and inexpensive management of discards generated from seafood, which can sustainably maintain the production of seafood. The compounds that are being produced may act as nutritional sources or as nutraceuticals, foods with medicinal value. Determining utilization of seafood discard not only reduces the obnoxious deposition of waste but adds economy in the production of food with nutritional and medicinal importance, and, thereby meets up the long-lasting global demand of making nutrients and nutraceuticals available at a nominal cost.

Polysaccharides in Agro-Industrial Biomass Residues

The large-scale industrial use of polysaccharides to obtain energy is one of the most discussed subjects in science. However, modern concepts of biorefinery have promoted the diversification of the use of these polymers in several bioproducts incorporating concepts of sustainability and the circular economy. This work summarizes the major sources of agro-industrial residues, physico-chemical properties, and recent application trends of cellulose, chitin, hyaluronic acid, inulin, and pectin. These macromolecules were selected due to their industrial importance and valuable functional and biological applications that have aroused market interests, such as for the production of medicines, cosmetics, and sustainable packaging. Estimations of global industrial residue production based on major crop data from the United States Department of Agriculture were performed for cellulose content from maize, rice, and wheat, showing that these residues may contain up to 18%, 44%, and 35% of cellulose and 45%, 22%, and 22% of hemicellulose, respectively. The United States (~32%), China (~20%), and the European Union (~18%) are the main countries producing cellulose and hemicellulose-rich residues from maize, rice, and wheat crops, respectively. Pectin and inulin are commonly obtained from fruit (~30%) and vegetable (~28%) residues, while chitin and hyaluronic acid are primarily found in animal waste, e.g., seafood (~3%) and poultry (~4%).

Chitosan as a Valuable Biomolecule from Seafood Industry Waste in the Design of Green Food Packaging

Chitosan is a versatile biomolecule with a broad range of applications in food and pharmaceutical products. It can be obtained by the alkaline deacetylation of chitin. This biomolecule can be extracted using conventional or green methods from seafood industry residues, e.g., shrimp shells. Chitin has limited applications because of its low solubility in organic solvents. Chitosan is soluble in acidified solutions allowing its application in the food industry. Furthermore, biological properties, such as antioxidant, antimicrobial, as well as its biodegradability, biocompatibility and nontoxicity have contributed to its increasing application as active food packaging. Nevertheless, some physical and mechanical features have limited a broader range of applications of chitosan-based films. Green approaches may be used to address these limitations, leading to well-designed chitosan-based food packaging, by employing principles of a circular and sustainable economy. In this review, we summarize the properties of chitosan and present a novel green technology as an alternative to conventional chitin extraction and to design environmentally friendly food packaging based on chitosan.

Identifying Potential Antioxidant Properties from the Viscera of Sea Snails (Turbo cornutus)

Turbo cornutus, the horned turban sea snail, is found along the intertidal and basaltic shorelines of Jeju Island, Korea. T. cornutus feeds on seaweeds (e.g., Undaria sp., and Ecklonia sp.) composed of diverse antioxidants. This study identified potential antioxidant properties from T. cornutus viscera tissues. Diverse extracts were evaluated for their hydrogen peroxide (H₂O₂) scavenging activities. T. cornutus viscera protamex-assisted extracts (TVP) were purified by gel filtration chromatography (GFC), and potential antioxidant properties were analyzed for their amino acid sequences and its peroxidase inhibition effects by in silico molecular docking and in vitro analysis. According to the results, T. cornutus viscera tissues are composed of many protein contents with each over 50%. Among the extracts, TVP possessed the highest H₂O₂ scavenging activity. In addition, TVP-GFC-3 significantly decreased intracellular reactive oxygen species (ROS) levels and increased cell viability in H₂O₂-treated HepG2 cells without cytotoxicity. TVP-GFC-3 comprises nine low molecular bioactive peptides (ELR, VGPQ, TDY, ALPHA, PAH, VDY, WSDK, VFSP, and FAPQY). Notably, the peptides dock to the active site of the myeloperoxidase (MPO), especially TDY and FAPQY showed the MPO inhibition effects with IC₅₀ values of 646.0 ± 45.0 µM and 57.1 ± 17.7 µM, respectively. Altogether, our findings demonstrated that T. cornutus viscera have potential antioxidant properties that can be used as high value-added ingredients.