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Raja K, Suresh K, Anbalagan S, Ragini YP, Kadirvel V. Investigating the nutritional viability of marine-derived protein for sustainable future development. Food Chem 2024; 448:139087. [PMID: 38531302 DOI: 10.1016/j.foodchem.2024.139087] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2023] [Revised: 02/24/2024] [Accepted: 03/18/2024] [Indexed: 03/28/2024]
Abstract
Marine-derived proteins are emerging as a pivotal resource with diverse applications in food, pharmaceuticals, and biotechnological industries. The marine environment offers many protein sources, including fish, shellfish, algae, and microbes, which garnered attention due to their nutritional composition. Evaluating their protein and amino acid profiles is essential in assessing their viability as substitutes for conventional protein sources. Continuously exploiting marine ecosystems for protein extraction has led to significant environmental impacts. The optimization of aquacultural practices and implementation of innovative practices are imperative for the sustainable production of marine-based protein. This review will discuss the different sources of marine proteins, their nutritional profile, and their associated environmental impact. It also reviews the relationship between aquaculture advancements and regulatory frameworks toward attaining sustainable practices, alongside exploring the challenges and potentials in utilizing marine sources for protein production.
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Affiliation(s)
- Kamalesh Raja
- Department of Biotechnology, Saveetha School of Engineering, SIMATS, 602105, India
| | - Karishma Suresh
- Department of Biotechnology, Saveetha School of Engineering, SIMATS, 602105, India
| | - Saravanan Anbalagan
- Department of Biotechnology, Saveetha School of Engineering, SIMATS, 602105, India.
| | | | - Vijayasri Kadirvel
- Department of Biotechnology, Center for Food Technology, Anna University, Chennai 600025, India
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2
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Marasinghe SD, Gajanayaka ND, Sathyadith J, Lee Y, Bandara MS, Eom TY, Kang YH, Sunwoo IY, Gang Y, Wijewickrama S, Jo E, Park HS, Park GH, Oh C. Circular bioeconomy in action: Upscaling cutlassfish waste for eco-friendly recombinant protein production. THE SCIENCE OF THE TOTAL ENVIRONMENT 2024; 948:174780. [PMID: 39009167 DOI: 10.1016/j.scitotenv.2024.174780] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/07/2024] [Revised: 06/30/2024] [Accepted: 07/12/2024] [Indexed: 07/17/2024]
Abstract
The fish processing industry generates a significant amount of waste, and the recycling of this waste is an issue of global concern. We sought to utilize the heads of cutlassfish (Trichiurus lepturus), which are typically discarded during processing, to produce peptone, which is an important source of amino acids for microbial growth and recombinant protein production. Cutlassfish head muscle (CHM) were isolated, and the optimal protease and reaction conditions for peptone production were determined. The resulting peptone contained 12.22 % total nitrogen and 3.19 % amino nitrogen, with an average molecular weight of 609 Da, indicating efficient hydrolysis of CHM. Growth assays using Escherichia coli have shown that cutlassfish head peptone (CP) supports similar or superior growth compared to other commercial peptones. In addition, when recombinant chitosanase from Bacillus subtilis and human superoxide dismutase were produced in E. coli, CP gave the highest expression levels among six commercial peptones tested. In addition, the expression levels of chitosanase and superoxide dismutase were 20 % and 32 % higher, respectively, in CP medium compared to the commonly used Luria-Bertani (LB) medium. This study demonstrates the potential of using cuttlassfish waste in the production of microbial media, thereby adding significant value to fish waste. The results contribute to sustainable waste management practices and open avenues for innovative uses of fish processing by-products in biotechnological applications.
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Affiliation(s)
- Svini Dileepa Marasinghe
- Korea Institute of Ocean Science and Technology, 2670, Iljudong-ro, Gujwa-eup, Jeju, Republic of Korea; University of Science and Technology, 217, Gajeong-ro, Yuseong-gu, Daejeon, Republic of Korea
| | - Navindu Dinara Gajanayaka
- Korea Institute of Ocean Science and Technology, 2670, Iljudong-ro, Gujwa-eup, Jeju, Republic of Korea; University of Science and Technology, 217, Gajeong-ro, Yuseong-gu, Daejeon, Republic of Korea
| | - Jonathan Sathyadith
- Korea Institute of Ocean Science and Technology, 2670, Iljudong-ro, Gujwa-eup, Jeju, Republic of Korea; University of Science and Technology, 217, Gajeong-ro, Yuseong-gu, Daejeon, Republic of Korea
| | - Youngdeuk Lee
- Korea Institute of Ocean Science and Technology, 2670, Iljudong-ro, Gujwa-eup, Jeju, Republic of Korea
| | - Minthari Sakethanika Bandara
- Korea Institute of Ocean Science and Technology, 2670, Iljudong-ro, Gujwa-eup, Jeju, Republic of Korea; University of Science and Technology, 217, Gajeong-ro, Yuseong-gu, Daejeon, Republic of Korea
| | - Tae-Yang Eom
- Korea Institute of Ocean Science and Technology, 2670, Iljudong-ro, Gujwa-eup, Jeju, Republic of Korea; University of Science and Technology, 217, Gajeong-ro, Yuseong-gu, Daejeon, Republic of Korea
| | - Yoon-Hyeok Kang
- Korea Institute of Ocean Science and Technology, 2670, Iljudong-ro, Gujwa-eup, Jeju, Republic of Korea; University of Science and Technology, 217, Gajeong-ro, Yuseong-gu, Daejeon, Republic of Korea
| | - In Yung Sunwoo
- Korea Institute of Ocean Science and Technology, 2670, Iljudong-ro, Gujwa-eup, Jeju, Republic of Korea
| | - Yehui Gang
- Korea Institute of Ocean Science and Technology, 2670, Iljudong-ro, Gujwa-eup, Jeju, Republic of Korea; University of Science and Technology, 217, Gajeong-ro, Yuseong-gu, Daejeon, Republic of Korea
| | - Sithumini Wijewickrama
- Korea Institute of Ocean Science and Technology, 2670, Iljudong-ro, Gujwa-eup, Jeju, Republic of Korea; University of Science and Technology, 217, Gajeong-ro, Yuseong-gu, Daejeon, Republic of Korea
| | - Eunyoung Jo
- Korea Institute of Ocean Science and Technology, 2670, Iljudong-ro, Gujwa-eup, Jeju, Republic of Korea
| | - Heung Sik Park
- Korea Institute of Ocean Science and Technology, 2670, Iljudong-ro, Gujwa-eup, Jeju, Republic of Korea
| | - Gun-Hoo Park
- Korea Institute of Ocean Science and Technology, 2670, Iljudong-ro, Gujwa-eup, Jeju, Republic of Korea.
| | - Chulhong Oh
- Korea Institute of Ocean Science and Technology, 2670, Iljudong-ro, Gujwa-eup, Jeju, Republic of Korea; University of Science and Technology, 217, Gajeong-ro, Yuseong-gu, Daejeon, Republic of Korea.
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3
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Kaushik N, Falch E, Slizyte R, Kumari A, Khushboo, Hjellnes V, Sharma A, Rajauria G. Valorization of fish processing by-products for protein hydrolysate recovery: Opportunities, challenges and regulatory issues. Food Chem 2024; 459:140244. [PMID: 38991448 DOI: 10.1016/j.foodchem.2024.140244] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2024] [Revised: 06/12/2024] [Accepted: 06/25/2024] [Indexed: 07/13/2024]
Abstract
Protein-rich fish processing by-products, often called rest raw materials (RRM), account for approximately 60% of the total fish biomass. However, a considerable amount of these RRM is utilized for low-value products such as fish meal and silage. A promising and valuable approach for maximizing the utilization of RRM involves the extraction of bioactive fish protein hydrolysate (FPH). This review assesses and compares different hydrolyzation methods to produce FPH. Furthermore, the review highlights the purification strategy, nutritional compositions, and bioactive properties of FPH. Finally, it concludes by outlining the application of FPH in food products together with various safety and regulatory issues related to the commercialization of FPH as a protein ingredient in food. This review paves the way for future applications by highlighting efficient biotechnological methods for valorizing RRM into FPH and addressing safety concerns, enabling the widespread utilization of FPH as a valuable and sustainable source of protein.
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Affiliation(s)
- Nutan Kaushik
- Amity Food and Agricultural Foundation, Amity University Noida, Uttar Pradesh, India.
| | - Eva Falch
- NTNU, Norwegian University of Science and Technology, Trondheim, Norway
| | | | - Asha Kumari
- Amity Food and Agricultural Foundation, Amity University Noida, Uttar Pradesh, India
| | - Khushboo
- Amity Food and Agricultural Foundation, Amity University Noida, Uttar Pradesh, India
| | - Veronica Hjellnes
- NTNU, Norwegian University of Science and Technology, Trondheim, Norway
| | - Abhishek Sharma
- Amity Food and Agricultural Foundation, Amity University Noida, Uttar Pradesh, India
| | - Gaurav Rajauria
- School of Microbiology, School of Food and Nutritional Sciences, University College Cork, Cork, Ireland; SUSFERM Centre for Sustainable Fermentation and Bioprocessing Systems for Food and the Bioeconomy, University College Cork, Cork, Ireland
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4
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Kotsoni E, Daukšas E, Aas GH, Rustad T, Tiwari BK, Cropotova J. Quality Assessment of Fish Oil Obtained after Enzymatic Hydrolysis of a Mixture of Rainbow Trout ( Oncorhynchus mykiss) and Atlantic Salmon ( Salmo salar) Rest Raw Material Pretreated by High Pressure. Mar Drugs 2024; 22:261. [PMID: 38921572 PMCID: PMC11205082 DOI: 10.3390/md22060261] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2024] [Revised: 05/29/2024] [Accepted: 06/04/2024] [Indexed: 06/27/2024] Open
Abstract
Utilization of fish rest raw material for fish oil extraction has received interest with the increasing demand for sustainable food sources. Enzymatic hydrolysis is an efficient method for the extraction of value-added compounds, but its effectiveness may be enhanced by high-pressure processing (HPP). However, HPP can induce lipid oxidation, affecting the quality of the oil. This study aimed to evaluate the quality of fish oil obtained after enzymatic hydrolysis of a mixture of rainbow trout (Oncorhynchus mykiss) and Atlantic salmon (Salmo salar) rest raw material pretreated by HPP. Six pretreatments were tested prior to enzymatic hydrolysis; 200 MPa × 4 min, 200 MPa × 8 min, 400 MPa × 4 min, 400 MPa × 8 min, 600 MPa × 4 min, and 600 MPa × 8 min. The oil samples were analyzed for lipid oxidation parameters, free fatty acid content, fatty acid composition, and color changes over 8 weeks. The results confirmed that HPP may induce lipid oxidation and revealed significant influence of HPP parameters on lipid oxidation, with higher pressures leading to increased oxidation. Fatty acid composition varied among samples, but it was not substantially affected by HPP.
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Affiliation(s)
- Elissavet Kotsoni
- Department of Biological Sciences Ålesund, Norwegian University of Science and Technology, 6009 Ålesund, Norway; (E.D.); (G.H.A.); (J.C.)
| | - Egidijus Daukšas
- Department of Biological Sciences Ålesund, Norwegian University of Science and Technology, 6009 Ålesund, Norway; (E.D.); (G.H.A.); (J.C.)
| | - Grete Hansen Aas
- Department of Biological Sciences Ålesund, Norwegian University of Science and Technology, 6009 Ålesund, Norway; (E.D.); (G.H.A.); (J.C.)
| | - Turid Rustad
- Department of Biotechnology and Food Science, Norwegian University of Science and Technology, 7034 Trondheim, Norway;
| | - Brijesh K. Tiwari
- Food Chemistry and Technology Department, Teagasc Food Research Centre, Ashtown, D15 DY05 Dublin, Ireland;
| | - Janna Cropotova
- Department of Biological Sciences Ålesund, Norwegian University of Science and Technology, 6009 Ålesund, Norway; (E.D.); (G.H.A.); (J.C.)
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5
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Martínez B, Trigo M, Rodríguez A, Aubourg SP. Influence of Cuttlefish-Ink Extract on Canned Golden Seabream ( Sparus aurata) Quality. Foods 2024; 13:1685. [PMID: 38890914 PMCID: PMC11171682 DOI: 10.3390/foods13111685] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2024] [Revised: 05/18/2024] [Accepted: 05/21/2024] [Indexed: 06/20/2024] Open
Abstract
Four different concentrations of an aqueous extract of cuttlefish (Sepia spp.) ink (CI) were introduced, respectively, into the packing medium employed during golden seabream (Sparus aurata) canning. The quality parameters of the resulting canned fish were determined and compared to the initial fish and the control canned muscle. An important effect of the CI concentration introduced in the packing medium was proved. The presence in the packing medium of a relatively low CI concentration (CI-2 batch) led to a lower (p < 0.05) lipid oxidation development (fluorescent compound formation), lower (p < 0.05) changes of colour parameters (L* and a* values), and lower (p < 0.05) trimethylamine values in canned fish when compared to control canned samples. Additionally, the two lowest CI concentrations tested led to higher average values of C22:6ω3, ω3/ω6 ratios, and polyene index. On the contrary, the use of the most concentrated CI extract (CI-4 condition) led to a prooxidant effect (higher fluorescence ratio value). In agreement with environmental sustainability and circular economy requirements, the study can be considered the first approach to a novel and valuable use of the current marine byproduct for the quality enhancement of canned fish. On-coming research focused on the optimisation of the CI-extract concentration is envisaged.
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Affiliation(s)
- Beatriz Martínez
- Department of Food Technologies, CIFP Coroso, Avda. da Coruña, 174, 15960 Ribeira, Spain;
| | - Marcos Trigo
- Department of Food Technology, Marine Research Institute (CSIC), c/Eduardo Cabello, 6, 36208 Vigo, Spain;
| | - Alicia Rodríguez
- Department of Food Science and Chemical Technology, Faculty of Chemical and Pharmaceutical Sciences, University of Chile, c/Carlos Lorca Tobar 964, Santiago 8380494, Chile;
| | - Santiago P. Aubourg
- Department of Food Technology, Marine Research Institute (CSIC), c/Eduardo Cabello, 6, 36208 Vigo, Spain;
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6
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Tsegay ZT, Agriopoulou S, Chaari M, Smaoui S, Varzakas T. Statistical Tools to Optimize the Recovery of Bioactive Compounds from Marine Byproducts. Mar Drugs 2024; 22:182. [PMID: 38667799 PMCID: PMC11050780 DOI: 10.3390/md22040182] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2024] [Revised: 04/15/2024] [Accepted: 04/16/2024] [Indexed: 04/28/2024] Open
Abstract
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.
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Affiliation(s)
- Zenebe Tadesse Tsegay
- Department of Food Science and Post-Harvest Technology, College of Dryland Agriculture and Natural Resources, Mekelle University, Mekelle P.O. Box 231, Ethiopia;
| | - Sofia Agriopoulou
- Department of Food Science and Technology, University of the Peloponnese, Antikalamos, 24100 Kalamata, Greece;
| | - Moufida Chaari
- Laboratory of Microbial and Enzymatic Biotechnologies and Biomolecules, Center of Biotechnology of Sfax (CBS), University of Sfax, Road of Sidi Mansour Km 6, P.O. Box 1177, Sfax 3018, Tunisia; (M.C.); (S.S.)
| | - Slim Smaoui
- Laboratory of Microbial and Enzymatic Biotechnologies and Biomolecules, Center of Biotechnology of Sfax (CBS), University of Sfax, Road of Sidi Mansour Km 6, P.O. Box 1177, Sfax 3018, Tunisia; (M.C.); (S.S.)
| | - Theodoros Varzakas
- Department of Food Science and Technology, University of the Peloponnese, Antikalamos, 24100 Kalamata, Greece;
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Silva I, Vaz BMC, Sousa S, Pintado MM, Coscueta ER, Ventura SPM. Gastrointestinal delivery of codfish Skin-Derived collagen Hydrolysates: Deep eutectic solvent extraction and bioactivity analysis. Food Res Int 2024; 175:113729. [PMID: 38128988 DOI: 10.1016/j.foodres.2023.113729] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2023] [Revised: 11/12/2023] [Accepted: 11/22/2023] [Indexed: 12/23/2023]
Abstract
The fishing industry produces substantial by-products, such as heads, skins, bones, and scales, rich in collagen-a prevalent protein in these materials. However, further application of deep eutectic solvent-based extraction remains unexplored. In this study, we extracted collagen with urea: propanoic acid mixture (U:PA; 1:2) with a 2.2 % yield, followed by enzymatic hydrolysis with alcalase for 120 min. The resulting bioactive peptides demonstrated notable antioxidant activity (961 µmol TE) and antihypertensive properties (39.3 % ACE inhibition). Subsequently, we encapsulated 39.3 % of these hydrolysates in chitosan-TPP capsules, which released about 58 % of their content, primarily in the intestine, as mimicked in the in vitro model of the gastrointestinal tract. Although the digestion process did not significantly alter the size of the non-encapsulated collagen peptides, it did influence their health benefits. The promising results suggest that further research could optimize the use of collagen from fish by-products, potentially offering a sustainable source for health products.
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Affiliation(s)
- Isa Silva
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal; CICECO - Instituto de Materiais de Aveiro, Departamento de Química, Universidade de Aveiro, 3810-193 Aveiro, Portugal
| | - Bárbara M C Vaz
- CICECO - Instituto de Materiais de Aveiro, Departamento de Química, Universidade de Aveiro, 3810-193 Aveiro, Portugal
| | - Sérgio Sousa
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal
| | - Maria Manuela Pintado
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal
| | - Ezequiel R Coscueta
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal.
| | - Sónia P M Ventura
- CICECO - Instituto de Materiais de Aveiro, Departamento de Química, Universidade de Aveiro, 3810-193 Aveiro, Portugal
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Måge I, Wubshet SG, Wold JP, Solberg LE, Böcker U, Dankel K, Lintvedt TA, Kafle B, Cattaldo M, Matić J, Sorokina L, Afseth NK. The role of biospectroscopy and chemometrics as enabling technologies for upcycling of raw materials from the food industry. Anal Chim Acta 2023; 1284:342005. [PMID: 37996160 DOI: 10.1016/j.aca.2023.342005] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2023] [Revised: 09/25/2023] [Accepted: 11/05/2023] [Indexed: 11/25/2023]
Abstract
It is important to utilize the entire animal in meat and fish production to ensure sustainability. Rest raw materials, such as bones, heads, trimmings, and skin, contain essential nutrients that can be transformed into high-value products. Enzymatic protein hydrolysis (EPH) is a bioprocess that can upcycle these materials to create valuable proteins and fats. This paper focuses on the role of spectroscopy and chemometrics in characterizing the quality of the resulting protein product and understanding how raw material quality and processing affect it. The article presents recent developments in chemical characterisation and process modelling, with a focus on rest raw materials from poultry and salmon production. Even if some of the technology is relatively mature and implemented in many laboratories and industries, there are still open challenges and research questions. The main challenges are related to the transition of technology and insights from laboratory to industrial scale, and the link between peptide composition and critical product quality attributes.
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Affiliation(s)
- Ingrid Måge
- Nofima - Norwegian Institute for Food, Fisheries and Aquaculture Research, Muninbakken 9-13, Breivika, 9291, Tromsø, Norway.
| | - Sileshi Gizachew Wubshet
- Nofima - Norwegian Institute for Food, Fisheries and Aquaculture Research, Muninbakken 9-13, Breivika, 9291, Tromsø, Norway
| | - Jens Petter Wold
- Nofima - Norwegian Institute for Food, Fisheries and Aquaculture Research, Muninbakken 9-13, Breivika, 9291, Tromsø, Norway
| | - Lars Erik Solberg
- Nofima - Norwegian Institute for Food, Fisheries and Aquaculture Research, Muninbakken 9-13, Breivika, 9291, Tromsø, Norway
| | - Ulrike Böcker
- Nofima - Norwegian Institute for Food, Fisheries and Aquaculture Research, Muninbakken 9-13, Breivika, 9291, Tromsø, Norway
| | - Katinka Dankel
- Nofima - Norwegian Institute for Food, Fisheries and Aquaculture Research, Muninbakken 9-13, Breivika, 9291, Tromsø, Norway
| | - Tiril Aurora Lintvedt
- Nofima - Norwegian Institute for Food, Fisheries and Aquaculture Research, Muninbakken 9-13, Breivika, 9291, Tromsø, Norway; Norwegian University of Life Sciences, Faculty of Science and Technology, 1432, Ås, Norway
| | - Bijay Kafle
- Nofima - Norwegian Institute for Food, Fisheries and Aquaculture Research, Muninbakken 9-13, Breivika, 9291, Tromsø, Norway; Norwegian University of Life Sciences, Faculty of Science and Technology, 1432, Ås, Norway
| | - Marco Cattaldo
- Nofima - Norwegian Institute for Food, Fisheries and Aquaculture Research, Muninbakken 9-13, Breivika, 9291, Tromsø, Norway; Universidad Politécnica de Valencia, Department of Applied Statistics, Operations Research and Quality, 46022, Valencia, Spain
| | - Josipa Matić
- Nofima - Norwegian Institute for Food, Fisheries and Aquaculture Research, Muninbakken 9-13, Breivika, 9291, Tromsø, Norway
| | - Liudmila Sorokina
- Nofima - Norwegian Institute for Food, Fisheries and Aquaculture Research, Muninbakken 9-13, Breivika, 9291, Tromsø, Norway; University of Oslo, Department of Chemistry, 0371, Oslo, Norway
| | - Nils Kristian Afseth
- Nofima - Norwegian Institute for Food, Fisheries and Aquaculture Research, Muninbakken 9-13, Breivika, 9291, Tromsø, Norway
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9
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Trigo M, Paz D, Bote A, Aubourg SP. Antioxidant Activity of an Aqueous Extract of Cuttlefish Ink during Fish Muscle Heating. Antioxidants (Basel) 2023; 12:1996. [PMID: 38001849 PMCID: PMC10669169 DOI: 10.3390/antiox12111996] [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: 10/18/2023] [Revised: 11/03/2023] [Accepted: 11/06/2023] [Indexed: 11/26/2023] Open
Abstract
The antioxidant effect of cuttlefish (Sepia officinalis) ink (CFI) was analysed in the present study. A model system consisting of minced seabream (Sparus aurata) muscle and different concentrations of an aqueous extract of CFI was subjected to a heat (50 °C) treatment for 12 days. The effects of the CFI content and the heating time on lipid oxidation (conjugated diene (CD), conjugated triene (CT), and peroxide values and fluorescent compound formation), hydrolysis (free fatty acid content) development, and changes in the fatty acid (FA) profile (polyene index (PI), unsaturated FA content, ω3/ω6 ratio) were determined. The addition of the aqueous extract of CFI led to a lower (p < 0.05) development of lipid oxidation (CD, CT, and fluorescent compound determination) and to a higher (p < 0.05) retention of unsaturated FAs (PI determination). More important effects were found with increased CFI concentrations and at advanced heating times. However, a definite effect on lipid hydrolysis development (FFA value) could not be inferred. A new approach for the beneficial use of cuttlefish ink is presented. According to the direct relationship between rancidity stability and nutritional and sensory values, the present study provides a new strategy for the quality enhancement of thermally treated seafood.
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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.); (D.P.); (A.B.)
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10
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Iñarra B, Bald C, Gutierrez M, San Martin D, Zufía J, Ibarruri J. Production of Bioactive Peptides from Hake By-Catches: Optimization and Scale-Up of Enzymatic Hydrolysis Process. Mar Drugs 2023; 21:552. [PMID: 37999376 PMCID: PMC10672589 DOI: 10.3390/md21110552] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2023] [Revised: 10/20/2023] [Accepted: 10/23/2023] [Indexed: 11/25/2023] Open
Abstract
Fish by-catches, along with other fish side-streams, were previously used as raw material for the production of fishmeal and fish oil but appropriate handling allows their use in more valuable options. The aim of this research was to valorize undersized hake (Merluccius merluccius) as a model of using fish by-catch from the Bay of Biscay to produce protein hydrolysates with bioactivities. Six enzymes, with different proteolytic activities (endo- or exoproteases) and specificities, were tested to produce protein hydrolysates. Products obtained with an endoprotease of serine resulted in the most promising results in terms of protein extraction yield (68%), with an average molecular weight of 2.5 kDa, and bioactivity yield (antioxidant activity = 88.5 mg TE antioxidant capacity/g fish protein; antihypertensive activity = 47% inhibition at 1 mg/mL). Then, process conditions for the use of this enzyme to produce bioactive products were optimized using Box-Behnken design. The most favorable process conditions (time = 2 h, solids = 50% and enzyme/substrate = 2% with respect to protein) were scaled up (from 0.5 L to 150 L reactor) to confirm laboratory scale and model forecasts. The results obtained in the pilot-scale testing matched the outcomes predicted by the model, confirming the technical viability of the proposed process.
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Affiliation(s)
- Bruno Iñarra
- AZTI, Food Research, Basque Research and Technology Alliance (BRTA), Parque Tecnológico de Bizkaia, Astondo Bidea, Edificio 609, 48160 Derio, Spain; (C.B.); (M.G.); (D.S.M.); (J.Z.); (J.I.)
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11
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Lal J, Deb S, Singh SK, Biswas P, Debbarma R, Yadav NK, Debbarma S, Vaishnav A, Meena DK, Waikhom G, Patel AB. Diverse uses of valuable seafood processing industry waste for sustainability: a review. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2023:10.1007/s11356-023-28890-2. [PMID: 37523086 DOI: 10.1007/s11356-023-28890-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/13/2023] [Accepted: 07/16/2023] [Indexed: 08/01/2023]
Abstract
Seafoods are rich in untapped bioactive compounds that have the potential to provide novel ingredients for the development of commercial functional foods and pharmaceuticals. Unfortunately, a large portion of waste or discards is generated in commercial processing setups (50-80%), which is wasted or underutilized. These by-products are a rich source of novel and valuable biomolecules, including bioactive peptides, collagen and gelatin, oligosaccharides, fatty acids, enzymes, calcium, water-soluble minerals, vitamins, carotenoids, chitin, chitosan and biopolymers. These fish components may be used in the food, cosmetic, pharmaceutical, environmental, biomedical and other industries. Furthermore, they provide a viable source for the production of biofuels. As a result, the current review emphasizes the importance of effective by-product and discard reduction techniques that can provide practical and profitable solutions. Recognizing this, many initiatives have been initiated to effectively use them and generate income for the long-term sustainability of the environment and economic framework of the processing industry. This comprehensive review summarizes the current state of the art in the sustainable valorisation of seafood by-products for human consumption. The review can generate a better understanding of the techniques for seafood waste valorisation to accelerate the sector while providing significant benefits.
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Affiliation(s)
- Jham Lal
- College of Fisheries, Central Agricultural University, Lembucherra, Tripura, 799210, India
| | - Suparna Deb
- College of Fisheries, Central Agricultural University, Lembucherra, Tripura, 799210, India
| | - Soibam Khogen Singh
- College of Fisheries, Central Agricultural University, Lembucherra, Tripura, 799210, India.
| | - Pradyut Biswas
- College of Fisheries, Central Agricultural University, Lembucherra, Tripura, 799210, India
| | - Reshmi Debbarma
- College of Fisheries, Central Agricultural University, Lembucherra, Tripura, 799210, India
| | - Nitesh Kumar Yadav
- College of Fisheries, Central Agricultural University, Lembucherra, Tripura, 799210, India
| | - Sourabh Debbarma
- College of Fisheries, Central Agricultural University, Lembucherra, Tripura, 799210, India
| | - Anand Vaishnav
- College of Fisheries, Central Agricultural University, Lembucherra, Tripura, 799210, India
| | - Dharmendra Kumar Meena
- ICAR-Central Inland Fisheries Research Institute, Barrackpore, Kolkata, West Bengal, 700120, India
| | - Gusheinzed Waikhom
- College of Fisheries, Central Agricultural University, Lembucherra, Tripura, 799210, India
| | - Arun Bhai Patel
- College of Fisheries, Central Agricultural University, Lembucherra, Tripura, 799210, India
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12
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Aubourg SP, Rodríguez A, Trigo M, Medina I. Yield Enhancement of Valuable Lipid Compounds from Squid ( Doryteuthis gahi) Waste by Ethanol/Acetone Extraction. Foods 2023; 12:2649. [PMID: 37509742 PMCID: PMC10379310 DOI: 10.3390/foods12142649] [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: 06/14/2023] [Revised: 07/06/2023] [Accepted: 07/08/2023] [Indexed: 07/30/2023] Open
Abstract
The study focused on the extraction of valuable lipid compounds from squid (Doryteuthis gahi) waste by a low-toxicity solvent mixture (ethanol/acetone, 50:50, v/v). The effect of the waste weight/solvent volume (WW/SV, g·mL-1) ratio and the number of extractions (NoE) on the total lipid (TL), phospholipid (PL), and tocopherol yields and on the fatty acid (FA) profile (eicosapentaenoic and docosahexaenoic acid contents; polyunsaturated FAs/saturated FAs and ω3/ω6 ratios) was investigated. As a result, an increased NoE led to an increased (p < 0.05) TL yield but a decreased (p < 0.05) proportion of PLs in the lipid extract. Additionally, a lower (p < 0.05) polyunsaturated FA/saturated FA ratio was detected by increasing the NoE. Some differences (p < 0.05) could be outlined as a result of increasing the WW/SV ratio; however, a definite trend for this extraction condition could not be concluded for any of the lipid parameters measured. Yield results were compared to those obtained by the conventional chloroform/methanol procedure. In order to attain an increased yield, the NoE required would depend on the polarity degree of the lipid molecule concerned. All ethanol/acetone extracting conditions tested led to remarkable yields for lipid compounds (PLs, α-tocopherol, ω3 FAs) and FA ratios with healthy, nutritional, and preserving properties.
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Affiliation(s)
- Santiago P Aubourg
- Department of Food Technology, Marine Research Institute (CSIC), c/E. Cabello, 6, 36208 Vigo, 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
| | - Marcos Trigo
- Department of Food Technology, Marine Research Institute (CSIC), c/E. Cabello, 6, 36208 Vigo, Spain
| | - Isabel Medina
- Department of Food Technology, Marine Research Institute (CSIC), c/E. Cabello, 6, 36208 Vigo, Spain
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13
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Vázquez JA, Valcarcel J, Sapatinha M, Bandarra NM, Mendes R, Pires C. Effect of the season on the production and chemical properties of fish protein hydrolysates and high-quality oils obtained from gurnard (Trigla spp.) by-products. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114576] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/13/2023]
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14
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Rodríguez A, Trigo M, Aubourg SP, Medina I. Optimisation of Low-Toxicity Solvent Employment for Total Lipid and Tocopherol Compound Extraction from Patagonian Squid By-Products. Foods 2023; 12:foods12030504. [PMID: 36766033 PMCID: PMC9914702 DOI: 10.3390/foods12030504] [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: 12/08/2022] [Revised: 01/12/2023] [Accepted: 01/18/2023] [Indexed: 01/24/2023] Open
Abstract
The extraction of total lipids and tocopherol compounds from Patagonian squid (Doriteuthis gahi) by-products (viscera, heads, skin, etc.), resulting from squid mantel commercialisation, was studied. An optimisation simplex-lattice design by employing low-toxicity solvents (ethanol, acetone, and ethyl acetate) was carried out taking into account their relative concentrations. The variance analysis of data showed that the quadratic model was statistically significant (p < 0.05); empirical coded equations were obtained as a function of the low-toxicity solvent ratios. The optimised lipid extraction was obtained by employing the 0.642/0.318/0.040 (ethanol/acetone/ethyl acetate) solvent ratio, respectively, leading to an 84% recovery of the total lipids extracted by the traditional procedure. In all extracting systems tested, the presence of α-, γ-, and δ-tocopherol compounds was detected, α-tocopherol being the most abundant. For α-, γ-, and δ-tocopherol compounds, the optimisation process showed that acetone extraction led to the highest concentrations in the lipid extract obtained (2736.5, 36.8, and 2.8 mg·kg-1 lipids, respectively). Taking into account the recovery yield on a by-product basis, the values obtained for the three tocopherols were included in the 88.0-97.7%, 80.0-95.0%, and 25-75% ranges, respectively, when compared to the traditional extraction. This study provides a novel and valuable possibility for α-tocopherol extraction from marine by-products.
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Affiliation(s)
- 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
| | - Marcos Trigo
- Department of Food Technology, Marine Research Institute (CSIC), c/E. Cabello 6., 36208 Vigo, Spain
| | - Santiago P. Aubourg
- Department of Food Technology, Marine Research Institute (CSIC), c/E. Cabello 6., 36208 Vigo, Spain
- Correspondence: ; Tel.: +34-986-231-930
| | - Isabel Medina
- Department of Food Technology, Marine Research Institute (CSIC), c/E. Cabello 6., 36208 Vigo, Spain
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15
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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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16
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Collagen Derived from Fish Industry Waste: Progresses and Challenges. Polymers (Basel) 2023; 15:polym15030544. [PMID: 36771844 PMCID: PMC9920587 DOI: 10.3390/polym15030544] [Citation(s) in RCA: 14] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2022] [Revised: 01/11/2023] [Accepted: 01/13/2023] [Indexed: 01/24/2023] Open
Abstract
Fish collagen garnered significant academic and commercial focus in the last decades featuring prospective applications in a variety of health-related industries, including food, medicine, pharmaceutics, and cosmetics. Due to its distinct advantages over mammalian-based collagen, including the reduced zoonosis transmission risk, the absence of cultural-religious limitations, the cost-effectiveness of manufacturing process, and its superior bioavailability, the use of collagen derived from fish wastes (i.e., skin, scales) quickly expanded. Moreover, by-products are low cost and the need to minimize fish industry waste's environmental impact paved the way for the use of discards in the development of collagen-based products with remarkable added value. This review summarizes the recent advances in the valorization of fish industry wastes for the extraction of collagen used in several applications. Issues related to processing and characterization of collagen were presented. Moreover, an overview of the most relevant applications in food industry, nutraceutical, cosmetics, tissue engineering, and food packaging of the last three years was introduced. Lastly, the fish-collagen market and the open technological challenges to a reliable recovery and exploitation of this biopolymer were discussed.
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17
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Siddiqui SA, Schulte H, Pleissner D, Schönfelder S, Kvangarsnes K, Dauksas E, Rustad T, Cropotova J, Heinz V, Smetana S. Transformation of Seafood Side-Streams and Residuals into Valuable Products. Foods 2023; 12:foods12020422. [PMID: 36673514 PMCID: PMC9857928 DOI: 10.3390/foods12020422] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2022] [Revised: 01/04/2023] [Accepted: 01/12/2023] [Indexed: 01/18/2023] Open
Abstract
Seafood processing creates enormous amounts of side-streams. This review deals with the use of seafood side-streams for transformation into valuable products and identifies suitable approaches for making use of it for different purposes. Starting at the stage of catching fish to its selling point, many of the fish parts, such as head, skin, tail, fillet cut-offs, and the viscera, are wasted. These parts are rich in proteins, enzymes, healthy fatty acids such as monounsaturated and polyunsaturated ones, gelatin, and collagen. The valuable biochemical composition makes it worth discussing paths through which seafood side-streams can be turned into valuable products. Drawbacks, as well as challenges of different aquacultures, demonstrate the importance of using the various side-streams to produce valuable compounds to improve economic performance efficiency and sustainability of aquaculture. In this review, conventional and novel utilization approaches, as well as a combination of both, have been identified, which will lead to the development of sustainable production chains and the emergence of new bio-based products in the future.
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Affiliation(s)
- Shahida Anusha Siddiqui
- German Institute of Food Technologies (DIL e.V.), Professor-von-Klitzing-Straße 7, 49610 Quakenbrück, Germany
- Department of Biotechnology and Sustainability, Technical University of Munich, Campus Straubing, Essigberg 3, 94315 Straubing, Germany
| | - Henning Schulte
- German Institute of Food Technologies (DIL e.V.), Professor-von-Klitzing-Straße 7, 49610 Quakenbrück, Germany
- Osnabrück University of Applied Sciences, Albrechtstraße 30, 49076 Osnabrück, Germany
| | - Daniel Pleissner
- Sustainable Chemistry (Resource Efficiency), Institute of Sustainable Chemistry, Leuphana University of Lüneburg, Universitätsallee 1, C13.203, 21335 Lüneburg, Germany
- Institute for Food and Environmental Research (ILU), Papendorfer Weg 3, 14806 Bad Belzig, Germany
- Correspondence:
| | - Stephanie Schönfelder
- Institute for Food and Environmental Research (ILU), Papendorfer Weg 3, 14806 Bad Belzig, Germany
| | - Kristine Kvangarsnes
- Department of Biological Sciences Ålesund, Norwegian University of Science and Technology, Larsgårdsvegen 4, 6025 Ålesund, Norway
| | - Egidijus Dauksas
- Department of Biological Sciences Ålesund, Norwegian University of Science and Technology, Larsgårdsvegen 4, 6025 Ålesund, Norway
| | - Turid Rustad
- Department of Biotechnology and Food Science, Norwegian University of Science and Technology, Sem Sælandsvei 6/8, Kjemiblokk 3, 163, 7491 Trondheim, Norway
| | - Janna Cropotova
- Department of Biological Sciences Ålesund, Norwegian University of Science and Technology, Larsgårdsvegen 4, 6025 Ålesund, Norway
| | - Volker Heinz
- German Institute of Food Technologies (DIL e.V.), Professor-von-Klitzing-Straße 7, 49610 Quakenbrück, Germany
| | - Sergiy Smetana
- German Institute of Food Technologies (DIL e.V.), Professor-von-Klitzing-Straße 7, 49610 Quakenbrück, Germany
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18
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Montero M, Acosta ÓG, Bonilla AI. Membrane fractionation of gelatins extracted from skin of yellowfin tuna ( Thunnus albacares): effect on molecular sizes and gelling properties of fractions. CYTA - JOURNAL OF FOOD 2022. [DOI: 10.1080/19476337.2022.2107707] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
Affiliation(s)
- Manuel Montero
- National Center of Food Science and Technology, University Costa Rica (UCR), Ciudad Universitaria Rodrigo Facio, San Jose, Costa Rica
| | - Óscar G. Acosta
- National Center of Food Science and Technology, University Costa Rica (UCR), Ciudad Universitaria Rodrigo Facio, San Jose, Costa Rica
| | - Ana I. Bonilla
- National Center of Food Science and Technology, University Costa Rica (UCR), Ciudad Universitaria Rodrigo Facio, San Jose, Costa Rica
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19
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Mayta-Apaza AC, Rocha-Mendoza D, García-Cano I, Jiménez-Flores R. Characterization and Evaluation of Proteolysis Products during the Fermentation of Acid Whey and Fish Waste and Potential Applications. ACS FOOD SCIENCE & TECHNOLOGY 2022; 2:1442-1452. [PMID: 36161074 PMCID: PMC9487912 DOI: 10.1021/acsfoodscitech.2c00157] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/06/2022] [Revised: 08/17/2022] [Accepted: 08/22/2022] [Indexed: 06/16/2023]
Abstract
Reduction of waste in the food industry is critical to sustainability. This work represents one strategy of valorizing waste streams from the dairy (acid whey) and fisheries industries (fish waste) using fermentation. The main approach was to characterize the peptides produced by this fermentation under three conditions: (1) fermentation without adding inoculum; (2) with the addition of a single lactic acid bacterial strain; and (3) the addition of a consortium of lactic acid bacteria. Previous results indicated that the rapid acidification of this fermentation was advantageous for its food safety and microbial activity. This work complements our previous results by defining the rate of peptide production due to protein digestion and using two-dimensional (2D) gel electrophoresis and proteomic analysis to give a more detailed identification of the peptides produced from different waste streams. These results provide important information on this process for eventual applications in industrial fermentation and, ultimately, the efficient valorization of these waste streams.
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Affiliation(s)
- Alba C. Mayta-Apaza
- Department
of Food Science and Technology, Parker Food Science and Technology
Building, The Ohio State University, Columbus, Ohio 43210, United States
| | - Diana Rocha-Mendoza
- Department
of Food Science and Technology, Parker Food Science and Technology
Building, The Ohio State University, Columbus, Ohio 43210, United States
| | - Israel García-Cano
- Department
of Food Science and Technology, Parker Food Science and Technology
Building, The Ohio State University, Columbus, Ohio 43210, United States
- Department
of Food Science and Technology, National
Institute of Medical Sciences and Nutrition Salvador Zubirán, Tlalpan, Mexico City 14080, Mexico
| | - Rafael Jiménez-Flores
- Department
of Food Science and Technology, Parker Food Science and Technology
Building, The Ohio State University, Columbus, Ohio 43210, United States
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20
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Venugopal V, Sasidharan A. Functional proteins through green refining of seafood side streams. Front Nutr 2022; 9:974447. [PMID: 36091241 PMCID: PMC9454818 DOI: 10.3389/fnut.2022.974447] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2022] [Accepted: 07/29/2022] [Indexed: 01/09/2023] Open
Abstract
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.
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21
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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: 0] [Impact Index Per Article: 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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22
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Aubourg SP, Trigo M, González MJ, Lois S, Medina I. Evolution of lipid damage and volatile amine content in Patagonian squid (
Doryteuthis gahi
) by‐products during frozen storage. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15873] [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]
Affiliation(s)
- Santiago P. Aubourg
- Instituto de Investigaciones Marinas (Consejo Superior de Investigaciones Científicas, CSIC) c/E. Cabello, 6 36208 Vigo Spain
| | - Marcos Trigo
- Instituto de Investigaciones Marinas (Consejo Superior de Investigaciones Científicas, CSIC) c/E. Cabello, 6 36208 Vigo Spain
| | - Mª Jesús González
- Instituto de Investigaciones Marinas (Consejo Superior de Investigaciones Científicas, CSIC) c/E. Cabello, 6 36208 Vigo Spain
| | - Salomé Lois
- Instituto de Investigaciones Marinas (Consejo Superior de Investigaciones Científicas, CSIC) c/E. Cabello, 6 36208 Vigo Spain
| | - Isabel Medina
- Instituto de Investigaciones Marinas (Consejo Superior de Investigaciones Científicas, CSIC) c/E. Cabello, 6 36208 Vigo Spain
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23
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Valorization of fish waste and sugarcane bagasse for Alcalase production by Bacillus megaterium via a circular bioeconomy model. J Taiwan Inst Chem Eng 2022. [DOI: 10.1016/j.jtice.2022.104358] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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24
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Linares-Morales JR, Salmerón-Ochoa I, Rivera-Chavira BE, Gutiérrez-Méndez N, Pérez-Vega SB, Nevárez-Moorillón GV. Influence of Culture Media Formulated with Agroindustrial Wastes on the Antimicrobial Activity of Lactic Acid Bacteria. J Microbiol Biotechnol 2022; 32:64-71. [PMID: 34675139 PMCID: PMC9628826 DOI: 10.4014/jmb.2107.07030] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2021] [Revised: 10/17/2021] [Accepted: 10/18/2021] [Indexed: 12/15/2022]
Abstract
The discarding of wastes into the environment is a significant problem for many communities. Still, food waste can be used for lactic acid bacteria (LAB) growth. Here, we evaluated three growth media equivalent to de Mann Rogosa Sharpe (MRS), using apple bagasse, yeast waste, fish flour, forage oats, and cheese whey. Cell-free supernatants of eight LAB strains were tested for antimicrobial activity against nine indicator microorganisms. The supernatants were also evaluated for protein content, reducing sugars, pH, and lactic acid concentration. Cell-free supernatants from fish flour broth (FFB) LAB growth were the most effective. The strain Leuconostoc mesenteroides PIM5 presented the best activity in all media. L. mesenteroides CAL14 completely inhibited L. monocytogenes and strongly inhibited Bacillus cereus (91.1%). The strain L. mesenteroides PIM5 consumed more proteins (77.42%) and reducing sugars (56.08%) in FFB than in MRS broth (51.78% and 30.58%, respectively). Culture media formulated with agroindustrial wastes positively improved the antimicrobial activity of selected LAB, probably due to the production of antimicrobial peptides or bacteriocins.
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Affiliation(s)
- José R. Linares-Morales
- Facultad de Ciencias Químicas, Universidad Autónoma de Chihuahua. Circuito Universitario s/n, Campus II. C.P: 31125 Chihuahua, Chih. México
| | - Iván Salmerón-Ochoa
- Facultad de Ciencias Químicas, Universidad Autónoma de Chihuahua. Circuito Universitario s/n, Campus II. C.P: 31125 Chihuahua, Chih. México
| | - Blanca E. Rivera-Chavira
- Facultad de Ciencias Químicas, Universidad Autónoma de Chihuahua. Circuito Universitario s/n, Campus II. C.P: 31125 Chihuahua, Chih. México
| | - Néstor Gutiérrez-Méndez
- Facultad de Ciencias Químicas, Universidad Autónoma de Chihuahua. Circuito Universitario s/n, Campus II. C.P: 31125 Chihuahua, Chih. México
| | - Samuel B. Pérez-Vega
- Facultad de Ciencias Químicas, Universidad Autónoma de Chihuahua. Circuito Universitario s/n, Campus II. C.P: 31125 Chihuahua, Chih. México
| | - Guadalupe V. Nevárez-Moorillón
- Facultad de Ciencias Químicas, Universidad Autónoma de Chihuahua. Circuito Universitario s/n, Campus II. C.P: 31125 Chihuahua, Chih. México,Corresponding author Phone: +52-614-236-6000, ext. 4248 E-mail:
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25
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Abstract
Marine sources are gaining popularity and attention as novel materials for manufacturing biopolymers such as proteins and polysaccharides. Due to their biocompatibility, biodegradability, and non-toxicity features, these biopolymers have been claimed to be beneficial in the development of food packaging materials. Several studies have thoroughly researched the extraction, isolation, and latent use of marine biopolymers in the fabrication of environmentally acceptable packaging. Thus, a review was designed to provide an overview of (a) the chemical composition, unique properties, and extraction methods of marine biopolymers; (b) the application of marine biopolymers in film and coating development for improved shelf-life of packaged foods; (c) production flaws and proposed solutions for better isolation of marine biopolymers; (d) methods of preparation of edible films and coatings from marine biopolymers; and (e) safety aspects. According to our review, these biopolymers would make a significant component of a biodegradable food packaging system, reducing the amount of plastic packaging used and resulting in considerable environmental and economic benefits.
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He W, Zhu W, Bu Y, Wang W, Li X, Li J, Zhang Y. Formation of colloidal micro-nano particles and flavor characteristics of Greenland halibut bone soup. J Food Sci 2021; 87:216-230. [PMID: 34841524 DOI: 10.1111/1750-3841.15979] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2021] [Revised: 10/17/2021] [Accepted: 10/21/2021] [Indexed: 11/30/2022]
Abstract
In this study, halibut bone, a byproduct of Greenland halibut processing, was prepared into a thick soup through a non-frying process. The formation of colloidal micro-nano particles and flavor characteristics in halibut bone soup was explored. The results showed that the nutrients in halibut bones migrated to the soup continuously with the cooking process and reached the highest concentration (total sugars, 38.16 mg/100 ml; water-soluble proteins, 25.71 mg/ml; fatty acids, 2.15 g/100 ml; solids, 1.14 g/100 ml) at 150 min. Taste substances such as organic acids, 5'-nucleotides and total free amino acids (TFAAs) content in halibut bone soup also reached maximum at 150 min. At this time, results for particle size showed that MNPs with uniform size (725.62 nm) were formed, which made the bone soup milky white, stable, and had good tasting. Headspace-gas chromatography-ion mobility spectrometry results showed that a total of 59 volatile substances were detected from the halibut bone soup. The content of volatile flavor substances in the 150 min group was lower than that in the 90-120 min group. Meanwhile, aldehydes and ketones gradually became esters. PRACTICAL APPLICATION: Soup is an indispensable part of the world food culture. In order to increase the added value of Greenland halibut, halibut bone soup was studied in this paper. This study found that halibut bone soup that had not been fried, formed the MNPs and has a more harmonious and pleasant flavor. Thus, non-fried halibut bone soup is a good processing method and can improve economic efficiency.
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Affiliation(s)
- Wei He
- College of Food Science and Engineering, Bohai University, Jinzhou, China
| | - Wenhui Zhu
- College of Food Science and Engineering, Bohai University, Jinzhou, China
| | - Ying Bu
- College of Food Science and Engineering, Bohai University, Jinzhou, China
| | - Wenxuan Wang
- College of Food Science and Engineering, Bohai University, Jinzhou, China
| | - Xuepeng Li
- College of Food Science and Engineering, Bohai University, Jinzhou, China
| | - Jianrong Li
- College of Food Science and Engineering, Bohai University, Jinzhou, China
| | - Yuyu Zhang
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University (BTBU), Beijing, China
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Greggio N, Serafini A, Balugani E, Carlini C, Contin A, Marazza D. Quantification and mapping of fish waste in retail trade and restaurant sector: Experience in Emilia-Romagna, Italy. WASTE MANAGEMENT (NEW YORK, N.Y.) 2021; 135:256-266. [PMID: 34555687 DOI: 10.1016/j.wasman.2021.09.010] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/02/2021] [Revised: 09/08/2021] [Accepted: 09/11/2021] [Indexed: 06/13/2023]
Abstract
The circular economy approach imposes the complete recovery of components, materials and energy from waste. Many active compounds with biomedical and nutraceutical applications can be extracted by Fish Waste (FW), but few are the operating industrial plants. Quantification and mapping of the potential FW availability along the entire fish value-chain is crucial in fostering its actual valorisation. Apart at industrial processing, in the distribution segment the estimation of FW availability is absent. This paper aimed to quantify and locate FW generated by point sources such as supermarkets, fishmongers and restaurants as well as to establish the diffuse domestic FW production in a 4,5M inhabitants region. The study provides an exportable method and indications for comparable worldwide areas. A simplified valorisation scenario for equivalent biomethane production is also presented. Direct interviews and indirect approach based on fish consumption have been adopted and compared. Large supermarkets and medium-large restaurants are the main FW producers (239 and 125 kg/week, respectively) followed medium-large fishmongers and medium supermarkets (63 and 86 kg/week, respectively). In the investigated region the larger FW point sources are supermarkets (average 3000 Mg/y), while fishmongers are the smaller (average 750 Mg/y). Restaurants (average 1400 Mg/y) show the wider range of variability between 460 and 8000 Mg/y. The indirect methodology reveals that domestic FW production ranges from 2376 to 3961 Mg/y. Per capita estimations of FW ranged from 0.5 - 3 kg/y. The economic value of FW (biomethanation route) is 68 EUR/Mg. A qualification as "highly potential waste" would promote FW valorization.
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Affiliation(s)
- Nicolas Greggio
- University of Bologna, Department of Biological, Geological, and Environmental Sciences, Piazza S. Donato 1, 40100 Bologna, Italy; University of Bologna, CIRSA - Interdepartmental Research Centre for Environmental Sciences, Via Sant'Alberto 163, 48123 Ravenna, Italy.
| | - Alba Serafini
- University of Bologna, CIRSA - Interdepartmental Research Centre for Environmental Sciences, Via Sant'Alberto 163, 48123 Ravenna, Italy
| | - Enrico Balugani
- University of Bologna, CIRSA - Interdepartmental Research Centre for Environmental Sciences, Via Sant'Alberto 163, 48123 Ravenna, Italy
| | - Carlotta Carlini
- University of Bologna, CIRSA - Interdepartmental Research Centre for Environmental Sciences, Via Sant'Alberto 163, 48123 Ravenna, Italy
| | - Andrea Contin
- University of Bologna, CIRSA - Interdepartmental Research Centre for Environmental Sciences, Via Sant'Alberto 163, 48123 Ravenna, Italy; University of Bologna, Department of Physics and Astronomy, Via Irnerio, 46, 40126 Bologna, Italy
| | - Diego Marazza
- University of Bologna, CIRSA - Interdepartmental Research Centre for Environmental Sciences, Via Sant'Alberto 163, 48123 Ravenna, Italy; University of Bologna, Department of Physics and Astronomy, Via Irnerio, 46, 40126 Bologna, Italy
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Rodríguez A, Trigo M, Aubourg SP, Medina I. Optimisation of Healthy-Lipid Content and Oxidative Stability during Oil Extraction from Squid ( Illex argentinus) Viscera by Green Processing. Mar Drugs 2021; 19:md19110616. [PMID: 34822487 PMCID: PMC8618224 DOI: 10.3390/md19110616] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2021] [Revised: 10/19/2021] [Accepted: 10/27/2021] [Indexed: 11/16/2022] Open
Abstract
Green extraction was applied to Argentinean shortfin squid (Illex argentinus) viscera, consisting of a wet pressing method including a drying step, mechanic pressing, centrifugation of the resulting slurry, and oil collection. To maximise the oil yield and ω3 fatty acid content and to minimise the oil damage degree, a response surface methodology (RSM) design was developed focused on the drying temperature (45-85 °C) and time (30-90 min). In general, an increase of the drying time and temperature provided an increase in the lipid yield recovery from the viscera. The strongest drying conditions showed a higher recovery than 50% when compared with the traditional chemical method. The docosahexaenoic and eicosapentaenoic acid contents in the extracted oil revealed scarce dependence on drying conditions, showing valuable ranges (149.2-166.5 and 88.7-102.4 g·kg-1 oil, respectively). Furthermore, the values of free fatty acids, peroxides, conjugated dienes, and ω3/ω6 ratio did not show extensive differences by comparing oils obtained from the different drying conditions. Contrary, a polyene index (PI) decrease was detected with increasing drying time and temperature. The RSM analysis indicated that optimised drying time (41.3 min) and temperature (85 °C) conditions would lead to 74.73 g·kg-1 (oil yield), 1.87 (PI), and 6.72 (peroxide value) scores, with a 0.67 desirability value.
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Affiliation(s)
- 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;
| | - Marcos Trigo
- Department of Food Technology, Marine Research Institute (CSIC), c/E. Cabello 6, 36208 Vigo, Spain; (M.T.); (I.M.)
| | - Santiago P. Aubourg
- Department of Food Technology, Marine Research Institute (CSIC), c/E. Cabello 6, 36208 Vigo, Spain; (M.T.); (I.M.)
- Correspondence: ; Tel.: +34-986231930
| | - 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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Recent developments in valorisation of bioactive ingredients in discard/seafood processing by-products. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.08.007] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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Kuniyoshi TM, Mendonça CMN, Vieira VB, Robl D, de Melo Franco BDG, Todorov SD, Tomé E, O'Connor PM, Converti A, Araújo WL, Vasconcellos LPSP, Varani ADM, Cotter PD, Rabelo SC, Oliveira RPDS. Pediocin PA-1 production by Pediococcus pentosaceus ET34 using non-detoxified hemicellulose hydrolysate obtained from hydrothermal pretreatment of sugarcane bagasse. BIORESOURCE TECHNOLOGY 2021; 338:125565. [PMID: 34315131 DOI: 10.1016/j.biortech.2021.125565] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/25/2021] [Revised: 07/09/2021] [Accepted: 07/10/2021] [Indexed: 06/13/2023]
Abstract
Listeria monocytogenes is one of the foodborne pathogens of most concern for food safety. To limit its presence in foods, bacteriocins have been proposed as natural bio-preservatives. Herein, a bacteriocin was produced on hemicellulose hydrolysate of sugarcane bagasse by Pediococcus pentosaceous ET34, whose genome sequencing revealed an operon with 100% similarity to that of pediocin PA-1. ET34 grown on hydrolysate-containing medium led to an increase in the expression of PA-1 genes and a non-optimized purification step sequence resulted in a yield of 0.8 mg·L-1 of pure pediocin (purity > 95%). Culture conditions were optimized according to a central composite design using temperature and hydrolysate % as independent variables and validated in 3-L Erlenmeyers. Finally, a process for scaled-up implementation by sugar-ethanol industry was proposed, considering green chemistry and biorefinery concepts. This work stands up as an approach addressing a future proper sugarcane bagasse valorisation for pediocin production.
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Affiliation(s)
- Taís Mayumi Kuniyoshi
- Department of Biochemical and Pharmaceutical Technology, School of Pharmaceutical Sciences, University of São Paulo, 05508-000 São Paulo, Brazil
| | - Carlos Miguel Nóbrega Mendonça
- Department of Biochemical and Pharmaceutical Technology, School of Pharmaceutical Sciences, University of São Paulo, 05508-000 São Paulo, Brazil
| | - Viviane Borges Vieira
- Department of Biochemical and Pharmaceutical Technology, School of Pharmaceutical Sciences, University of São Paulo, 05508-000 São Paulo, Brazil
| | - Diogo Robl
- Department of Microbiology, Immunology and Parasitology, Federal University of Santa Catarina (UFSC), 88040-900, Florianópolis, Santa Catarina, Brazil
| | - Bernadette Dora Gombossy de Melo Franco
- FoRC (Food Research Center), Food and Experimental Nutrition Department, School of Pharmaceutical Sciences, University of São Paulo, São Paulo 05508-000, Brazil
| | - Svetoslav Dimitrov Todorov
- Food and Experimental Nutrition Department, School of Pharmaceutical Sciences, University of São Paulo, São Paulo 05508-000, Brazil; ProBacLab, Advanced Convergence, Handong Global University, Pohang, Gyeongbuk 37554, South Korea
| | - Elisabetta Tomé
- Instituto de Ciencias y Tecnología de Alimentos. Escuela de Biología. Universidad Central de Venezuela, Apartado 47.097 - Caracas 1041 A, Venezuela
| | - Paula Mary O'Connor
- Food Bioscience Department Teagasc Food Research Centre, Moorepark, Fermoy, Cork, T12 YN60 Ireland; APC Microbiome Ireland, University College Cork, T12YT20, Cork, Ireland
| | - Attilio Converti
- Department of Civil, Chemical and Environmental Engineering, Genoa University, I-16145 Genoa, Italy
| | - Welington Luiz Araújo
- Microbiology Department - Biomedical Sciences Institute, University of São Paulo, São Paulo 05508-900, Brazil
| | | | - Alessandro de Mello Varani
- Department of Technology, School of Agricultural and Veterinary Sciences, Faculdade de Ciências Agrarias e Veterinária, São Paulo State University, Jaboticabal, SP 14884000, Brazil
| | - Paul David Cotter
- Food Bioscience Department Teagasc Food Research Centre, Moorepark, Fermoy, Cork, T12 YN60 Ireland; APC Microbiome Ireland, University College Cork, T12YT20, Cork, Ireland; School of Microbiology, University College Cork, T12YT20, Cork, Ireland
| | - Sarita Cândida Rabelo
- Department of Bioprocess and Biotechnology, College of Agricultural Sciences, São Paulo State University, 18610-034, São Paulo, Brazil
| | - Ricardo Pinheiro de Souza Oliveira
- Department of Biochemical and Pharmaceutical Technology, School of Pharmaceutical Sciences, University of São Paulo, 05508-000 São Paulo, Brazil.
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Rodrigues DP, Calado R, Ameixa OM, Valcarcel J, Vázquez JA. Valorisation of Atlantic codfish (Gadus morhua) frames from the cure-salting industry as fish protein hydrolysates with in vitro bioactive properties. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111840] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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Lionetto F, Esposito Corcione C. Recent Applications of Biopolymers Derived from Fish Industry Waste in Food Packaging. Polymers (Basel) 2021; 13:2337. [PMID: 34301094 PMCID: PMC8309529 DOI: 10.3390/polym13142337] [Citation(s) in RCA: 38] [Impact Index Per Article: 12.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2021] [Revised: 07/13/2021] [Accepted: 07/14/2021] [Indexed: 02/07/2023] Open
Abstract
Fish waste is attracting growing interest as a new raw material for biopolymer production in different application fields, mainly in food packaging, with significant economic and environmental advantages. This review paper summarizes the recent advances in the valorization of fish waste for the preparation of biopolymers for food packaging applications. The issues related to fishery industry waste and fish by-catch and the potential for re-using these by-products in a circular economy approach have been presented in detail. Then, all the biopolymer typologies derived from fish waste with potential applications in food packaging, such as muscle proteins, collagen, gelatin, chitin/chitosan, have been described. For each of them, the recent applications in food packaging, in the last five years, have been overviewed with an emphasis on smart packaging applications. Despite the huge industrial potential of fish industry by-products, most of the reviewed applications are still at lab-scale. Therefore, the technological challenges for a reliable exploitation and recovery of several potentially valuable molecules and the strategies to improve the barrier, mechanical and thermal performance of each kind of biopolymer have been analyzed.
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Affiliation(s)
- Francesca Lionetto
- Department of Engineering for Innovation, University of Salento, Via Arnesano, 73100 Lecce, Italy;
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Collagen-Containing Fish Sidestream-Derived Protein Hydrolysates Support Skin Repair via Chemokine Induction. Mar Drugs 2021; 19:md19070396. [PMID: 34356821 PMCID: PMC8303758 DOI: 10.3390/md19070396] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2021] [Revised: 07/05/2021] [Accepted: 07/13/2021] [Indexed: 01/03/2023] Open
Abstract
Restoring homeostasis following tissue damage requires a dynamic and tightly orchestrated sequence of molecular and cellular events that ensure repair and healing. It is well established that nutrition directly affects skin homeostasis, while malnutrition causes impaired tissue healing. In this study, we utilized fish sidestream-derived protein hydrolysates including fish collagen as dietary supplements, and investigated their effect on the skin repair process using a murine model of cutaneous wound healing. We explored potential differences in wound closure and histological morphology between diet groups, and analyzed the expression and production of factors that participate in different stages of the repair process. Dietary supplementation with fish sidestream-derived collagen alone (Collagen), or in combination with a protein hydrolysate derived from salmon heads (HSH), resulted in accelerated healing. Chemical analysis of the tested extracts revealed that Collagen had the highest protein content and that HSH contained the great amount of zinc, known to support immune responses. Indeed, tissues from mice fed with collagen-containing supplements exhibited an increase in the expression levels of chemokines, important for the recruitment of immune cells into the damaged wound region. Moreover, expression of a potent angiogenic factor, vascular endothelial growth factor-A (VEGF-A), was elevated followed by enhanced collagen deposition. Our findings suggest that a 5%-supplemented diet with marine collagen-enriched supplements promotes tissue repair in the model of cutaneous wound healing, proposing a novel health-promoting use of fish sidestreams.
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Ali A, Wei S, Liu Z, Fan X, Sun Q, Xia Q, Liu S, Hao J, Deng C. Non-thermal processing technologies for the recovery of bioactive compounds from marine by-products. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111549] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Venugopal V. Valorization of Seafood Processing Discards: Bioconversion and Bio-Refinery Approaches. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2021. [DOI: 10.3389/fsufs.2021.611835] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022] Open
Abstract
The seafood industry generates large volumes of waste. These include processing discards consisting of shell, head, bones intestine, fin, skin, voluminous amounts of wastewater discharged as effluents, and low-value under-utilized fish, which are caught as by-catch of commercial fishing operations. The discards, effluents, and by-catch are rich in nutrients including proteins, amino acids, lipids containing good proportions of polyunsaturated fatty acids (PUFA), carotenoids, and minerals. The seafood waste is, therefore, responsible for loss of nutrients and serious environmental hazards. It is important that the waste is subjected to secondary processing and valorization to address the problems. Although chemical processes are available for waste treatment, most of these processes have inherent weaknesses. Biological treatments, however, are environmentally friendly, safe, and cost-effective. Biological treatments are based on bioconversion processes, which help with the recovery of valuable ingredients from by-catch, processing discards, and effluents, without losing their inherent bioactivities. Major bioconversion processes make use of microbial fermentations or actions of exogenously added enzymes on the waste components. Recent developments in algal biotechnology offer novel processes for biotransformation of nutrients as single cell proteins, which can be used as feedstock for the recovery of valuable ingredients and also biofuel. Bioconversion options in conjunction with a bio-refinery approach have potential for eco-friendly and economical management of seafood waste that can support sustainable seafood production.
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Messina CM, Arena R, Manuguerra S, Renda G, Laudicella VA, Ficano G, Fazio G, La Barbera L, Santulli A. Farmed Gilthead Sea Bream ( Sparus aurata) by-Products Valorization: Viscera Oil ω-3 Enrichment by Short-Path Distillation and In Vitro Bioactivity Evaluation. Mar Drugs 2021; 19:md19030160. [PMID: 33803687 PMCID: PMC8002999 DOI: 10.3390/md19030160] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2020] [Revised: 03/03/2021] [Accepted: 03/11/2021] [Indexed: 12/27/2022] Open
Abstract
This study shows a pilot scale protocol aimed to obtain an omega 3-enriched oil after the processing of farmed gilthead sea bream viscera (SBV); this was oil was tested in vitro for bioactivity, attesting to the possibility to turn waste into profit The quality of the oil, in terms of requirements for animal and human consumption, was assessed by determining some chemical parameters, such as peroxide value (PV), thiobarbituric acid reactive substances (TBARS), ρ-anisidine (ρ-AV) content, total oxidation value (TOTOX), and phospholipids and free fatty acid (%), both in crude viscera oil (CVO) and refined viscera oil (RVO). Among the extraction conditions, the higher CVO yields were obtained at 60 °C for 10 min (57.89%) and at 80 °C for 10 min (67.5%), and the resulting oxidation levels were low when utilizing both extraction conditions. RVO, obtained from CVO extracted at 60 °C, showed the highest quality on the basis of the assessed parameters. The ethyl esters of the total fatty acid (TFA) contents extracted from RVO were enriched in the ω-3 polyunsaturated fatty acid fraction (PUFAE) up to almost 56% via short path distillation (SPD). Antioxidant activities and adipogenic properties were tested in vitro. PUFAE protected 3T3 L1 cells from oxidative stress and exerted an anti-adipogenic effect in Dicentrarchus labrax pre-adipocytes, attesting to the beneficial properties for both farmed fish and human health. These results could stimulate the adoption of solutions aimed to recover and utilize aquaculture by-products at a higher scale, turning "waste into profit" and indicating a strategy to reach more sustainable business models in aquaculture resource utilization according to the principles of the circular economy.
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Affiliation(s)
- Concetta Maria Messina
- Laboratorio di Biochimica Marina ed Ecotossicologia, Dipartimento di Scienze della Terra e del Mare DiSTeM, Università degli Studi di Palermo, Via G. Barlotta 4, 91100 Trapani, Italy; (C.M.M.); (R.A.); (S.M.); (G.R.); (G.F.)
| | - Rosaria Arena
- Laboratorio di Biochimica Marina ed Ecotossicologia, Dipartimento di Scienze della Terra e del Mare DiSTeM, Università degli Studi di Palermo, Via G. Barlotta 4, 91100 Trapani, Italy; (C.M.M.); (R.A.); (S.M.); (G.R.); (G.F.)
| | - Simona Manuguerra
- Laboratorio di Biochimica Marina ed Ecotossicologia, Dipartimento di Scienze della Terra e del Mare DiSTeM, Università degli Studi di Palermo, Via G. Barlotta 4, 91100 Trapani, Italy; (C.M.M.); (R.A.); (S.M.); (G.R.); (G.F.)
| | - Giuseppe Renda
- Laboratorio di Biochimica Marina ed Ecotossicologia, Dipartimento di Scienze della Terra e del Mare DiSTeM, Università degli Studi di Palermo, Via G. Barlotta 4, 91100 Trapani, Italy; (C.M.M.); (R.A.); (S.M.); (G.R.); (G.F.)
| | - Vincenzo Alessandro Laudicella
- Istituto di Biologia Marina, Consorzio Universitario della Provincia di Trapani, Via G. Barlotta 4, 91100 Trapani, Italy; (V.A.L.); (L.L.B.)
| | - Giovanna Ficano
- Laboratorio di Biochimica Marina ed Ecotossicologia, Dipartimento di Scienze della Terra e del Mare DiSTeM, Università degli Studi di Palermo, Via G. Barlotta 4, 91100 Trapani, Italy; (C.M.M.); (R.A.); (S.M.); (G.R.); (G.F.)
| | - Gioacchino Fazio
- Dipartimento di Science Economiche, Aziendali e Statistiche, DSEAS, Università degli Studi di Palermo, Viale delle Scienze, Edificio 13, 90100 Palermo, Italy;
| | - Laura La Barbera
- Istituto di Biologia Marina, Consorzio Universitario della Provincia di Trapani, Via G. Barlotta 4, 91100 Trapani, Italy; (V.A.L.); (L.L.B.)
| | - Andrea Santulli
- Laboratorio di Biochimica Marina ed Ecotossicologia, Dipartimento di Scienze della Terra e del Mare DiSTeM, Università degli Studi di Palermo, Via G. Barlotta 4, 91100 Trapani, Italy; (C.M.M.); (R.A.); (S.M.); (G.R.); (G.F.)
- Istituto di Biologia Marina, Consorzio Universitario della Provincia di Trapani, Via G. Barlotta 4, 91100 Trapani, Italy; (V.A.L.); (L.L.B.)
- Correspondence:
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The Application of Supercritical Fluids Technology to Recover Healthy Valuable Compounds from Marine and Agricultural Food Processing By-Products: A Review. Processes (Basel) 2021. [DOI: 10.3390/pr9020357] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022] Open
Abstract
Food by-products contain a remarkable source of bioactive molecules with many benefits for humans; therefore, their exploitation can be an excellent opportunity for the food sector. Moreover, the revalorization of these by-products to produce value-added compounds is considered pivotal for sustainable growth based on a circular economy. Traditional extraction technologies have several drawbacks mainly related to the consumption of hazardous organic solvents, and the high temperatures maintained for long extraction periods which cause the degradation of thermolabile compounds as well as a low extraction efficiency of desired compounds. In this context, supercritical fluid extraction (SFE) has been explored as a suitable green technology for the recovery of a broad range of bioactive compounds from different types of agri-food wastes. This review describes the working principle and development of SFE technology to valorize by-products from different origin (marine, fruit, vegetable, nuts, and other plants). In addition, the potential effects of the extracted active substances on human health were also approached.
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Optimal Production of Protein Hydrolysates from Monkfish By-Products: Chemical Features and Associated Biological Activities. Molecules 2020; 25:molecules25184068. [PMID: 32899910 PMCID: PMC7570475 DOI: 10.3390/molecules25184068] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2020] [Revised: 08/17/2020] [Accepted: 09/04/2020] [Indexed: 12/15/2022] Open
Abstract
The aim of this work was the recovery of protein substrates from monkfish waste (heads and viscera) generated in the on-board processing of this species. Initially, the effect of pH, temperature, and protease concentration was studied on mixtures of a 1:1 ratio (w/v) of monkfish heads/water. The optimal conditions of proteolytic digestion were established at 57.4 °C, pH 8.31, [Alcalase] = 0.05% (v/w) for 3 h of hydrolysis. Later on, a set of hydrolysis at 5L-pH-stat reactor were run under the aforementioned conditions, confirming the validity of the optimization studies for the head and viscera of monkfish. Regarding the chemical properties of the fish protein hydrolysates (FPH), the yield of digestion was higher than 90% in both cases and the degrees of hydrolysis and the soluble protein content were not especially large (<20% and <45 g/L, respectively). In vitro digestibility was higher than 90% and the percentage of essential amino acids ranged from 40 to 42%. Antioxidant activities were higher in viscera FPH, and antihypertensive ability was superior in head FPH. The values of number average molecular weights (Mn) of monkfish hydrolysates were 600 Da in the viscera and 947 Da in the head. The peptide size distribution, obtained by size-exclusion chromatography, indicated that the largest presence of peptides below 1000 Da and 200 Da was observed in the viscera FPH.
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Vázquez JA, Durán AI, Menduíña A, Nogueira M, Gomes AM, Antunes J, Freitas AC, Dagá E, Dagá P, Valcarcel J. Bioconversion of Fish Discards through the Production of Lactic Acid Bacteria and Metabolites: Sustainable Application of Fish Peptones in Nutritive Fermentation Media. Foods 2020; 9:E1239. [PMID: 32899847 PMCID: PMC7554814 DOI: 10.3390/foods9091239] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2020] [Revised: 08/27/2020] [Accepted: 08/28/2020] [Indexed: 01/05/2023] Open
Abstract
In the current work, we study the capacity of 30 peptones obtained by enzyme proteolysis of ten discarded fish species (hake, megrim, red scorpionfish, pouting, mackerel, gurnard, blue whiting, Atlantic horse mackerel, grenadier, and boarfish) to support the growth and metabolite production of four lactic acid bacteria (LAB) of probiotic and technological importance. Batch fermentations of Lactobacillus plantarum, L. brevis, L. casei, and Leuconostoc mesenteroides in most of the media formulated with fish peptones (87% of the cases) led to similar growths (quantified as dry-weight biomass and viable cells) and metabolites (mainly lactic acid) than in commercial control broth (MRS). Comparisons among cultures were performed by means of the parameters obtained from the mathematical fittings of experimental kinetics to the logistic equation. Modelling among experimental and predicted data from each bioproduction was generally accurate. A simple economic assessment demonstrated the profitability achieved when MRS is substituted by media formulated with fish discards: a 3-4-fold reduction of costs for LAB biomass, viable cells formation, and lactic and acetic acid production. Thus, these fish peptones are promising alternatives to the expensive commercial peptones as well as a possible solution to valorize discarded fish biomasses and by-products.
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Affiliation(s)
- José Antonio Vázquez
- Grupo de Biotecnología y Bioprocesos Marinos, Instituto de Investigaciones Marinas (IIM-CSIC), C/Eduardo Cabello, 6, CP 36208 Vigo, Galicia, Spain; (A.I.D.); (A.M.); (M.N.); (J.V.)
- Laboratorio de Reciclado y Valorización de Materiales Residuales (REVAL), Instituto de Investigaciones Marinas (IIM-CSIC), C/Eduardo Cabello, 6, CP 36208 Vigo, Galicia, Spain
| | - Ana I. Durán
- Grupo de Biotecnología y Bioprocesos Marinos, Instituto de Investigaciones Marinas (IIM-CSIC), C/Eduardo Cabello, 6, CP 36208 Vigo, Galicia, Spain; (A.I.D.); (A.M.); (M.N.); (J.V.)
- Laboratorio de Reciclado y Valorización de Materiales Residuales (REVAL), Instituto de Investigaciones Marinas (IIM-CSIC), C/Eduardo Cabello, 6, CP 36208 Vigo, Galicia, Spain
| | - Araceli Menduíña
- Grupo de Biotecnología y Bioprocesos Marinos, Instituto de Investigaciones Marinas (IIM-CSIC), C/Eduardo Cabello, 6, CP 36208 Vigo, Galicia, Spain; (A.I.D.); (A.M.); (M.N.); (J.V.)
- Laboratorio de Reciclado y Valorización de Materiales Residuales (REVAL), Instituto de Investigaciones Marinas (IIM-CSIC), C/Eduardo Cabello, 6, CP 36208 Vigo, Galicia, Spain
| | - Margarita Nogueira
- Grupo de Biotecnología y Bioprocesos Marinos, Instituto de Investigaciones Marinas (IIM-CSIC), C/Eduardo Cabello, 6, CP 36208 Vigo, Galicia, Spain; (A.I.D.); (A.M.); (M.N.); (J.V.)
- Laboratorio de Reciclado y Valorización de Materiales Residuales (REVAL), Instituto de Investigaciones Marinas (IIM-CSIC), C/Eduardo Cabello, 6, CP 36208 Vigo, Galicia, Spain
| | - Ana María Gomes
- CBQF-Centro de Biotecnologia e Química Fina—Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal; (A.M.G.); (J.A.); (A.C.F.)
| | - Joana Antunes
- CBQF-Centro de Biotecnologia e Química Fina—Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal; (A.M.G.); (J.A.); (A.C.F.)
| | - Ana Cristina Freitas
- CBQF-Centro de Biotecnologia e Química Fina—Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal; (A.M.G.); (J.A.); (A.C.F.)
| | - Esther Dagá
- Bialactis Biotech S.L., Grupo Zendal, Lugar a Relva, S/N, CP 36410 O Porriño, Pontevedra, Galicia, Spain; (E.D.); (P.D.)
| | - Paula Dagá
- Bialactis Biotech S.L., Grupo Zendal, Lugar a Relva, S/N, CP 36410 O Porriño, Pontevedra, Galicia, Spain; (E.D.); (P.D.)
| | - Jesus Valcarcel
- Grupo de Biotecnología y Bioprocesos Marinos, Instituto de Investigaciones Marinas (IIM-CSIC), C/Eduardo Cabello, 6, CP 36208 Vigo, Galicia, Spain; (A.I.D.); (A.M.); (M.N.); (J.V.)
- Laboratorio de Reciclado y Valorización de Materiales Residuales (REVAL), Instituto de Investigaciones Marinas (IIM-CSIC), C/Eduardo Cabello, 6, CP 36208 Vigo, Galicia, Spain
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Vázquez JA, Durán A, Nogueira M, Menduíña A, Antunes J, Freitas AC, Gomes AM. Production of Marine Probiotic Bacteria in a Cost-Effective Marine Media Based on Peptones Obtained from Discarded Fish By-Products. Microorganisms 2020; 8:E1121. [PMID: 32722528 PMCID: PMC7464406 DOI: 10.3390/microorganisms8081121] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2020] [Revised: 07/14/2020] [Accepted: 07/22/2020] [Indexed: 02/03/2023] Open
Abstract
The industrial production of marine bacteria with probiotic properties is limited by the excessive cost of the culture media adequate for their growth. The present work aimed to study the suitability of 30 marine media formulated with nitrogen sources (fish peptones) from different fish discards and seawater, for the growth of two marine probiotic bacteria (MPB), namely Phaeobacter sp. and Pseudomonas fluorescens. These fish peptones were produced from several discarded fish and by-products (heads, skins, and whole individuals of megrim, mackerel, gurnard, hake, etc.). In all cultivations, no significant differences were found on cell viability when the microorganism grew on commercial or alternative media. In relation to the biomass production, the growth of Phaeobacter sp. on waste media was commonly similar or a 20% lower than observed in the control cultures. For P. fluorescens, various peptones (skin peptones of pouting and blue whiting) showed even higher productive ability than commercial peptones. An initial economical evaluation revealed that low-cost media reduced until 120 times the cost of production of MPB.
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Affiliation(s)
- José Antonio Vázquez
- Grupo de Biotecnología y Bioprocesos Marinos, Instituto de Investigaciones Marinas (IIM-CSIC), C/Eduardo Cabello, 6, CP 36208 Vigo, Galicia, Spain; (A.D.); (M.N.); (A.M.)
- Laboratorio de Reciclado y Valorización de Materiales Residuales (REVAL), Instituto de Investigaciones Marinas (IIM-CSIC), C/Eduardo Cabello, 6, CP 36208 Vigo, Galicia, Spain
| | - Ana Durán
- Grupo de Biotecnología y Bioprocesos Marinos, Instituto de Investigaciones Marinas (IIM-CSIC), C/Eduardo Cabello, 6, CP 36208 Vigo, Galicia, Spain; (A.D.); (M.N.); (A.M.)
- Laboratorio de Reciclado y Valorización de Materiales Residuales (REVAL), Instituto de Investigaciones Marinas (IIM-CSIC), C/Eduardo Cabello, 6, CP 36208 Vigo, Galicia, Spain
| | - Margarita Nogueira
- Grupo de Biotecnología y Bioprocesos Marinos, Instituto de Investigaciones Marinas (IIM-CSIC), C/Eduardo Cabello, 6, CP 36208 Vigo, Galicia, Spain; (A.D.); (M.N.); (A.M.)
- Laboratorio de Reciclado y Valorización de Materiales Residuales (REVAL), Instituto de Investigaciones Marinas (IIM-CSIC), C/Eduardo Cabello, 6, CP 36208 Vigo, Galicia, Spain
| | - Araceli Menduíña
- Grupo de Biotecnología y Bioprocesos Marinos, Instituto de Investigaciones Marinas (IIM-CSIC), C/Eduardo Cabello, 6, CP 36208 Vigo, Galicia, Spain; (A.D.); (M.N.); (A.M.)
- Laboratorio de Reciclado y Valorización de Materiales Residuales (REVAL), Instituto de Investigaciones Marinas (IIM-CSIC), C/Eduardo Cabello, 6, CP 36208 Vigo, Galicia, Spain
| | - Joana Antunes
- Universidade Católica Portuguesa, CBQF—Centro de Biotecnologia e Química Fina—Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal; (J.A.); (A.C.F.); (A.M.G.)
| | - Ana Cristina Freitas
- Universidade Católica Portuguesa, CBQF—Centro de Biotecnologia e Química Fina—Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal; (J.A.); (A.C.F.); (A.M.G.)
| | - Ana María Gomes
- Universidade Católica Portuguesa, CBQF—Centro de Biotecnologia e Química Fina—Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal; (J.A.); (A.C.F.); (A.M.G.)
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Impact of Fermentation on the Recovery of Antioxidant Bioactive Compounds from Sea Bass Byproducts. Antioxidants (Basel) 2020; 9:antiox9030239. [PMID: 32183440 PMCID: PMC7139806 DOI: 10.3390/antiox9030239] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2020] [Revised: 03/03/2020] [Accepted: 03/13/2020] [Indexed: 12/20/2022] Open
Abstract
The aim of the present research was to obtain antioxidant compounds through the fermentation of fish byproducts by bacteria isolated from sea bass viscera. To that purpose, bacteria from sea bass stomach, intestine, and colon were isolated. With the selected bacteria, growing research was undertaken, fermenting different broths prepared with sea bass meat or byproducts. After the fermentation, the antioxidant activity, phenolic acids, and some proteins were evaluated. The main phenolic acids obtained were DL-3-phenyl-lactic acid and benzoic acid at a maximum concentration of 466 and 314 ppb, respectively. The best antioxidant activity was found in the extracts obtained after the fermentation of fish byproducts broth by bacteria isolated from the colon (6502 μM TE) and stomach (4797 μM TE). Moreover, a positive correlation was found between phenolic acids obtained after the fermentation process and the antioxidant activity of the samples. It was also concluded that the lactic acid bacteria isolated from sea bass had an important proteolytic capacity and were able to synthesize phenolic acids with antioxidant capacity. This work has shown the relevance of fermentation as a useful tool to valorize fish byproducts, giving them an added economic value and reducing their environmental impact.
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Pateiro M, Munekata PES, Domínguez R, Wang M, Barba FJ, Bermúdez R, Lorenzo JM. Nutritional Profiling and the Value of Processing By-Products from Gilthead Sea Bream ( Sparus aurata). Mar Drugs 2020; 18:E101. [PMID: 32033070 PMCID: PMC7073831 DOI: 10.3390/md18020101] [Citation(s) in RCA: 35] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2019] [Revised: 01/21/2020] [Accepted: 02/03/2020] [Indexed: 12/14/2022] Open
Abstract
Fish processing industries generate a large volume of discards. In order to fulfil with the principles of a sustainable circular economy, it is necessary to maintain aquaculture by-products in the food chain through the production of high-value biomolecules that can be used as novel ingredients. In this study, we try to give value to the gilthead sea bream by-products, evaluating the composition and the nutritional value of the muscle and six discards commonly obtained from the fish processing industry (fishbone, gills, guts, heads, liver, and skin), which represent ≈ 61% of the whole fish. Significant differences were detected among muscle and by-products for fatty acid and amino acid profile, as well as mineral content. The discards studied were rich in protein (10%-25%), showing skin and fishbone to have the highest contents. The amino acid profile reflected the high quality of its protein, with 41%-49% being essential amino acids-lysine, leucine, and arginine were the most abundant amino acids. Guts, liver, and skin were the fattiest by-products (25%-35%). High contents of polyunsaturated fatty acids (PUFAs) (31%-34%), n-3 fatty acids (12%-14%), and eicosapentaenoic acid (EPA) + docosahexaenoic acid (DHA) (6%-8%) characterized these discards. The head displayed by far the highest ash content (9.14%), which was reflected in the mineral content, especially in calcium and phosphorous. These results revealed that gilthead sea bream by-products can be used as source of value-added products such as protein, oils, and mineral supplements.
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Affiliation(s)
- 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.); (P.E.S.M.); (R.D.); (R.B.)
| | - Paulo E. S. Munekata
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia No 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (M.P.); (P.E.S.M.); (R.D.); (R.B.)
| | - 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.); (P.E.S.M.); (R.D.); (R.B.)
| | - Min Wang
- Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n, 46100 Burjassot, València, Spain; (M.W.); (F.J.B.)
| | - Francisco J. Barba
- Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n, 46100 Burjassot, València, Spain; (M.W.); (F.J.B.)
| | - Roberto Bermúdez
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia No 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (M.P.); (P.E.S.M.); (R.D.); (R.B.)
| | - 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.); (P.E.S.M.); (R.D.); (R.B.)
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43
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Fermentation in fish and by-products processing: an overview of current research and future prospects. Curr Opin Food Sci 2020. [DOI: 10.1016/j.cofs.2019.08.001] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
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Carrera M, Ezquerra-Brauer JM, Aubourg SP. Characterization of the Jumbo Squid ( Dosidicus gigas) Skin By-Product by Shotgun Proteomics and Protein-Based Bioinformatics. Mar Drugs 2019; 18:md18010031. [PMID: 31905758 PMCID: PMC7024357 DOI: 10.3390/md18010031] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2019] [Revised: 12/19/2019] [Accepted: 12/26/2019] [Indexed: 12/16/2022] Open
Abstract
Jumbo squid (Dosidicus gigas) is one of the largest cephalopods, and represents an important economic fishery in several regions of the Pacific Ocean, from southern California in the United States to southern Chile. Large and considerable discards of this species, such as skin, have been reported to constitute an important source of potential by-products. In this paper, a shotgun proteomics approach was applied for the first time to the characterization of the jumbo squid (Dosidicus gigas) skin proteome. A total of 1004 different peptides belonging to 219 different proteins were identified. The final proteome compilation was investigated by integrated in-silico studies, including gene ontology (GO) term enrichment, pathways, and networks studies. Potential new valuable bioactive peptides such as antimicrobial, bioactive collagen peptides, antihypertensive and antitumoral peptides were predicted to be present in the jumbo squid skin proteome. The integration of the global proteomics results and the bioinformatics analysis of the jumbo squid skin proteome show a comprehensive knowledge of this fishery discard and provide potential bioactive peptides of this marine by-product.
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Affiliation(s)
- Mónica Carrera
- Department of Food Technology, Marine Research Institute (IIM), Spanish National Research Council (CSIC), 36208 Vigo, Pontevedra, Spain;
- Correspondence: ; Tel.: +34-986-231930; Fax: +34-986-292762
| | | | - Santiago P. Aubourg
- Department of Food Technology, Marine Research Institute (IIM), Spanish National Research Council (CSIC), 36208 Vigo, Pontevedra, Spain;
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Evaluation of the protein and bioactive compound bioaccessibility/bioavailability and cytotoxicity of the extracts obtained from aquaculture and fisheries by-products. ADVANCES IN FOOD AND NUTRITION RESEARCH 2019; 92:97-125. [PMID: 32402448 DOI: 10.1016/bs.afnr.2019.12.002] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Abstract
Bioavailability, bioaccessibility, bioactivity and cytotoxicity define if a bioactive compound obtained from aquaculture and associated by-products can be assimilated and used for the body in a safe and efficient way. Four models are used to evaluate the bioavailability: in vitro (simulated gastrointestinal digestion using intestinal epithelial Caco-2 cell cultures); ex vivo (gastrointestinal organs or organoids in laboratory conditions); in situ (intestinal perfusion in animals) and in vivo (animal studies and human studies). In vitro models are very effective, predicting in vivo actions since they evaluate multiple conditions regardless physiological effects. However, in vivo systems are essential for the validation of the results. The use of a combined model between human digestion and cell culture-based models would solve these difficulties, allowing valid conclusions. These studies must be completed with the evaluation of cytotoxicity and oxidative stress markers, providing most accurate results regarding the adverse effect on the body. These methods would test the effect of food structure, food composition, dietary factors and the effect of food processing on bioavailability. Further studies should be carried out to establish a standardized method and achieve a balance between the use of in vivo and in vitro systems.
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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: 89] [Impact Index Per Article: 17.8] [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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Valorization of Aquaculture By-Products of Salmonids to Produce Enzymatic Hydrolysates: Process Optimization, Chemical Characterization and Evaluation of Bioactives. Mar Drugs 2019; 17:md17120676. [PMID: 31801228 PMCID: PMC6950744 DOI: 10.3390/md17120676] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2019] [Revised: 11/26/2019] [Accepted: 11/29/2019] [Indexed: 01/02/2023] Open
Abstract
In the present manuscript, various by-products (heads, trimmings, and frames) generated from salmonids (rainbow trout and salmon) processing were evaluated as substrates for the production of fish protein hydrolysates (FPHs), potentially adequate as protein ingredients of aquaculture feeds. Initially, enzymatic conditions of hydrolysis were optimized using second order rotatable designs and multivariable statistical analysis. The optimal conditions for the Alcalase hydrolysis of heads were 0.1% (v/w) of enzyme concentration, pH 8.27, 56.2°C, ratio (Solid:Liquid = 1:1), 3 h of hydrolysis, and agitation of 200 rpm for rainbow trout and 0.2% (v/w) of enzyme, pH 8.98, 64.2 °C, 200 rpm, 3 h of hydrolysis, and S:L = 1:1 for salmon. These conditions obtained at 100 mL-reactor scale were then validated at 5L-reactor scale. The hydrolytic capacity of Alcalase and the protein quality of FPHs were excellent in terms of digestion of wastes (Vdig > 84%), high degrees of hydrolysis (Hm > 30%), high concentration of soluble protein (Prs > 48 g/L), good balance of amino acids, and almost full in vitro digestibility (Dig > 93%). Fish oils were recovered from wastes jointly with FPHs and bioactive properties of hydrolysates (antioxidant and antihypertensive) were also determined. The salmon FPHs from trimmings + frames (TF) showed the higher protein content in comparison to the rest of FPHs from salmonids. Average molecular weights of salmonid-FPHs ranged from 1.4 to 2.0 kDa and the peptide sizes distribution indicated that hydrolysates of rainbow trout heads and salmon TF led to the highest percentages of small peptides (0-500 Da).
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Tsoupras A, O'Keeffe E, Lordan R, Redfern S, Zabetakis I. Bioprospecting for Antithrombotic Polar Lipids from Salmon, Herring, and Boarfish By-Products. Foods 2019; 8:foods8090416. [PMID: 31540159 PMCID: PMC6769463 DOI: 10.3390/foods8090416] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2019] [Revised: 09/10/2019] [Accepted: 09/12/2019] [Indexed: 12/19/2022] Open
Abstract
Marine polar lipids (PLs) have exhibited promising cardioprotection. In this study, marine by-products such as salmon heads (SHs), their brain, eyes and main optic nerves (SBEON), and head-remnants after SBEON removal (RemSH), as well as herring fillets (HFs), herring heads (HHs) and minced boarfish (MB), were evaluated as potential sustainable sources of such bioactive PLs. The antithrombotic bioactivities of PLs derived from these marine by-products were assessed for the first time in human platelets against platelet-activating factor (PAF), thrombin, collagen, and adenosine diphosphate (ADP), while their fatty acid composition was evaluated by gas chromatography–mass spectrometry (GC-MS). PLs from all marine by-products tested possess strong antithrombotic activities against aggregation of human platelets induced by all platelet agonists tested. RemSH, SBEON, HHs, HFs, and MB exhibited strong anti-PAF effects, similar to those previously reported for salmon fillets. PLs from MB had the strongest anti-collagen effects and PLs from SHs and SBEON were the most active against thrombin and ADP. PLs from HHs had similar antithrombotic effects with those from HFs in all agonists. RemSH was less active in all agonists, suggesting that SBEON is the main source of bioactive PLs in SHs. All PLs were rich in omega-3 polyunsaturated fatty acids (ω3PUFA), such as docosahexaenoic acid (DHA) and eicosapentaenoic (EPA) acid, with favourable low values of the ω6/ω3 ratio. Salmon, herring, and boarfish by-products are rich sources of bioactive marine PLs with potent antithrombotic and cardioprotective properties.
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Affiliation(s)
- Alexandros Tsoupras
- Department of Biological Sciences, University of Limerick, V94 T9PX Limerick, Ireland.
| | - Eoin O'Keeffe
- Department of Biological Sciences, University of Limerick, V94 T9PX Limerick, Ireland.
| | - Ronan Lordan
- Department of Biological Sciences, University of Limerick, V94 T9PX Limerick, Ireland.
- Health Research Institute (HRI), University of Limerick, V94 T9PX Limerick, Ireland.
| | - Shane Redfern
- Department of Biological Sciences, University of Limerick, V94 T9PX Limerick, Ireland.
| | - Ioannis Zabetakis
- Department of Biological Sciences, University of Limerick, V94 T9PX Limerick, Ireland.
- Health Research Institute (HRI), University of Limerick, V94 T9PX Limerick, Ireland.
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