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Zhang Z, Ma Z, Song L, Farag MA. Maximizing crustaceans (shrimp, crab, and lobster) by-products value for optimum valorization practices: A comparative review of their active ingredients, extraction, bioprocesses and applications. J Adv Res 2024; 57:59-76. [PMID: 37931655 PMCID: PMC10918363 DOI: 10.1016/j.jare.2023.11.002] [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: 04/13/2023] [Revised: 11/03/2023] [Accepted: 11/03/2023] [Indexed: 11/08/2023] Open
Abstract
BACKGROUND The processing of the three major crustaceans (shrimp, lobster, and crab) is associated with inevitable by-products, high waste disposal costs, environmental and human health issues, loss of multiple biomaterials (chitin, protein hydrolysates, lipids, astaxanthin and minerals). Nowadays, these bioresources are underutilized owing to the lack of effective and standardized technologies to convert these materials into valued industrial forms. AIM OF REVIEW This review aims to provide a holistic overview of the various bioactive ingredients and applications within major crustaceans by-products. This review aims to compare various extraction methods in crustaceans by-products, which will aid identify a more workable platform to minimize waste disposal and maximize its value for best valorization practices. KEY SCIENTIFIC CONCEPTS OF REVIEW The fully integrated applications (agriculture, food, cosmetics, pharmaceuticals, paper industries, etc.) of multiple biomaterials from crustaceans by-products are presented. The pros and cons of the various extraction methods, including chemical (acid and alkali), bioprocesses (enzymatic or fermentation), physical (microwave, ultrasound, hot water and carbonic acid process), solvent (ionic liquids, deep eutectic solvents, EDTA) and electrochemistry are detailed. The rapid development of corresponding biotechnological attempts present a simple, fast, effective, clean, and controllable bioprocess for the comprehensive utilization of crustacean waste that has yet to be applied at an industrial level. One feasible way for best valorization practices is to combine innovative extraction techniques with industrially applicable technologies to efficiently recover these valuable components.
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Affiliation(s)
- Zuying Zhang
- State Key Laboratory of Subtropical Silviculture, Zhejiang A&F University, Lin'an 311300, Zhejiang Province, People's Republic of China; Zhejiang Provincial Key Laboratory of Forest Aromatic Plants-based Healthcare Functions, Zhejiang A&F University, Lin'an 311300, Zhejiang Province, People's Republic of China
| | - Zhenmin Ma
- State Key Laboratory of Subtropical Silviculture, Zhejiang A&F University, Lin'an 311300, Zhejiang Province, People's Republic of China
| | - Lili Song
- State Key Laboratory of Subtropical Silviculture, Zhejiang A&F University, Lin'an 311300, Zhejiang Province, People's Republic of China; Zhejiang Provincial Key Laboratory of Forest Aromatic Plants-based Healthcare Functions, Zhejiang A&F University, Lin'an 311300, Zhejiang Province, People's Republic of China
| | - Mohamed A Farag
- Pharmacognosy Department, College of Pharmacy, Cairo University, Kasr el Aini st., Cairo P.B. 11562, Egypt.
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Anbarasan R, Tiwari BK, Mahendran R. Upcycling of seafood side streams for circularity. ADVANCES IN FOOD AND NUTRITION RESEARCH 2024; 108:179-221. [PMID: 38460999 DOI: 10.1016/bs.afnr.2023.11.002] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/11/2024]
Abstract
The upcycling of seafood side streams emerges as a crucial facet in the quest for circularity within the food industry, surpassing other food sources in its significance. Seafood side stream plays an indispensable role in global food security and human nutrition. Nevertheless, losses ensue throughout the seafood supply chain, resulting in substantial waste generation. These underutilized seafood by-products contain valuable resources like edible proteins and nitrogenous compounds. Projections indicate that fishery products' utilization for human consumption will soar to 204 MT by 2030. Yet, the industry annually generates millions of tonnes of waste, predominantly from crab, shrimp, and lobster shells, leading to environmental impacts due to COD and BOD issues. A five-tier circular economic model offers a framework to manage seafood side-streams efficiently, with applications spanning pharmaceuticals, food production, animal feed, fertilizers, and energy fuel, thereby maximizing their potential and reducing waste in line with sustainability goals.
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Affiliation(s)
- R Anbarasan
- Centre of Excellence in Non-Thermal Processing, National Institute of Food Technology, Entrepreneurship and Management, Thanjavur, Tamil Nadu, India
| | | | - R Mahendran
- Centre of Excellence in Non-Thermal Processing, National Institute of Food Technology, Entrepreneurship and Management, Thanjavur, Tamil Nadu, India.
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Azelee NIW, Dahiya D, Ayothiraman S, Noor NM, Rasid ZIA, Ramli ANM, Ravindran B, Iwuchukwu FU, Selvasembian R. Sustainable valorization approaches on crustacean wastes for the extraction of chitin, bioactive compounds and their applications - A review. Int J Biol Macromol 2023; 253:126492. [PMID: 37634772 DOI: 10.1016/j.ijbiomac.2023.126492] [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: 03/01/2023] [Revised: 07/30/2023] [Accepted: 08/22/2023] [Indexed: 08/29/2023]
Abstract
The unscientific disposal of the most abundant crustacean wastes, especially those derived from marine sources, affects both the economy and the environment. Strategic waste collection and management is the need of the hour. Sustainable valorization approaches have played a crucial role in solving those issues as well as generating wealth from waste. The shellfishery wastes are rich in valuable bioactive compounds such as chitin, chitosan, minerals, carotenoids, lipids, and other amino acid derivatives. These value-added components possessed pleiotropic applications in different sectors viz., food, nutraceutical, cosmeceutical, agro-industrial, healthcare, and pharmaceutical sectors. The manuscript covers the recent status, scope of shellfishery management, and different bioactive compounds obtained from crustacean wastes. In addition, both sustainable and conventional routes of valorization approaches were discussed with their merits and demerits along with their combinations. The utilization of nano and microtechnology was also included in the discussion, as they have become prominent research areas in recent years. More importantly, the future perspectives of crustacean waste management and other potential valorization approaches that can be implemented on a large scale.
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Affiliation(s)
- Nur Izyan Wan Azelee
- Faculty of Chemical and Energy Engineering, Universiti Teknologi Malaysia (UTM), 81310, Johor Bahru, Johor, Malaysia; Institute of Bioproduct Development (IBD), Universiti Teknologi Malaysia, UTM, 81310 Johor Bahru, Johor, Malaysia
| | - Digvijay Dahiya
- Department of Biotechnology, National Institute of Technology Andhra Pradesh, Tadepalligudem 534101, West Godavari Dist, Andhra Pradesh, India
| | - Seenivasan Ayothiraman
- Department of Biotechnology, National Institute of Technology Andhra Pradesh, Tadepalligudem 534101, West Godavari Dist, Andhra Pradesh, India.
| | - Norhayati Mohamed Noor
- Institute of Bioproduct Development (IBD), Universiti Teknologi Malaysia, UTM, 81310 Johor Bahru, Johor, Malaysia; UTM Innovation & Commercialisation Centre, Industry Centre, UTM Technovation Park, 81310 Johor Bahru, Johor, Malaysia
| | - Zaitul Iffa Abd Rasid
- UTM Research Ethics Committee, Department of Vice-Chancellor (Research and Innovation), Universiti Teknologi Malaysia, 81310 Johor Bahru, Johor, Malaysia
| | - Aizi Nor Mazila Ramli
- Faculty of Industrial Science and Technology, University Malaysia Pahang Al-Sultan Abdullah (UMPSA), Lebuhraya Tun Razak, 26300 Gambang, Kuantan, Pahang Darul Makmur, Malaysia; Bio Aromatic Research Centre of Excellence, Universiti Malaysia Pahang Al-Sultan Abdullah (UMPSA), Lebuhraya Tun Razak, 26300 Gambang, Kuantan, Pahang Darul Makmur, Malaysia
| | - Balasubramani Ravindran
- Department of Environmental Energy and Engineering, Kyonggi University, Yeongtong-Gu, Suwon, Gyeonggi-Do 16227, South Korea
| | - Felicitas U Iwuchukwu
- Department of Chemical Engineering, Nnamdi Azikiwe University, P.M.B 5025, Awka, Nigeria; Department of Industrial Engineering, Clemson University 29631, South Carolina USA
| | - Rangabhashiyam Selvasembian
- Department of Environmental Science and Engineering, School of Engineering and Sciences, SRM University-AP, Amaravati, Andhra Pradesh 522240, India.
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Roy VC, Islam MR, Sadia S, Yeasmin M, Park JS, Lee HJ, Chun BS. Trash to Treasure: An Up-to-Date Understanding of the Valorization of Seafood By-Products, Targeting the Major Bioactive Compounds. Mar Drugs 2023; 21:485. [PMID: 37755098 PMCID: PMC10532690 DOI: 10.3390/md21090485] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2023] [Revised: 09/04/2023] [Accepted: 09/05/2023] [Indexed: 09/28/2023] Open
Abstract
Fishery production is exponentially growing, and its by-products negatively impact industries' economic and environmental status. The large amount of bioactive micro- and macromolecules in fishery by-products, including lipids, proteins, peptides, amino acids, vitamins, carotenoids, enzymes, collagen, gelatin, chitin, chitosan, and fucoidan, need to be utilized through effective strategies and proper management. Due to the bioactive and healthy compounds in fishery discards, these components can be used as functional food ingredients. Fishery discards have inorganic or organic value to add to or implement in various sectors (such as the agriculture, medical, and pharmaceutical industries). However, the best use of these postharvest raw materials for human welfare remains unelucidated in the scientific community. This review article describes the most useful techniques and methods, such as obtaining proteins and peptides, fatty acids, enzymes, minerals, and carotenoids, as well as collagen, gelatin, and polysaccharides such as chitin-chitosan and fucoidan, to ensure the best use of fishery discards. Marine-derived bioactive compounds have biological activities, such as antioxidant, anticancer, antidiabetic, anti-inflammatory, and antimicrobial activities. These high-value compounds are used in various industrial sectors, such as the food and cosmetic industries, owing to their unique functional and characteristic structures. This study aimed to determine the gap between misused fishery discards and their effects on the environment and create awareness for the complete valorization of fishery discards, targeting a sustainable world.
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Affiliation(s)
- Vikash Chandra Roy
- Institute of Food Science, Pukyong National University, 45 Yongso-ro Namgu, Busan 48513, Republic of Korea
- Department of Fisheries Technology, Hajee Mohammad Danesh Science and Technology University, Dinajpur 5200, Bangladesh
| | - Md. Rakibul Islam
- Department of Fisheries Technology, Hajee Mohammad Danesh Science and Technology University, Dinajpur 5200, Bangladesh
| | - Sultana Sadia
- Department of Fisheries Technology, Hajee Mohammad Danesh Science and Technology University, Dinajpur 5200, Bangladesh
| | - Momota Yeasmin
- Department of Fisheries Technology, Hajee Mohammad Danesh Science and Technology University, Dinajpur 5200, Bangladesh
| | - Jin-Seok Park
- Department of Food Science and Technology, Pukyong National University, 45 Yongso-ro Namgu, Busan 48513, Republic of Korea;
| | - Hee-Jeong Lee
- Department of Food Science and Nutrition, Kyungsung University, Busan 48434, Republic of Korea;
| | - Byung-Soo Chun
- Department of Food Science and Technology, Pukyong National University, 45 Yongso-ro Namgu, Busan 48513, Republic of Korea;
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5
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Panagiotakopoulos I, Karantonis HC, Kartelias IG, Nasopoulou C. Ultrasonic-Assisted Extraction of Astaxanthin from Shrimp By-Products Using Vegetable Oils. Mar Drugs 2023; 21:467. [PMID: 37755080 PMCID: PMC10532599 DOI: 10.3390/md21090467] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2023] [Revised: 08/20/2023] [Accepted: 08/23/2023] [Indexed: 09/28/2023] Open
Abstract
BACKGROUND The use of conventional astaxanthin extraction methods, typically involving organic solvents, leads to a heightened environmental impact. The aim of this study was to explore the potential use of environmentally friendly extraction solvents, such as vegetable oils, for recovering the shrimp by-product astaxanthin. METHODS Ultrasound-assisted extraction (UAE) in vegetable oils, including olive oil (OO), sunflower oil (SO), and flaxseed oil (FO), was employed to extract astaxanthin. The astaxanthin antioxidant activity was evaluated using an ABTS assay, and a mixture of gum Arabic and soy lecithin was used to form coacervates to produce astaxanthin encapsulation. RESULTS A by-product-vegetable oil ratio of 1:60, extraction time of 210 min, 60% amplitude of the extraction process, and the use of OO as the extracting medium resulted in an astaxanthin yield of 235 ± 4.07 μg astaxanthin/g by-products. The astaxanthin encapsulation efficiency on day 0 and astaxanthin recovery on day 1 were recorded at 66.6 ± 2.7% and 94.4 ± 4.6%, respectively. CONCLUSIONS The utilization of OO as an extraction solvent for astaxanthin from shrimp by-products in UAE represents a novel and promising approach to reducing the environmental impact of shrimp by-products. The effective astaxanthin encapsulation efficiency highlights its potential application in food industries.
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Affiliation(s)
| | | | | | - Constantina Nasopoulou
- Laboratory of Food Chemistry and Technology and Quality of Food of Animal Origin, Department of Food Science and Nutrition, School of Environment, University of Aegean, Metropolitan Ioakeim 2, 81400 Lemnos, Greece; (I.P.); (H.C.K.); (I.G.K.)
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Effect of Bacillus subtilis (Bacillus subtilis subsp.) inoculation on the fermentation characteristics of Penaeus sinensis by-products: Protease activity and volatile property. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114584] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/15/2023]
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7
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Kalogianni EP, Georgiou D, Charisis A, Exarhopoulos S, Tzika P. Valorization of mullet roe by‐products for the production of polyunsaturated fatty acids rich oils. J AM OIL CHEM SOC 2023. [DOI: 10.1002/aocs.12681] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
Affiliation(s)
- Eleni P. Kalogianni
- Department of Food Science and Technology International Hellenic University Thessaloniki Greece
| | - Despoina Georgiou
- Department of Food Science and Technology International Hellenic University Thessaloniki Greece
| | - Aggelos Charisis
- Department of Food Science and Technology International Hellenic University Thessaloniki Greece
| | - Stylianos Exarhopoulos
- Department of Food Science and Technology International Hellenic University Thessaloniki Greece
| | - Paraskevi Tzika
- Department of Food Science and Technology International Hellenic University Thessaloniki Greece
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Ahmadkelayeh S, Cheema SK, Hawboldt K. Supercritical CO2 extraction of lipids and astaxanthin from Atlantic shrimp by-products with static co-solvents: Process optimization and mathematical modeling studies. J CO2 UTIL 2022. [DOI: 10.1016/j.jcou.2022.101938] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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9
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Ahmadkelayeh S, Cheema SK, Hawboldt K. Evaluation of conventional solvent processes for lipid and astaxanthin extraction from shrimp processing by-products. CHEM ENG COMMUN 2022. [DOI: 10.1080/00986445.2022.2050711] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Sara Ahmadkelayeh
- Department of Process Engineering, Faculty of Engineering and Applied Science, Memorial University of Newfoundland, St. John’s, Newfoundland, Canada
| | - Sukhinder Kaur Cheema
- Department of Biochemistry, Memorial University of Newfoundland, St. John’s, Newfoundland, Canada
| | - Kelly Hawboldt
- Department of Process Engineering, Faculty of Engineering and Applied Science, Memorial University of Newfoundland, St. John’s, Newfoundland, Canada
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Jia Z, Xu Y, Wang J, Song R. Antioxidant activity and degradation kinetics of astaxanthin extracted from Penaeus sinensis (Solenocera crassicornis) byproducts under pasteurization treatment. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112336] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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11
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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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12
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De Aguiar Saldanha Pinheiro AC, Martí-Quijal FJ, Barba FJ, Tappi S, Rocculi P. Innovative Non-Thermal Technologies for Recovery and Valorization of Value-Added Products from Crustacean Processing By-Products-An Opportunity for a Circular Economy Approach. Foods 2021; 10:foods10092030. [PMID: 34574140 PMCID: PMC8465042 DOI: 10.3390/foods10092030] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2021] [Revised: 08/19/2021] [Accepted: 08/25/2021] [Indexed: 11/25/2022] Open
Abstract
The crustacean processing industry has experienced significant growth over recent decades resulting in the production of a great number of by-products. Crustacean by-products contain several valuable components such as proteins, lipids, and carotenoids, especially astaxanthin and chitin. When isolated, these valuable compounds are characterized by bioactivities such as anti-microbial, antioxidant, and anti-cancer ones, and that could be used as nutraceutical ingredients or additives in the food, pharmaceutical, and cosmetic industries. Different innovative non-thermal technologies have appeared as promising, safe, and efficient tools to recover these valuable compounds. This review aims at providing a summary of the main compounds that can be extracted from crustacean by-products, and of the results obtained by applying the main innovative non-thermal processes for recovering such high-value products. Moreover, from the perspective of the circular economy approach, specific case studies on some current applications of the recovered compounds in the seafood industry are presented. The extraction of valuable components from crustacean by-products, combined with the development of novel technological strategies aimed at their recovery and purification, will allow for important results related to the long-term sustainability of the seafood industry to be obtained. Furthermore, the reuse of extracted components in seafood products is an interesting strategy to increase the value of the seafood sector overall. However, to date, there are limited industrial applications for this promising approach.
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Affiliation(s)
- Ana Cristina De Aguiar Saldanha Pinheiro
- Department of Agricultural and Food Science, Campus of Food Science, Alma Mater Studiorum, University of Bologna, Piazza Goidanich, 60, 47522 Cesena, FC, Italy; (A.C.D.A.S.P.); (S.T.); (P.R.)
| | - Francisco J. Martí-Quijal
- 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;
- Correspondence: ; Tel.: +34-963544972
| | - Silvia Tappi
- Department of Agricultural and Food Science, Campus of Food Science, Alma Mater Studiorum, University of Bologna, Piazza Goidanich, 60, 47522 Cesena, FC, Italy; (A.C.D.A.S.P.); (S.T.); (P.R.)
- Interdepartmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum, University of Bologna, Via Quinto Bucci, 336, 47521 Cesena, FC, Italy
| | - Pietro Rocculi
- Department of Agricultural and Food Science, Campus of Food Science, Alma Mater Studiorum, University of Bologna, Piazza Goidanich, 60, 47522 Cesena, FC, Italy; (A.C.D.A.S.P.); (S.T.); (P.R.)
- Interdepartmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum, University of Bologna, Via Quinto Bucci, 336, 47521 Cesena, FC, Italy
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Mutalipassi M, Esposito R, Ruocco N, Viel T, Costantini M, Zupo V. Bioactive Compounds of Nutraceutical Value from Fishery and Aquaculture Discards. Foods 2021; 10:foods10071495. [PMID: 34203174 PMCID: PMC8303620 DOI: 10.3390/foods10071495] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2021] [Revised: 06/24/2021] [Accepted: 06/25/2021] [Indexed: 12/12/2022] Open
Abstract
Seafood by-products, produced by a range of different organisms, such as fishes, shellfishes, squids, and bivalves, are usually discarded as wastes, despite their possible use for innovative formulations of functional foods. Considering that “wastes” of industrial processing represent up to 75% of the whole organisms, the loss of profit may be coupled with the loss of ecological sustainability, due to the scarce recycling of natural resources. Fish head, viscera, skin, bones, scales, as well as exoskeletons, pens, ink, and clam shells can be considered as useful wastes, in various weight percentages, according to the considered species and taxa. Besides several protein sources, still underexploited, the most interesting applications of fisheries and aquaculture by-products are foreseen in the biotechnological field. In fact, by-products obtained from marine sources may supply bioactive molecules, such as collagen, peptides, polyunsaturated fatty acids, antioxidant compounds, and chitin, as well as catalysts in biodiesel synthesis. In addition, those sources can be processed via chemical procedures, enzymatic and fermentation technologies, and chemical modifications, to obtain compounds with antioxidant, anti-microbial, anti-cancer, anti-hypertensive, anti-diabetic, and anti-coagulant effects. Here, we review the main discards from fishery and aquaculture practices and analyse several bioactive compounds isolated from seafood by-products. In particular, we focus on the possible valorisation of seafood and their by-products, which represent a source of biomolecules, useful for the sustainable production of high-value nutraceutical compounds in our circular economy era.
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Affiliation(s)
- Mirko Mutalipassi
- Stazione Zoologica Anton Dohrn, Department of Marine Biotechnology, Villa Dohrn, Punta San Pietro, 80077 Naples, Italy; (M.M.); (T.V.)
| | - Roberta Esposito
- Stazione Zoologica Anton Dohrn, Department of Marine Biotechnology, Villa Comunale, 80121 Naples, Italy; (R.E.); (N.R.)
- Department of Biology, University of Naples Federico II, Complesso Universitario di Monte Sant’Angelo, Via Cinthia 21, 80126 Naples, Italy
| | - Nadia Ruocco
- Stazione Zoologica Anton Dohrn, Department of Marine Biotechnology, Villa Comunale, 80121 Naples, Italy; (R.E.); (N.R.)
| | - Thomas Viel
- Stazione Zoologica Anton Dohrn, Department of Marine Biotechnology, Villa Dohrn, Punta San Pietro, 80077 Naples, Italy; (M.M.); (T.V.)
| | - Maria Costantini
- Stazione Zoologica Anton Dohrn, Department of Marine Biotechnology, Villa Comunale, 80121 Naples, Italy; (R.E.); (N.R.)
- Correspondence: (M.C.); (V.Z.)
| | - Valerio Zupo
- Stazione Zoologica Anton Dohrn, Department of Marine Biotechnology, Villa Dohrn, Punta San Pietro, 80077 Naples, Italy; (M.M.); (T.V.)
- Correspondence: (M.C.); (V.Z.)
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14
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Omega-3-Rich Oils from Marine Side Streams and Their Potential Application in Food. Mar Drugs 2021; 19:md19050233. [PMID: 33919462 PMCID: PMC8143521 DOI: 10.3390/md19050233] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2021] [Revised: 04/19/2021] [Accepted: 04/20/2021] [Indexed: 12/29/2022] Open
Abstract
Rapid population growth and increasing food demand have impacts on the environment due to the generation of residues, which could be managed using sustainable solutions such as the circular economy strategy (waste generated during food processing must be kept within the food chain). Reusing discarded fish remains is part of this management strategy, since they contain high-value ingredients and bioactive compounds that can be used for the development of nutraceuticals and functional foods. Fish side streams such as the head, liver, or skin or the cephalothorax, carapace, and tail from shellfish are important sources of oils rich in omega-3. In order to resolve the disadvantages associated with conventional methods, novel extraction techniques are being optimized to improve the quality and the oxidative stability of these high-value oils. Positive effects on cardiovascular and vision health, diabetes, cancer, anti-inflammatory and neuroprotective properties, and immune system improvement are among their recognized properties. Their incorporation into different model systems could contribute to the development of functional foods, with market benefits for consumers. These products improve the nutritional needs of specific population groups in a scenario where noncommunicable diseases and pandemic crises are responsible for several deaths worldwide.
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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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Somacal S, Pinto VS, Vendruscolo RG, Somacal S, Wagner R, Ballus CA, Kuhn RC, Mazutti MA, Menezes CR. Maximization of microbial oil containing polyunsaturated fatty acid production by Umbelopsis (Mortierella) isabellina. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2020. [DOI: 10.1016/j.bcab.2020.101831] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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17
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Song R, Jia Z, Xu Y, Zhang X, Wei R, Sun J. Saponification to improve the antioxidant activity of astaxanthin extracts from Penaeus sinensis (Solenocera crassicornis) by-products and intervention effect on Paracetamol-induced acute hepatic injury in rat. J Funct Foods 2020. [DOI: 10.1016/j.jff.2020.104150] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023] Open
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18
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Ahmadkelayeh S, Hawboldt K. Extraction of lipids and astaxanthin from crustacean by-products: A review on supercritical CO2 extraction. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.07.016] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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19
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Oil and pigments from shrimp processing by-products: Extraction, composition, bioactivities and its application- A review. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.04.005] [Citation(s) in RCA: 33] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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Ben-Othman S, Jõudu I, Bhat R. Bioactives From Agri-Food Wastes: Present Insights and Future Challenges. Molecules 2020; 25:E510. [PMID: 31991658 PMCID: PMC7037811 DOI: 10.3390/molecules25030510] [Citation(s) in RCA: 132] [Impact Index Per Article: 33.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2019] [Revised: 01/16/2020] [Accepted: 01/22/2020] [Indexed: 02/06/2023] Open
Abstract
Sustainable utilization of agri-food wastes and by-products for producing value-added products (for cosmetic, pharmaceutical or food industrial applications) provides an opportunity for earning additional income for the dependent industrial sector. Besides, effective valorisation of wastes/by-products can efficiently help in reducing environmental stress by decreasing unwarranted pollution. The major focus of this review is to provide comprehensive information on valorisation of agri-food wastes and by-products with focus laid on bioactive compounds and bioactivity. The review covers the bioactives identified from wastes and by-products of plants (fruits, exotic fruits, vegetables and seeds), animals (dairy and meat) and marine (fish, shellfish seaweeds) resources. Further, insights on the present status and future challenges of sustainably utilizing agri-food wastes/by-products for value addition will be highlighted.
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Affiliation(s)
- Sana Ben-Othman
- ERA Chair for Food (By-) Products Valorisation Technologies of the Estonian University of Life Sciences (VALORTECH), Estonian University of Life Sciences, Fr.R.Kreutzwaldi 56/5, 51006 Tartu, Estonia; (S.B.-O.); (I.J.)
| | - Ivi Jõudu
- ERA Chair for Food (By-) Products Valorisation Technologies of the Estonian University of Life Sciences (VALORTECH), Estonian University of Life Sciences, Fr.R.Kreutzwaldi 56/5, 51006 Tartu, Estonia; (S.B.-O.); (I.J.)
- Chair of Food Science and Technology, Institute of Veterinary Medicine and Animal Sciences, Estonian University of Life Science, Fr.R.Kreutzwaldi 56/5, 51006 Tartu, Estonia
| | - Rajeev Bhat
- ERA Chair for Food (By-) Products Valorisation Technologies of the Estonian University of Life Sciences (VALORTECH), Estonian University of Life Sciences, Fr.R.Kreutzwaldi 56/5, 51006 Tartu, Estonia; (S.B.-O.); (I.J.)
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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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22
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Gulzar S, Benjakul S. Impact of pretreatment and atmosphere on quality of lipids extracted from cephalothorax of Pacific white shrimp by ultrasonic assisted process. Food Chem 2019; 309:125732. [PMID: 31706676 DOI: 10.1016/j.foodchem.2019.125732] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2019] [Revised: 10/12/2019] [Accepted: 10/15/2019] [Indexed: 10/25/2022]
Abstract
Impacts of different pretreatment conditions and atmosphere on yield and oxidative stability of lipids from Pacific white shrimp (Litopenaeus vannamei) cephalothorax using ultrasonic assisted extraction (UAE) process were studied. Cephalothorax was subjected to vacuum-microwave (VM) heating prior to UAE using a mixture of isopropanol/n-hexane (1:1) as solvent. Nitrogen gas was flushed at two flow rates; low (2.15 l/min) and high (4.35 l/min) into the system during ultrasonication. Vacuum-microwave heating resulted in the increase of lipid yield and highest yield was observed in the samples extracted by a combination of VM and UAE. Tannic acid (TA) was incorporated into cephalothorax at three different levels (0.05, 0.1 and 0.2%) in combination with VM, followed by nitrogen flushing. Nitrogen flushing during ultrasonication process resulted in the increased oxidative stability of lipids as confirmed by low PV, TBARS and FFA. Furthermore, astaxanthin content in the lipid was found to be increased by aforementioned treatments.
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Affiliation(s)
- Saqib Gulzar
- Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90112, Thailand
| | - Soottawat Benjakul
- Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90112, Thailand.
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23
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Gulzar S, Benjakul S. Impact of pulsed electric field pretreatment on yield and quality of lipid extracted from cephalothorax of Pacific white shrimp (
Litopenaeus vannamei
) by ultrasound‐assisted process. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14316] [Citation(s) in RCA: 31] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Saqib Gulzar
- Department of Food Technology Faculty of Agro‐Industry Prince of Songkla University Hat Yai Songkhla 90112 Thailand
| | - Soottawat Benjakul
- Department of Food Technology Faculty of Agro‐Industry Prince of Songkla University Hat Yai Songkhla 90112 Thailand
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24
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WENWEI C, GUANGRONG H, ZHENBAO J, YAO H. Optimization of aqueous enzymatic extraction of oil from shrimp processing by-products using response surface methodology. FOOD SCIENCE AND TECHNOLOGY 2019. [DOI: 10.1590/fst.41717] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Affiliation(s)
| | | | | | - Hong YAO
- Zhejiang Marine Development Research Institute, China
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25
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Gulzar S, Benjakul S. Effect of pre-treatments on yield and properties of lipid extracted from cephalothorax of Pacific white shrimp (Litopenaeus vannamei) by ultrasonic assisted process. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.10.051] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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26
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Gulzar S, Benjakul S. Ultrasound Waves Increase the Yield and Carotenoid Content of Lipid Extracted From Cephalothorax of Pacific White Shrimp (Litopenaeus vannamei
). EUR J LIPID SCI TECH 2018. [DOI: 10.1002/ejlt.201700495] [Citation(s) in RCA: 37] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Saqib Gulzar
- Faculty of Agro-Industry, Department of Food Technology; Prince of Songkla University; Hat Yai 90112 Songkhla Thailand
| | - Soottawat Benjakul
- Faculty of Agro-Industry, Department of Food Technology; Prince of Songkla University; Hat Yai 90112 Songkhla Thailand
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27
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Kuvendziev S, Lisichkov K, Zeković Z, Marinkovski M, Musliu ZH. Supercritical fluid extraction of fish oil from common carp (Cyprinus carpio L.) tissues. J Supercrit Fluids 2018. [DOI: 10.1016/j.supflu.2017.11.027] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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28
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Characterization and storage stability of astaxanthin esters, fatty acid profile and α-tocopherol of lipid extract from shrimp (L. vannamei) waste with potential applications as food ingredient. Food Chem 2017; 216:37-44. [DOI: 10.1016/j.foodchem.2016.08.016] [Citation(s) in RCA: 70] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2016] [Revised: 08/03/2016] [Accepted: 08/06/2016] [Indexed: 12/31/2022]
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29
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Microcapsules containing astaxanthin from shrimp waste as potential food coloring and functional ingredient: Characterization, stability, and bioaccessibility. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.02.040] [Citation(s) in RCA: 49] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
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30
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Li J, Sun W, Ramaswamy HS, Yu Y, Zhu S, Wang J, Li H. High Pressure Extraction of Astaxanthin from Shrimp Waste (Penaeus VannameiBoone): Effect on Yield and Antioxidant Activity. J FOOD PROCESS ENG 2016. [DOI: 10.1111/jfpe.12353] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Jianping Li
- College of Biosystems Engineering and Food Science; Zhejiang University; Hangzhou 310058 China
- Key Laboratory of Equipment and Informatization in Environment Controlled Agriculture; Ministry of Agriculture; Hangzhou 310058 China
| | - Wei Sun
- College of Biosystems Engineering and Food Science; Zhejiang University; Hangzhou 310058 China
- Key Laboratory of Equipment and Informatization in Environment Controlled Agriculture; Ministry of Agriculture; Hangzhou 310058 China
| | - Hosahalli S. Ramaswamy
- Department of Food Science and Agricultural Chemistry; McGill University; St-Anne-de-Bellevue Québec H9X 3V9 Canada
| | - Yong Yu
- College of Biosystems Engineering and Food Science; Zhejiang University; Hangzhou 310058 China
- Key Laboratory of Equipment and Informatization in Environment Controlled Agriculture; Ministry of Agriculture; Hangzhou 310058 China
| | - Songming Zhu
- College of Biosystems Engineering and Food Science; Zhejiang University; Hangzhou 310058 China
- Key Laboratory of Equipment and Informatization in Environment Controlled Agriculture; Ministry of Agriculture; Hangzhou 310058 China
| | - Jing Wang
- College of Biosystems Engineering and Food Science; Zhejiang University; Hangzhou 310058 China
- Key Laboratory of Equipment and Informatization in Environment Controlled Agriculture; Ministry of Agriculture; Hangzhou 310058 China
| | - Huanhuan Li
- College of Biosystems Engineering and Food Science; Zhejiang University; Hangzhou 310058 China
- Key Laboratory of Equipment and Informatization in Environment Controlled Agriculture; Ministry of Agriculture; Hangzhou 310058 China
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31
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Nasseri MA, Sharifi Bigy S, Allahresani A, Malekaneh M. Assessment of Antioxidant Activity, Chemical Characterization and Evaluation of Fatty Acid Compositions of Scorzonera Paradoxa Fisch and C. A. Mey. Jundishapur J Nat Pharm Prod 2015. [DOI: 10.17795/jjnpp-19781] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022] Open
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32
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Characterization of Shrimp Oil from Pandalus borealis by High Performance Liquid Chromatography and High Resolution Mass Spectrometry. Mar Drugs 2015; 13:3849-76. [PMID: 26096274 PMCID: PMC4483660 DOI: 10.3390/md13063849] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2015] [Revised: 06/02/2015] [Accepted: 06/02/2015] [Indexed: 11/30/2022] Open
Abstract
Northern shrimp (Pandalus borealis) oil, which is rich in omega-3 fatty acids, was recovered from the cooking water of shrimp processing facilities. The oil contains significant amounts of omega-3 fatty acids in triglyceride form, along with substantial long-chain monounsaturated fatty acids (MUFAs). It also features natural isomeric forms of astaxanthin, a nutritional carotenoid, which gives the oil a brilliant red color. As part of our efforts in developing value added products from waste streams of the seafood processing industry, we present in this paper a comprehensive characterization of the triacylglycerols (TAGs) and astaxanthin esters that predominate in the shrimp oil by using HPLC-HRMS and MS/MS, as well as 13C-NMR. This approach, in combination with FAME analysis, offers direct characterization of fatty acid molecules in their intact forms, including the distribution of regioisomers in TAGs. The information is important for the standardization and quality control, as well as for differentiation of composition features of shrimp oil, which could be sold as an ingredient in health supplements and functional foods.
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33
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Nguyen TT, Zhang W, Barber AR, Su P, He S. Significant Enrichment of Polyunsaturated Fatty Acids (PUFAs) in the Lipids Extracted by Supercritical CO2 from the Livers of Australian Rock Lobsters (Jasus edwardsii). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:4621-4628. [PMID: 25905456 DOI: 10.1021/jf5059396] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
Australian rock lobster (Jasus edwardsii) liver contains approximately 24.3% (w/w) lipids, which can contain a high amount of polyunsaturated fatty acids (PUFAs). However, this material has been found to be contaminated with arsenic (240 mg/kg) and cadmium (8 mg/kg). The high level of contaminants in the raw material and the large amount of PUFAs in the lipids prove a significant challenge in the extraction of high-quality lipids from this byproduct by conventional methods. Supercritical carbon dioxide (SC-CO2) extraction is a highly promising technology for lipid extraction with advantages including low contamination and low oxidation. The technique was optimized to achieve nearly 94% extraction of lipids relative to conventional Soxhlet extraction in Australian rock lobster liver at conditions of 35 MPa and 50 °C for 4 h. The extracted lipids are significantly enriched in PUFAs at 31.3% of total lipids, 4 times higher than those in the lipids recovered by Soxhlet extraction (7.8%). Specifically, the concentrations of docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) in SC-CO2 extraction are 7 times higher than those obtained by Soxhlet extraction. Moreover, very small amounts of toxic heavy metals such as lead (Pb), arsenic (As), mercury (Hg), and cadmium (Cd) were detected in the SC-CO2-extracted lipids, 0.5-27 times lower than those in the Soxhlet-extracted lipids, which are 40-200 times lower than the regulatory limit maximum values. The low levels of contaminants and the high proportion of PUFAs (dominated by DHA and EPA) found in the SC-CO2-extracted lipids from Australian rock lobster liver suggest that the material could potentially be used as a valuable source of essential fatty acids for human consumption.
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Affiliation(s)
- Trung T Nguyen
- §Food Science and Technology Department, Agricultural and Natural Resources Faculty, An Giang University, Long Xuyen, Vietnam
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34
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35
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Subra-Paternault P, ThongDeng H, Grélard A, Cansell M. Extraction of phospholipids from scallop by-product using supercritical CO2/alcohol mixtures. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2014.09.057] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
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36
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Mezzomo N, Tenfen L, Farias MS, Friedrich MT, Pedrosa RC, Ferreira SRS. Evidence of anti-obesity and mixed hypolipidemic effects of extracts from pink shrimp (Penaeus brasiliensis and Penaeus paulensis) processing residue. J Supercrit Fluids 2015. [DOI: 10.1016/j.supflu.2014.09.021] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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37
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Yener ME. Supercritical Fluid Processing for the Recovery of Bioactive Compounds from Food Industry By-Products. FOOD ENGINEERING SERIES 2015. [DOI: 10.1007/978-3-319-10611-3_9] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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38
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39
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Lisichkov K, Kuvendziev S, Zeković Z, Marinkovski M. Influence of operating parameters on the supercritical carbon dioxide extraction of bioactive components from common carp (Cyprinus carpio L.) viscera. Sep Purif Technol 2014. [DOI: 10.1016/j.seppur.2014.10.020] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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40
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Supercritical Fluid Extraction of Lipids and Enrichment of DHA from Freshwater Fish Processing Wastes in Thailand. ACTA ACUST UNITED AC 2014. [DOI: 10.4028/www.scientific.net/amr.1044-1045.444] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Nowadays, an awareness of health benefits of omega-3 has been found. Polyunsaturated fatty acids, especially DHA, are more attention due to their role in human health. Hence, this study investigated the potential of by-products as freshwater fish source of omega-3 polyunsaturated fatty acids (omega-3 PUFAs). The by-products of processing accounted for approximately 55% of the catfish industry. Supercritical fluid extraction (SFE) of the by-products at 35 MPa, 40 ◦C, ethanol (95%, v/v) as the co-solvent, and the mass ratio of by-products to co-solvent as 1:1 generated a lipid yield at 30.9% and 21.5 % docosahexaenoic acid (DHA). Additionally, urea complexation was an effective tool to enrich and purify DHA from lipids. DHA purity increased from 21.5% to 38.4% under the optimum complexation condition.
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Kuvendziev S, Lisichkov K, Zeković Z, Marinkovski M. Artificial neural network modelling of supercritical fluid CO2 extraction of polyunsaturated fatty acids from common carp (Cyprinus carpio L.) viscera. J Supercrit Fluids 2014. [DOI: 10.1016/j.supflu.2014.06.007] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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42
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REN Q, XING H, BAO Z, SU B, YANG Q, YANG Y, ZHANG Z. Recent Advances in Separation of Bioactive Natural Products. Chin J Chem Eng 2013. [DOI: 10.1016/s1004-9541(13)60560-1] [Citation(s) in RCA: 43] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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43
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Ayas D, Ozogul Y, Yazgan H. The effects of season on fat and fatty acids contents of shrimp and prawn species. EUR J LIPID SCI TECH 2013. [DOI: 10.1002/ejlt.201200081] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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