Abstract
Fish processing has serious economic and environmental costs in the food supply chain. It is necessary to find new ways to convert fish residue to added-value products, especially for main aquaculture species. In this study, a pulsed electric field (PEF) process for antioxidant extract production from three residues (gills, bones, and heads) of two commercial species (sea bream and sea bass) was tested. Three methods of extraction using two solvents (water and methanol) and a water extraction assisted by PEF were assessed. Chemical and mineral compositions, as well as amino acid profile of the by-products, were determined. In addition, four in vitro antioxidant methods, 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity (DPPH), 2,2-azinobis-(3-ethyl-benzothiazoline-6-sulphonate radical (ABTS), ferric reducing antioxidant power assay (FRAP), and oxygen radical absorbance capacity assay (ORAC), were used to evaluate the extracts. Antioxidant activity was confirmed by DPPH and ABTS and FRAP tests, obtaining the highest values for residues from the sea bream species. ORAC values were higher in methanol than in water solvent. In general, gills were the residues with the greatest antioxidant activity for the four antioxidant assays employed. For DPPH assay, the extracts of water assisted by PEF from heads, bones, and gills yielded significant increases of 35.8%, 68.6%, and 33.8% for sea bream and 60.7%, 71.8%, and 22.1% for sea bass, respectively, with respect to water extracts. Our results suggest that PEF would be an environmentally friendly and economic choice for antioxidant-extract production from low-value by-products from fish processing.
Highlights
Aquaculture production has been globally increasing and gaining economic importance over the last decade
The present research was carried out to evaluate the use of pulsed electric fields (PEF) technology to improve antioxidant extracts from gills, heads, and bones of sea bream and sea bass
The findings of the study revealed that water extraction assisted by PEF improved the antioxidant capacity of extracts with respect to water or methanol extracts
Summary
Aquaculture production has been globally increasing and gaining economic importance over the last decade. Due to the large production of ready-to-use products and meals, the fish industry generates a large amount of wastes These residues in fisheries are mainly composed of heads, skin, and viscera and account for 20–75% of fish weight [2]. In this sense, great efforts are being made to exploit these fish wastes, ensuring the sustainability of the aquaculture industry. Great efforts are being made to exploit these fish wastes, ensuring the sustainability of the aquaculture industry This strategy is supported by the presence of natural antioxidants and other bioactive components in these residues
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