Abstract
The feasibility of exploiting secondary raw materials from marine food-chains as a source of molecules of nutritional interest, to create high-value food products and to meet nutritional challenges, is described in this report. A reduction in food waste is urgent as many sectors of the food industry damage the environment by depleting resources and by generating waste that must be treated. The project herein described, deals with the recovery of natural molecules, omega-3 fatty acids (EPA, DHA) and of α-tocopherol, from fish processing by-products. This would promote the sustainable development of new food products for human nutrition, as well as nutraceuticals. The growing awareness of increasing omega-3 fatty acids intake, has focused attention on the importance of fish as a natural source of these molecules in the diet. Therefore, a study on the concentration of these bioactive compounds in such matrices, as well as new green methodologies for their recovery, are necessary. This would represent an example of a circular economy process applied to the seafood value chain. Fish processing by-products, so far considered as waste, can hopefully be reutilized as active ingredients into food products of high added-value, thus maximizing the sustainability of fish production.
Highlights
Food production is increasingly considered to have a strong environmental impact, including in this context, concepts such as the loss of biodiversity, the consumption of fresh water, CO2 production and chemical pollution
The current food system has been regarded as the primary cause of the large production of food waste, nutrient loss, the use of potentially dangerous non-natural substances in food products and the application of invasive technologies along the food chain
All these actions strongly contribute to both environment degradation and an irrational food production, which leads to the consumption of unhealthy diets
Summary
Food production is increasingly considered to have a strong environmental impact, including in this context, concepts such as the loss of biodiversity, the consumption of fresh water, CO2 production and chemical pollution. The key step to building a new and sustainable food production system is to work towards a more rational exploitation of environmental resources This objective involves the recovery and recycling of nutrients and molecules of interest from secondary raw materials, at both industrial and domestic levels. It should be taken into account that everything is part of “food production”, from the formulation of food products to the production of safer food additives, food colorants, new packaging systems, as well as the formulation of nutraceutics Seizing these opportunities means aiming for zero losses and, at the same time, working to enhance the environmental sustainability, the production of safer food and, promoting a healthier life-style. The case-study reported here was aimed to release high-quality output from “resources” like the wastes and by-products resulting from human activities (fisheries and aquaculture); these resources are potentially useful to the industry for different purposes that can promote future business opportunities and contribute to the SDGs (Sustainable Development Goals). The intrinsic added-value of seafood processing waste and by-products, characterized by a high content of organic matter, can be enormous; this value relies on several molecules that can be utilized to develop high-value food-products, nutraceutical, functional foods for specific population segments, as well as for other industrial applications
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