Seafood Processing By-products Research Articles

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

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

Marine proteins and peptides: Production, biological activities, and potential applications

Marine protein hydrolysates and peptides have grown in popularity due to their biological activities and robust properties. They are increasingly studied in the functional food, pharmaceutical, and cosmeceutical sectors. This article discusses the current knowledge about preparing protein hydrolysates and peptides from seaweed, seafood, and seafood processing byproducts. Gaps in knowledge and technical expertise required for their industrial integration have been identified. The desire for natural substances to use as functional food has gained prevalence as consumers have become more aware of the adverse side effects of synthetic drugs. Aging-related chronic diseases, including cancer, arteriosclerosis, and diabetes, can be prevented by actively introducing food-based functional ingredients. Marine-derived proteins and peptides still face several hurdles to commercialization, such as scaling up production and maintaining a sustainable supply of raw materials. Further understanding of the physiological functionalities, action mechanisms, and clinical efficacy of these peptides and proteins would facilitate their use in biomedical applications and as functional ingredients in food and cosmetics.

Balık Yan Ürünlerinin ve Atıklarının Yeni Kullanımı: Protein Hidrolizatları

The rapid growth of the world's population, urbanization, and increasing prosperity require better utilization of available protein resources. In addition, the development of new and sustainable resources is also very important. By 2050, the increase in protein demand in the world will cause it to double not only due to population pressure but also to the increasing awareness of the importance of proteins in a healthy diet for the elderly population. Fish and other aquatic products are important sources of protein. However, depending on the raw materials and the processes applied in the seafood processing sector, waste and by-products are generated at rates ranging from 20% to 75%. Many studies have shown that these products are important protein sources. However, the inadequate management of waste and by-products in the seafood processing sector is one of the biggest challenges facing the fish industry today. Various processes have been developed for the use of these products. An effective way to add value to these products is the production of protein hydrolyzates. Protein hydrolysates allow the release of peptides of different sizes with functional properties, various bioactivities such as antioxidant, antimicrobial, antihypertensive, anti-inflammatory, or antihyperglycemic. In this article, proteins belonging to fish by-products and wastes, their functional and technological properties, hydrolysis process, technological use of hydrolysates in the food industry have been reviewed.

An extended institutional theory perspective on the adoption of circular economy practices: Insights from the seafood industry

The management of seafood processing by-products (SPBPs) is an interesting but underexplored topic in the circular economy (CE) research stream. The extant CE literature is mainly devoted to the topic's theoretical aspects and largely neglects the linkages between theory and practice, particularly in developing countries. This paper aims to empirically investigate CE implementation and its associated drivers and barriers in the context of SPBP management in a developing country. A multiple-case design is used on a sample of five firms that engage in SPBP treatment in Vietnam. We find evidence of circular practices in SPBP management that aim at cascading use and higher value creation. We also delineate eight drivers and 14 barriers rooted in four clusters: regulatory, socio-cognitive, economic and supply chain, and technological factors. In addition to generic factors, we identify three exclusive drivers and five unique barriers specific to our cases. The findings are then interpreted through the lens of extended institutional theory to derive a holistic framework that captures the dynamic influences of various factors on CE diffusion. Our framework includes two add-ons: institutional logic and uncertainty. ‘Legitimacy-embedded efficiency’ is established as a shared logic of CE, whereby economic growth is achieved in harmony with environmental protection via the optimal use of resources. Uncertainty moderates the relative influences of legitimacy and efficiency-related factors on CE diffusion. Our practical contribution is to offer an actionable guide for key stakeholders of the SPBP supply chain, including local authorities in the transition from low-efficiency practices to novel circular ones.

Fish and Shellfish-Derived Anti-Inflammatory Protein Products: Properties and Mechanisms.

The interest in utilizing food-derived compounds therapeutically has been rising. With the growing prevalence of systematic chronic inflammation (SCI), efforts to find treatments that do not result in the side effects of current anti-inflammatory drugs are underway. Bioactive peptides (BAPs) are a particularly promising class of compounds for the treatment of SCI, and the abundance of high-quality seafood processing byproducts (SPB) makes it a favorable material to derive anti-inflammatory BAPs. Recent research into the structural properties of anti-inflammatory BAPs has found a few key tendencies including they tend to be short and of low molecular weight (LMW), have an overall positive charge, contain hydrophobic amino acids (AAs), and be rich in radical scavenging AAs. SPB-derived anti-inflammatory BAPs have been observed to work via inhibition of the NF-κB and MAPK pathways by disrupting the phosphorylation of IκBα and one or more kinases (ERK, JNK, and p38), respectively. Radical scavenging capacity has also been shown to play a significant role in the efficacy of SPB-derived anti-inflammatory BAPs. To determine if SPB-derived BAPs can serve as an effective treatment for SCI it will be important to understand their properties and mechanisms of action, and this review highlights such findings in recent research.

Utilization of Seafood Processing By-Products for Production of Proteases by Paenibacillus sp. TKU052 and Their Application in Biopeptides' Preparation.

Microbial fermentation of by-products is a renewable and efficient technique in the development of a range of useful products. In this study, protease synthesis by Paenibacillus sp. TKU052 was carried out on culture media containing some common seafood processing by-products (SPBPs) as the sole source of carbon and nitrogen (C/N). The most suitable C/N nutrition source for the production of proteases was found to be 3.0% (w/v) demineralized crab shells powder (deCSP) and maximal enzyme activity of 4.41 ± 0.16 U/mL was detected on the third day of the culture. Two proteases (P1 and P2) with a similar molecular weight of 31 kDa were successfully isolated and purified from the 3-day deCSP-containing medium. Both P1 and P2 exhibited the highest activity of gelatin hydrolysis at pH 6 and 60 °C. The gelatin hydrolysates catalyzed by Paenibacillus TKU052 proteases were evaluated for biological activities, including 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging, angiotensin-I converting enzyme (ACE) inhibition, and prebiotic activities. The gelatin hydrolysates expressed 31.76–43.95% DPPH radical scavenging activity and 31.58–36.84% ACE inhibitory activity, which was higher than those from gelatin. Gelatin hydrolysates also showed the growth-enhancing effect on Bifidobacterium bifidum BCRC 14615 with an increase to 135.70–147.81%. In short, Paenibacillus sp. TKU052 could be a potential strain to utilize crab shell wastes to produce proteases for bio-active peptides’ preparation.

Sea Cucumber Derived Type I Collagen: A Comprehensive Review.

Collagen is the major fibrillar protein in most living organisms. Among the different types of collagen, type I collagen is the most abundant one in tissues of marine invertebrates. Due to the health-related risk factors and religious constraints, use of mammalian derived collagen has been limited. This triggers the search for alternative sources of collagen for both food and non-food applications. In this regard, numerous studies have been conducted on maximizing the utilization of seafood processing by-products and address the need for collagen. However, less attention has been given to marine invertebrates and their by-products. The present review has focused on identifying sea cucumber as a potential source of collagen and discusses the general scope of collagen extraction, isolation, characterization, and physicochemical properties along with opportunities and challenges for utilizing marine-derived collagen.

Protein Recovery from Underutilised Marine Bioresources for Product Development with Nutraceutical and Pharmaceutical Bioactivities.

The global demand for dietary proteins and protein-derived products are projected to dramatically increase which cannot be met using traditional protein sources. Seafood processing by-products (SPBs) and microalgae are promising resources that can fill the demand gap for proteins and protein derivatives. Globally, 32 million tonnes of SPBs are estimated to be produced annually which represents an inexpensive resource for protein recovery while technical advantages in microalgal biomass production would yield secure protein supplies with minimal competition for arable land and freshwater resources. Moreover, these biomaterials are a rich source of proteins with high nutritional quality while protein hydrolysates and biopeptides derived from these marine proteins possess several useful bioactivities for commercial applications in multiple industries. Efficient utilisation of these marine biomaterials for protein recovery would not only supplement global demand and save natural bioresources but would also successfully address the financial and environmental burdens of biowaste, paving the way for greener production and a circular economy. This comprehensive review analyses the potential of using SPBs and microalgae for protein recovery and production critically assessing the feasibility of current and emerging technologies used for the process development. Nutritional quality, functionalities, and bioactivities of the extracted proteins and derived products together with their potential applications for commercial product development are also systematically summarised and discussed.

65 Sustainability of fish-derived feed inputs: an ecological perspective

Abstract Fishmeals and fish oils (FMFOs) sourced traditionally from directed fisheries and increasingly from seafood processing by-product streams, are important sources of key nutrients in animal diets. While attention is understandably paid to the relative nutritional attributes and prices of FMFOs, little consideration is typically paid to the resource utilization and environmental performance attributes of these products, beyond attending to the management status of source fisheries. This is somewhat surprising, however, given the diversity of species and ecosystems from which FMFOs are derived, their relative abundance, the technologies used in their capture, and energy sources used in their processing. Here, we present results of analyses of the greenhouse gas emission intensity (carbon footprint) and area of marine ecosystem to support the primary productivity required to sustain production of the species-specific biomass required (marine ecological footprint) to yield a tonne of fishmeal or oil for 18 distinct combinations of species, source ecosystem and fishing gear used to produce fishmeal and oil. Analyses of the carbon footprint of meals and oils included direct combustion and related upstream GHG emissions associated with direct fuel inputs to fishing along with emissions from processing-related fuel and electricity inputs. Analyses of the marine ecological footprint of meals and oils accounted for the trophic level of the source species as well as the source ecosystem-specific trophic transfer efficiency and average annual primary productivity. Results indicate that the carbon footprint of FMFOs varied by an order of magnitude while the marine ecological footprint of meals and oils varied by four orders of magnitude amongst the sources assessed. Given these substantial environmental and ecological performance differences between many widely traded FMFOs, there is substantial scope for feed formulators to construct and market low environmental impact feeds while maintaining nutritional and cost profiles.

Production and characterization of crude oils from seafood processing by-products

The potential use of fish by-products from different species (farmed bluefin tuna, farmed seabass and seabream, and wild sardines) for oil production was investigated. The yield, physicochemical quality, fatty acid profile and nutritive value of tuna by-product and liver oil, wild sardine and sardine by-product oil, and a combined farmed seabass and seabream by-product oil were determined and compared to commercial cod liver oil. In terms of oxidative stability, tuna, seabass and seabream by-product oils had the lowest free fatty acid content, peroxide, Totox, and anisidine value. The oxidative stability of the oils was good and the highest α-tocopherol content in the range of 70.9–79.4 μg/g was found in seabass and seabream by-products oils. The sum of eicosapentaenoic and docosahexaenoic fatty acids ranged from 11.6 in seabass and seabream oil to 32.8% in sardine oil. The n-3/n-6 ratio of the oils showed value ranging from 0.66 in seabass and seabream by-product oil to 11.0 in sardine oil showing a potential use of fish by-products in high quality oil production, adding economic value to the by-products and changing by-product disposal strategies.

Linking Production and Consumption: The Role for Fish and Seafood in a Healthy and Sustainable Australian Diet.

Fish and seafood consumption in Australia has been growing, yet the implications of this trend across the food system, from both a health and sustainability perspective have not been fully explored. This paper aims to map out the fish and seafood food system in Australia, linking production and consumption, to articulate challenges and opportunities for enhancing the sector’s contribution to future healthy and sustainable diets. We conducted a secondary analysis of publicly available datasets on fish and seafood production and consumption, triangulated and supplemented with peer-reviewed and grey literature on environmental, economic and social sustainability issues throughout the food system. A key challenge for health is the high proportion of fish and seafood consumed as discretionary food, particularly among children. Key challenges for sustainability include the narrow focus on environmental sustainability (with little consideration of the other domains), and the focus on production with little consideration for sustainability throughout post-harvest handling, processing, retail, distribution and consumption. Key opportunities for health and sustainability include the innovative use of processing and packaging technology to maximise nutritional quality; creation of markets and supply chains for a greater diversity of underutilised fish and seafood species and processing by-products; and reductions in waste and loss throughout the entire supply chain.

Production and Bioactivity-Guided Isolation of Antioxidants with α-Glucosidase Inhibitory and Anti-NO Properties from Marine Chitinous Materials.

Natural and bioactive products have been of great interest due to their benefit as health foods and drugs to prevent various diseases. The aim of this study is to efficiently reuse marine chitinous materials (CMs), abundant and low-cost fishery by-products, for the bio-synthesis, isolation, and identification of antioxidant compounds possessing some other beneficial bioactivities. Paenibacillus sp. was used to convert CMs to antioxidants. Among various tested CMs, squid pen powder (SPP) gave the best results when used as the sole carbon/nitrogen source. Fermented SPP (FSPP) had comparable antioxidant activity (IC50 = 124 µg/mL) to that of α-tocopherol (IC50 = 30 µg/mL). The antioxidant productivity increased 1.83-fold after culture optimization. The use of multiple techniques, including Diaion, silica, and preparative HPLC columns coupled with a bioassay resulted in the isolation of two major antioxidants characterized as exopolysaccharides and homogentisic acid. These isolated compounds showed great maximum activity and low IC50 values (96%, 30 µg/mL and 99%, 5.4 µg/mL, respectively) which were comparable to that of α-tocopherol (95%, 24 µg/mL). The crude sample, fractions, and isolated compounds also demonstrated α-glucosidase inhibition and anti–inflammatory activity. Notably, homogentisic acid was found as a non-sugar-based moiety α-glucosidase inhibitor which show much higher inhibition (IC50 = 215 µg/mL) than that of acarbose (IC50 = 1324 µg/mL) and also possessed acceptable anti–inflammatory activity (IC50 = 9.8 µg/mL). The results highlighted the value of using seafood processing by-products, like squid pens, for the production of several compounds possessing multi-benefit bioactivities and no cytotoxicity.

水産系副産物(貝殻)の漁場造成事業への活用

水産系副産物(貝殻)の漁場造成事業への活用

Sustainable valorisation of seafood by-products: Recovery of collagen and development of collagen-based novel functional food ingredients

Abstract Aquatic, especially marine ecosystem is still an untapped reservoir of bioactive compounds, which have considerable potential to supply novel ingredients towards the development of commercial functional food products. Seafood products are an important part of the diet in many nations. Moreover, as a source of protein, seafood plays a significant role as functional components that are essential to human health. In industry or local seafood shops, processing of seafood generates a huge quantity (50–80%) of nonedible by-products, which are discarded as waste or underutilised in several parts of the world. These seafood processing by-products are rich sources of various novel and valuable biomolecules such as collagen and gelatin. In this review, scope of seafood by-products has been explored to recover the realistic collagen. The sustainable valorisation of seafood by-products may lead towards the development of healthy and functional food ingredients/products. Furthermore, the significant challenges towards the development of collagen-based functional food ingredients are also discussed. Industrial relevance With the increasing amount of seafood processing by-products worldwide, the recent trend towards the utilisation of collagen and their derived biomaterials to develop the various functional food and beverages is gaining momentum. Seafood processing by-products are a rich source of bioactive collagen molecules with potential nutraceutical/functional properties. Seafood processing industries are constantly trying to maximum utilisation of seafood by-products. This review article puts forward an alternative use of seafood processing by-products which may help to accelerate their business with significant benefits. The collagen-based novel functional food ingredient contains a nutritional benefit, such as essential and non-essential amino acid to improve the quality of different food products. It can also be used as natural antioxidants and texturing agents that will reduce the utilisation of chemical preservatives and may be able to fulfil the consumer demands for safe and green food products. In addition, the current status, challenges and the future directions in the development of seafood derived collagen peptides as functional ingredients is also discussed. This review suggests a biological solution for the disposal of the seafood processing by-products that creates an environmental pollution issues. This article reveals the opportunity to utilise the seafood by-products for the development of high value-added collagen-based functional food ingredients.

Determination of Reaction Progress in the Enzymatic Hydrolysis of Seafood Processing Byproducts: A Simple Alternative to the Degree of Hydrolysis

In many areas of food processing it is desirable to reduce the length of protein molecules. The two most commonly used methods employ either inorganic acids or proteolytic enzymes to cleave peptide bonds between adjacent amino acids. Proteolytic enzymes can reduce the viscosity of aqueous protein mixtures as well as the volume of insolubles. In the Alaskan seafood industry, liquification of processing byproducts by protein hydrolysis would be convenient if there was a simple and reliable method to gauge the progress of the reaction. Laboratory methods to quantify the degree of hydrolysis are expensive, time consuming and demand operators trained in analytical techniques. The biuret protein method uniquely shifts color from blue to purple in the presence of proteins (longer chains of amino acids) and from blue to pink in the presence of hydrolysates or the peptide results of proteolytic action. The biuret color shift can be used for the quantitative determination of the rate of hydrolysis without the need for expensive equipment. Our goal in this research has been to develop a rapid and simple method to ascertain the progress of hydrolytic enzymatic reactions involving the enzyme Alcalase and the byproducts of seafood processing in Alaska. If allowed to run fully to completion, protein hydrolysis, by either acidification or enzyme reaction, results in the formation of high concentrations of free amino acids imparting bitterness to the hydrolysate. The bitter taste is off putting to fish chickens and livestock reducing feed consumption and limiting growth. A rapid, inexpensive and simple technique to monitor the progress of hydrolytic reactions could be used to control the development of bitter free amino acids. Production of consistently acceptable protein hydrolysates with low levels of free amino acids offers a cost effective method for small remote processors to convert the byproducts of their seafood processing into acceptable and defined feed ingredients.

Determination of Reaction Progress in the Enzymatic Hydrolysis of Seafood Processing Byproducts: A Simple Alternative to the Degree of Hydrolysis

Determination of Reaction Progress in the Enzymatic Hydrolysis of Seafood Processing Byproducts: A Simple Alternative to the Degree of Hydrolysis

Protective effects of peptides from skate (Okamejei kenojei) skin gelatin against endothelial dysfunction

Seafood processing by-product, skate (Okamejei kenojei) skin, was utilized to isolate active peptides with antihypertensive effect. Two peptides (MVGSAPGVL, 829 Da and LGPLGHQ, 720 Da) were purified from skate skin gelatin. In human endothelial cells, nitric oxide (NO) synthesis was found to be increased and eNOS phosphorylation was upregulated by the peptides. The peptides exhibited inhibitory activities on the production and expression of IL-6. Furthermore, the peptides down-regulated the expression levels of endothelin-1. The peptides inhibited the NF-κB and the phosphorylation of MAPK pathways. In addition, the activation of the PI3K/Akt pathway by the peptides was confirmed. The present study demonstrated that the purified peptides had vasorelaxant effects via endothelium-dependent NO signaling through activation of the PI3K/Akt-eNOS pathway and inhibition of the NF-κB and MAPK pathways. The purified peptides could be used in the food industry as functional ingredients with potent benefits in reducing the risk of cardiovascular diseases.

Dietary inclusion of salmon testes meal from Alaskan seafood processing byproducts: Effects on growth and immune function of rainbow trout, Oncorhynchus mykiss (Walbaum)

Abstract This study investigated the growth and immune function effects following partial replacement of fish meal with dried testes meal from pink salmon ( Oncorhynchus gorbuscha ) testes collected from Alaskan seafood processing byproducts. It was hypothesized that the dietary nucleotide content of testes meal may provide an immunostimulatory effect in rainbow trout ( Oncorhynchus mykiss ). Three diets were formulated and used for this study; a commercial type control diet, a Macrogard diet, and an experimental diet containing 50 g kg − 1 testes meal. Triplicate groups of juvenile rainbow trout (8.65 ± 0.13 g fish − 1 ) were fed each diet for 12 weeks, at which time they were challenged with Flavobacterium psychrophilum (the causative agent of coldwater disease). No significant differences in feed conversion ratio or specific growth rates were observed. Kidney macrophage (phagocytic) activity was significantly (P

An active peptide purified from gastrointestinal enzyme hydrolysate of Pacific cod skin gelatin attenuates angiotensin-1 converting enzyme (ACE) activity and cellular oxidative stress

Seafood processing by-product, Pacific cod (Gadus macrocephalus) skin, was utilised to purify an active peptide with ACE inhibitory and antioxidant activities. Gelatin was extracted from the skin and it was hydrolysed with gastrointestinal endopeptidases (pepsin, trypsin and α-chymotrypsin). Assay-guided purification of the hydrolysate resulted in an active peptide, Leu-Leu-Met-Leu-Asp-Asn-Asp-Leu-Pro-Pro (1301Da). The peptide showed potent non-competitive ACE inhibition (IC50=35.7μM) and effectively protects cellular macromolecules from reactive oxygen species (ROS) mediated damage. The peptide significantly reduced the oxidation levels of membrane lipids, proteins and DNA in RAW264.7 cells by effectively scavenging the intracellular ROS. Moreover, it was found that the peptide treatment upregulated the m-RNA expression of cellular antioxidative enzymes (superoxide dismutase, glutathione and catalase) and thereby enhanced the intracellular antioxidant mechanisms. These findings suggest that Pacific cod skin could be effectively bioconverted to produce a bioactive peptide, which could be used as a functional food ingredient to control ACE activity and oxidative stress.

Evaluation of supplemental fish bone meal made from Alaska seafood processing byproducts and dicalcium phosphate in plant protein based diets for rainbow trout ( Oncorhynchus mykiss)

We report performance of rainbow trout ( Oncorhynchus mykiss) fed a balanced dietary mix of plant proteins supplemented with either fish bone meal (FBM) derived from Alaskan seafood processing byproducts or dicalcium phosphate. Seven experimental diets were formulated to contain two levels of dicalcium phosphate or two levels of two different kinds of FBM in all plant-protein (APP) based diets as follows: Diet 1, FM based; Diets 2 and 3, APP diets with low or high dicalcium phosphate; Diets 4 and 5, APP diets with 4% or 8% low phosphorus FBM; and Diets 6 and 7, APP diets with 2.7% or 5.4% high phosphorus FBM. The limiting amino acids methionine and lysine, as well as the amino sulfonic acid taurine, were added to the APP diets at appropriate concentrations. Triplicate groups of juvenile rainbow trout (average weight 31.5 g) were fed one of the seven experimental diets for 12 weeks. Negative effects on growth performance and feed utilization were observed in the fish fed both kinds of FBM or the low level of dicalcium phosphate supplemented to APP diets. Fish fed high levels of dicalcium phosphate showed growth performance and feed utilization that was not significantly different from the control group indicating that FM may be completely replaced by plant proteins with appropriate dietary supplements. Significantly decreased ash levels and increased lipid content were observed in fish fed diets supplemented with FBM or dicalcium phosphate at low levels. Whole-body phosphorus level was not significantly different between controls and fish fed APP diets supplemented with dicalcium phosphate whereas phosphorus levels were significantly lower in FBM fed fish. The apparent digestibility coefficients (ADC) of protein and phosphorus were lower in the control diet than diet 3. The digestibility of the two kinds of FBM was not different. Therefore, the results indicate that total replacement of dietary FM solely by plant proteins could be possible in rainbow trout with no apparent reduction in growth performance or feed utilization when a balanced mix of plant protein ingredients is properly supplemented with highly available inorganic phosphate, limiting amino acids and taurine. Maintenance of the body Ca/P ratio close to 1 was also found in rainbow trout although the differences in diets were considerable. Alaskan FBM could be used in fish feeds as a supplemental calcium source but not as the primary source of phosphorus because of the low bioavailability of phosphorus to fish in these diets.