Green and innovative techniques for recovery of valuable compounds from seafood by-products and discards: A review

Publication date: Available online 13 December 2018Source: Trends in Food Science & TechnologyAuthor(s): Siewe Fabrice Bruno, Franck Junior Anta Akouan Ekorong, Sandesh S. Karkal, M.S.B. Cathrine, Tanaji G. KudreAbstractBackgroundSeafood is one of the primary sources of nutrients and bioactive compounds for human consumption throughout the world. Processing of seafood is accompanied by the generation of a tremendous quantity of by-products and discards. These non-edible residues contain a considerable amount of biomolecules such as protein, polysaccharides, lipids, carotenoids, vitamins, minerals, and so on. Recovering of these biomolecules can be an important way to improve global food security and mitigate environmental problems associated with seafood by-products/discards.Scope and approachThe present review deals with an overview of biomolecules contained in the seafood by-products and discards. Also, an overview of new extraction techniques which have been applied for the recovery of biomolecules from seafood by-products and discards will be discussed.Key findings and conclusionsGreen extraction techniques constitute a hopeful tool for industrial recovery of biomolecules from seafood by-products and discards. However, the extraction efficiency can vary highly depending on the matrix, the target compounds, extraction methods, and conditions. Therefore, the choice of green extraction techniques and the extractions conditions depend essentially on the matrix and the target ...
Source: Trends in Food Science and Technology - Category: Food Science Source Type: research