Emergent technologies to improve protein extraction from fish and seafood by-products: An overview

• Type: Article in International Scientific Journal
• Date: 2023

Authors

Ganjeh, AM (Author) Other; Saraiva, JA (Author) Other; Pinto, CA (Author) Other; Susana Casal (Author) FFUP; Silva, AMS (Author) Other

Journal

The Journal is awaiting validation by the Administrative Services.

Title: APPLIED FOOD RESEARCH

Vol. 3

ISSN: 2772-5022

Indexing

ISI Web of Knowledge - 1 Citation

Scopus - 0 Citations

Other information

Authenticus ID: P-00Z-2MB

DOI: 10.1016/j.afres.2023.100339

Abstract (EN): Due to the excellent quality of protein and other nutrients they provide, marine products are significant sources of nourishment for people. Therefore, the marine food sector is expanding quickly, which leads to an increasing amount of by-product production and the associated environmental issues. Marine by-products include the head, viscera, skin, blood, and bones and are rich in nutritive macromolecules such as proteins. These proteins can be used in the pharmaceutical, nutraceutical, and food industries. This review's main objective is to highlight emerging trends in protein recovery applications from fish and seafood by-products, with a particular emphasis on environmentally friendly methods. Therefore, this paper overviews the impacts of protein extraction methods on the extraction rate, energy effectiveness, and protein quality, including microwave, supercritical fluids, pressurized liquid, pulsed electric fields, ultrasound, membrane technology, and steam explosion. All these technologies involve applying energy/pressure in different forms that break down the cell walls and membranes, leading to proteins releasing and the final extraction rate, energy effectiveness, and extract quality characteristics depending on the method used and its pressure/energy intensity.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 12