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

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Relation http://ir.cftri.com/13249/
http://dx.doi.org/10.1016/j.ifset.2016.03.015
 
Title Sustainable valorisation of seafood by-products: Recovery of collagen
and development of collagen-based novel functional food ingredients.
 
Creator Gaurav Kumar, Pal
Suresh, P. V.
 
Subject 03 Proteins
07 Waste utilization
28 Meat, Fish & Poultry
 
Description 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 byproducts
has been explored to recover the realistic collagen. The sustainable valorisation of seafood byproducts
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 reviewarticle puts forward an alternative use of seafood processing by-products which may help to accelerate
their businesswith 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 reviewsuggests 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.
 
Date 2016
 
Type Article
PeerReviewed
 
Format pdf
 
Language en
 
Identifier http://ir.cftri.com/13249/1/Innovative%20Food%20Science%20and%20Emerging%20Technologies%2037%20%282016%29%20201%E2%80%93215.pdf
Gaurav Kumar, Pal and Suresh, P. V. (2016) Sustainable valorisation of seafood by-products: Recovery of collagen and development of collagen-based novel functional food ingredients. Innovative Food Science and Emerging Technologies, 37. pp. 201-215.