Record Details

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

IR@CSIR-CFTRI

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Field Value
 
Relation http://ir.cftri.com/13893/
https://doi.org/10.1016/j.tifs.2018.12.004
 
Title Green and innovative techniques for recovery of valuable compounds from
seafood by-products and discards: A review
 
Creator Bruno, S. F.
Ekorong, F. J. A. K.
Sandesh, S. K.
Cathrine, M. S. B.
Tanaji, G. Kudre
 
Subject 07 Waste utilization
Fish
 
Description Background: Seafood 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 proteins, 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 approach: The present review deals with an overview of biomolecules contained in the seafood byproducts
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 conclusions: Green 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 compound
features.Background: Seafood 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 proteins, 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 approach: The present review deals with an overview of biomolecules contained in the seafood byproducts
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 conclusions: Green 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 compound
features.Background: Seafood 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 proteins, 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 approach: The present review deals with an overview of biomolecules contained in the seafood byproducts
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 conclusions: Green 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 compound
features.Background: Seafood 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 proteins, 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 approach: The present review deals with an overview of biomolecules contained in the seafood byproducts
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 conclusions: Green 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 compound
features.Background: Seafood 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 proteins, 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 approach: The present review deals with an overview of biomolecules contained in the seafood byproducts
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 conclusions: Green 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 compound
features.Background: Seafood 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 proteins, 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 approach: The present review deals with an overview of biomolecules contained in the seafood byproducts
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 conclusions: Green 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 compound
features.Background: Seafood 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 proteins, 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 approach: The present review deals with an overview of biomolecules contained in the seafood byproducts
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 conclusions: Green 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 compound
features.Background: Seafood 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 proteins, 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 approach: The present review deals with an overview of biomolecules contained in the seafood byproducts
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 conclusions: Green 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 compound
features.Background: Seafood 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 proteins, 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 approach: The present review deals with an overview of biomolecules contained in the seafood byproducts
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 conclusions: Green 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 compound
features.Background: Seafood 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 proteins, 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 approach: The present review deals with an overview of biomolecules contained in the seafood byproducts
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 conclusions: Green 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 compound
features.Background: Seafood 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 proteins, 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 approach: The present review deals with an overview of biomolecules contained in the seafood byproducts
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 conclusions: Green 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 compound
features.Background: Seafood 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 proteins, 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 approach: The present review deals with an overview of biomolecules contained in the seafood byproducts
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 conclusions: Green 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 compound
features.Background: Seafood 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 proteins, 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 approach: The present review deals with an overview of biomolecules contained in the seafood byproducts
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 conclusions: Green 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 compound
features.Background: Seafood 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 proteins, 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 approach: The present review deals with an overview of biomolecules contained in the seafood byproducts
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 conclusions: Green 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 compound
features.Background: Seafood 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 proteins, 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 approach: The present review deals with an overview of biomolecules contained in the seafood byproducts
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 conclusions: Green 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 compound
features.Background: Seafood 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 proteins, 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 approach: The present review deals with an overview of biomolecules contained in the seafood byproducts
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 conclusions: Green 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 compound
features.Background: Seafood 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 proteins, 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 approach: The present review deals with an overview of biomolecules contained in the seafood byproducts
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 conclusions: Green 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 compound
features.Background: Seafood 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 proteins, 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 approach: The present review deals with an overview of biomolecules contained in the seafood byproducts
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 conclusions: Green 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 compound
features.Background: Seafood 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 proteins, 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 approach: The present review deals with an overview of biomolecules contained in the seafood byproducts
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 conclusions: Green 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 compound
features.Background: Seafood 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 proteins, 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 approach: The present review deals with an overview of biomolecules contained in the seafood byproducts
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 conclusions: Green 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 compound
features.Background: Seafood 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 proteins, 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 approach: The present review deals with an overview of biomolecules contained in the seafood byproducts
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 conclusions: Green 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 compound
features.Background: Seafood 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 proteins, 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 approach: The present review deals with an overview of biomolecules contained in the seafood byproducts
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 conclusions: Green 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 compound
features.Background: Seafood 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 proteins, 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 approach: The present review deals with an overview of biomolecules contained in the seafood byproducts
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 conclusions: Green 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 compound
features.Background: Seafood 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 proteins, 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 approach: The present review deals with an overview of biomolecules contained in the seafood byproducts
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 conclusions: Green 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 compound
features.Background: Seafood 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 proteins, 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 approach: The present review deals with an overview of biomolecules contained in the seafood byproducts
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 conclusions: Green 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 compound
features.Background: Seafood 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 proteins, 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 approach: The present review deals with an overview of biomolecules contained in the seafood byproducts
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 conclusions: Green 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 compound
features.Background: Seafood 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 proteins, 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 approach: The present review deals with an overview of biomolecules contained in the seafood byproducts
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 conclusions: Green 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 compound
features.Background: Seafood 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 proteins, 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 approach: The present review deals with an overview of biomolecules contained in the seafood byproducts
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 conclusions: Green 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 compound
features.Background: Seafood 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 proteins, 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 approach: The present review deals with an overview of biomolecules contained in the seafood byproducts
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 conclusions: Green 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 compound
features.Background: Seafood 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 proteins, 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 approach: The present review deals with an overview of biomolecules contained in the seafood byproducts
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 conclusions: Green 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 compound
features.Background: Seafood 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 proteins, 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 approach: The present review deals with an overview of biomolecules contained in the seafood byproducts
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 conclusions: Green 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 compound
features.
 
Date 2019
 
Type Article
PeerReviewed
 
Format pdf
 
Language en
 
Identifier http://ir.cftri.com/13893/1/Trends%20in%20Food%20Science%20%26%20Technology%2085%20%282019%29%2010%E2%80%9322.pdf
Bruno, S. F. and Ekorong, F. J. A. K. and Sandesh, S. K. and Cathrine, M. S. B. and Tanaji, G. Kudre (2019) Green and innovative techniques for recovery of valuable compounds from seafood by-products and discards: A review. Trends in Food Science & Technology, 85. pp. 10-22.