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Implementing fermentation technology for comprehensive valorisation of seafood processing by-products: A critical review on recovering valuable nutrients and enhancing utilisation
Abstract
Fermentation technology is a biorefining tool that has been used in various industrial processes to recover valuable nutrients from different side streams. One promising application of this technique is in the reclamation of nutritional components from seafood side streams. Seafood processing generates significant amounts of waste, including heads, shells, and other side streams. These side streams contain high quantities of valued nutritional components that can be extracted using fermentation technology. The fermentation technology engages the application of microorganisms to convert the side stream into valuable products like biofuels, enzymes, and animal feed. Natural polymers such as chitin and chitosan have various purposes in the food, medicinal, and agricultural industry. Another example is the fish protein hydrolysates (FPH) from seafood side streams. FPHs are protein-rich powders which could be used in animal nutrition and nutraceutical industry. The resulting hydrolysate is further filtered and dried resulting in a FPH powder. Fermentation technology holds great possibility in the recovery of valuable nutrients from seafood side streams. The process can help reduce waste and generate new value-added products from what would otherwise be considered a waste product. With further research and development, fermentation technology can become a key tool in the biorefining industry.
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Authors (6)
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Shahida Anusha Siddiqui
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Dhanya Lakshmikanth
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Chiranjiv Pradhan
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Zahra Farajinejad
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Abhilash Sasidharan
Cite as
Full text
- Publication version
- Accepted or Published Version
- DOI:
- Digital Object Identifier (open in new tab) 10.1080/10408398.2023.2286623
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Details
- Category:
- Articles
- Type:
- artykuły w czasopismach
- Published in:
-
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
pages 1 - 28,
ISSN: 1040-8398 - Language:
- English
- Publication year:
- 2024
- Bibliographic description:
- Siddiqui S. A., Lakshmikanth D., Pradhan C., Farajinejad Z., Castro Munoz R., Sasidharan A.: Implementing fermentation technology for comprehensive valorisation of seafood processing by-products: A critical review on recovering valuable nutrients and enhancing utilisation// CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION -, (2024), s.1-28
- DOI:
- Digital Object Identifier (open in new tab) 10.1080/10408398.2023.2286623
- Sources of funding:
-
- COST_FREE
- Verified by:
- Gdańsk University of Technology
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