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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
Abstrakt
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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Autorzy (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
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Pełna treść
- Wersja publikacji
- Accepted albo Published Version
- DOI:
- Cyfrowy identyfikator dokumentu elektronicznego (otwiera się w nowej karcie) 10.1080/10408398.2023.2286623
- Licencja
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otwiera się w nowej karcie
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Informacje szczegółowe
- Kategoria:
- Publikacja w czasopiśmie
- Typ:
- artykuły w czasopismach dostępnych w wersji elektronicznej [także online]
- Opublikowano w:
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CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
strony 1 - 28,
ISSN: 1040-8398 - Język:
- angielski
- Rok wydania:
- 2024
- Opis bibliograficzny:
- 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, 2024,10.1080/10408398.2023.2286623
- DOI:
- Cyfrowy identyfikator dokumentu elektronicznego (otwiera się w nowej karcie) 10.1080/10408398.2023.2286623
- Źródła finansowania:
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- Publikacja bezkosztowa
- Weryfikacja:
- Politechnika Gdańska
wyświetlono 57 razy
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