Innovative Green Technologies of Intensification for Valorization of Seafood and Their By-Products

Khawli, Fadila Al; Pateiro, Mirian; Domínguez, Rubén; Lorenzo, José M.; Gullón, Patricia; Kousoulaki, Katerina; Ferrer, Emilia; Berrada, Houda; Barba, Francisco J.

doi:10.3390/md17120689

Cited by 204 publications

(142 citation statements)

References 94 publications

(147 reference statements)

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“…Ultrasound (UAE) can also be used to improve the extraction of lycopene. This technology increase the penetration of solvent into plant cells and favour the disruption of cell walls, which facilitates the release of contents and the contact between solvent and analyte [65,71]. The results obtained in a study carried out comparing conventional organic solvent and UAE, using in both cases hexane/acetone/ethanol, (2:1:1) as solvent, showed that UAE of lycopene required less time, lower temperature and lower solvent than conventional extraction [72].…”

Section: Conventional Techniques: Organic Solvent Extractionmentioning

confidence: 99%

“…As commented above, in order to limit the use of large amounts of toxic organic solvents, SFE was proposed as alternative. SFE is environmentally-friendly extraction method that presented a great growth in food industries in the last decade [71]. This technique uses non-toxic organic solvents, which reduces energy use, results in more sustainable processing, and environmental pollution [79].…”

Section: Green Technique: Supercritical Fluid Extractionmentioning

confidence: 99%

“…In these conditions, the solvents present intermediary characteristics between gases and liquids, which facilitate the recovery of the objective compounds. Carbone dioxide (CO 2 ) is the most widely used SFE solvent in food applications since it is generally recognized as safe (GRAS) [71]. CO 2 has a moderate critical temperature and pressure (31.1 • C and 7.4 MPa) and can be readily removed by a simple pressure reduction [80].…”

Section: Green Technique: Supercritical Fluid Extractionmentioning

confidence: 99%

“…However, the solubility of carotenoids in SFE-CO 2 is still relatively low compared with to their solubility in organic solvents [68]. The efficiency of SFE process is mostly affected by pressure, extraction temperature, extraction time, CO 2 density or CO 2 flow rate [71]. Therefore, optimization of extraction conditions is the most important stage to ensure high extraction yields.…”

Section: Green Technique: Supercritical Fluid Extractionmentioning

confidence: 99%

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Tomato as Potential Source of Natural Additives for Meat Industry. A Review

et al. 2020

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Tomato industry produces huge amounts of by-products that represent an environmental and economic problem. However, these by-products contain multiple bioactive compounds, which would make them a renewable source for obtaining natural antioxidants and colourants (carotenoids). This is in line with the preferences of the current consumer who demands more natural and healthy products. However, the lipophilic character of carotenoids means that their extraction must be carried out using toxic organic solvents. To overcome environmental and health problems of organic solvents, the application of supercritical fluid extraction (SFE) for the extraction of lipophilic compounds such as lycopene was used successfully, achieving yields similar to those obtained with conventional techniques. Nonetheless, the extraction conditions must be carefully selected, to obtain high yields and at the same time maintain a high antioxidant capacity. On the other hand, the use of tomato and tomato extracts as natural additives in meat products are reduced in comparison with other natural antioxidant/colourant extracts. However, different researches conclude that the use of tomato improved nutritional quality, reduced lipid oxidation and increased stability during the shelf-life period of meat products, while retaining or increasing sensory properties and overall acceptability, which converts tomato by-products into a promising source of natural additives.

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Section: Conventional Techniques: Organic Solvent Extractionmentioning

confidence: 99%

Section: Green Technique: Supercritical Fluid Extractionmentioning

confidence: 99%

Section: Green Technique: Supercritical Fluid Extractionmentioning

confidence: 99%

Section: Green Technique: Supercritical Fluid Extractionmentioning

confidence: 99%

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Tomato as Potential Source of Natural Additives for Meat Industry. A Review

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“…For instance, different innovative approaches have been studied in order to valorize fish byproducts due to the environmental problem they represent; for instance, the application of green extraction technologies such as ultrasound-assisted extraction, pulsed electric fields, and supercritical fluid extraction to obtain valuable compounds from fish byproducts. These technologies allow the recovery of interesting compounds with the minimum environmental impact, reducing the use of organic solvents, which can be toxic and/or improving the extraction efficiency [5,6].…”

Section: Introductionmentioning

confidence: 99%

Impact of Fermentation on the Recovery of Antioxidant Bioactive Compounds from Sea Bass Byproducts

et al. 2020

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The aim of the present research was to obtain antioxidant compounds through the fermentation of fish byproducts by bacteria isolated from sea bass viscera. To that purpose, bacteria from sea bass stomach, intestine, and colon were isolated. With the selected bacteria, growing research was undertaken, fermenting different broths prepared with sea bass meat or byproducts. After the fermentation, the antioxidant activity, phenolic acids, and some proteins were evaluated. The main phenolic acids obtained were DL-3-phenyl-lactic acid and benzoic acid at a maximum concentration of 466 and 314 ppb, respectively. The best antioxidant activity was found in the extracts obtained after the fermentation of fish byproducts broth by bacteria isolated from the colon (6502 μM TE) and stomach (4797 μM TE). Moreover, a positive correlation was found between phenolic acids obtained after the fermentation process and the antioxidant activity of the samples. It was also concluded that the lactic acid bacteria isolated from sea bass had an important proteolytic capacity and were able to synthesize phenolic acids with antioxidant capacity. This work has shown the relevance of fermentation as a useful tool to valorize fish byproducts, giving them an added economic value and reducing their environmental impact.

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