New Product Development from Marine Sources and Side Streams Valorization Using Nonthermal Processing Technologies

Tsironi, Theofania; Semenoglou, Ioanna; Taoukis, Petros

doi:10.1007/978-3-030-92415-7_19

Cited by 2 publications

(2 citation statements)

References 95 publications

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“…Aquaculture and fisheries are rapidly expanding and rising as the major food sectors as a result of technological advancements in the sector, as well as consumer preferences shifting toward the consumption of fish products due to their high nutritional content. The yearly production of aquatic animals was estimated at 180,000 tons in 2020 [1,2]. In particular, the total annual production of European sea bass (Dicentrarchus labrax), which is classified as a high-quality Mediterranean fish and mainly farmed in the Mediterranean Sea [3], increased up to 4-fold in the last 20 years, reaching 245 ktons in 2020, which represented 3% of the total world aquatic species [1].…”

Section: Introductionmentioning

confidence: 99%

“…It is estimated that about one-third of the global fish catch is wasted or lost annually. The main fish by-products, which are valuable sources of omega-3 fatty acids, proteins, minerals and vitamins, comprise viscera (representing up to 20% of the initial fish weight), bones (up to 15%), heads (up to 12%) and scales (up to 5%) [1, 2,5,6]. Fatty acid composition varies among the different parts of the side streams, with mono-unsaturated fatty acids (MUFAs), and especially oleic acid (C18:1), representing the dominant fatty acid.…”

Section: Introductionmentioning

confidence: 99%

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Recovery of Omega-3-Rich Lipids: Toward the Sustainable Valorization of Sea-Bass Industry Side Streams

Semenoglou,

Katsouli,

Giannakourou

et al. 2024

Separations

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This study pertains to the selection of the appropriate process parameters of lipid extraction aimed at the valorization of sea-bass gutting and filleting side stream biomass. A comparative kinetic study between an environmentally friendly polar (ethanol) and a conventional non-polar solvent (hexane) was implemented to determine the effect of temperature, solvent to solid ratio and time, providing insights in terms of the yield recovery and quality of omega-3 fatty acids. Maximum recovery yield (43.8 and 34.0 g/100 g of dried gutting and filleting by-products, respectively) was achieved within 10 min. In gutting by-products, ethanol achieved full lipid recovery at 35 °C and a 50:1 ratio, while for hexane, the maximum yield was 83%. In the case of filleting side-streams, hexane achieved exhaustive recovery at a 50:1 ratio and 20 °C compared with ethanol, where a higher temperature (50 °C) was needed for exhaustive recovery to be achieved. Differences were attributed to the diverse fatty acid profiles among the two by-products, with 27.3% and 40.8% polyunsaturated fatty acids in viscera and fish frames, respectively. All extracts at 20 °C and 35 °C remained below the oxidation limit set by the Codex Alimentarius Commission (peroxide value < 5 meqO2/kgoil; p-anisidine value < 20). Therefore, green solvents could assist conventional extraction, combining high efficiency and an improved environmental impact.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Recovery of Omega-3-Rich Lipids: Toward the Sustainable Valorization of Sea-Bass Industry Side Streams

Semenoglou,

Katsouli,

Giannakourou

et al. 2024

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Environmental Sustainability Assessment of pH-Shift Technology for Recovering Proteins from Diverse Fish Solid Side Streams

Cadena,

Kocak,

Dewulf

et al. 2025

Sustainability

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The demand for clean-cut seafood fillets has led to an increase in fish processing side streams, which are often considered to be low-value waste despite their potential as a source of high-quality proteins. Valorizing these side streams through innovative methods could significantly enhance global food security, reduce environmental impacts, and support circular economy principles. This study evaluates the environmental sustainability of protein recovery from herring, salmon, and cod side streams using pH-shift technology, a method that uses acid or alkaline solubilization followed by isoelectric precipitation to determine its viability as a sustainable alternative to conventional enzymatic hydrolysis. Through a Life Cycle Assessment (LCA), five key environmental impact categories were analyzed: carbon footprint, acidification, freshwater eutrophication, water use, and cumulative energy demand, based on a functional unit of 1 kg of the protein ingredient (80% moisture). The results indicate that sodium hydroxide (NaOH) use is the dominant environmental impact driver across the categories, while energy sourcing also significantly affects outcomes. Compared to conventional fish protein hydrolysate (FPH) production, pH-shift technology achieves substantial reductions in carbon footprint, acidification, and water use, exceeding 95%, highlighting its potential for lower environmental impacts. The sensitivity analyses revealed that renewable energy integration could further enhance sustainability. Conducted at a pilot scale, this study provides crucial insights into optimizing fish side stream processing through pH-shift technology, marking a step toward more sustainable seafood production and reinforcing the value of renewable energy and chemical efficiency in reducing environmental impacts. Future work should address scaling up, valorizing residual fractions, and expanding comparisons with alternative technologies to enhance sustainability and circularity.

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New Product Development from Marine Sources and Side Streams Valorization Using Nonthermal Processing Technologies

Cited by 2 publications

References 95 publications

Recovery of Omega-3-Rich Lipids: Toward the Sustainable Valorization of Sea-Bass Industry Side Streams

Recovery of Omega-3-Rich Lipids: Toward the Sustainable Valorization of Sea-Bass Industry Side Streams

Environmental Sustainability Assessment of pH-Shift Technology for Recovering Proteins from Diverse Fish Solid Side Streams

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