Trends in shrimp processing waste utilization: An industrial prospective

Nirmal, Nilesh Prakash; Santivarangkna, Chalat; Rajput, Mithun Singh; Benjakul, Soottawat

doi:10.1016/j.tifs.2020.07.001

Cited by 135 publications

(76 citation statements)

References 96 publications

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“…All these compounds find many applications in different sectors. The utilization of compounds obtained from shrimp processing by-products has been investigated in-depth, considering many applications in foods and feeds [ 104 ]. However, in the circular economy concept, their use in seafood-based products will increase the overall value of the seafood sector.…”

Section: Re-use Of Ingredients From Crustacean By-products In Seafood and Food Productsmentioning

confidence: 99%

Innovative Non-Thermal Technologies for Recovery and Valorization of Value-Added Products from Crustacean Processing By-Products—An Opportunity for a Circular Economy Approach

Pinheiro

Martí-Quijal

Barba

et al. 2021

Foods

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The crustacean processing industry has experienced significant growth over recent decades resulting in the production of a great number of by-products. Crustacean by-products contain several valuable components such as proteins, lipids, and carotenoids, especially astaxanthin and chitin. When isolated, these valuable compounds are characterized by bioactivities such as anti-microbial, antioxidant, and anti-cancer ones, and that could be used as nutraceutical ingredients or additives in the food, pharmaceutical, and cosmetic industries. Different innovative non-thermal technologies have appeared as promising, safe, and efficient tools to recover these valuable compounds. This review aims at providing a summary of the main compounds that can be extracted from crustacean by-products, and of the results obtained by applying the main innovative non-thermal processes for recovering such high-value products. Moreover, from the perspective of the circular economy approach, specific case studies on some current applications of the recovered compounds in the seafood industry are presented. The extraction of valuable components from crustacean by-products, combined with the development of novel technological strategies aimed at their recovery and purification, will allow for important results related to the long-term sustainability of the seafood industry to be obtained. Furthermore, the reuse of extracted components in seafood products is an interesting strategy to increase the value of the seafood sector overall. However, to date, there are limited industrial applications for this promising approach.

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Section: Re-use Of Ingredients From Crustacean By-products In Seafood and Food Productsmentioning

confidence: 99%

Innovative Non-Thermal Technologies for Recovery and Valorization of Value-Added Products from Crustacean Processing By-Products—An Opportunity for a Circular Economy Approach

Pinheiro

Martí-Quijal

Barba

et al. 2021

Foods

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“…However, the head of giant freshwater prawn is often treated as a waste during the consumption and industrial processing. In fact, the head is also rich in proteins with high nutritional value and specific functional characteristics (4), but its utilization is rather low with only a small part being feed or fertilizer (5). Therefore, recycling the proteins in the head of giant freshwater prawn will facilitate the comprehensive utilization of aquatic resources.…”

Section: Introductionmentioning

confidence: 99%

“…On this basis, the proteins were extracted from the head of giant freshwater prawn by isoelectric precipitation, and their physicochemical properties were analyzed by amino acid analyzer, contact angle measurement, particle size measurement and size exclusion high performance liquid chromatography. Moreover, the functional ability of the proteins to stabilize emulsions was also explored under the conditions of freezethaw treatment, pH (3)(4)(5)(6)(7)(8)(9), salt addition (NaCl, 50-400 mM), and storage temperature (4-60 • C).…”

Section: Introductionmentioning

confidence: 99%

Characterization of a Novel Food Grade Emulsion Stabilized by the By- Product Proteins Extracted From the Head of Giant Freshwater Prawn (Macrobrachium rosenbergii)

Wang

et al. 2021

Front. Nutr.

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The aim of this work was to develop a food-grade emulsion that stabilized by the by-product proteins in the head of giant freshwater prawn. The physicochemical properties of protein particles were characterized, and the stability of proteins-stabilized emulsions under different environmental stresses was evaluated. Results showed that the proteins were relatively hydrophilic and preferentially resided in the aqueous phase to form oil/water emulsions. On this basis, the proteins exhibited superior ability to stabilize the emulsions, and remarkably, the emulsions stabilized by 2% proteins and 3:7 oil/water ratio efficiently resisted the freeze-thaw treatment and the change of pH (3–9), salt addition (NaCl, 50–400 mM), and storage temperatures (4–60°C). Furthermore, the emulsions showed a matched long-term stability with the existing biopolymers-stabilized emulsions. Consequently, this is the first finding of the by-product proteins in the head of giant freshwater prawn as an excellent emulsifier to stabilize emulsions, which help to improve the stability of food-grade emulsions and the added value of aquatic products.

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“…Development of edible coatings and films enriched with EO or other additives and the use of active packaging are also among the strategies used for food preservation [ 21 , 27 , 28 , 29 , 30 , 31 ]. Bacteriocins and other microbial-derived substances (e.g., organic acids), and bioactive compounds extracted from diverse animal and plant sources are considered as promising antimicrobials [ 1 , 19 , 32 ].…”

Section: Introductionmentioning

confidence: 99%

Use of Spectroscopic Techniques to Monitor Changes in Food Quality during Application of Natural Preservatives: A Review

et al. 2020

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Consumer demand for food of high quality has driven research for alternative methods of food preservation on the one hand, and the development of new and rapid quality assessment techniques on the other hand. Recently, there has been a growing need and interest in healthier food products, which has led to an increased interest in natural preservatives, such as essential oils, plant extracts, and edible films and coatings. Several studies have shown the potential of using biopreservation, natural antimicrobials, and antioxidant agents in place of other processing and preservation techniques (e.g., thermal and non-thermal treatments, freezing, or synthetic chemicals). Changes in food quality induced by the application of natural preservatives have been commonly evaluated using a range of traditional methods, including microbiology, sensory, and physicochemical measurements. Several spectroscopic techniques have been proposed as promising alternatives to the traditional time-consuming and destructive methods. This review will provide an overview of recent studies and highlight the potential of spectroscopic techniques to evaluate quality changes in food products following the application of natural preservatives.

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Trends in shrimp processing waste utilization: An industrial prospective

Cited by 135 publications

References 96 publications

Innovative Non-Thermal Technologies for Recovery and Valorization of Value-Added Products from Crustacean Processing By-Products—An Opportunity for a Circular Economy Approach

Innovative Non-Thermal Technologies for Recovery and Valorization of Value-Added Products from Crustacean Processing By-Products—An Opportunity for a Circular Economy Approach

Characterization of a Novel Food Grade Emulsion Stabilized by the By- Product Proteins Extracted From the Head of Giant Freshwater Prawn (Macrobrachium rosenbergii)

Use of Spectroscopic Techniques to Monitor Changes in Food Quality during Application of Natural Preservatives: A Review

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