Valorisation of natural extracts from marine source focused on marine by-products: A review

The wide chemical and biological diversity observed in the marine environment makes the ocean an extraordinary source of high added value compounds (HAVC) which can be employed in many applications. Minerals, lipids, amino acids, polysaccharides and proteins from marine sources have unique features...

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Published inFood research international Vol. 43; no. 9; pp. 2221 - 2233
Main Authors Ferraro, Vincenza, Cruz, Isabel B., Jorge, Ruben Ferreira, Malcata, F. Xavier, Pintado, Manuela E., Castro, Paula M.L.
Format Journal Article
LanguageEnglish
Published Kidlington Elsevier Ltd 01.11.2010
Elsevier
Subjects
Amino acids
animal tissue extracts
Biological and medical sciences
Biological diversity
Byproducts
extraction
fish processing
fish waste
Food industries
functional foods
Fundamental and applied biological sciences. Psychology
High added value compounds
Life Sciences
literature reviews
Marine
Marine by-products
Marine environments
marine resources
natural extracts
novel foods
Seafood
seafoods
shellfish
Sustainable development
Transformations
value-added products
Viscera
waste utilization
High added value compounds
Sustainable development
Marine by-products
Extract
Review
Added value
Natural
By product
sustainable development
marine by-products
high added value compounds
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Summary:The wide chemical and biological diversity observed in the marine environment makes the ocean an extraordinary source of high added value compounds (HAVC) which can be employed in many applications. Minerals, lipids, amino acids, polysaccharides and proteins from marine sources have unique features and, surprisingly, their highest concentration is often found in parts of marine organisms that are commonly discarded. Fish heads, viscera, skin, tails, offal and blood, as well as seafood shells possess several HAVC suitable for human health applications, yet most end up as residues throughout the raw material processing. This review updates information on this issue and conveys critical analysis of the chief methodologies to carry out extraction, purification and eventual transformation, with a focus on their actual and potential applications.
Bibliography:http://dx.doi.org/10.1016/j.foodres.2010.07.034
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ISSN:0963-9969
1873-7145
DOI:10.1016/j.foodres.2010.07.034