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

• Published in: Food 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
• Language: English
• 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

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...