| 1. |
- Cadena, Erasmo, et al.
(författare)
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Valorisation of Seafood Side-Streams through the Design of New Holistic Value Chains: WaSeaBi Project
- 2024
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Ingår i: Sustainability. - 2071-1050. ; 16:5
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Tidskriftsartikel (refereegranskat)abstract
- Growing demand in the fisheries sector has resulted in a high generation of side-streams that are mainly treated as waste despite their potential value in terms of protein, fatty acids, and minerals. The WaSeaBi project, funded by the EU under the Horizon 2020 BBI JU initiative, seeks to address this problem by promoting the sustainable and economically viable utilisation of these side-streams, thus contributing to improved food security and environmental conservation. The project focuses on the development of innovative technologies and methodologies for the efficient valorisation of seafood side-streams into marketable products such as protein-based food ingredients, bioactive peptides, and mineral supplements. The WaSeaBi project started with a comprehensive analysis to identify the bottlenecks hindering the efficient utilisation of side-streams. To this end, a comprehensive study of the European seafood industry was conducted to understand the existing challenges. The main obstacles identified were technological deficiencies, lack of space and personnel, and a limited market for the resulting products. Several laboratory-scale technologies, such as pH-shift, enzymatic hydrolysis, membrane concentration, and flocculation with centrifugation, were explored in order to extract valuable components from the side-streams. Subsequently, these technologies were scaled-up and tested on a pilot scale. For example, membrane concentration technology facilitated the recovery of valuable molecules from mussel cooking side-streams while reducing environmental impact. Flocculation helped recover proteins and phosphates from process waters, crucial for reducing the organic load of effluents. In addition, decision-making tools were developed to help select and build the most appropriate valorisation strategies, taking into account technical, legal, economic, and environmental aspects. Environmental sustainability was assessed through life cycle assessment, which highlighted the factors that contribute most to the environmental impact of each technology. The results revealed that reducing chemical consumption and improving energy efficiency are key to optimising the environmental performance of the valorisation technologies. The WaSeaBi project outlines a promising path towards sustainable and economically beneficial utilisation of seafood side-streams. By employing innovative technologies, the project not only contributes to reducing waste and environmental impact, but also facilitates the transformation of low-value side-streams into high-value products. In addition, it provides a structured framework to help industry stakeholders make informed decisions on the valorisation of secondary streams. This initiative marks a substantial step towards a more sustainable and economically viable fisheries and aquaculture industry, setting a precedent for future projects aimed at overcoming technological and infrastructural barriers to the valorisation of seafood side-streams.
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| 2. |
- Coque, Jorge, et al.
(författare)
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Recovery of Nutrients from Cod Processing Waters
- 2023
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Ingår i: Marine Drugs. - 1660-3397. ; 21:11
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Tidskriftsartikel (refereegranskat)abstract
- Liquid side-streams from food industries can be processed and used in food applications and contribute to reduce the environmental footprint of industries. The goal of this study was to evaluate the effectiveness and applicability of protein and phosphorus separation processes, namely microfiltration, ultrafiltration and flocculation, using protein-rich process waters with low (LS) and high (HS) salt content from the processing of salted cod (Gadus morhua). The application of different flocculants (chitosan lactate and Levasil RD442) were evaluated at different concentrations and maturation periods (0, 1 or 3 h). The results showed that different flocculation treatments resulted in different recoveries of the nutrients from LS and HS. Proteins in LS could be most efficiently recovered by using Levasil RD442 0.25% and no maturation period (51.4%), while phosphorus was most efficiently recovered when using Levasil RD442 1.23% and a maturation period of 1 h (34.7%). For HS, most of its protein was recovered using Levasil RD442 1.23% and a maturation period of 1 h (51.8%), while phosphorus was recovered the most using Levasil 1.23% and no maturation period (47.1%). The salt contents allowed interactions through intermolecular forces with Levasil RD442. The ultrafiltration method was effective on HS since it recovered higher percentages of nutrients in the retentate phase (57% of the protein and 46% of the phosphorus) compared to LS.
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| 3. |
- Forghani Targhi, Bita, 1973, et al.
(författare)
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Biochemical Characterization and Storage Stability of Process Waters from Industrial Shrimp Production
- 2021
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Ingår i: ACS Omega. - : American Chemical Society (ACS). - 2470-1343. ; 6:46, s. 30960-30970
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Tidskriftsartikel (refereegranskat)abstract
- Shrimp boiling water (SBW) and shrimp peeling water (SPW), generated during shrimp processing, were characterized in terms of crude composition, volatile compounds, as well as nutritional and potentially toxic elements over a 13 month sampling period. The storage stability of both waters was also evaluated. Results showed that SBW contained on median 14.8 g/L protein and 2.2 g/L total fatty acids with up to 50% comprising eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). Astaxanthin esters, which dominated the total astaxanthin, were 2.8 mg/L on median. SPW, on the other hand, contained on median 1.0 g/L of protein, 0.21 g/L of total fatty acids, and 1.2 mg/L astaxanthin esters. For both side-streams, essential amino acids were up to 50% of total amino acids. For SBW and SPW, the most abundant nutritional elements were Na, K, P, Ca, Cu, and Zn. The contents of all potentially toxic elements were below the detection limits, except for As. SBW was more stable at 4 °C compared to SPW as shown, e.g., by thiobarbituric acid reactive substances and relative changes in total volatile basic nitrogen. The extensive compositional mapping of SBW/SPW provides crucial knowledge necessary in the exploitation and value-adding of such side-streams into food or feed products.
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| 4. |
- Forghani Targhi, Bita, 1973, et al.
(författare)
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Flocculation and Flotation to Recover Protein-Enriched Biomasses from Shrimp Boiling and Peeling Process Waters: A Case Study
- 2020
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Ingår i: ACS Sustainable Chemistry & Engineering. - : American Chemical Society (ACS). - 2168-0485. ; 8:26, s. 9660-9668
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Tidskriftsartikel (refereegranskat)abstract
- A novel integrated process for the recovery of protein-enriched biomasses from shrimp boiling water (SBW) and shrimp peeling water (SPW) was investigated by combining flocculation (F) and dissolved air flotation (DAF) into an F-DAF process. Alginate and carrageenan were used as flocculants. It was found that the protein yield from SPW and SBW in the F-DAF process was 68-97% and 26-45%, respectively. This led to a reduction in protein content of the influent SBW and SPW (12.4 and 1.4 g/L, respectively) by up to 76% and 85%, resulting in outlets with 2.9 and 0.2 g/L protein, respectively. Further, the F-DAF recovery process concentrated the proteins of SBW and SPW up to 7 and 29 times, respectively, thus, generating a protein-enriched biomass. After spray drying, biomass from SBW had up to 61% proteins and out of the total amino acids, up to 47% were essential ones. Further, the spray dried powder contained up to 23% total lipids, 2.7% long chained n-3 polyunsaturated fatty acids and 49.7 mg/g total astaxanthin. The studied F-DAF recovery system can thus be successfully used for recovering nutrients from process waters generated during the production of peeled shrimps.
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| 5. |
- Forghani Targhi, Bita, 1973, et al.
(författare)
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Liquid Side Streams from Mussel and Herring Processing as Sources of Potential Income
- 2023
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Ingår i: ACS Omega. - : American Chemical Society (ACS). - 2470-1343. ; 8:9, s. 8355-8365
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Tidskriftsartikel (refereegranskat)abstract
- The seafood industry generates significant amounts of process waters which can generate value upon recovery of their nutrients. Process waters from the herring marination chain and cooking of mussels were here characterized in terms of crude composition, volatile compounds, and nutritional and potentially toxic elements. Protein and total fatty acid contents of herring refrigerated sea water (RSW) reached 3 and 0.14 g/L, respectively, while herring presalting brine (13%) reached 16.3 g/L protein and 0.77 g/L total fatty acid. Among three herring marination brines vinegar brine (VMB), spice brine (SPB), and salt brine (SMB), SPB reached the highest protein (39 g/L) and fatty acids (3.0 g/L), whereas SMB and VMB at the most had 14 and 21 g protein/L, respectively, and 0.6 and 9.9 g fatty acids/L, respectively. Essential amino acid (EAA) in marination brines accounted for up to 59% of total amino acid (TAA). From mussel processing, cooking juice had more protein (14-23 g/L) than the rest of the process waters, and in all water types, EAA reached up to 42% of TAA. For all process waters, the most abundant nutritional elements were Na, K, P, Ca, and Se. The content of all potentially toxic elements was mostly below LOD, except for As which ranged from 0.07 to 1.07 mg/kg among all tested waters. Our findings shed light on liquid seafood side streams as untapped resources of nutrients which can be valorized into food/feed products.
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| 6. |
- Moltke Sörensen, Ann-Dorit, et al.
(författare)
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Interactions between Iron, Phenolic Compounds, Emulsifiers, and pH in Omega-3-Enriched Oil-in-Water Emulsions
- 2008
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Ingår i: Journal of Agricultural and Food Chemistry. - : American Chemical Society (ACS). - 0021-8561 .- 1520-5118. ; 56:5, s. 1740-1750
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Tidskriftsartikel (refereegranskat)abstract
- The behavior of antioxidants in emulsions is influenced by several factors such as pH and emulsifier type. This study aimed to evaluate the interaction between selected food emulsifiers, phenolic compounds, iron, and pH and their effect on the oxidative stability of n-3 polyunsaturated lipids in a 10% oil-in-water emulsion. The emulsifiers tested were Tween 80 and Citrem, and the phenolic compounds were naringenin, rutin, caffeic acid, and coumaric acid. Lipid oxidation was evaluated at all levels, that is, formation of radicals (ESR), hydroperoxides (PV), and secondary volatile oxidation products. When iron was present, the pH was crucial for the formation of lipid oxidation products. At pH 3 some phenolic compounds, especially caffeic acid, reduced Fe3+ to Fe2+, and Fe2+ increased lipid oxidation at this pH compared to pH 6. Among the evaluated phenols, caffeic acid had the most significant effects, as caffeic acid was found to be prooxidative irrespective of pH, emulsifier type, and presence of iron, although the degrees of lipid oxidation were different at the different experimental conditions. The other evaluated phenols were prooxidative at pH 3 in Citrem-stabilized emulsions and had no significant effect at pH 6 in Citrem- or Tween-stabilized emulsions on the basis of the formation of volatiles. The results indicated that phenol−iron complexes/nanoparticles were formed at pH 6.
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| 7. |
- Sørensen, Ann Dorit Moltke, et al.
(författare)
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Oxidative Stability of Side-Streams from Cod Filleting-Effect of Antioxidant Dipping and Low-Temperature Storage
- 2023
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Ingår i: Marine Drugs. - 1660-3397. ; 21:11
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Tidskriftsartikel (refereegranskat)abstract
- Currently, side-streams (e.g., head, backbone, tail, and intestines) generated in the fish processing industry often end up as low-value products for feed applications or even as waste. In order to upcycle such side-streams, they need to be preserved to avoid oxidative degradation of the lipids between the generation point and the valorization plant. In the cod filleting industry, three main solid side-streams: viscera, heads, and backbones, are obtained. Hence, this study aimed to identify the most efficient antioxidant for preserving the cod side-streams using a dipping-based strategy prior to pre-valorization storage at low temperatures (ice and frozen storage). The dipping solutions evaluated contained: (i) a lipophilic rosemary extract (0.05% and 0.2% in 0.9% NaCl), (ii) Duralox MANC (a mixture of rosemary extract, ascorbic acid, tocopherols, and citric acid; 2% in 0.9% NaCl), and (iii) NaCl (0.9%) w/w solution. One group was not dipped. No dipping and dipping in NaCl were included as controls. The results showed a positive effect of dipping with solutions containing antioxidants as measured by peroxide value (PV), TBA-reactive substances (TBARS), and sensory profiling, e.g., rancid odor. Moreover, the oxidative stability increased with decreased storage temperature. The cod side-streams were in general most efficiently preserved by Duralox MANC, followed by the lipophilic rosemary extract (0.2%), compared to no dipping and dipping in NaCl solution and the lower concentration of the lipophilic rosemary extract (0.05%). The efficiency of the antioxidant treatments was independent of the side-stream fraction and storage temperature. Thus, using antioxidant dipping combined with low temperature storage is an efficient preservation method for maintaining the quality of the lipids in cod solid side-streams during their pre-valorization storage.
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