Sustainable valorisation of seafood by-products: Recovery of collagen and development of collagen-based novel functional food ingredients. (October 2016)

• Record Type: Journal Article
• Authors: Pal, Gaurav Kumar; Suresh, P.V.
• Is Part Of: Innovative food science & emerging technologies. Volume 37:Part B(2016)
• Page Start: 201
• Page End: 215
• Publication Date: 2016-10
• Subjects: Seafood -- By-products -- Collagen -- Collagen hydrolysates -- Bioactive peptides -- Functional food ingredients; Food -- Biotechnology -- Periodicals; Food industry and trade -- Technological innovations -- Periodicals; Aliments -- Biotechnologie -- Périodiques; Food -- Biotechnology; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.ifset.2016.03.015
• Languages: English
• ISSNs: 1466-8564

Abstract

Abstract: Aquatic, especially marine ecosystem is still an untapped reservoir of bioactive compounds, which have considerable potential to supply novel ingredients towards the development of commercial functional food products. Seafood products are an important part of the diet in many nations. Moreover, as a source of protein, seafood plays a significant role as functional components that are essential to human health. In industry or local seafood shops, processing of seafood generates a huge quantity (50–80%) of nonedible by-products, which are discarded as waste or underutilised in several parts of the world. These seafood processing by-products are rich sources of various novel and valuable biomolecules such as collagen and gelatin. In this review, scope of seafood by-products has been explored to recover the realistic collagen. The sustainable valorisation of seafood by-products may lead towards the development of healthy and functional food ingredients/products. Furthermore, the significant challenges towards the development of collagen-based functional food ingredients are also discussed. Industrial relevance: With the increasing amount of seafood processing by-products worldwide, the recent trend towards the utilisation of collagen and their derived biomaterials to develop the various functional food and beverages is gaining momentum. Seafood processing by-products are a rich source of bioactive collagen molecules with potential nutraceutical/functional properties. Seafood processing industries are constantly trying to maximum utilisation of seafood by-products. This review article puts forward an alternative use of seafood processing by-products which may help to accelerate their business with significant benefits. The collagen-based novel functional food ingredient contains a nutritional benefit, such as essential and non-essential amino acid to improve the quality of different food products. It can also be used as natural antioxidants and texturing agents that will reduce the utilisation of chemical preservatives and may be able to fulfil the consumer demands for safe and green food products. In addition, the current status, challenges and the future directions in the development of seafood derived collagen peptides as functional ingredients is also discussed. This review suggests a biological solution for the disposal of the seafood processing by-products that creates an environmental pollution issues. This article reveals the opportunity to utilise the seafood by-products for the development of high value-added collagen-based functional food ingredients. Highlights: Seafood processing by-products are a potential source of bioactive collagen. Collagen peptides can be used to enhance the foodstuff quality. The potential functional activities of the collagen peptides are reviewed. Seafood by-products could be a source of novel functional food ingredients. Challenges to developing collagen peptides as functional ingredients are discussed.