De Aguiar Saldanha Pinheiro Ana Cristina, Martí-Quijal Francisco J, Barba Francisco J, Tappi Silvia, Rocculi Pietro
Department of Agricultural and Food Science, Campus of Food Science, Alma Mater Studiorum, University of Bologna, Piazza Goidanich, 60, 47522 Cesena, FC, Italy.
Department of Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n, 46100 Burjassot, València, Spain.
Foods. 2021 Aug 29;10(9):2030. doi: 10.3390/foods10092030.
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.
近几十年来，甲壳类加工行业经历了显著增长，产生了大量副产品。甲壳类副产品含有多种有价值的成分，如蛋白质、脂质和类胡萝卜素，尤其是虾青素和几丁质。当这些有价值的化合物被分离出来时，它们具有抗菌、抗氧化和抗癌等生物活性，可作为营养成分或添加剂用于食品、制药和化妆品行业。不同的创新非热技术已成为回收这些有价值化合物的有前景、安全且高效的工具。本综述旨在总结可从甲壳类副产品中提取的主要化合物，以及应用主要创新非热工艺回收此类高价值产品所获得的结果。此外，从循环经济的角度出发，还介绍了一些回收化合物在海产品行业当前应用的具体案例研究。从甲壳类副产品中提取有价值的成分，再结合旨在回收和提纯这些成分的新技术策略的开发，将有助于在海产品行业的长期可持续发展方面取得重要成果。此外，将提取的成分重新用于海产品中是提高海产品行业整体价值的一个有趣策略。然而，迄今为止，这种有前景的方法在工业上的应用有限。
