Espinales Cindy, Romero-Peña María, Calderón Génesis, Vergara Katiuska, Cáceres Patricio J, Castillo Priscila
Escuela Superior Politécnica Del Litoral, ESPOL, Facultad de Ingeniería en Mecánica y Ciencias de La Producción, Campus Gustavo Galindo, Km. 30.5 Vía Perimetral, P.O. Box 09-01-5863, Guayaquil, Ecuador.
Heliyon. 2023 Mar 29;9(4):e14937. doi: 10.1016/j.heliyon.2023.e14937. eCollection 2023 Apr.
Waste processing from fish and seafood manufacturers represents a sustainable option to prevent environmental contamination, and their byproducts offer different benefits. Transforming fish and seafood waste into valuable compounds that present nutritional and functional properties compared to mammal products becomes a new alternative in Food Industry. In this review, collagen, protein hydrolysates, and chitin from fish and seafood byproducts were selected to explain their chemical characteristics, production methodologies, and possible future perspectives. These three byproducts are gaining a significant commercial market, impacting the food, cosmetic, pharmaceutical, agriculture, plastic, and biomedical industries. For this reason, the extraction methodologies, advantages, and disadvantages are discussed in this review.
鱼类和海鲜制造商的废弃物处理是防止环境污染的可持续选择，其副产品具有不同的益处。将鱼类和海鲜废弃物转化为具有营养和功能特性的有价值化合物，与哺乳动物产品相比，这成为食品工业中的一种新选择。在本综述中，选择了鱼类和海鲜副产品中的胶原蛋白、蛋白质水解物和几丁质，以解释它们的化学特性、生产方法和可能的未来前景。这三种副产品正在获得重要的商业市场，对食品、化妆品、制药、农业、塑料和生物医学行业产生影响。因此，本综述讨论了它们的提取方法、优缺点。
