Department of Food Science and Post-Harvest Technology, College of Dryland Agriculture and Natural Resources, Mekelle University, Mekelle P.O. Box 231, Ethiopia.
Department of Food Science and Technology, University of the Peloponnese, Antikalamos, 24100 Kalamata, Greece.
Mar Drugs. 2024 Apr 18;22(4):182. doi: 10.3390/md22040182.
Techniques for extracting important bioactive molecules from seafood byproducts, viz., bones, heads, skin, frames, fins, shells, guts, and viscera, are receiving emphasis due to the need for better valorization. Employing green extraction technologies for efficient and quality production of these bioactive molecules is also strictly required. Hence, understanding the extraction process parameters to effectively design an applicable optimization strategy could enable these improvements. In this review, statistical optimization strategies applied for the extraction process parameters of obtaining bioactive molecules from seafood byproducts are focused upon. The type of experimental designs and techniques applied to criticize and validate the effects of independent variables on the extraction output are addressed. Dominant parameters studied were the enzyme/substrate ratio, pH, time, temperature, and power of extraction instruments. The yield of bioactive compounds, including long-chain polyunsaturated fatty acids, amino acids, peptides, enzymes, gelatine, collagen, chitin, vitamins, polyphenolic constituents, carotenoids, etc., were the most studied responses. Efficiency and/or economic and quality considerations and their selected optimization strategies that favor the production of potential bioactive molecules were also reviewed.
由于需要更好地利用海产品副产物（如骨头、头、皮、架、鳍、壳、肠和内脏）中的重要生物活性分子，因此人们越来越关注从这些副产物中提取这些生物活性分子的技术。同时，还需要采用绿色提取技术来高效、高质量地生产这些生物活性分子。因此，了解提取过程参数，以便有效地设计适用的优化策略，就可以实现这些改进。本综述重点介绍了用于从海产品副产物中提取生物活性分子的提取过程参数的统计优化策略。本文还讨论了应用于批评和验证独立变量对提取输出影响的实验设计类型和技术。研究最多的参数是酶/底物比、pH 值、时间、温度和提取仪器的功率。最常研究的生物活性化合物包括长链多不饱和脂肪酸、氨基酸、肽、酶、明胶、胶原蛋白、几丁质、维生素、多酚成分、类胡萝卜素等。本文还回顾了效率和/或经济和质量方面的考虑因素，以及有利于生产潜在生物活性分子的选择优化策略。
