Cadena Erasmo, Dewulf Jo, San Martin David, Ibarruri Jone, Iñarra Bruno, Gutierrez Monica
Sustainable Systems Engineering (STEN), Department of Green Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, B, 9000 Ghent, Belgium.
AZTI, Food Research, Basque Research and Technology Alliance (BRTA), Parque Tecnológico de Bizkaia, Astondo Bidea, Edificio 609, 48160 Derio-Bizkaia, Spain.
Membranes (Basel). 2025 Aug 8;15(8):242. doi: 10.3390/membranes15080242.
Global seafood production and consumption have increased in recent years, leading to a significant rise in side streams. Process waters are often disposed as wastewater, causing difficulties for industries in meeting the discharge standards. This is particularly relevant to the mussel processing industry, where one-third of the raw material ends up as high-organic content effluent. This study aims to optimize a nanofiltration-diafiltration (NF-DF) strategy to recover valuable savory compounds from mussel cooking water, to reduce the effluent organic pollution, and to evaluate its environmental sustainability using Life Cycle Assessment. Pilot trials lead to a configuration, combining a volumetric concentration factor of 10 in NF and 20 in DF, which achieved enhanced protein concentration (1.5-fold), amino acid concentration (5.2-fold), and COD removal (98.2%). The environmental assessment highlighted electricity consumption during NF and DF as the primary environmental hotspot, resulting in a carbon footprint of 0.12 kg CO eq. kg of savory compounds and water use of 0.65 m deprived kg. Prospective scenarios projected that ongoing energy system transitions could significantly reduce climate change and acidification impacts by over 75% by 2050. The proposed NF-DF strategy enhances resource efficiency and sustainability in seafood processing by recovering high-value compounds and facilitating water reuse.
近年来，全球海产品的生产和消费有所增加，导致副产物大量增加。加工用水通常作为废水排放，给行业达到排放标准带来困难。这在贻贝加工业中尤为突出，该行业有三分之一的原材料最终成为高有机含量的废水。本研究旨在优化纳滤-错流过滤（NF-DF）策略，从贻贝蒸煮水中回收有价值的风味化合物，减少废水的有机污染，并使用生命周期评估来评估其环境可持续性。中试试验得出了一种配置，在纳滤中体积浓缩系数为10，在错流过滤中为20，实现了蛋白质浓度提高（1.5倍）、氨基酸浓度提高（5.2倍）和化学需氧量去除率达到98.2%。环境评估突出了纳滤和错流过滤过程中的电力消耗是主要的环境热点，导致每千克风味化合物的碳足迹为0.12千克二氧化碳当量，每千克风味化合物的耗水量为0.65立方米。前瞻性情景预测，到2050年，正在进行的能源系统转型可将气候变化和酸化影响显著降低75%以上。所提出的纳滤-错流过滤策略通过回收高价值化合物和促进水的再利用，提高了海产品加工中的资源效率和可持续性。
