TY - JOUR
T1 - Seafood Discards
T2 - A Potent Source of Enzymes and Biomacromolecules With Nutritional and Nutraceutical Significance
AU - Nag, Moupriya
AU - Lahiri, Dibyajit
AU - Dey, Ankita
AU - Sarkar, Tanmay
AU - Pati, Siddhartha
AU - Joshi, Sanket
AU - Bunawan, Hamidun
AU - Mohammed, Arifullah
AU - Edinur, Hisham Atan
AU - Ghosh, Sreejita
AU - Ray, Rina Rani
N1 - Funding Information:
This work was supported by the National Conservation Trust Fund for Natural Resources from the Ministry of Energy and Natural Resources Malaysia (Grant No. 304/PPSK/6150219).
Publisher Copyright:
Copyright © 2022 Nag, Lahiri, Dey, Sarkar, Pati, Joshi, Bunawan, Mohammed, Edinur, Ghosh and Ray.
PY - 2022/4/8
Y1 - 2022/4/8
N2 - In recent times, the seafood industry is found to produce large volumes of waste products comprising shrimp shells, fish bones, fins, skins, intestines, and carcasses, along with the voluminous quantity of wastewater effluents. These seafood industry effluents contain large quantities of lipids, amino acids, proteins, polyunsaturated fatty acids, minerals, and carotenoids mixed with the garbage. This debris not only causes a huge wastage of various nutrients but also roots in severe environmental contamination. Hence, the problem of such seafood industry run-offs needs to be immediately managed with a commercial outlook. Microbiological treatment may lead to the valorization of seafood wastes, the trove of several useful compounds into value-added materials like enzymes, such as lipase, protease, chitinase, hyaluronidase, phosphatase, etc., and organic compounds like bioactive peptides, collagen, gelatin, chitosan, and mineral-based nutraceuticals. Such bioconversion in combination with a bio-refinery strategy possesses the potential for environment-friendly and inexpensive management of discards generated from seafood, which can sustainably maintain the production of seafood. The compounds that are being produced may act as nutritional sources or as nutraceuticals, foods with medicinal value. Determining utilization of seafood discard not only reduces the obnoxious deposition of waste but adds economy in the production of food with nutritional and medicinal importance, and, thereby meets up the long-lasting global demand of making nutrients and nutraceuticals available at a nominal cost.
AB - In recent times, the seafood industry is found to produce large volumes of waste products comprising shrimp shells, fish bones, fins, skins, intestines, and carcasses, along with the voluminous quantity of wastewater effluents. These seafood industry effluents contain large quantities of lipids, amino acids, proteins, polyunsaturated fatty acids, minerals, and carotenoids mixed with the garbage. This debris not only causes a huge wastage of various nutrients but also roots in severe environmental contamination. Hence, the problem of such seafood industry run-offs needs to be immediately managed with a commercial outlook. Microbiological treatment may lead to the valorization of seafood wastes, the trove of several useful compounds into value-added materials like enzymes, such as lipase, protease, chitinase, hyaluronidase, phosphatase, etc., and organic compounds like bioactive peptides, collagen, gelatin, chitosan, and mineral-based nutraceuticals. Such bioconversion in combination with a bio-refinery strategy possesses the potential for environment-friendly and inexpensive management of discards generated from seafood, which can sustainably maintain the production of seafood. The compounds that are being produced may act as nutritional sources or as nutraceuticals, foods with medicinal value. Determining utilization of seafood discard not only reduces the obnoxious deposition of waste but adds economy in the production of food with nutritional and medicinal importance, and, thereby meets up the long-lasting global demand of making nutrients and nutraceuticals available at a nominal cost.
KW - bioactive compounds
KW - enzymes
KW - microbial conversion
KW - nutraceuticals
KW - nutrients
KW - sea food wastes
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U2 - 10.3389/fnut.2022.879929
DO - 10.3389/fnut.2022.879929
M3 - Review article
C2 - 35464014
AN - SCOPUS:85128655847
SN - 2296-861X
VL - 9
JO - Frontiers in Nutrition
JF - Frontiers in Nutrition
M1 - 879929
ER -