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Use of Seafood Byproducts to Obtain Ingredients with Bioactive or...
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Use of Seafood Byproducts to Obtain Ingredients with Bioactive or Technological Functionality for the Design of Foods

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Security and Sustainability".

Deadline for manuscript submissions: closed (20 September 2021) | Viewed by 13269

Special Issue Editors

Dr. Joaquín Gómez Estaca

E-Mail Website
Guest Editor
Institute of Food Science, Technology and Nutrition (ICTAN, CSIC), Madrid, Spain
Interests: valorization; encapsulation; edible films; active packaging; seafood products
Dr. Oscar Martinez-Alvarez

E-Mail Website
Guest Editor
CSIC - Instituto de Ciencia y Tecnologia de Alimentos y Nutricion (ICTAN), Institute of Food Science, Technology and Nutrition (ICTAN, CSIC), Madrid, Spain
Interests: seafood by-products; bioactive molecules; in vivo assays; enzymes; protein hydrolysates; upgrading; bioactive ingredients
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

The seafood processing industry generates a large number of byproducts worldwide that are scarcely used. Today, governments are urging the industry to adopt a circular economy model that leads to a reduction in the use of resources and environmental emissions. Therefore, all byproducts generated by the fishing industry must be valorized. They could be a rich source of biomolecules with potential technological and/or health applications in foods. Antioxidant and/or antimicrobial molecules could increase the shelf-life and at the same time reduce the risk stemming from the use of synthetic ingredients. Likewise, the incorporation of water-retaining molecules, emulsifiers, or even enzymatic inhibitors in foods would also be of great interest to the industry. Besides, bioactive molecules could be used as functional ingredients. Their incorporation into the product as an ingredient or as a component of packaging can therefore be an important novelty for the food industry, but it has some limitations that are being addressed today. In this context, we invite authors to contribute to this Special Issue with articles related to the use of molecules derived from fishery byproducts as ingredients for the development of food products, especially from fish.

Dr. Joaquín Gómez Estaca
Dr. Óscar Martínez-Álvarez
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • Seafood byproducts 
  • Fish waste 
  • Functional food 
  • Shelf life 
  • Bioactivity 
  • Techno-functional properties

Published Papers (5 papers)

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Research

17 pages, 1330 KiB  
Article
Protein Hydrolysis and Glycosylation as Strategies to Produce Bioactive Ingredients from Unmarketable Prawns
by Joaquín Gómez-Estaca, Irene Albertos, Ana Belén Martín-Diana, Daniel Rico and Óscar Martínez-Álvarez
Foods 2021, 10(11), 2844; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10112844 - 17 Nov 2021
Cited by 1 | Viewed by 1653
Abstract
The present work shows a procedure to valorize non-commercial boiled shrimp to produce functional ingredients, using a combined treatment based on enzymatic hydrolysis and subsequent glycation under mild conditions. Antioxidant and prolyl endopeptidase-inhibiting activities were determined as a function of hydrolysis and glycation [...] Read more.
The present work shows a procedure to valorize non-commercial boiled shrimp to produce functional ingredients, using a combined treatment based on enzymatic hydrolysis and subsequent glycation under mild conditions. Antioxidant and prolyl endopeptidase-inhibiting activities were determined as a function of hydrolysis and glycation times (0–120 min and 0–180 min, respectively). The reaction products were characterized by determining the degree of hydrolysis, browning, fluorescent compounds, free amino acids, phenol content, Fourier transform infrared spectroscopy (FTIR), and molecular weight of the different fractions obtained. Enzymatic hydrolysis generated hydrolysates with significant antioxidant and prolyl endopeptidase-inhibiting activities. Glycation under mild conditions was used as a strategy to improve the antioxidant and potential nootropic properties of the hydrolysates. During glycation, the free amino acid content decreased, total phenols and fluorescent compounds increased significantly, and low molecular weight melanoidins were formed. The presence of peptide-glucose conjugates was also confirmed by FTIR. Glycation increased the antioxidant activities of the hydrolysates; however, their prolyl-endopeptidase-inhibiting activity was lost. Results showed that compounds with promising antioxidant (hydrolysis and glycation) and potential nootropic (hydrolysis) activities and applications in food systems were obtained from the biotechnological strategy used. Full article
(This article belongs to the Special Issue Use of Seafood Byproducts to Obtain Ingredients with Bioactive or Technological Functionality for the Design of Foods)
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15 pages, 4035 KiB  
Article
Nutritional and Healthy Value of Chemical Constituents Obtained from Patagonian Squid (Doryteuthis gahi) By-Products Captured at Different Seasons
by Santiago P. Aubourg, Marcos Trigo, Ricardo Prego, Antonio Cobelo-García and Isabel Medina
Foods 2021, 10(9), 2144; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10092144 - 10 Sep 2021
Cited by 11 | Viewed by 1814
Abstract
This study focuses on the extraction of nutritional and healthy constituents of whole by-products resulting from the commercialisation of Patagonian squid (Doriteuthis gahi). By-products corresponding to squid individuals captured at different seasons were comparatively analysed for proximate composition, lipid classes content, [...] Read more.
This study focuses on the extraction of nutritional and healthy constituents of whole by-products resulting from the commercialisation of Patagonian squid (Doriteuthis gahi). By-products corresponding to squid individuals captured at different seasons were comparatively analysed for proximate composition, lipid classes content, fatty acid (FA) profile, and macroelement and trace element composition. As a result, moisture, lipid, protein, and ash values were included in the ranges 829.0–842.8, 17.5–21.8, 106.0–123.7, and 9.3–13.3 g·kg−1 by-products, respectively. Phospholipids showed to be the most abundant lipid class (359.2–463.5 g·kg−1 lipids), while triacylglycerols were only present in a 9.5–13.1 g·kg−1 lipids range. Valuable levels were detected for α-tocopherol (539.6–973.3 mg·kg−1 lipids), polyunsaturated fatty acids (PUFA; 50.5–52.6 g·100 g−1 FA), ω3 PUFA (47.0–48.6 g·100 g−1 FA), PUFA/saturated FA ratio (1.4–1.6), and ω3/ω6 ratio (12.1–13.4). Among macroelements, S, P, and Na showed to be more abundant than K, Mg, and Ca. Profitable levels of Co, Cu, Fe, Mn, Se, and Zn were detected in all kinds of individuals. In spite of content variations found as a result of the capture season of Patagonian squid individuals, whole by-products of this cephalopod species can be considered as a profitable source to provide the food and pharmaceutical industries with useful value-added constituents. Full article
(This article belongs to the Special Issue Use of Seafood Byproducts to Obtain Ingredients with Bioactive or Technological Functionality for the Design of Foods)
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14 pages, 3200 KiB  
Article
Effects of Herring Milt Hydrolysates and Fractions in a Diet-Induced Obesity Model
by Noémie Benoit, Marie-Julie Dubois, Geneviève Pilon, Thibault V. Varin, André Marette and Laurent Bazinet
Foods 2021, 10(9), 2046; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10092046 - 31 Aug 2021
Cited by 3 | Viewed by 1606
Abstract
Over the past years, promising results from studies have shown that herring milt hydrolysates (HMH) can counter immune-metabolic disorders associated with obesity. However, more studies must corroborate these results. Thus, three commercial hydrolysates (HMH1, HMH2, and HMH3) as well as the fractions of [...] Read more.
Over the past years, promising results from studies have shown that herring milt hydrolysates (HMH) can counter immune-metabolic disorders associated with obesity. However, more studies must corroborate these results. Thus, three commercial hydrolysates (HMH1, HMH2, and HMH3) as well as the fractions of two of them (HMH4 and HMH5) obtained by electrodialysis with ultrafiltration membranes (EDUF) were evaluated in vivo at higher doses compared to a previous study. To achieve this, seven groups of mice were fed for 8 weeks with either a control Chow diet or an obesogenic diet rich in fat and sucrose (HFHS) and supplemented by daily gavage with water or 312.5 mg/kg of one of the five HMH products. In summary, HMH supplements had no impact on weight gain. In the insulin tolerance test (ITT), HMH2 and its HMH5 fraction significantly reduced the blood sugar variation (p < 0.05). However, during the glucose tolerance (OGTT), HMH2 supplement increased the hyperinsulinemia variation (p < 0.05) induced by the HFHS diet. HMH1, HMH2, and HMH5 supplements generated potentially beneficial changes for health in the gut microbiota. These results reveal that HMH do not counteract obesity effects but may decrease certain physiological effects induced by obesity. Full article
(This article belongs to the Special Issue Use of Seafood Byproducts to Obtain Ingredients with Bioactive or Technological Functionality for the Design of Foods)
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14 pages, 2901 KiB  
Article
Antioxidant and Cryoprotective Effects of Bone Hydrolysates from Bighead Carp (Aristichthys nobilis) in Freeze-Thawed Fish Fillets
by Yiqi Zhang, Ye Dong and Zhiyuan Dai
Foods 2021, 10(6), 1409; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10061409 - 18 Jun 2021
Cited by 11 | Viewed by 2795
Abstract
Bone hydrolysates from bighead carp (Aristichthys nobilis) were prepared using Protamex and Alcalase with degrees of hydrolysis (DH) of 5%, 10% and 15%. The antioxidant activity of bone hydrolysates was evaluated in vitro and then the hydrolysates with better antioxidant activity [...] Read more.
Bone hydrolysates from bighead carp (Aristichthys nobilis) were prepared using Protamex and Alcalase with degrees of hydrolysis (DH) of 5%, 10% and 15%. The antioxidant activity of bone hydrolysates was evaluated in vitro and then the hydrolysates with better antioxidant activity were used to immerse bighead carp fillets through a vacuum impregnation process at concentrations of 1% and 2%. Among the six hydrolysates, fish bone hydrolyzed with Protamex at DH 10% exhibited the highest ability to scavenge 1, 1-diphenyl-2-picrylhydrazyl (DPPH) (88.79%), 2, 2′-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid (ABTS) (57.76%) and hydroxyl radicals (62.72%), as well as to chelate ferrous ions (91.46%). The hydrolysates effectively postponed freezing- and thawing-induced protein/lipid oxidation. Compared with the fillets without treatment, the impregnated fillets had higher sulfhydryl contents, greater Ca2+-ATPase activity, lower carbonyls and lower thiobarbituric acid-reactive substances (TBARS). Bone hydrolysates also have a positive effect on the texture and water-holding ability of freeze-thawed fish fillets. Fish bone hydrolysates of Protamex could serve as potential antioxidants to preserve fish fillets. Full article
(This article belongs to the Special Issue Use of Seafood Byproducts to Obtain Ingredients with Bioactive or Technological Functionality for the Design of Foods)
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23 pages, 3548 KiB  
Article
Subcritical Water Extraction and Hydrolysis of Cod (Gadus morhua) Frames to Produce Bioactive Protein Extracts
by Rodrigo Melgosa, Marta Marques, Alexandre Paiva, Ana Bernardo, Naiara Fernández, Isabel Sá-Nogueira and Pedro Simões
Foods 2021, 10(6), 1222; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10061222 - 28 May 2021
Cited by 20 | Viewed by 4347
Abstract
The valorization of Atlantic cod (Gadus morhua) frames from a filleting industry was investigated using subcritical water extraction and hydrolysis (SBW) at different temperatures (90, 140, 190 and 250 °C) and 100 bar to obtain extracts rich in proteins, peptides and [...] Read more.
The valorization of Atlantic cod (Gadus morhua) frames from a filleting industry was investigated using subcritical water extraction and hydrolysis (SBW) at different temperatures (90, 140, 190 and 250 °C) and 100 bar to obtain extracts rich in proteins, peptides and amino acids. Up to 57.7 g of extract per 100 g of codfish frames were obtained, with nearly total recovery of the protein fraction. At each temperature, protein extracts of decreasing molecular weight were obtained, according to SEC-GPC results. Most of the protein present in the raw material and extracts was collagen and collagen fragments, as suggested by the amino acid profile. Codfish SBW extracts did not show cytotoxicity in the range of concentrations tested and the protein extract obtained at the lowest temperature (90 °C) showed the highest anti-inflammatory potential in human intestinal epithelium cell model. The mineralized residue left after SBW treatment of cod frames was identified as practically pure, crystalline, hydroxyapatite, that may find applications in biomedical field and hard-tissue engineering. This study shows the possible valorization of cod frames using green extraction methods such as SBW process to obtain protein extracts for food and nutraceutical applications. Full article
(This article belongs to the Special Issue Use of Seafood Byproducts to Obtain Ingredients with Bioactive or Technological Functionality for the Design of Foods)
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