Collagen, protein hydrolysates and chitin from by-products of fish and shellfish: An overview

被引：29
作者：
Espinales, Cindy [1 ]
Romero-Pena, Maria [1 ]
Calderon, Genesis [1 ]
Vergara, Katiuska [1 ]
Caceres, Patricio J. C. [1 ]
Castillo, Priscila [1 ]
机构：
[1] Escuela Super Politecn Litoral, Fac Ingn Mecan & Ciencias Prod, ESPOL, Campus Gustavo Galindo,Km 30-5 Via Perimetral,POB, Guayaquil, Ecuador
来源：
HELIYON | 2023年 / 9卷 / 04期
关键词：
Seafood byproducts; Collagen; Protein hydrolysates; Chitin; POTENTIAL APPLICATIONS; EXTRACTION;
D O I：
10.1016/j.heliyon.2023.e14937
中图分类号：
O [数理科学和化学]; P [天文学、地球科学]; Q [生物科学]; N [自然科学总论];
学科分类号：
07 ; 0710 ; 09 ;
摘要：
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.
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页数：12
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