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Innovative Food Science & Emerging Technologies
Vol. 37, 2016, Pages: 201–215

Sustainable valorisation of seafood by-products: Recovery of collagen and development of collagen-based novel functional food ingredients

Gaurav Kumar Pal, P.V. Suresh

Academy of Scientific and Innovative Research, Meat and Marine Sciences Department, CSIR-Central Food Technological Research Institute, Mysuru 570020, India.

Abstract

Aquatic, especially marine ecosystem is still an untapped reservoir of bioactive compounds, which have considerable potential to supply novel ingredients towards the development of commercial functional food products. Seafood products are an important part of the diet in many nations. Moreover, as a source of protein, seafood plays a significant role as functional components that are essential to human health. In industry or local seafood shops, processing of seafood generates a huge quantity (50–80%) of nonedible by-products, which are discarded as waste or underutilised in several parts of the world. These seafood processing by-products are rich sources of various novel and valuable biomolecules such as collagen and gelatin. In this review, scope of seafood by-products has been explored to recover the realistic collagen. The sustainable valorisation of seafood by-products may lead towards the development of healthy and functional food ingredients/products. Furthermore, the significant challenges towards the development of collagen-based functional food ingredients are also discussed.

 

 
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