The Revalorization of Fishery By-Products: Types, Bioactive Compounds, and Food Applications
Recently, fish consumption has been increasing; subsequently, the number of by-products has also increased. However, generated residues are frequently discarded, and an appropriate management is necessary to properly use all fish by-products. Fishery by-products are well known for their content of b...
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| Format: | Article |
| Language: | English |
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Wiley
2024-01-01
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| Series: | International Journal of Food Science |
| Online Access: | http://dx.doi.org/10.1155/2024/6624083 |
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| author | Diana Jimenez-Champi Frank L. Romero-Orejon Ana María Muñoz Fernando Ramos-Escudero |
| author_facet | Diana Jimenez-Champi Frank L. Romero-Orejon Ana María Muñoz Fernando Ramos-Escudero |
| author_sort | Diana Jimenez-Champi |
| collection | DOAJ |
| description | Recently, fish consumption has been increasing; subsequently, the number of by-products has also increased. However, generated residues are frequently discarded, and an appropriate management is necessary to properly use all fish by-products. Fishery by-products are well known for their content of bioactive compounds, such as unsaturated fatty acids, amino acids, minerals, peptides, enzymes, gelatin, collagen, and chitin. Several studies have reported that fishery by-products could provide significant properties, including antioxidant, antihypertensive, antimicrobial, anti-inflammatory, and antiobesity. Consequently, fish discards are of considerable interest to different industrial sectors, including food, nutraceuticals, medical, and pharmacology. In the food industry, the interest in using fishery by-products is focused on hydrolysates as food additives, collagen and gelatin as protein sources, chitin and chitosan to form edible films to protect food during storage, and oils as a source of Omega-3 and useful as antioxidants. Although different studies reported good results with the use of these by-products, identifying new applications in the food sector, as well as industrial applications, remains necessary. |
| format | Article |
| id | doaj-art-9b25cac7de3d4547bc692cc654b49700 |
| institution | Kabale University |
| issn | 2314-5765 |
| language | English |
| publishDate | 2024-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | International Journal of Food Science |
| spelling | doaj-art-9b25cac7de3d4547bc692cc654b497002025-08-20T03:36:57ZengWileyInternational Journal of Food Science2314-57652024-01-01202410.1155/2024/6624083The Revalorization of Fishery By-Products: Types, Bioactive Compounds, and Food ApplicationsDiana Jimenez-Champi0Frank L. Romero-Orejon1Ana María Muñoz2Fernando Ramos-Escudero3NutritionNutritionNutritionNutritionRecently, fish consumption has been increasing; subsequently, the number of by-products has also increased. However, generated residues are frequently discarded, and an appropriate management is necessary to properly use all fish by-products. Fishery by-products are well known for their content of bioactive compounds, such as unsaturated fatty acids, amino acids, minerals, peptides, enzymes, gelatin, collagen, and chitin. Several studies have reported that fishery by-products could provide significant properties, including antioxidant, antihypertensive, antimicrobial, anti-inflammatory, and antiobesity. Consequently, fish discards are of considerable interest to different industrial sectors, including food, nutraceuticals, medical, and pharmacology. In the food industry, the interest in using fishery by-products is focused on hydrolysates as food additives, collagen and gelatin as protein sources, chitin and chitosan to form edible films to protect food during storage, and oils as a source of Omega-3 and useful as antioxidants. Although different studies reported good results with the use of these by-products, identifying new applications in the food sector, as well as industrial applications, remains necessary.http://dx.doi.org/10.1155/2024/6624083 |
| spellingShingle | Diana Jimenez-Champi Frank L. Romero-Orejon Ana María Muñoz Fernando Ramos-Escudero The Revalorization of Fishery By-Products: Types, Bioactive Compounds, and Food Applications International Journal of Food Science |
| title | The Revalorization of Fishery By-Products: Types, Bioactive Compounds, and Food Applications |
| title_full | The Revalorization of Fishery By-Products: Types, Bioactive Compounds, and Food Applications |
| title_fullStr | The Revalorization of Fishery By-Products: Types, Bioactive Compounds, and Food Applications |
| title_full_unstemmed | The Revalorization of Fishery By-Products: Types, Bioactive Compounds, and Food Applications |
| title_short | The Revalorization of Fishery By-Products: Types, Bioactive Compounds, and Food Applications |
| title_sort | revalorization of fishery by products types bioactive compounds and food applications |
| url | http://dx.doi.org/10.1155/2024/6624083 |
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