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Valorization of Seafood Resources to Obtain High-Value Products
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Valorization of Seafood Resources to Obtain High-Value Products

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Foods of Marine Origin".

Deadline for manuscript submissions: 25 May 2024 | Viewed by 4752

Special Issue Editor

Dr. Liliana G. Fidalgo

E-Mail Website
Guest Editor
1. ESA-IPBeja, Escola Superior Agrária, Instituto Politécnico de Beja, 7800-295 Beja, Portugal
2. LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal
Interests: food science and technology; food processing; biotechnology; biochemistry; microbiology; high pressure technology; food analysis; food chemistry; food quality; meat science; fish science

Special Issue Information

Dear Colleagues,

Seafood products are an important part of diets in many nations, playing a significant role with functional and bioactive components that are essential to human health, such as proteins, lipids, minerals, vitamins, and high amounts of long-chain omega-3 polyunsaturated fatty acids. The retention of nutritional properties and the product quality of seafood is dependent on the proper handling of the catch after it has been harvested, as well as final processing, such as heating and freezing.

Furthermore, in industry or local seafood shops, processing of seafood generates a huge quantity of nonedible by-products, which are discarded as waste or underutilised in several parts of the world. These by-products are rich sources of various valuable biomolecules. Their sustainable valorisation may lead toward the development of healthy and functional food ingredients/products.

This Special Issue invites original research, short communications, and review papers related to seafood and processing waste as sources of bioactive ingredients for the creation of value-added products. Additionally, we encourage papers focusing on innovative and sustainable preservation technologies, or extraction methodologies, to develop new value-added products from seafood resources. Studies may cover the characterization of nutritional and bioactive compounds or the quality of seafood resources.

We look forward to receiving your contributions.

Dr. Liliana G. Fidalgo
Guest Editor

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 resources 
  • by-products 
  • waste 
  • value-added products 
  • bioactive compounds 
  • nutritional compounds 
  • quality 
  • preservation 
  • extraction 
  • sustainability

Published Papers (3 papers)

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Research

15 pages, 1792 KiB  
Article
Patterns of the Nutrients and Metabolites in Apostichopus japonicus Fermented by Bacillus natto and Their Ability to Alleviate Acute Alcohol Intoxication
by Xingyu Gu, Ran Zhao, Haiman Li, Xinyu Dong, Meishan Meng, Tingting Li, Qiancheng Zhao and Ying Li
Foods 2024, 13(2), 262; https://doi.org/10.3390/foods13020262 - 14 Jan 2024
Viewed by 1003
Abstract
The aim of this study was to understand the changes in nutrient composition and differences in metabolites in Apostichopus japonicus fermented by Bacillus natto and their function in alleviating acute alcohol intoxication (AAI) through in vivo studies. The results showed no significant difference [...] Read more.
The aim of this study was to understand the changes in nutrient composition and differences in metabolites in Apostichopus japonicus fermented by Bacillus natto and their function in alleviating acute alcohol intoxication (AAI) through in vivo studies. The results showed no significant difference between the basic components of sea cucumber (SC) and fermented sea cucumber (FSC). The SC proteins were degraded after fermentation, and the amino acid content in FSC was significantly increased. The differentially abundant metabolites of SC and FSC were identified by LC-MS/MS. The contents of amino acid metabolites increased after fermentation, and arachidonic acid metabolism was promoted. The results demonstrated that FSC alleviated AAI by improving the activities of alcohol-metabolizing enzymes and antioxidant enzymes in the liver but did not alleviate the accumulation of triglycerides. Our results will provide beneficial information for the development and application of new products from FSC. Full article
(This article belongs to the Special Issue Valorization of Seafood Resources to Obtain High-Value Products)
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17 pages, 2902 KiB  
Article
Transforming ‘Bonito del Norte’ Tuna By-Products into Functional Ingredients for Nutritional Enhancement of Cereal-Based Foods
by Adrián Honrado, Paula Ardila, Paula Leciñena, José A. Beltrán and Juan B. Calanche
Foods 2023, 12(24), 4437; https://doi.org/10.3390/foods12244437 - 11 Dec 2023
Cited by 2 | Viewed by 1994
Abstract
The fishing industry produces a significant number of by-products. This study explored two methods of transforming these by-products: fish protein hydrolysate (FPH) and Fishmeal (FM). Physicochemical characterization of these products was conducted and their potential inclusion in biscuits was investigated due to the [...] Read more.
The fishing industry produces a significant number of by-products. This study explored two methods of transforming these by-products: fish protein hydrolysate (FPH) and Fishmeal (FM). Physicochemical characterization of these products was conducted and their potential inclusion in biscuits was investigated due to the lack of high biological value protein and polyunsaturated fatty acids of this product. The results identified colour disparities between FPH and FM, with FM displaying lower brightness and a more reddish hue. In FPH, there was also a noticeable decrease in polyunsaturated fatty acids, probably associated with the temperature reached in spray-drying. While the incorporation of these by-products in biscuits was feasible, there were challenges, particularly the fishy taste and rancid odour, which were more pronounced in FM biscuits due to the higher fat content. This correlated with the oxidation indexes, such as TBARS and acidity index. Nonetheless, FPH biscuit attributes like typical colour or flavour received positive feedback, attributed to the Maillard reaction. Scanning electron microscopy revealed microstructural differences, which correlated with the results of hardness and fracturability, probably due to the higher fat content in FM. This study revealed the possibility of nutritionally enriching cookies with ingredients derived from fish by-products. However, it would be necessary to go a step further and study alternatives that allow better preservation of saturated fatty acids. Full article
(This article belongs to the Special Issue Valorization of Seafood Resources to Obtain High-Value Products)
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19 pages, 2404 KiB  
Article
Low-Toxicity Solvents for the Extraction of Valuable Lipid Compounds from Octopus (Octopus vulgaris) Waste
by Lucía Méndez, Alicia Rodríguez, Santiago P. Aubourg and Isabel Medina
Foods 2023, 12(19), 3631; https://doi.org/10.3390/foods12193631 - 30 Sep 2023
Cited by 2 | Viewed by 1011
Abstract
This study focused on the recovery of valuable lipid compounds from octopus (Octopus vulgaris) by-products. Extraction conditions of total lipids (TLs), phospholipids (PLs), eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA) were optimized by employing a Simplex-Lattice design; for it, different relative [...] Read more.
This study focused on the recovery of valuable lipid compounds from octopus (Octopus vulgaris) by-products. Extraction conditions of total lipids (TLs), phospholipids (PLs), eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA) were optimized by employing a Simplex-Lattice design; for it, different relative concentrations of three low-toxicity solvents (ethanol, acetone, and ethyl acetate) were considered. The optimization process was also addressed in reference to fatty acid (FA) ratios (total polyunsaturated FAs/total saturated FAs and total ω3 FAs/total ω6 FAs). The variance analysis of multiple regression data demonstrated that the quadratic model was significant (p < 0.05) for TL, PL, and DHA values and the ω3/ω6 ratio. As a result, the following optimized values were obtained: 113.8 g·kg−1 dry by-products (TLs), 217.3 g·kg−1 lipids (PLs), 22.55 g·100 g−1 total FAs (DHA), and 3.70 (ω3/ω6 ratio). According to the model developed, optimized values were shown to correspond to the following relative solvent concentrations (ethanol/acetone/ethyl acetate): 0.46/0.00/0.54, 0.93/0.07/0.00, 0.83/0.17/0.00, and 0.64/0.00/0.36, respectively. Comparison to yields obtained by the conventional chloroform/methanol method was carried out. A novel strategy based on the employment of low-toxicity solvents is proposed for the extraction of valuable lipid constituents from octopus waste. A different solvent ratio would be necessary according to the lipid compound concerned. Full article
(This article belongs to the Special Issue Valorization of Seafood Resources to Obtain High-Value Products)
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