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Sardine Canning Byproducts as Sources of Functional Ingredients
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Orientador(es)
Resumo(s)
Sardine by-products generated during canning process entail a potential opportunity to drive them
into a chain of high added-value compounds, while simultaneously decreasing the environmental
impact of their discharge. This paper describes and discusses the biochemical variation of solid
and liquid by-products generated during the canning process of sardine along one complete year.
Additionally, by-products were also evaluated in terms of their degradation along time,
monitored through microbiological and chemical analysis. Finally, their valorisation was
ascertained through the recovery of lipid fractions rich in ω3 polyunsaturated fatty acids (PUFA),
as well as protein fractions with anti-hypertensive activity (ACE). The variability within
biochemical composition of by-products along the year is significant, especially in terms of lipid
content, and their degradation is strongly dependent on the conditions in which they were
collected and stored. Both liquid and solid by-products present ω6/ω3 ratios between 0.05-0.18
and thrombogenic index between 0.27-0.57, whereas low-molecular-weight fractions of protein
extracts (<3 kDa) exhibited the strongest ACE activity (IC50 = 51 µg/ml). The potential viability
of using liquid by-products as sources of functional ingredients is an interesting alternative to the
management of these effluents in fish canning industry.
Descrição
Palavras-chave
Fish canning industry Food wastes By-products valorisation Bioactive compounds ω3 PUFA Microbial degradation Lipid oxidation
Contexto Educativo
Citação
Editora
American Chemical Society