TY - JOUR
T1 - Valorisation of natural extracts from marine source focused on marine by-products
T2 - a review
AU - Ferraro, Vincenza
AU - Cruz, Isabel B.
AU - Jorge, Ruben Ferreira
AU - Malcata, F. Xavier
AU - Pintado, Manuela E.
AU - Castro, Paula M. L.
PY - 2010/11
Y1 - 2010/11
N2 - The wide chemical and biological diversity observed in the marine environment makes the ocean an extraordinary source of high added value compounds (HAVC) which can be employed in many applications. Minerals, lipids, amino acids, polysaccharides and proteins from marine sources have unique features and, surprisingly, their highest concentration is often found in parts of marine organisms that are commonly discarded. Fish heads, viscera, skin, tails, offal and blood, as well as seafood shells possess several HAVC suitable for human health applications, yet most end up as residues throughout the raw material processing.This review updates information on this issue and conveys critical analysis of the chief methodologies to carry out extraction, purification and eventual transformation, with a focus on their actual and potential applications.
AB - The wide chemical and biological diversity observed in the marine environment makes the ocean an extraordinary source of high added value compounds (HAVC) which can be employed in many applications. Minerals, lipids, amino acids, polysaccharides and proteins from marine sources have unique features and, surprisingly, their highest concentration is often found in parts of marine organisms that are commonly discarded. Fish heads, viscera, skin, tails, offal and blood, as well as seafood shells possess several HAVC suitable for human health applications, yet most end up as residues throughout the raw material processing.This review updates information on this issue and conveys critical analysis of the chief methodologies to carry out extraction, purification and eventual transformation, with a focus on their actual and potential applications.
KW - High added value compounds
KW - Marine by-products
KW - Sustainable development
UR - http://www.scopus.com/inward/record.url?scp=77957345674&partnerID=8YFLogxK
U2 - 10.1016/j.foodres.2010.07.034
DO - 10.1016/j.foodres.2010.07.034
M3 - Review article
AN - SCOPUS:77957345674
SN - 0963-9969
VL - 43
SP - 2221
EP - 2233
JO - Food research international
JF - Food research international
IS - 9
ER -
