Ecoefishent (“Demonstrable and replicable cluster implementing systemic solutions through multilevel circular value chains for eco-efficient valorisation of fishing and fish industries side-streams”) project goal is to deploy sustainable and efficient use of fish-processing side streams by obtaining bio-actives for high value added food supplements and cosmetic products, as well as compostable and biodegradable barrier layers for food packaging 1. The project deals with the valorisation of unsorted non separated fishery side streams, avoiding the onerous sorting step of fish leftovers, and their transformation into high value bioactive compounds, mainly proteins and hydrolysed peptides such as gelatine (G), hydrolysed collagen peptides (HCPs), and non-collagenous peptides (NCs) 2. The highly perishable unsorted biomasses, both tuna side streams (raw and cooked) and aquaculture products (seabreams and seabass), have been previously stabilized microbiologically, by a patented industrial dehydration process that enhances the logistics in their valorisation. Then, a scalable extraction method represented by a single cascade flowchart, which exploits environmentally friendly techniques such as enzymatic-assisted extraction, has been applied for the upcycling of the protein fraction 3. All the extracted proteins after their isolation/purification, and dehydration, were characterized in terms of proximate and ultimate analyses, biological activity, and functional properties, and in order to assess their potential applicability in different fields. The extraction flowchart proposed allowed to obtain the following most promising compounds: 1.7 g of G, 3.2 g of HCPs, and 14.6 g of NCs per 100 g of dehydrated starting material. In particular, gelatine extracted has shown to have specific viscoelastic properties (5 mPa·s of viscosity and 14.3 °C of gelling temperature) and demonstrated encouraging technological and filming properties. HCPs demonstrated promising antioxidant activity and NCs demonstrated a good content of nutritionally valued proteins exploitable in dietary products and high-protein foods.
Green extraction of valuable proteins from unsorted fish-processing side streams: the Horizon 2020 - EcoeFISHent project
Federica Turrini;Federica Grasso;Valentina Orlandi;Raffaella Boggia
2024-01-01
Abstract
Ecoefishent (“Demonstrable and replicable cluster implementing systemic solutions through multilevel circular value chains for eco-efficient valorisation of fishing and fish industries side-streams”) project goal is to deploy sustainable and efficient use of fish-processing side streams by obtaining bio-actives for high value added food supplements and cosmetic products, as well as compostable and biodegradable barrier layers for food packaging 1. The project deals with the valorisation of unsorted non separated fishery side streams, avoiding the onerous sorting step of fish leftovers, and their transformation into high value bioactive compounds, mainly proteins and hydrolysed peptides such as gelatine (G), hydrolysed collagen peptides (HCPs), and non-collagenous peptides (NCs) 2. The highly perishable unsorted biomasses, both tuna side streams (raw and cooked) and aquaculture products (seabreams and seabass), have been previously stabilized microbiologically, by a patented industrial dehydration process that enhances the logistics in their valorisation. Then, a scalable extraction method represented by a single cascade flowchart, which exploits environmentally friendly techniques such as enzymatic-assisted extraction, has been applied for the upcycling of the protein fraction 3. All the extracted proteins after their isolation/purification, and dehydration, were characterized in terms of proximate and ultimate analyses, biological activity, and functional properties, and in order to assess their potential applicability in different fields. The extraction flowchart proposed allowed to obtain the following most promising compounds: 1.7 g of G, 3.2 g of HCPs, and 14.6 g of NCs per 100 g of dehydrated starting material. In particular, gelatine extracted has shown to have specific viscoelastic properties (5 mPa·s of viscosity and 14.3 °C of gelling temperature) and demonstrated encouraging technological and filming properties. HCPs demonstrated promising antioxidant activity and NCs demonstrated a good content of nutritionally valued proteins exploitable in dietary products and high-protein foods.
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