Search

Seafood by-products from various organisms like fish, shellfish, squids, and bivalves are often thrown away as waste, even though they could be utilized in creating new types of valuable foods. Up to 75% of the entire organism consists of industrial processing wastes, which can lead to a loss of profit and ecological sustainability if natural resources are not recycled efficiently. Various types of fish parts and byproducts, such as heads, viscera, skin, bones, scales, exoskeletons, pens, ink, and clam shells, can be categorized as valuable waste based on their weight percentages, which vary depending on the species and taxonomy. This review paper delves into the extraction and valorization strategies of seafood by-products, with a focus on transforming waste into valuable resources. Marine by-products can provide bioactive substances such as collagen, peptides, polyunsaturated fatty acids, antioxidants, chitin, and catalysts for biodiesel production. This review highlights the utilization of innovative techniques like microwave- and ultrasound-assisted extraction as well as supercritical fluid extraction and subcritical water extraction to extract bioactive compounds from seafood waste efficiently. This section also discusses the optimization of extraction processes to enhance efficiency and yield. Furthermore, the paper explores the potential applications of seafood by-products across various industries, emphasizing sustainable resource utilization and the creation of high-value products to be applied in our current circular economy.

In this study, the choice of supercritical fluid extraction as a renewable alternative for extracting orange peel essential oil (OPEO) was motivated by concerns about sustainability with conventional solvent extraction methods. The physical and chemical characteristics of OPEO were examined to assess its potential as a sustainable resource. The extraction process was optimised, and the ideal conditions determined were 317.51 min of extraction time at 74.85 °C with a solvent-to-sample ratio of 4. Analysis of the extracted OPEO revealed significant values for saponification (121.67 mg KOH/g), acid (4.13 mg KOH/g), ester (117.54 mg KOH/g), and free fatty acid (1.56 mg KOH/g) content, demonstrating its composition. Notably, key ingredients such as Limonene (43.96%), α-pinene (15.60%), β-myrcene (10.21%), γ-terpinene (5.00%), and α-terpineol (4.15%) were found in high proportions according to chemical composition analysis. Furthermore, OPEO exhibited excellent antioxidant properties with an IC50 value of 7.73 ± 2.00 mg/mL and displayed notable antimicrobial activity against various microorganisms, including P. aeruginosa (17.7 ± 0.6 mm), E. coli (11.0 ± 0.0 mm), K. pneumoniae (10.7 ± 0.6 mm), and S. aureus (10.3 ± 0.6 mm). These findings have significant implications for the flavor and fragrance sector, as well as for the food preservation industry.

Kintamani Siamese Orange is one of Indonesia’s leading fruits with a distinctive taste, sweet with a slight sourness. One of the efforts to increase the shelf life of Kintamani Siamese Orange is by coating using edible materials. The edible coating can be made using renewable natural materials, one of these natural ingredients is porang starch. Porang coating is a thin layer made from glucomannan porang tubers. The application of the coating is needed to improve the appearance and maintain the quality of Kintamani Siamese citrus fruits. The motive of this examination was to decide the impact of porang coating type and storage time on the characteristics of Kintamani Siamese orange. This observation used a factorial randomized group design with two treatment factors, namely the type of porang coating (without coating, coating, and nanocoating), and the storage time of oranges (5 days, 10 days, 15 days). The best characteristics of Kintamani Siamese Orange were obtained from the treatment of porang nanocoating application with criteria of fruit weight shrinkage value of 12.47%, acidity (pH) of 4.30, total dissolved solids of 15.77ºBrix, moisture content of 94.21%, vitamin C of 78.55 and the amount of damaged fruit of 20.00% up to 5 days storage.

This review explores the versatility of K. alvarezii in various food applications, including bakery, meat, snacks, jams, and prebiotics. Abundant in vitamins, minerals, antioxidants, and bioactives, seaweed enhances texture, reduces fat, and provides nutritional benefits. In meat products, seaweed acts as a gelling and binding agent, improving texture, moisture retention, and allowing for salt and fat reduction. Seaweed snacks offer both health benefits and a pleasant aroma, while K. alvarezii's prebiotics support gut health by promoting beneficial bacteria. Additionally, seaweed serves as a natural gelling agent, stabilizing jam and jelly textures, and exhibits promise in sustainable food packaging through edible films. [ABSTRACT FROM AUTHOR]