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Dietary calcium intake below the recommended levels is widespread worldwide. Therefore, there is an urgent need to identify and implement new sources of this nutrient. Fish bones are rich in calcium and bioactive peptides and can be used as ingredients for the manufacture of functional foods or to improve the technological properties of food. Thus, fish bones may be an interesting alternative to traditional sources of calcium, such as dairy products. This review analyzes the available information on processes related to the derivation of calcium from fish bones, including solubilization of hydroxyapatite, reduction of particle size to nanometer range, and addition of calcium-chelating peptides. These processes are highly relevant for obtaining ingredients with a high calcium content, high availability, and adequate sensory properties when added to foods. Thus, fish bone powder has immense potential as a source of bioavailable calcium for food fortification. In addition to the biological and technological considerations, the use of a usually discarded part of fish as a source of bioactive ingredients not only represents an advantage in terms of contributing to waste reduction in food processing but also provides an economic reward. [ABSTRACT FROM AUTHOR]

This paper explores the relationships between permanence, renewal and loss of food tradition in youngs from Oaxaca, México, through a key food in the local culture: the insect Sphenarium purpurascens Charpentier (SPC). To determine and characterize the reasons for the consumption and/or non-consumption of SPC in adult Millennials attending the itinerant market of the city of Miahuatlán de Porfirio Díaz, method has two levels: 1) statistical, by exploratory survey to determine magnitude, distribution and reasons of consumption/non-consumption of SPC 2) semiotic, using in-depth interviews and narrative analysis to understand the network of meanings that motivate the consumption/non-consumption of SPC in Millennials. 194 persons aged 18 ≥ years were surveyed. Without generational distinction, 84.5% consume SPC mainly for taste, custom and nutritional value. Abstention is due to disgust, high prices and clinical effects. In qualitative interviews with 16 Millennials, the ingestion of SPC is a family habit associated with Oaxacan identity, while abstention was identified with disgust, gastrointestinal discomfort, religion and social position. Ingestion of SPC is a practice of Millennials in the studied context, although the significance of consuming it or not, tends to adapt to the globalized market and, therefore, in the medium term it could become considerably reduced. [ABSTRACT FROM AUTHOR]