Aquaculture and by-products Volume 92: challenges and opportunities in the use of alternative protein sources and bioactive compounds

Front Cover......Page 1
Aquaculture and By-Products: Challenges and Opportunities in the Use of Alternative Protein Sources and Bioactive Compounds......Page 4
Copyright......Page 5
Contents......Page 6
Contributors......Page 10
Preface......Page 14
Chapter One: Aquaculture and its by-products as a source of nutrients and bioactive compounds......Page 16
 1. Introduction......Page 17
 2. Fish by-products......Page 18
   2.1.1. Proteins......Page 19
    2.1.1.1. Collagen and gelatin......Page 20
    2.1.1.2. Bioactive peptides......Page 24
   2.1.2. Lipids......Page 25
 3. Shellfish by-products......Page 26
  3.1. Chitin/chitosan......Page 27
  3.3. Glycosaminoglycans (GAGs)......Page 29
  3.4. Bioactive peptides......Page 30
 4. Marine algae (macro and micro)......Page 32
   4.1.1. Proteins......Page 33
   4.1.2. Polysaccharides......Page 34
   4.1.3. Lipids......Page 35
  4.2. Bioactive and antioxidant compounds......Page 36
 References......Page 38
Chapter Two: Alternative extraction techniques to obtain, isolate and purify proteins and bioactive from aquaculture and  .........Page 50
 1. Introduction......Page 51
 2. Marine proteins and extraction methods......Page 52
  3.1. Antimicrobial peptides......Page 53
  3.4. Antioxidant peptides......Page 54
  3.7. Anti-diabetic peptide......Page 55
  4.2. Carotenoids......Page 56
 5. Innovative methods for extraction of marine bioactive compounds......Page 57
  5.1. Microwave-assisted extraction (MAE)......Page 58
  5.3. Supercritical fluid extraction (SFE)......Page 59
  5.5. Pulsed electric field-assisted extraction (PEFs)......Page 60
  6.1. Bio-derived solvents......Page 61
 7. Conclusions......Page 62
 References......Page 63
Chapter Three: Development of new food and pharmaceutical products: Nutraceuticals and food additives......Page 68
 1. Introduction......Page 69
  2.1. Anticancer activity......Page 70
  2.2. Diabetes......Page 73
  2.3. Protection against photoaging......Page 76
 3. Food additives from aquaculture and by-products......Page 79
   3.1.1. Meat and fish products......Page 80
   3.1.2. Milk, dairy products and vegetable beverages......Page 86
   3.1.3. Pasta, bread and cereal-based products......Page 90
  3.2. Fish......Page 97
  3.3. Oysters and shrimp......Page 101
 4. Conclusion......Page 104
 References......Page 105
Chapter Four: Evaluation of the protein and bioactive compound bioaccessibility/bioavailability and cytotoxicity of the e .........Page 112
 1. Introduction......Page 113
 2. Bioaccessibility and bioavailability of bioactive compounds......Page 114
 3. Factors that affect the bioavailability of bioactive compounds......Page 115
  3.3. Chemical structure......Page 116
 4. Assessment of bioavailability of the valuable compounds......Page 117
  4.1. Evaluation through in vitro methods......Page 118
   4.1.1. Static models......Page 119
   4.1.2. Dynamic models......Page 120
   4.1.3. Cell culture studies......Page 121
   4.2.1. Plasma and tissue concentrations......Page 122
 5. In vitro vs. in vivo procedures......Page 123
  6.2. Protein......Page 126
 7. Possibilities to improve bioavailability and bioaccessibility......Page 127
  8.1. Cell viability......Page 128
  8.2. Oxidative stress markers assay......Page 132
 References......Page 133
Chapter Five: Aquaculture and by-products: Challenges and opportunities in the use of alternative protein sources and bio .........Page 142
 1. Introduction......Page 143
 2. Western diet and human health......Page 145
 3. Bioactive compounds from fish by-products......Page 147
  3.1. Fish protein hydrolysate (FPH)......Page 148
  3.2. Lipids from fish by-products: Omega-3 polyunsaturated fatty acids......Page 154
 4. Bioactive compounds from crustaceans´ by-products......Page 160
  4.1. Chitin and chitosan......Page 161
  4.2. Carotenoids......Page 162
 5. Bioactive compounds from seaweed......Page 164
  5.1. Alginate......Page 169
  5.2. Carrageenan......Page 170
  5.4. Other polysaccharides: Fucoidan, ulvan, laminarin......Page 172
  5.5. Carotenoids......Page 174
 6. Bioactive compounds from microalgae......Page 175
 7. Conclusions and future trends......Page 181
 References......Page 182
 Further reading......Page 200
Chapter Six: Scaling-up processes: Patents and commercial applications......Page 202
 1. Introduction......Page 203
 2. Fish by-products production......Page 204
  4.1. Omega-3 fatty acids and biofuels......Page 205
  4.2. Protein concentrates......Page 206
  4.4. Chondroitin sulfate......Page 207
  4.7. Chitin and chitosan......Page 208
  4.8. Enzymes......Page 210
  4.9. Fish protein hydrolysates and bioactive peptides......Page 211
  5.1. What is the scaling?......Page 212
  5.2. Pilot plant......Page 217
  5.3. Difficulties in transferring laboratory results to industry......Page 218
  5.5. Industrial processes and compounds recovered from aquaculture by-products......Page 219
 6. Regulatory frameworks......Page 221
 7. Intellectual property and patents......Page 223
  7.1. Patents......Page 224
 References......Page 234
 Further reading......Page 238
Chapter Seven: Legal regulations and consumer attitudes regarding the use of products obtained from aquaculture......Page 240
 1. Introduction......Page 241
 2. Policies and regulations for a sustainable development of EU aquaculture......Page 245
 3. Situation in other countries......Page 247
 4. Alternative sources in aquaculture feeds......Page 248
 5. The role of labeling......Page 250
 6. Consumer concerns......Page 251
 7. Consumer preferences......Page 254
 8. European aquaculture challenges......Page 255
 9. Future perspectives of the sector......Page 257
 References......Page 258
Back Cover......Page 262