Green and innovative techniques for recovery of valuable compounds from seafood by-products and discards: A review

Bruno, S. F. and Ekorong, F. J. A. K. and Sandesh, S. K. and Cathrine, M. S. B. and Tanaji, G. Kudre (2019) Green and innovative techniques for recovery of valuable compounds from seafood by-products and discards: A review. Trends in Food Science & Technology, 85. pp. 10-22.

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Abstract

Background: Seafood is one of the primary sources of nutrients and bioactive compounds for human consumption throughout the world. Processing of seafood is accompanied by the generation of a tremendous quantity of by-products and discards. These non-edible residues contain a considerable amount of biomolecules such as proteins, polysaccharides, lipids, carotenoids, vitamins, minerals, and so on. Recovering of these biomolecules can be an important way to improve global food security and mitigate environmental problems associated with seafood by-products/discards. Scope and approach: The present review deals with an overview of biomolecules contained in the seafood byproducts and discards. Also, an overview of new extraction techniques which have been applied for the recovery of biomolecules from seafood by-products and discards will be discussed. Key findings and conclusions: Green extraction techniques constitute a hopeful tool for industrial recovery of biomolecules from seafood by-products and discards. However, the extraction efficiency can vary highly depending on the matrix, the target compounds, extraction methods, and conditions. Therefore, the choice of green extraction techniques and the extractions conditions depend essentially on the matrix and the target compound features.Background: Seafood is one of the primary sources of nutrients and bioactive compounds for human consumption throughout the world. Processing of seafood is accompanied by the generation of a tremendous quantity of by-products and discards. These non-edible residues contain a considerable amount of biomolecules such as proteins, polysaccharides, lipids, carotenoids, vitamins, minerals, and so on. Recovering of these biomolecules can be an important way to improve global food security and mitigate environmental problems associated with seafood by-products/discards. Scope and approach: The present review deals with an overview of biomolecules contained in the seafood byproducts and discards. Also, an overview of new extraction techniques which have been applied for the recovery of biomolecules from seafood by-products and discards will be discussed. Key findings and conclusions: Green extraction techniques constitute a hopeful tool for industrial recovery of biomolecules from seafood by-products and discards. However, the extraction efficiency can vary highly depending on the matrix, the target compounds, extraction methods, and conditions. Therefore, the choice of green extraction techniques and the extractions conditions depend essentially on the matrix and the target compound features.Background: Seafood is one of the primary sources of nutrients and bioactive compounds for human consumption throughout the world. Processing of seafood is accompanied by the generation of a tremendous quantity of by-products and discards. These non-edible residues contain a considerable amount of biomolecules such as proteins, polysaccharides, lipids, carotenoids, vitamins, minerals, and so on. Recovering of these biomolecules can be an important way to improve global food security and mitigate environmental problems associated with seafood by-products/discards. Scope and approach: The present review deals with an overview of biomolecules contained in the seafood byproducts and discards. Also, an overview of new extraction techniques which have been applied for the recovery of biomolecules from seafood by-products and discards will be discussed. Key findings and conclusions: Green extraction techniques constitute a hopeful tool for industrial recovery of biomolecules from seafood by-products and discards. However, the extraction efficiency can vary highly depending on the matrix, the target compounds, extraction methods, and conditions. Therefore, the choice of green extraction techniques and the extractions conditions depend essentially on the matrix and the target compound features.Background: Seafood is one of the primary sources of nutrients and bioactive compounds for human consumption throughout the world. Processing of seafood is accompanied by the generation of a tremendous quantity of by-products and discards. These non-edible residues contain a considerable amount of biomolecules such as proteins, polysaccharides, lipids, carotenoids, vitamins, minerals, and so on. Recovering of these biomolecules can be an important way to improve global food security and mitigate environmental problems associated with seafood by-products/discards. Scope and approach: The present review deals with an overview of biomolecules contained in the seafood byproducts and discards. Also, an overview of new extraction techniques which have been applied for the recovery of biomolecules from seafood by-products and discards will be discussed. Key findings and conclusions: Green extraction techniques constitute a hopeful tool for industrial recovery of biomolecules from seafood by-products and discards. However, the extraction efficiency can vary highly depending on the matrix, the target compounds, extraction methods, and conditions. Therefore, the choice of green extraction techniques and the extractions conditions depend essentially on the matrix and the target compound features.Background: Seafood is one of the primary sources of nutrients and bioactive compounds for human consumption throughout the world. Processing of seafood is accompanied by the generation of a tremendous quantity of by-products and discards. These non-edible residues contain a considerable amount of biomolecules such as proteins, polysaccharides, lipids, carotenoids, vitamins, minerals, and so on. Recovering of these biomolecules can be an important way to improve global food security and mitigate environmental problems associated with seafood by-products/discards. Scope and approach: The present review deals with an overview of biomolecules contained in the seafood byproducts and discards. Also, an overview of new extraction techniques which have been applied for the recovery of biomolecules from seafood by-products and discards will be discussed. Key findings and conclusions: Green extraction techniques constitute a hopeful tool for industrial recovery of biomolecules from seafood by-products and discards. However, the extraction efficiency can vary highly depending on the matrix, the target compounds, extraction methods, and conditions. Therefore, the choice of green extraction techniques and the extractions conditions depend essentially on the matrix and the target compound features.Background: Seafood is one of the primary sources of nutrients and bioactive compounds for human consumption throughout the world. Processing of seafood is accompanied by the generation of a tremendous quantity of by-products and discards. These non-edible residues contain a considerable amount of biomolecules such as proteins, polysaccharides, lipids, carotenoids, vitamins, minerals, and so on. Recovering of these biomolecules can be an important way to improve global food security and mitigate environmental problems associated with seafood by-products/discards. Scope and approach: The present review deals with an overview of biomolecules contained in the seafood byproducts and discards. Also, an overview of new extraction techniques which have been applied for the recovery of biomolecules from seafood by-products and discards will be discussed. Key findings and conclusions: Green extraction techniques constitute a hopeful tool for industrial recovery of biomolecules from seafood by-products and discards. However, the extraction efficiency can vary highly depending on the matrix, the target compounds, extraction methods, and conditions. Therefore, the choice of green extraction techniques and the extractions conditions depend essentially on the matrix and the target compound features.Background: Seafood is one of the primary sources of nutrients and bioactive compounds for human consumption throughout the world. Processing of seafood is accompanied by the generation of a tremendous quantity of by-products and discards. These non-edible residues contain a considerable amount of biomolecules such as proteins, polysaccharides, lipids, carotenoids, vitamins, minerals, and so on. Recovering of these biomolecules can be an important way to improve global food security and mitigate environmental problems associated with seafood by-products/discards. Scope and approach: The present review deals with an overview of biomolecules contained in the seafood byproducts and discards. Also, an overview of new extraction techniques which have been applied for the recovery of biomolecules from seafood by-products and discards will be discussed. Key findings and conclusions: Green extraction techniques constitute a hopeful tool for industrial recovery of biomolecules from seafood by-products and discards. However, the extraction efficiency can vary highly depending on the matrix, the target compounds, extraction methods, and conditions. Therefore, the choice of green extraction techniques and the extractions conditions depend essentially on the matrix and the target compound features.Background: Seafood is one of the primary sources of nutrients and bioactive compounds for human consumption throughout the world. Processing of seafood is accompanied by the generation of a tremendous quantity of by-products and discards. These non-edible residues contain a considerable amount of biomolecules such as proteins, polysaccharides, lipids, carotenoids, vitamins, minerals, and so on. Recovering of these biomolecules can be an important way to improve global food security and mitigate environmental problems associated with seafood by-products/discards. Scope and approach: The present review deals with an overview of biomolecules contained in the seafood byproducts and discards. Also, an overview of new extraction techniques which have been applied for the recovery of biomolecules from seafood by-products and discards will be discussed. Key findings and conclusions: Green extraction techniques constitute a hopeful tool for industrial recovery of biomolecules from seafood by-products and discards. However, the extraction efficiency can vary highly depending on the matrix, the target compounds, extraction methods, and conditions. Therefore, the choice of green extraction techniques and the extractions conditions depend essentially on the matrix and the target compound features.Background: Seafood is one of the primary sources of nutrients and bioactive compounds for human consumption throughout the world. Processing of seafood is accompanied by the generation of a tremendous quantity of by-products and discards. These non-edible residues contain a considerable amount of biomolecules such as proteins, polysaccharides, lipids, carotenoids, vitamins, minerals, and so on. Recovering of these biomolecules can be an important way to improve global food security and mitigate environmental problems associated with seafood by-products/discards. Scope and approach: The present review deals with an overview of biomolecules contained in the seafood byproducts and discards. Also, an overview of new extraction techniques which have been applied for the recovery of biomolecules from seafood by-products and discards will be discussed. Key findings and conclusions: Green extraction techniques constitute a hopeful tool for industrial recovery of biomolecules from seafood by-products and discards. However, the extraction efficiency can vary highly depending on the matrix, the target compounds, extraction methods, and conditions. Therefore, the choice of green extraction techniques and the extractions conditions depend essentially on the matrix and the target compound features.Background: Seafood is one of the primary sources of nutrients and bioactive compounds for human consumption throughout the world. Processing of seafood is accompanied by the generation of a tremendous quantity of by-products and discards. These non-edible residues contain a considerable amount of biomolecules such as proteins, polysaccharides, lipids, carotenoids, vitamins, minerals, and so on. Recovering of these biomolecules can be an important way to improve global food security and mitigate environmental problems associated with seafood by-products/discards. Scope and approach: The present review deals with an overview of biomolecules contained in the seafood byproducts and discards. Also, an overview of new extraction techniques which have been applied for the recovery of biomolecules from seafood by-products and discards will be discussed. Key findings and conclusions: Green extraction techniques constitute a hopeful tool for industrial recovery of biomolecules from seafood by-products and discards. However, the extraction efficiency can vary highly depending on the matrix, the target compounds, extraction methods, and conditions. Therefore, the choice of green extraction techniques and the extractions conditions depend essentially on the matrix and the target compound features.Background: Seafood is one of the primary sources of nutrients and bioactive compounds for human consumption throughout the world. Processing of seafood is accompanied by the generation of a tremendous quantity of by-products and discards. These non-edible residues contain a considerable amount of biomolecules such as proteins, polysaccharides, lipids, carotenoids, vitamins, minerals, and so on. Recovering of these biomolecules can be an important way to improve global food security and mitigate environmental problems associated with seafood by-products/discards. Scope and approach: The present review deals with an overview of biomolecules contained in the seafood byproducts and discards. Also, an overview of new extraction techniques which have been applied for the recovery of biomolecules from seafood by-products and discards will be discussed. Key findings and conclusions: Green extraction techniques constitute a hopeful tool for industrial recovery of biomolecules from seafood by-products and discards. However, the extraction efficiency can vary highly depending on the matrix, the target compounds, extraction methods, and conditions. Therefore, the choice of green extraction techniques and the extractions conditions depend essentially on the matrix and the target compound features.Background: Seafood is one of the primary sources of nutrients and bioactive compounds for human consumption throughout the world. Processing of seafood is accompanied by the generation of a tremendous quantity of by-products and discards. These non-edible residues contain a considerable amount of biomolecules such as proteins, polysaccharides, lipids, carotenoids, vitamins, minerals, and so on. Recovering of these biomolecules can be an important way to improve global food security and mitigate environmental problems associated with seafood by-products/discards. Scope and approach: The present review deals with an overview of biomolecules contained in the seafood byproducts and discards. Also, an overview of new extraction techniques which have been applied for the recovery of biomolecules from seafood by-products and discards will be discussed. Key findings and conclusions: Green extraction techniques constitute a hopeful tool for industrial recovery of biomolecules from seafood by-products and discards. However, the extraction efficiency can vary highly depending on the matrix, the target compounds, extraction methods, and conditions. Therefore, the choice of green extraction techniques and the extractions conditions depend essentially on the matrix and the target compound features.Background: Seafood is one of the primary sources of nutrients and bioactive compounds for human consumption throughout the world. Processing of seafood is accompanied by the generation of a tremendous quantity of by-products and discards. These non-edible residues contain a considerable amount of biomolecules such as proteins, polysaccharides, lipids, carotenoids, vitamins, minerals, and so on. Recovering of these biomolecules can be an important way to improve global food security and mitigate environmental problems associated with seafood by-products/discards. Scope and approach: The present review deals with an overview of biomolecules contained in the seafood byproducts and discards. Also, an overview of new extraction techniques which have been applied for the recovery of biomolecules from seafood by-products and discards will be discussed. Key findings and conclusions: Green extraction techniques constitute a hopeful tool for industrial recovery of biomolecules from seafood by-products and discards. However, the extraction efficiency can vary highly depending on the matrix, the target compounds, extraction methods, and conditions. Therefore, the choice of green extraction techniques and the extractions conditions depend essentially on the matrix and the target compound features.Background: Seafood is one of the primary sources of nutrients and bioactive compounds for human consumption throughout the world. Processing of seafood is accompanied by the generation of a tremendous quantity of by-products and discards. These non-edible residues contain a considerable amount of biomolecules such as proteins, polysaccharides, lipids, carotenoids, vitamins, minerals, and so on. Recovering of these biomolecules can be an important way to improve global food security and mitigate environmental problems associated with seafood by-products/discards. Scope and approach: The present review deals with an overview of biomolecules contained in the seafood byproducts and discards. Also, an overview of new extraction techniques which have been applied for the recovery of biomolecules from seafood by-products and discards will be discussed. Key findings and conclusions: Green extraction techniques constitute a hopeful tool for industrial recovery of biomolecules from seafood by-products and discards. However, the extraction efficiency can vary highly depending on the matrix, the target compounds, extraction methods, and conditions. Therefore, the choice of green extraction techniques and the extractions conditions depend essentially on the matrix and the target compound features.Background: Seafood is one of the primary sources of nutrients and bioactive compounds for human consumption throughout the world. Processing of seafood is accompanied by the generation of a tremendous quantity of by-products and discards. These non-edible residues contain a considerable amount of biomolecules such as proteins, polysaccharides, lipids, carotenoids, vitamins, minerals, and so on. Recovering of these biomolecules can be an important way to improve global food security and mitigate environmental problems associated with seafood by-products/discards. Scope and approach: The present review deals with an overview of biomolecules contained in the seafood byproducts and discards. Also, an overview of new extraction techniques which have been applied for the recovery of biomolecules from seafood by-products and discards will be discussed. Key findings and conclusions: Green extraction techniques constitute a hopeful tool for industrial recovery of biomolecules from seafood by-products and discards. However, the extraction efficiency can vary highly depending on the matrix, the target compounds, extraction methods, and conditions. Therefore, the choice of green extraction techniques and the extractions conditions depend essentially on the matrix and the target compound features.Background: Seafood is one of the primary sources of nutrients and bioactive compounds for human consumption throughout the world. Processing of seafood is accompanied by the generation of a tremendous quantity of by-products and discards. These non-edible residues contain a considerable amount of biomolecules such as proteins, polysaccharides, lipids, carotenoids, vitamins, minerals, and so on. Recovering of these biomolecules can be an important way to improve global food security and mitigate environmental problems associated with seafood by-products/discards. Scope and approach: The present review deals with an overview of biomolecules contained in the seafood byproducts and discards. Also, an overview of new extraction techniques which have been applied for the recovery of biomolecules from seafood by-products and discards will be discussed. Key findings and conclusions: Green extraction techniques constitute a hopeful tool for industrial recovery of biomolecules from seafood by-products and discards. However, the extraction efficiency can vary highly depending on the matrix, the target compounds, extraction methods, and conditions. Therefore, the choice of green extraction techniques and the extractions conditions depend essentially on the matrix and the target compound features.Background: Seafood is one of the primary sources of nutrients and bioactive compounds for human consumption throughout the world. Processing of seafood is accompanied by the generation of a tremendous quantity of by-products and discards. These non-edible residues contain a considerable amount of biomolecules such as proteins, polysaccharides, lipids, carotenoids, vitamins, minerals, and so on. Recovering of these biomolecules can be an important way to improve global food security and mitigate environmental problems associated with seafood by-products/discards. Scope and approach: The present review deals with an overview of biomolecules contained in the seafood byproducts and discards. Also, an overview of new extraction techniques which have been applied for the recovery of biomolecules from seafood by-products and discards will be discussed. Key findings and conclusions: Green extraction techniques constitute a hopeful tool for industrial recovery of biomolecules from seafood by-products and discards. However, the extraction efficiency can vary highly depending on the matrix, the target compounds, extraction methods, and conditions. Therefore, the choice of green extraction techniques and the extractions conditions depend essentially on the matrix and the target compound features.Background: Seafood is one of the primary sources of nutrients and bioactive compounds for human consumption throughout the world. Processing of seafood is accompanied by the generation of a tremendous quantity of by-products and discards. These non-edible residues contain a considerable amount of biomolecules such as proteins, polysaccharides, lipids, carotenoids, vitamins, minerals, and so on. Recovering of these biomolecules can be an important way to improve global food security and mitigate environmental problems associated with seafood by-products/discards. Scope and approach: The present review deals with an overview of biomolecules contained in the seafood byproducts and discards. Also, an overview of new extraction techniques which have been applied for the recovery of biomolecules from seafood by-products and discards will be discussed. Key findings and conclusions: Green extraction techniques constitute a hopeful tool for industrial recovery of biomolecules from seafood by-products and discards. However, the extraction efficiency can vary highly depending on the matrix, the target compounds, extraction methods, and conditions. Therefore, the choice of green extraction techniques and the extractions conditions depend essentially on the matrix and the target compound features.Background: Seafood is one of the primary sources of nutrients and bioactive compounds for human consumption throughout the world. Processing of seafood is accompanied by the generation of a tremendous quantity of by-products and discards. These non-edible residues contain a considerable amount of biomolecules such as proteins, polysaccharides, lipids, carotenoids, vitamins, minerals, and so on. Recovering of these biomolecules can be an important way to improve global food security and mitigate environmental problems associated with seafood by-products/discards. Scope and approach: The present review deals with an overview of biomolecules contained in the seafood byproducts and discards. Also, an overview of new extraction techniques which have been applied for the recovery of biomolecules from seafood by-products and discards will be discussed. Key findings and conclusions: Green extraction techniques constitute a hopeful tool for industrial recovery of biomolecules from seafood by-products and discards. However, the extraction efficiency can vary highly depending on the matrix, the target compounds, extraction methods, and conditions. Therefore, the choice of green extraction techniques and the extractions conditions depend essentially on the matrix and the target compound features.Background: Seafood is one of the primary sources of nutrients and bioactive compounds for human consumption throughout the world. Processing of seafood is accompanied by the generation of a tremendous quantity of by-products and discards. These non-edible residues contain a considerable amount of biomolecules such as proteins, polysaccharides, lipids, carotenoids, vitamins, minerals, and so on. Recovering of these biomolecules can be an important way to improve global food security and mitigate environmental problems associated with seafood by-products/discards. Scope and approach: The present review deals with an overview of biomolecules contained in the seafood byproducts and discards. Also, an overview of new extraction techniques which have been applied for the recovery of biomolecules from seafood by-products and discards will be discussed. Key findings and conclusions: Green extraction techniques constitute a hopeful tool for industrial recovery of biomolecules from seafood by-products and discards. However, the extraction efficiency can vary highly depending on the matrix, the target compounds, extraction methods, and conditions. Therefore, the choice of green extraction techniques and the extractions conditions depend essentially on the matrix and the target compound features.Background: Seafood is one of the primary sources of nutrients and bioactive compounds for human consumption throughout the world. Processing of seafood is accompanied by the generation of a tremendous quantity of by-products and discards. These non-edible residues contain a considerable amount of biomolecules such as proteins, polysaccharides, lipids, carotenoids, vitamins, minerals, and so on. Recovering of these biomolecules can be an important way to improve global food security and mitigate environmental problems associated with seafood by-products/discards. Scope and approach: The present review deals with an overview of biomolecules contained in the seafood byproducts and discards. Also, an overview of new extraction techniques which have been applied for the recovery of biomolecules from seafood by-products and discards will be discussed. Key findings and conclusions: Green extraction techniques constitute a hopeful tool for industrial recovery of biomolecules from seafood by-products and discards. However, the extraction efficiency can vary highly depending on the matrix, the target compounds, extraction methods, and conditions. Therefore, the choice of green extraction techniques and the extractions conditions depend essentially on the matrix and the target compound features.Background: Seafood is one of the primary sources of nutrients and bioactive compounds for human consumption throughout the world. Processing of seafood is accompanied by the generation of a tremendous quantity of by-products and discards. These non-edible residues contain a considerable amount of biomolecules such as proteins, polysaccharides, lipids, carotenoids, vitamins, minerals, and so on. Recovering of these biomolecules can be an important way to improve global food security and mitigate environmental problems associated with seafood by-products/discards. Scope and approach: The present review deals with an overview of biomolecules contained in the seafood byproducts and discards. Also, an overview of new extraction techniques which have been applied for the recovery of biomolecules from seafood by-products and discards will be discussed. Key findings and conclusions: Green extraction techniques constitute a hopeful tool for industrial recovery of biomolecules from seafood by-products and discards. However, the extraction efficiency can vary highly depending on the matrix, the target compounds, extraction methods, and conditions. Therefore, the choice of green extraction techniques and the extractions conditions depend essentially on the matrix and the target compound features.Background: Seafood is one of the primary sources of nutrients and bioactive compounds for human consumption throughout the world. Processing of seafood is accompanied by the generation of a tremendous quantity of by-products and discards. These non-edible residues contain a considerable amount of biomolecules such as proteins, polysaccharides, lipids, carotenoids, vitamins, minerals, and so on. Recovering of these biomolecules can be an important way to improve global food security and mitigate environmental problems associated with seafood by-products/discards. Scope and approach: The present review deals with an overview of biomolecules contained in the seafood byproducts and discards. Also, an overview of new extraction techniques which have been applied for the recovery of biomolecules from seafood by-products and discards will be discussed. Key findings and conclusions: Green extraction techniques constitute a hopeful tool for industrial recovery of biomolecules from seafood by-products and discards. However, the extraction efficiency can vary highly depending on the matrix, the target compounds, extraction methods, and conditions. Therefore, the choice of green extraction techniques and the extractions conditions depend essentially on the matrix and the target compound features.Background: Seafood is one of the primary sources of nutrients and bioactive compounds for human consumption throughout the world. Processing of seafood is accompanied by the generation of a tremendous quantity of by-products and discards. These non-edible residues contain a considerable amount of biomolecules such as proteins, polysaccharides, lipids, carotenoids, vitamins, minerals, and so on. Recovering of these biomolecules can be an important way to improve global food security and mitigate environmental problems associated with seafood by-products/discards. Scope and approach: The present review deals with an overview of biomolecules contained in the seafood byproducts and discards. Also, an overview of new extraction techniques which have been applied for the recovery of biomolecules from seafood by-products and discards will be discussed. Key findings and conclusions: Green extraction techniques constitute a hopeful tool for industrial recovery of biomolecules from seafood by-products and discards. However, the extraction efficiency can vary highly depending on the matrix, the target compounds, extraction methods, and conditions. Therefore, the choice of green extraction techniques and the extractions conditions depend essentially on the matrix and the target compound features.Background: Seafood is one of the primary sources of nutrients and bioactive compounds for human consumption throughout the world. Processing of seafood is accompanied by the generation of a tremendous quantity of by-products and discards. These non-edible residues contain a considerable amount of biomolecules such as proteins, polysaccharides, lipids, carotenoids, vitamins, minerals, and so on. Recovering of these biomolecules can be an important way to improve global food security and mitigate environmental problems associated with seafood by-products/discards. Scope and approach: The present review deals with an overview of biomolecules contained in the seafood byproducts and discards. Also, an overview of new extraction techniques which have been applied for the recovery of biomolecules from seafood by-products and discards will be discussed. Key findings and conclusions: Green extraction techniques constitute a hopeful tool for industrial recovery of biomolecules from seafood by-products and discards. However, the extraction efficiency can vary highly depending on the matrix, the target compounds, extraction methods, and conditions. Therefore, the choice of green extraction techniques and the extractions conditions depend essentially on the matrix and the target compound features.Background: Seafood is one of the primary sources of nutrients and bioactive compounds for human consumption throughout the world. Processing of seafood is accompanied by the generation of a tremendous quantity of by-products and discards. These non-edible residues contain a considerable amount of biomolecules such as proteins, polysaccharides, lipids, carotenoids, vitamins, minerals, and so on. Recovering of these biomolecules can be an important way to improve global food security and mitigate environmental problems associated with seafood by-products/discards. Scope and approach: The present review deals with an overview of biomolecules contained in the seafood byproducts and discards. Also, an overview of new extraction techniques which have been applied for the recovery of biomolecules from seafood by-products and discards will be discussed. Key findings and conclusions: Green extraction techniques constitute a hopeful tool for industrial recovery of biomolecules from seafood by-products and discards. However, the extraction efficiency can vary highly depending on the matrix, the target compounds, extraction methods, and conditions. Therefore, the choice of green extraction techniques and the extractions conditions depend essentially on the matrix and the target compound features.Background: Seafood is one of the primary sources of nutrients and bioactive compounds for human consumption throughout the world. Processing of seafood is accompanied by the generation of a tremendous quantity of by-products and discards. These non-edible residues contain a considerable amount of biomolecules such as proteins, polysaccharides, lipids, carotenoids, vitamins, minerals, and so on. Recovering of these biomolecules can be an important way to improve global food security and mitigate environmental problems associated with seafood by-products/discards. Scope and approach: The present review deals with an overview of biomolecules contained in the seafood byproducts and discards. Also, an overview of new extraction techniques which have been applied for the recovery of biomolecules from seafood by-products and discards will be discussed. Key findings and conclusions: Green extraction techniques constitute a hopeful tool for industrial recovery of biomolecules from seafood by-products and discards. However, the extraction efficiency can vary highly depending on the matrix, the target compounds, extraction methods, and conditions. Therefore, the choice of green extraction techniques and the extractions conditions depend essentially on the matrix and the target compound features.Background: Seafood is one of the primary sources of nutrients and bioactive compounds for human consumption throughout the world. Processing of seafood is accompanied by the generation of a tremendous quantity of by-products and discards. These non-edible residues contain a considerable amount of biomolecules such as proteins, polysaccharides, lipids, carotenoids, vitamins, minerals, and so on. Recovering of these biomolecules can be an important way to improve global food security and mitigate environmental problems associated with seafood by-products/discards. Scope and approach: The present review deals with an overview of biomolecules contained in the seafood byproducts and discards. Also, an overview of new extraction techniques which have been applied for the recovery of biomolecules from seafood by-products and discards will be discussed. Key findings and conclusions: Green extraction techniques constitute a hopeful tool for industrial recovery of biomolecules from seafood by-products and discards. However, the extraction efficiency can vary highly depending on the matrix, the target compounds, extraction methods, and conditions. Therefore, the choice of green extraction techniques and the extractions conditions depend essentially on the matrix and the target compound features.Background: Seafood is one of the primary sources of nutrients and bioactive compounds for human consumption throughout the world. Processing of seafood is accompanied by the generation of a tremendous quantity of by-products and discards. These non-edible residues contain a considerable amount of biomolecules such as proteins, polysaccharides, lipids, carotenoids, vitamins, minerals, and so on. Recovering of these biomolecules can be an important way to improve global food security and mitigate environmental problems associated with seafood by-products/discards. Scope and approach: The present review deals with an overview of biomolecules contained in the seafood byproducts and discards. Also, an overview of new extraction techniques which have been applied for the recovery of biomolecules from seafood by-products and discards will be discussed. Key findings and conclusions: Green extraction techniques constitute a hopeful tool for industrial recovery of biomolecules from seafood by-products and discards. However, the extraction efficiency can vary highly depending on the matrix, the target compounds, extraction methods, and conditions. Therefore, the choice of green extraction techniques and the extractions conditions depend essentially on the matrix and the target compound features.Background: Seafood is one of the primary sources of nutrients and bioactive compounds for human consumption throughout the world. Processing of seafood is accompanied by the generation of a tremendous quantity of by-products and discards. These non-edible residues contain a considerable amount of biomolecules such as proteins, polysaccharides, lipids, carotenoids, vitamins, minerals, and so on. Recovering of these biomolecules can be an important way to improve global food security and mitigate environmental problems associated with seafood by-products/discards. Scope and approach: The present review deals with an overview of biomolecules contained in the seafood byproducts and discards. Also, an overview of new extraction techniques which have been applied for the recovery of biomolecules from seafood by-products and discards will be discussed. Key findings and conclusions: Green extraction techniques constitute a hopeful tool for industrial recovery of biomolecules from seafood by-products and discards. However, the extraction efficiency can vary highly depending on the matrix, the target compounds, extraction methods, and conditions. Therefore, the choice of green extraction techniques and the extractions conditions depend essentially on the matrix and the target compound features.Background: Seafood is one of the primary sources of nutrients and bioactive compounds for human consumption throughout the world. Processing of seafood is accompanied by the generation of a tremendous quantity of by-products and discards. These non-edible residues contain a considerable amount of biomolecules such as proteins, polysaccharides, lipids, carotenoids, vitamins, minerals, and so on. Recovering of these biomolecules can be an important way to improve global food security and mitigate environmental problems associated with seafood by-products/discards. Scope and approach: The present review deals with an overview of biomolecules contained in the seafood byproducts and discards. Also, an overview of new extraction techniques which have been applied for the recovery of biomolecules from seafood by-products and discards will be discussed. Key findings and conclusions: Green extraction techniques constitute a hopeful tool for industrial recovery of biomolecules from seafood by-products and discards. However, the extraction efficiency can vary highly depending on the matrix, the target compounds, extraction methods, and conditions. Therefore, the choice of green extraction techniques and the extractions conditions depend essentially on the matrix and the target compound features.

Item Type:	Article
Uncontrolled Keywords:	Seafood by-products and discards Biomolecules Green extraction techniques
Subjects:	600 Technology > 08 Food technology > 16 Nutritive value > 07 Waste utilization 600 Technology > 08 Food technology > 28 Meat, Fish & Poultry > Fish
Divisions:	Meat Fish and Poultry Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	10 Jan 2019 06:22
Last Modified:	10 Jan 2019 06:22
URI:	http://ir.cftri.res.in/id/eprint/13893

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