FISH BYPRODUCTS: A SOURCE OF FUNCTIONAL COMPOUNDS

Autores

• Meritaine Da RochaFURG
• Camila Da Costa De QuadrosFURG
• Helena Leão GouveiaFURG
• Danielle Rubim LopesFURG
• Alan Carvalho De Sousa AraújoFURG

Resumo

In the last decades, food-derived bioactive compounds from marine and aquaculture sources garnered much attention due their potential to act as natural alternatives to synthetic compouds widely used. The consumer preference toward health-promoting foods and to development of new functional food is a leading trend in the food industry. The 70% of the earth’s surface is covered by the world’s oceans, which represents an enormous potential resource for the discovery of bioactive molecules. Furthermore, in the last, aquaculture is the fastest-growing sector in agriculture and has been highlighted as an alternative to ensure future global access to seafood. The industrial fish processing generates about 350–600 kg solid wastes per ton and are mainly used as a product with low cost as fish and shrimp meal. However, these byproducts are natural sources of bioactive compounds.The identification of bioactive compounds from marine and aquaculture byproducts sources has been a major effort in several types of research in the world. These organisms serve as a rich source of functional materials such as collagen, gelatin, polysaccharides, enzymes, and bioactive peptides with valuable nutraceutical, and pharmaceutical potentials. This review will address these compounds that can be used for the development of functional foods.

Palavras-chave

fish, bioactive molecules, foods.

Licença

Este capítulo está sob a Licença Creative Commons Atribuição-NãoComercial-SemDerivações 4.0 Internacional .

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