Sustainable valorization of fishery by-products: obtaining collagen and its use in the food industry.
Authorship
M.D.C.P.M.
Bachelor in Veterinary
M.D.C.P.M.
Bachelor in Veterinary
Defense date
02.17.2025 16:00
02.17.2025 16:00
Summary
The valorization of fishery by-products has gained relevance in the food industry as a sustainable strategy to reduce waste and efficiently use marine resources. Marine collagen, derived mainly from fish skins, scales and bones, has been shown to possess technological and functional properties that make it attractive for application in various industrial sectors, including food, cosmetics and biomedicine. This work reviews collagen extraction methods, highlighting traditional techniques such as acid extraction and enzymatic hydrolysis, as well as emerging methods such as ultrasound-assisted extraction and the use of supercritical fluids. The factors that influence the yield and quality of the collagen obtained are analyzed, highlighting the influence of the species of origin and the processing conditions. In addition, the applications of marine collagen in the food industry are addressed, where it is used as a functional additive for its gelling, emulsifying and stabilizing capacity. Despite its multiple benefits, challenges related to process standardization, economic viability and consumer acceptance are identified. Finally, future perspectives are presented aimed at optimizing sustainable extraction techniques and developing new products with marine collagen that respond to the growing demands of the global market.
The valorization of fishery by-products has gained relevance in the food industry as a sustainable strategy to reduce waste and efficiently use marine resources. Marine collagen, derived mainly from fish skins, scales and bones, has been shown to possess technological and functional properties that make it attractive for application in various industrial sectors, including food, cosmetics and biomedicine. This work reviews collagen extraction methods, highlighting traditional techniques such as acid extraction and enzymatic hydrolysis, as well as emerging methods such as ultrasound-assisted extraction and the use of supercritical fluids. The factors that influence the yield and quality of the collagen obtained are analyzed, highlighting the influence of the species of origin and the processing conditions. In addition, the applications of marine collagen in the food industry are addressed, where it is used as a functional additive for its gelling, emulsifying and stabilizing capacity. Despite its multiple benefits, challenges related to process standardization, economic viability and consumer acceptance are identified. Finally, future perspectives are presented aimed at optimizing sustainable extraction techniques and developing new products with marine collagen that respond to the growing demands of the global market.
Direction
MONDRAGON PORTOCARRERO, ALICIA DEL CARMEN (Tutorships)
MONDRAGON PORTOCARRERO, ALICIA DEL CARMEN (Tutorships)
Court
FOUZ DOPACIO, RAMIRO ANTONIO (Chairman)
VILA PASTOR, MONICA (Secretary)
AZEVEDO GOMES, ANA MANUELA DE (Member)
FOUZ DOPACIO, RAMIRO ANTONIO (Chairman)
VILA PASTOR, MONICA (Secretary)
AZEVEDO GOMES, ANA MANUELA DE (Member)