Collagen, protein hydrolysates and chitin from by-products of fish and shellfish: An overview
Cindy Espinales, María Romero-Peña, Génesis Calderón, Katiuska Vergara, Patricio J. Cáceres, Priscila Castillo
Abstract
Waste processing from fish and seafood manufacturers represents a sustainable option to prevent environmental contamination, and their byproducts offer different benefits. Transforming fish and seafood waste into valuable compounds that present nutritional and functional properties compared to mammal products becomes a new alternative in Food Industry. In this review, collagen, protein hydrolysates, and chitin from fish and seafood byproducts were selected to explain their chemical characteristics, production methodologies, and possible future perspectives. These three byproducts are gaining a significant commercial market, impacting the food, cosmetic, pharmaceutical, agriculture, plastic, and biomedical industries. For this reason, the extraction methodologies, advantages, and disadvantages are discussed in this review.