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Sardine canning byproducts as sources of functional ingredients

2018Journal article Open access
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dc.contributor.authorCarvalho, Ana P.
dc.contributor.authorAmorim, Maria Manuela
dc.contributor.authorRodríguez-Alcalá, Luís
dc.contributor.authorFontecha, Javier
dc.contributor.authorCastro, Paula M. L.
dc.contributor.authorPintado, Manuela E.
dc.date.accessioned2018-12-19T16:36:19Z
dc.date.available2018-12-19T16:36:19Z
dc.date.issued2018
dc.description.abstractSardine byproducts generated during the canning process entail a potential opportunity to drive them into a chain of high-added-value compounds while simultaneously decreasing the environmental impact of their discharge. This paper describes and discusses the biochemical variation of solid and liquid byproducts generated during the sardine canning process during one complete year. Additionally, byproducts were also evaluated in terms of their degradation over time as monitored through microbiological and chemical analysis. Finally, their valorization was ascertained through the recovery of lipid fractions rich in ω3 polyunsaturated fatty acids (PUFAs) as well as protein fractions with antihypertensive activity (ACE). The variability of the biochemical composition of byproducts during the year was significant, especially in terms of lipid content, and their degradation was strongly dependent on the conditions under which they were collected and stored. Both liquid and solid byproducts present ω6/ω3 ratios between 0.05 and 0.18 and thrombogenic indexes between 0.27 and 0.57, whereas low-molecular-weight fractions of protein extracts (<3 kDa) exhibited the strongest ACE activity (IC50 = 51 μg/mL). The potential viability of using liquid byproducts as sources of functional ingredients is an interesting alternative to the management of these effluents in the fish canning industry.pt_PT
dc.description.versioninfo:eu-repo/semantics/acceptedVersionpt_PT
dc.identifier.citationCarvalho, A.P.; Amorim, M.; Rodriguez-Alcalá, L.; Fontecha, J.; Castro, P.M.L.; Pintado, M.E. (2018). Sardine Canning Byproducts as Sources of Functional Ingredients. ACS Sustainable Chemistry Engineering, 6, 15447−15454pt_PT
dc.identifier.doi10.1021/acssuschemeng.8b03897
dc.identifier.eid85054168895
dc.identifier.urihttp://hdl.handle.net/10400.14/26476
dc.identifier.wos000449577200201
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherAmerican Chemical Society
dc.subjectFish canning industrypt_PT
dc.subjectFood wastespt_PT
dc.subjectByproduct valorizationpt_PT
dc.subjectBioactive compoundspt_PT
dc.subjectMicrobial degradationpt_PT
dc.subjectLipid oxidationpt_PT
dc.subjectω3 PUFApt_PT
dc.titleSardine canning byproducts as sources of functional ingredientspt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage15454
oaire.citation.issue6
oaire.citation.startPage15447
oaire.citation.titleACS Sustainable Chemistry Engineeringpt_PT
person.familyNameCarvalho
person.familyNameAmorim
person.familyNameRodríguez-Alcalá
person.familyNameFONTECHA
person.familyNameCastro
person.familyNamePintado
person.givenNameAna
person.givenNameMaria Manuela
person.givenNameLuis Miguel
person.givenNameJAVIER
person.givenNamePaula
person.givenNameMaria Manuela
person.identifierK-5479-2013
person.identifier533800
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person.identifier.ciencia-id2F13-AAE0-3405
person.identifier.orcid0000-0001-5967-4200
person.identifier.orcid0000-0002-1485-0423
person.identifier.orcid0000-0002-9367-2177
person.identifier.orcid0000-0001-5719-2304
person.identifier.orcid0000-0001-8841-6606
person.identifier.orcid0000-0002-0760-3184
person.identifier.ridK-5479-2013
person.identifier.ridL-4327-2014
person.identifier.ridJ-3239-2012
person.identifier.ridK-7213-2012
person.identifier.ridM-8241-2013
person.identifier.ridF-5696-2013
person.identifier.scopus-author-id36855267200
person.identifier.scopus-author-id55293251500
person.identifier.scopus-author-id19337562900
person.identifier.scopus-author-id7102781782
person.identifier.scopus-author-id7004483898
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
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