Sustainable valorisation of freshwater fish by-products to gelatin and fish oil by hydrothermal extraction

IF 2.6 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Food Science & Technology Pub Date : 2024-09-12 DOI:10.1111/ijfs.17512

Saepul Adnan, Made Tri Ari Penia Kresnowati, Marlina, Yazid Bindar

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Abstract

This study explores the potential of hydrothermal extraction as an innovative valorisation method for the simultaneous production of gelatin and fish oil from fish byproducts. It offers an environmentally friendly alternative to conventional solvent-based techniques by minimising the use of chemical solvents and water. We researched various major commercial freshwater fish species: striped catfish, catfish, and tilapia, and achieved a gelatin product that reflects commercial standards in chemical structure, gel strength, and pH level. The striped catfish gelatin showed the highest gel strength and viscosity (66.01 ± 0.83 g bloom and 15.3 ± 0.1 cP), but was produced at a lower yield than the catfish gelatin. On the other hand, striped catfish produced the highest yield of fish oil (13.56 ± 0.21%) and has the highest omega 3 content (3.72 ± 0.02%) than other fish oil. This innovative study demonstrates the potential of hydrothermal extraction as a sustainable method for producing gelatin and fish oil, offering eco-friendly and nutritional benefits across a range of applications.

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通过水热萃取将淡水鱼副产品可持续地转化为明胶和鱼油

本研究探讨了水热萃取作为一种创新的价值化方法，在从鱼类副产品中同时生产明胶和鱼油方面的潜力。它最大限度地减少了化学溶剂和水的使用，是传统溶剂技术的环保型替代方法。我们研究了各种主要的商业淡水鱼品种：带鱼、鲶鱼和罗非鱼，得到的明胶产品在化学结构、凝胶强度和 pH 值方面均符合商业标准。带鱼明胶的凝胶强度和粘度（66.01 ± 0.83 g bloom 和 15.3 ± 0.1 cP）最高，但产量低于鲶鱼明胶。另一方面，与其他鱼油相比，带鱼产生的鱼油产量最高（13.56 ± 0.21%），欧米伽 3 含量最高（3.72 ± 0.02%）。这项创新研究证明了水热萃取作为一种生产明胶和鱼油的可持续方法的潜力，在一系列应用中提供了生态友好和营养方面的益处。

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来源期刊

International Journal of Food Science & Technology 工程技术-食品科技

CiteScore

5.80

自引率

9.10%

发文量

655

审稿时长

2.9 months

期刊介绍： The International Journal of Food Science & Technology (IJFST) is published for the Institute of Food Science and Technology, the IFST. This authoritative and well-established journal publishes in a wide range of subjects, ranging from pure research in the various sciences associated with food to practical experiments designed to improve technical processes. Subjects covered range from raw material composition to consumer acceptance, from physical properties to food engineering practices, and from quality assurance and safety to storage, distribution, marketing and use. While the main aim of the Journal is to provide a forum for papers describing the results of original research, review articles are also welcomed.