Sardine Canning Byproducts as Sources of Functional Ingredients

• Autor(a) principal: Carvalho, Ana P.
• Data de Publicação: 2018
• Outros Autores: Amorim, Manuela, Rodríguez-Alcalá, Luís, Fontecha, Javier, Castro, Paula M. L., Pintado, Manuela E.
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
• Texto Completo: http://hdl.handle.net/10400.22/14561
• topic: Fish canning industry; Food wastes; By-products valorisation; Bioactive compounds; ω3 PUFA; Microbial degradation; Lipid oxidation

Sardine by-products generated during 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 by-products generated during the canning process of sardine along one complete year. Additionally, by-products were also evaluated in terms of their degradation along time, monitored through microbiological and chemical analysis. Finally, their valorisation was ascertained through the recovery of lipid fractions rich in ω3 polyunsaturated fatty acids (PUFA), as well as protein fractions with anti-hypertensive activity (ACE). The variability within biochemical composition of by-products along the year is significant, especially in terms of lipid content, and their degradation is strongly dependent on the conditions in which they were collected and stored. Both liquid and solid by-products present ω6/ω3 ratios between 0.05-0.18 and thrombogenic index between 0.27-0.57, 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 by-products as sources of functional ingredients is an interesting alternative to the management of these effluents in fish canning industry.