Gummies as a Novel Approach to Valorize Rainbow Trout Wastes

Area of Science:

• Food Science and Technology
• Waste Management
• Green Chemistry

Background:

• Aquaculture industry generates significant fish processing waste.
• Chemical similarity between marine and freshwater fish waste allows for unified processing strategies.
• Need for sustainable valorization of by-products into value-added ingredients.

Purpose of the Study:

• To develop a waste management strategy for fish processing by-products.
• To convert rainbow trout waste into functional and nutritious food ingredients.
• To investigate the potential of recycling aquaculture waste for food supplements within green chemistry principles.

Main Methods:

• Wastes from rainbow trout processing (bones, skin, fillet trimmings) were sorted.
• Analysis of key components including calcium, hydroxyapatite (HAP), collagen, and fat.
• Preparation and analysis of gummy formulations using extracted components, including proximate analysis and quality tests (weight variability, disintegration, chewability).

Main Results:

• Fish waste contained 36.1% crude oil, 18.3% crude protein, and 45% dry matter, with a calcium content of 12.8 g/mL.
• Gummy formulations met satisfactory standards for weight variability, disintegration, and moisture handling.
• Starch-coated gummies were easier to handle, and both coated and uncoated gummies showed antimicrobial activity.

Conclusions:

• A validated model for converting fish processing waste into innovative, safe, and functional food products was established.
• The study highlights the potential of aquaculture by-products as primary raw materials for the food industry.
• This approach promotes sustainability, green chemistry, and the creation of value-added products from waste streams.