Gummies as a Novel Approach to Valorize Rainbow Trout Wastes

In this study, a potential waste management strategy was developed for the evaluation of marine and freshwater fish waste, which is chemically very similar. To this end, an unmet need has been addressed by converting by-products from rainbow trout, a cold-water fish, into functional and nutritious ingredients. The possibilities of recycling aquaculture processing wastes and using them as food supplements within the scope of green chemistry applications, sustainability, and safe product targets were investigated in three stages. In line with this objective, in the first stage, processing progression wastes were sorted, and in the second stage, some analyses of calcium, hydroxyapatite (HAP), collagen, and fat obtained from these wastes (bones, skin, and fillet trimmings) were carried out. In the third stage, gummy formulations using these mixtures were prepared and analyzed. Proximate analyses of the wastes obtained within the scope of this study were carried out, and the Ca content was determined as 12.8 g/mL as a result of inductively coupled plasma mass spectrometer (ICP-MS) readings of 36.1% crude oil, 18.3% crude protein, and 45% dry matter to be used for the study. The results of weight variability test, diameter-thickness measurement, moisture absorption and moisture loss capacity, elongation percentage determination, and disintegration test on selected gummies were found satisfactory. No significant difference was observed between starch-coated and uncoated gummies in terms of chewability; however, starch-coated gummies were easier to handle. The final and blank gummy pieces exhibited varying inhibition zones against different bacteria in the agar diffusion test. This study provides a model of a validated innovative product and solutions evaluated for quality, organoleptic, and safety, with high widespread impact and motivation for adoption. PRACTICAL APPLICATIONS: In the present study, the qualitative value of the raw material quality of aquatic product processing waste for different areas and its potential for use as primary/intermediate raw material for different sectors have been revealed. To this end, the process of converting components obtained from processing waste (oil, vitamins, collagen, and hydroxyapatite) into value-added products that can be modeled as human food has been examined. The results of this study can be used in single-source origin processes in functional food product modeling and can create significant awareness for consumers.