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Maximización de la utilización de los recursos pesqueros

Eva Falch1, Ida-Johanne Jensen1

  • 1Department of Biotechnology and Food Science, Norwegian University of Science and Technology, NTNU, Trondheim, Norway.

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Resumen

Las corrientes secundarias de productos del mar pueden transformarse en productos valiosos utilizando biotecnología avanzada. Este enfoque mejora la seguridad alimentaria y la sostenibilidad al utilizar materiales previamente desperdiciados.

Palabras clave:
Bioeconomía circularFortificación de alimentosTecnologías verdesSubproductos marinosRecuperación de nutrientesÁcidos grasos omega-3Hidrolizados de proteínaMateria prima residualUtilización de productos del marSostenibilidad

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Área de la Ciencia:

  • Biotecnología marina y ciencia de los alimentos.
  • Gestión sostenible de recursos.
  • Principios de economía circular en la industria alimentaria.

Sus antecedentes:

  • La seguridad alimentaria y la sostenibilidad mundiales exigen maximizar la utilización de los recursos pesqueros.
  • Las corrientes secundarias de productos del mar, las capturas incidentales y los descartes infrautilizados representan un importante recurso sin explotar.
  • Los avances en las tecnologías de procesamiento ofrecen nuevas vías para valorizar estos materiales.

Objetivo del estudio:

  • Explorar el potencial de transformar las corrientes secundarias de productos del mar en aplicaciones de alto valor.
  • Revisar los métodos de procesamiento clave y las aplicaciones de los ingredientes derivados de productos del mar.
  • Evaluar el potencial nutricional, tecnológico y de mercado de los subproductos de productos del mar.

Principales métodos:

  • Hidrólisis enzimática para la extracción dirigida de proteínas y péptidos.
  • Filtración por membrana para aislar lípidos marinos (EPA/DHA) y colágeno.
  • Tecnologías de refinación verde y micro/nanoencapsulación para mejorar la estabilidad y las aplicaciones novedosas.

Principales resultados:

  • Extracción exitosa de proteínas, lípidos marinos (EPA/DHA), péptidos bioactivos y colágeno de residuos de productos del mar.
  • Desarrollo de aplicaciones en nutrición infantil, alimentos médicos y cosméticos.
  • Mejora de la estabilidad oxidativa y la funcionalidad de los ingredientes marinos extraídos.

Conclusiones:

  • La transición de la gestión de residuos a la optimización de recursos es crucial para un sistema alimentario sostenible.
  • Las corrientes secundarias de productos del mar ofrecen importantes oportunidades de creación de valor dentro de una economía circular.
  • Abordar los desafíos regulatorios, técnicos y de los consumidores es clave para materializar todo el potencial de la valorización de los productos del mar.