鱼类副产品在食品和健康中的利用:提取技术,生物活性和可持续性挑战
Muhammad Waqar1, Nimra Sajjad2, Qudrat Ullah1
1Food Technology and Innovation Research Center of Excellence, School of Agricultural Technology and Food Industry Walailak University Tha Sala Nakhon Si Thammarat Thailand.
Food science & nutrition
|November 14, 2025
概括
鱼类副产品是有价值的生物活性化合物的来源,如和omega-3脂肪酸. 先进的提取方法提高了产量,但成本和监管障碍限制了它们在功能性食品和健康产品中的使用.
科学领域:
- 生物技术是生物技术.
- 食品科学 食品科学 食品科学
- 可持续化学 可持续化学
背景情况:
- 鱼类副产品富含有价值的生物活性化合物,如,欧米茄-3脂肪酸,原蛋白和酸.
- 这些化合物在食品,制药和化品中具有多种应用.
- 传统的鱼类副产品废物管理正在被支持循环经济原则的价值化策略所取代.
研究的目的:
- 审查从鱼类副产品中提取生物活性化合物的先进提取技术.
- 突出这些生物活性物质的功能性质和健康益处.
- 确定鱼类副产品可持续利用的挑战和未来方向.
主要方法:
- 关于鱼类副产品价值化的科学文献的综述.
- 探索先进的提取技术,包括酶辅助水解,超临界流体提取和冷等离子处理.
- 分析衍生和蛋白质水解剂的功能性质和证明的生物活性 (抗氧化剂,抗高血压,抗微生物,抗糖尿病).
主要成果:
- 先进的技术显著提高了来自鱼类副产品的生物活性化合物的产量和稳定性.
- 鱼类衍生的和水解剂显示出有前途的健康益处.
- 工业应用的主要障碍包括原材料变化,高成本和监管不确定性.
结论:
- 鱼类副产品的价值化提供了一种可持续的方法来利用资源和减少废物.
- 优化生物处理,对健康益处的临床验证以及建立监管框架对于商业化至关重要.
- 应对这些挑战将释放鱼类副产品在粮食安全和人类健康方面的潜力.
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