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Sustainable Management of Secondary Raw Materials from the Marine Food-Chain: A Case-Study Perspective

Author

Listed:
  • Massimo Lucarini

    (CREA-Research Centre for Food and Nutrition, Via Ardeatina 546, 00178 Rome, Italy)

  • Antonio Zuorro

    (Department of Chemical Engineering, Materials and Environment, Sapienza University, 00184 Rome, Italy)

  • Gabriella Di Lena

    (CREA-Research Centre for Food and Nutrition, Via Ardeatina 546, 00178 Rome, Italy)

  • Roberto Lavecchia

    (Department of Chemical Engineering, Materials and Environment, Sapienza University, 00184 Rome, Italy)

  • Alessandra Durazzo

    (CREA-Research Centre for Food and Nutrition, Via Ardeatina 546, 00178 Rome, Italy)

  • Barbara Benedetti

    (CREA-Research Centre for Food and Nutrition, Via Ardeatina 546, 00178 Rome, Italy)

  • Ginevra Lombardi-Boccia

    (CREA-Research Centre for Food and Nutrition, Via Ardeatina 546, 00178 Rome, Italy)

Abstract

The feasibility of exploiting secondary raw materials from marine food-chains as a source of molecules of nutritional interest, to create high-value food products and to meet nutritional challenges, is described in this report. A reduction in food waste is urgent as many sectors of the food industry damage the environment by depleting resources and by generating waste that must be treated. The project herein described, deals with the recovery of natural molecules, omega-3 fatty acids (EPA, DHA) and of α-tocopherol, from fish processing by-products. This would promote the sustainable development of new food products for human nutrition, as well as nutraceuticals. The growing awareness of increasing omega-3 fatty acids intake, has focused attention on the importance of fish as a natural source of these molecules in the diet. Therefore, a study on the concentration of these bioactive compounds in such matrices, as well as new green methodologies for their recovery, are necessary. This would represent an example of a circular economy process applied to the seafood value chain. Fish processing by-products, so far considered as waste, can hopefully be reutilized as active ingredients into food products of high added-value, thus maximizing the sustainability of fish production.

Suggested Citation

  • Massimo Lucarini & Antonio Zuorro & Gabriella Di Lena & Roberto Lavecchia & Alessandra Durazzo & Barbara Benedetti & Ginevra Lombardi-Boccia, 2020. "Sustainable Management of Secondary Raw Materials from the Marine Food-Chain: A Case-Study Perspective," Sustainability, MDPI, vol. 12(21), pages 1-11, October.
    • Handle: RePEc:gam:jsusta:v:12:y:2020:i:21:p:8997-:d:436959
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    Citations

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    Cited by:

    1. Emilia Paone & Filippo Fazzino & Daniela Maria Pizzone & Antonino Scurria & Mario Pagliaro & Rosaria Ciriminna & Paolo Salvatore Calabrò, 2021. "Towards the Anchovy Biorefinery: Biogas Production from Anchovy Processing Waste after Fish Oil Extraction with Biobased Limonene," Sustainability, MDPI, vol. 13(5), pages 1-12, February.
    2. La Ode Nazaruddin & Balázs Gyenge & Maria Fekete-Farkas & Zoltán Lakner, 2023. "The Future Direction of Halal Food Additive and Ingredient Research in Economics and Business: A Bibliometric Analysis," Sustainability, MDPI, vol. 15(7), pages 1-40, March.
    3. Florin Nenciu & Iulian Voicea & Diana Mariana Cocarta & Valentin Nicolae Vladut & Mihai Gabriel Matache & Vlad-Nicolae Arsenoaia, 2022. "“Zero-Waste” Food Production System Supporting the Synergic Interaction between Aquaculture and Horticulture," Sustainability, MDPI, vol. 14(20), pages 1-16, October.
    4. Do, Quynh & Mishra, Nishikant & Colicchia, Claudia & Creazza, Alessandro & Ramudhin, Amar, 2022. "An extended institutional theory perspective on the adoption of circular economy practices: Insights from the seafood industry," International Journal of Production Economics, Elsevier, vol. 247(C).
    5. Elisavet Giamouri & Athanasios C. Pappas & George Papadomichelakis & Panagiotis E. Simitzis & Thrassyvoulos Manios & Juergen Zentek & Katia Lasaridi & Eleni Tsiplakou & George Zervas, 2022. "The Food for Feed Concept: Redefining the Use of Hotel Food Residues in Broiler Diets," Sustainability, MDPI, vol. 14(6), pages 1-14, March.

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