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

Massimo Lucarini, Antonio Zuorro, Gabriella Di Lena, Roberto Lavecchia, Alessandra Durazzo, Barbara Benedetti and Ginevra Lombardi-Boccia
Additional contact information
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

Sustainability, 2020, vol. 12, issue 21, 1-11

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.

Keywords: fishery waste; omega-3 fatty acids; EPA; DHA; α-tocopherol; nutrition; sustainable production (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2020
References: View complete reference list from CitEc
Citations: View citations in EconPapers (5)

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