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Review
. 2023 Mar 29;9(4):e14937.
doi: 10.1016/j.heliyon.2023.e14937. eCollection 2023 Apr.

Collagen, protein hydrolysates and chitin from by-products of fish and shellfish: An overview

Cindy Espinales  1 , María Romero-Peña  1 , Génesis Calderón  1 , Katiuska Vergara  1 , Patricio J Cáceres  1 , Priscila Castillo  1
Affiliations
Review

Collagen, protein hydrolysates and chitin from by-products of fish and shellfish: An overview

Cindy Espinales et al. Heliyon. .

Abstract

Waste processing from fish and seafood manufacturers represents a sustainable option to prevent environmental contamination, and their byproducts offer different benefits. Transforming fish and seafood waste into valuable compounds that present nutritional and functional properties compared to mammal products becomes a new alternative in Food Industry. In this review, collagen, protein hydrolysates, and chitin from fish and seafood byproducts were selected to explain their chemical characteristics, production methodologies, and possible future perspectives. These three byproducts are gaining a significant commercial market, impacting the food, cosmetic, pharmaceutical, agriculture, plastic, and biomedical industries. For this reason, the extraction methodologies, advantages, and disadvantages are discussed in this review.

Keywords: Chitin; Collagen; Protein hydrolysates; Seafood byproducts.

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Conflict of interest statement

The authors declare no conflicts of interest. The funders had no role in the design of the study; in the collection, analyses, or interpretation of data; in the writing of the manuscript; or i results.

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