Innovation in the Food Sector

*Innovation in the Food Sector Through the Valorization of Food and Agro-Food By-Products*

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**117**

**1. Introduction**

**Chapter 7**

**Abstract**

By-Products

*and Armin Mirzapour-Kouhdasht*

charides, pigments and proteins will be surveyed.

pigments, carotenoids, sulfated polysaccharides

Innovation in the Seafood Sector

*Marzieh Moosavi-Nasab, Najme Oliyaei, Jong-Bang Eun* 

Aquatic, marine and algae, is reservoir of bioactive compounds, which have considerable potential to supply novel ingredients toward the development of commercial functional food products. Meanwhile, several valuable by-products generate during the manufacturing process. Seafood is still an intact reservoir of valuable compounds with significant potential to provide unique compounds applicable in functional food development. Seafood, as an important part of the diet all around the world, can be used as a source of functional components that are positively affecting the human health. Annually, 50–80 percent of the seafood processing is discarded as waste every year. Algae are also the novel natural resources for their biological and pharmacological properties. This chapter will be discussing the innovations in seafood and algae sector through the valorization of their by-products. Firstly, protein production, its characterization and the protein hydrolysates derived from seafood will be reviewed. Subsequently, bioactivity of the peptides obtained from these protein hydrolysates and other bioactive compounds such as carotenoid compounds derived from seafood including fish, shrimp, alga, and so on will be included. Finally, the main components of algae including sulfated polysac-

**Keywords:** seafood by-products, algae by-products, bioactive compounds, protein,

It is well-known that the seafood has been one of the most important parts of the human nutrition for a long time. According to reports obtained from FAO, the annual discard from global marine capture between 2010 and 2014 was 9.1 million tons. This huge amount of by-products represents 10.8% (10.1% –11.5%) of the annual average catch of 2010 to 2014 [1]. Utilizing this discarded part of the fishery

Several value added products can be generated from seafood processing byproducts depending on which kind of seafood is processed. Based on this, this chapter is divided into 3 major parts; (I) fish by-products, (II) crustaceans, and (III) seaweeds. This study has provided a review of use of fish by-products to produce some value added products including proteins, peptides, and oil. These products are the most

industries could be environmentally and economically profitable.

through the Valorization of
