Maximizing crustaceans (shrimp, crab, and lobster) by-products value for optimum valorization practices: A comparative review of their active ingredients, extraction, bioprocesses and applications

作者：Zuying Zhang, Zhenmin Ma, Lili Song, Mohamed A. Farag · 发表于：Journal of Advanced Research · 年份：2023 · DOI：10.1016/j.jare.2023.11.002 · 被引用次数：65 · 研究领域：Nanocomposite Films for Food Packaging、Insect Utilization and Effects、Protein Hydrolysis and Bioactive Peptides

BACKGROUND: The processing of the three major crustaceans (shrimp, lobster, and crab) is associated with inevitable by-products, high waste disposal costs, environmental and human health issues, loss of multiple biomaterials (chitin, protein hydrolysates, lipids, astaxanthin and minerals). Nowadays, these bioresources are underutilized owing to the lack of effective and standardized technologies to convert these materials into valued industrial forms. AIM OF REVIEW: This review aims to provide a holistic overview of the various bioactive ingredients and applications within major crustaceans by-products. This review aims to compare various extraction methods in crustaceans by-products, which will aid identify a more workable platform to minimize waste disposal and maximize its value for best valorization practices. KEY SCIENTIFIC CONCEPTS OF REVIEW: The fully integrated applications (agriculture, food, cosmetics, pharmaceuticals, paper industries, etc.) of multiple biomaterials from crustaceans by-products are presented. The pros and cons of the various extraction methods, including chemical (acid and alkali), bioprocesses (enzymatic or fermentation), physical (microwave, ultrasound, hot water and carbonic acid process), solvent (ionic liquids, deep eutectic solvents, EDTA) and electrochemistry are detailed. The rapid development of corresponding biotechnological attempts present a simple, fast, effective, clean, and controllable bioprocess for the comprehensive utilization of...