Green and innovative techniques for recovery of valuable compounds from seafood by-products and discards: A review

摘要

Background: Seafood is one of the primary sources of nutrients and bioactive compounds for human consumption throughout the world. Processing of seafood is accompanied by the generation of a tremendous quantity of by-products and discards. These non-edible residues contain a considerable amount of biomolecules such as proteins, polysaccharides, lipids, carotenoids, vitamins, minerals, and so on. Recovering of these biomolecules can be an important way to improve global food security and mitigate environmental problems associated with seafood by-products/discards.