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The global production of aquatic organisms has grown steadily in recent decades. This increase in production results in high volumes of by-products and waste, generally considered to be of low commercial value and part of them are consequently discarded in landfills or in the sea, causing serious environmental problems when not used. Currently, a large part of the reused aquaculture waste is destined for the feed industry. This generally undervalued waste presents an important source of bioactive compounds in its composition, such as: amino acids, carotenoids, chitin and its derivatives, fatty acids and minerals. These compounds are capable of offering numerous benefits due to their bioactive properties. However, the applicability of these compounds may be opportune in several other sectors. This review describes studies that seek to obtain and apply bioactive compounds from different sources of aquaculture waste, thus adding commercial value to these underutilized biomasses.HIGHLIGHTSVolume of aquaculture industrial waste from crustaceans and mollusks.Quantity and quality of bioactive components in aquaculture waste.Applications of recovered proteins, lipids, chitin, carotenoids and minerals.Future prospects for the destination of aquaculture waste.

Background: Aquatic organisms are considered to be an important source of bioactive peptides with a high antioxidant and antihypertensive capacity. Therefore, the objective of this study was to hydrolyse peptide fractions from white shrimp (Litopenaeus vannamei) muscle by Alcalase and Protamex and to evaluate the angiotensin I-converting enzyme (ACE) inhibitory and the antioxidant activities. Methods: Protein hydrolysates of White shrimp were obtained by enzymatic hydrolysis using Alcalase and Protamex until the degree of hydrolysis reached 10% and 20%. Peptide fractions were obtained from White shrimp protein hydrolysates by ultrafiltration using membranes with sizes of 10 and 3 kDa. The antioxidant activity was evaluated for the three peptide fractions (F1: >10 kDa, F2: 3-10 kDa and F3: Results: The fractions obtained with Alcalase showed greater inhibitory effects on the ACE. In general, the molecular weight of the fractions influenced the antioxidant activity, with fractions smaller than 3 kDa having a high capacity for sequestering the DPPH radical, while peptide fractions with a size greater than 10 kDa presented higher reducing power. However, in capturing the ABTS radical, a high antioxidant capacity was observed for both fractions. Conclusion: The results suggest white shrimp would be an attractive raw material for the manufacture of antioxidant and anti-hypertensive nutraceutical ingredients.

The industrial production of chia oil is carried out by cold extraction of the seed. This process generates residues, the by-product, currently used in the manufacture of defatted chia flour and animal feed, being a low cost product. The objective of this study was to hydrolyze proteins from the by-product of chia oil and to obtain peptides with antioxidant properties. Chia flour by-product (CF), a protein-rich fraction (PRF), and chia protein concentrates (CPC1 and CPC2) were hydrolyzed with Flavourzyme (F), Alcalase (A), and a sequential system (S). The hydrolysates were then ultrafiltered, obtaining the fractions F1 (>10 kDa), F2 (3–10 kDa), and F3 (

Protein hydrolysates from white shrimp (Litopenaeus vannamei) with different degrees of hydrolysis (DH—10 and 20%) were prepared using the enzymes Alcalase 2.4 L and Protamex. The hydrolysates were evaluated for amino acid composition, solubility, foaming properties, emulsifying and antioxidant activity. All the hydrolysates showed high concentrations of Glutamic Acid, Aspartic acid, Arginine, Glycine, Lysine, Proline. It was found that the increase in the production of negatively charged amino acids was related to increase in DH. The hydrophobic amino acids were higher for hydrolysates obtained with Alcalase (10% DH) and Protamex (20% DH). The results indicated that higher degree of hydrolysis showed positive relation with the protein solubility of the hydrolysates, while negatively influenced foam and emulsification properties. The antioxidant properties presented by the white shrimp protein hydrolysates were influenced by the composition and peptides size. Hydrolysates with higher peptide chain showed the highest antioxidant power for the 2,2-Diphenyl-1-picrylhydrazyl radical scavenging and reducing power, while hydrolysates with lower peptide chain showed higher antioxidant power for 2,2′-azinobis (3-ethylbenzothiazoline sulfonic acid) radical scavenging. All hydrolysates showed dose-dependent antioxidant activities. Therefore, the results of the present study suggest that white shrimp is a potential source of protein hydrolysates as bioactive ingredients for the use in the formulation of functional foods as well as natural antioxidants in lipid food systems.

This research aimed to evaluate the perception of professionals and future professionals in the food industry on concepts related to food safety. Therefore, we conducted a course to evaluate knowledge and perception of issues related to food safety by the cognitive word association technique, with total workload of 24 hours. The target audience was made up of two distinct groups, one consisting of 52 cooks responsible for handling of school meals at public schools and another formed by 73 students from public agricultural technical school. For data collection, self-administered surveys were applied, before and after the capacitation course. The results revealed word association technique as an important tool to evaluate the perception of issues related to food safety and reinforced the importance of constant participation and improvement of the professionals in the food industry. Practical Applications Food safety focuses on ensuring that food will not cause harm to health when prepared or consumed. It is associated with a set of rules and techniques needed to ensure food safety in all stages of the food chain, in this context, it is important that the knowledge on issues related to food safety is the first step in its pursuit.

The objective of this study was to evaluate the acceptance of breaded fish (Engraulis anchoita) by public school students aged 5–18 (n=830) from two cities in the state of Rio Grande do Sul, Brazil. First, by using multivariate analyses, the authors sought to assess the effect of the variables sex, city, and age on the acceptance of breaded fish. The second objective was to develop a predictive model that was applicable to different levels of acceptance. The results showed that the significant variable for the acceptance of breaded fish was age. According to the linear model and the descriptive statistics, an inverse relationship exists between the acceptance of breaded fish in school meals and the age of the children, possibly a consequence of the children being more critical in their food preference with the rising age, making the insertion of a new food that is not part of their eating behaviour more difficult.

O pescado é uma fonte importante de proteína animal e, por ser um produto perecível, uma solução estratégica para superar a curta vida útil representada pelo pescado fresco seria a elaboração de empanados a base de pescado, produto com qualidade, conveniente e mais adequado à demanda do consumidor moderno. No Brasil, programas governamentais de merenda escolar vêm trazendo apoio a pesquisas para o desenvolvimento de novos produtos a base de pescado e que sejam de fácil aceitação para crianças em idade escolar. Nesse sentido, o objetivo do trabalho foi detectar os determinantes individuais do consumo de pescado com adolescentes em idade de 12 a 17 anos, visando à inserção de empanados de pescado na merenda escolar. Os dados foram obtidos a partir de 92 alunos de uma escola localizada no município de Rio Grande - RS, mediante aplicação de um questionário elaborado com perguntas a respeito de suas atitudes e preferências, consciência saudável, conveniência e fatores sociodemográficos. A análise dos resultados foi realizada com base na técnica multivariada da análise de discriminante, em que se buscou discriminar grupos formados em função da frequência de consumo de pescado (nunca consome pescado; uma vez ao mês; duas vezes ao mês; uma vez na semana; e mais de uma vez na semana). Os resultados permitiram concluir as variáveis melhores discriminantes da frequência de consumo de pescado definidas pelo teste de diferença de médias de Lambda Wilks’ Parcial, que foram “gosta de pescado” (0,55) e “grau de escolaridade dos pais” (0,88). Os dois primeiros modelos discriminantes obtidos explicaram juntos 75% da variância para a frequência de consumo de pescado. A maioria dos indivíduos apresentou a ideia de que empanado não é saudável, mas que possuem o hábito de consumi-lo pelo menos de uma a duas vezes ao mês. O grupo que nunca consome pescado disse não gostar de pescado e 50% das observações registradas estão entre consumir empanado de uma vez ao mês a mais de uma vez na semana. Estes resultados indicaram um potencial de consumo de empanado de pescado por adolescentes, associado à necessidade de educação alimentar Fish products are an important source of animal protein and being perishable product, a strategic solution to overcome the short life represented by the fresh fish is the development of the breaded fish, a product of quality, convenient and better suited to the modern consumer demand. In Brazil, government programs for school meals have brought support for research to develop new products based on fish that are easily accepted by school children. In this sense, the objective was to detect individual determinants of fish consumption in adolescents aged 12-17 years, aiming the inclusion of breaded fish in school meal. Data was obtained from 92 students in a school located in Rio Grande - RS, by applying a questionnaire with questions about their attitudes and preferences, health consciousness, convenience and socio-demographic factors. The analysis was performed based on the technique of multivariate discriminant analysis, where one seeks to discriminate groups formed according to the frequency of fish consumption (never consumed fish; once a month, twice a month, once a week and more than once a week). The results led to the best discriminating variables in the frequency of fish consumption defined by the Partial Lambda Wilks’ mean difference test which were “likes fish” (0.55) and “educational level of parents” (0.88). The first two discriminant models obtained explained 75% of the variance for the frequency of fish consumption. Most individuals presented the idea that breaded products are not healthy, but they had the habit of consuming them at least once or twice a month. The group that never consumed fish said to dislike fish and 50% of the observations are recorded between consuming breaded once a month to more than once a week. These results indicate a potential for breaded fish consumption by adolescents, associated with the need for nutrition education.