Valorization of Seafood Processing Wastes Using Subcritical Water Extraction—A Comprehensive Review
Laleh Nazari, Melissa Kosik · 2026
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Description
Laleh Nazari and Melissa Kosik review how hot compressed water can turn seafood waste into valuable products, in a 2026 paper. Fish processing leaves heads, guts, skin, bones, and shells. These residues hold proteins, oils, minerals, and useful fibers. Standard recovery uses harsh chemicals or slow enzyme work. Subcritical water extraction offers a greener route. The water stays liquid under pressure below boiling extremes. In that state it both extracts and converts biomass.
The review explains the water's special properties first. It then covers how proteins, fats, and polysaccharides break down under it. Key settings that steer results are mapped. Recovered products include amino acids, active peptides, and omega-3 oils. Chitin products and mineral materials also feature. The authors examine pairing the method with other green tools. Combined lines could form full seafood biorefineries. The paper suits engineers designing waste-free processing.
Catalog record
| CREATOR | Laleh Nazari, Melissa Kosik |
|---|---|
| YEAR | 2026 |
| COLLECTION | PAPERS |
| FORMAT | TXT |
| FILE SIZE | 101 KB |
| VERSION | 1.0 |
| LICENSE | CC BY 4.0 |
| RIGHTS | CC BY |
| SOURCE | Europe PMC |