Recent developments of marine ingredients for food and nutraceutical applications: a review. - Université de Bretagne Occidentale Access content directly
Journal Articles Journal des Sciences Halieutique et Aquatique Year : 2010

Recent developments of marine ingredients for food and nutraceutical applications: a review.

Abstract

In a global context of marine biological resource overexploitation, a better upgrading of fish and shellfish biomass is a challenge for the 21st century. One of the main and promising issues will be the production of marine bio-ingredients using enzymatic hydrolysis. This paper presents the key steps in the production of enzymatic hydrolysates, such as (i) enzymatic treatment for the bioconversion of solid discards, and more particularly, use of proteases, (ii) quantification of the proteolysis extend and procedures of quality-control and (iii) identification of biological activity, using in vitro and in vivo methods. In the last part, examples of marine, commercially available functional foods or nutraceutical ingredients carrying bioactive properties are presented in order to demonstrate the interest of biotechnological exploitation of marine resources.
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Dates and versions

hal-00636874 , version 1 (28-10-2011)

Identifiers

  • HAL Id : hal-00636874 , version 1

Cite

Fabienne Guérard, Nicolas Decourcelle, Claire Sabourin, Corinne Floch-Laizet, Laurent Le Grel, et al.. Recent developments of marine ingredients for food and nutraceutical applications: a review.. Journal des Sciences Halieutique et Aquatique, 2010, 2, pp.21-27. ⟨hal-00636874⟩
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