The role of biospectroscopy and chemometrics as enabling technologies for upcycling of raw materials from the food industry
Publication details
Journal : Analytica Chimica Acta , vol. 1284 , 2023
International Standard Numbers
:
Printed
:
0003-2670
Electronic
:
1873-4324
Publication type : Academic article
Links
:
DOI
:
doi.org/10.1016/j.aca.2023.342...
ARKIV
:
hdl.handle.net/11250/3104496
Research areas
Quality and measurement methods
If you have questions about the publication, you may contact Nofima’s Chief Librarian.
Kjetil Aune
Chief Librarian
kjetil.aune@nofima.no
Summary
It is important to utilize the entire animal in meat and fish production to ensure sustainability. Rest raw materials, such as bones, heads, trimmings, and skin, contain essential nutrients that can be transformed into high-value products. Enzymatic protein hydrolysis (EPH) is a bioprocess that can upcycle these materials to create valuable proteins and fats. This paper focuses on the role of spectroscopy and chemometrics in characterizing the quality of the resulting protein product and understanding how raw material quality and processing affect it. The article presents recent developments in chemical characterisation and process modelling, with a focus on rest raw materials from poultry and salmon production. Even if some of the technology is relatively mature and implemented in many laboratories and industries, there are still open challenges and research questions. The main challenges are related to the transition of technology and insights from laboratory to industrial scale, and the link between peptide composition and critical product quality attributes.