Quality estimation of crustaceans and mussels based on the recovery of high value-added compounds and properties of their exoskeletons
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| Názov: | Quality estimation of crustaceans and mussels based on the recovery of high value-added compounds and properties of their exoskeletons |
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| Autori: | Kostas, Katsoulis |
| Zdroj: | GSC Advanced Research and Reviews. 22:272-279 |
| Informácie o vydavateľovi: | GSC Online Press, 2025. |
| Rok vydania: | 2025 |
| Predmety: | Exoskeleton, Chitosan, Glucosamine, By-products, Chitin, Crustaceans |
| Popis: | Large amounts of marine by-products generated during the processing of crustaceans, such as exoskeletons of shrimp, crabs, lobsters and mussels, are often discarded as waste despite their potential to serve as valuable raw materials. Exoskeletons of these species are rich in high-value compounds such as chitin, chitosan, bioactive peptides, lipids, and minerals, all of which have vast industrial, biomedical, and agricultural applications. Therefore, efficient quality estimation of these exoskeletons is crucial to optimize the recovery of these compounds and ensure sustainable practices in the seafood industry. |
| Druh dokumentu: | Article |
| ISSN: | 2582-4597 |
| DOI: | 10.30574/gscarr.2025.22.1.0028 |
| DOI: | 10.5281/zenodo.17034438 |
| DOI: | 10.5281/zenodo.17034439 |
| Rights: | CC BY |
| Prístupové číslo: | edsair.doi.dedup.....5c85336de0cfb32ce6ba0baaf3c566aa |
| Databáza: | OpenAIRE |
Nájsť tento článok vo Web of Science | Abstrakt: | Large amounts of marine by-products generated during the processing of crustaceans, such as exoskeletons of shrimp, crabs, lobsters and mussels, are often discarded as waste despite their potential to serve as valuable raw materials. Exoskeletons of these species are rich in high-value compounds such as chitin, chitosan, bioactive peptides, lipids, and minerals, all of which have vast industrial, biomedical, and agricultural applications. Therefore, efficient quality estimation of these exoskeletons is crucial to optimize the recovery of these compounds and ensure sustainable practices in the seafood industry. |
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| ISSN: | 25824597 |
| DOI: | 10.30574/gscarr.2025.22.1.0028 |