06 2010
Marine Ingredients Poised For Accelerated Development
Inside Cosmeceuticals posted an editorial feature we recently wrote on the future for Marine Ingredients. Read more below:
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Many believe the ocean is where life first started. Then it is no surprise, perhaps, that the biggest potential source for new, bioactive ingredients for the health and beauty market may originate from the same place. With so many new species of marine life still to be discovered, the potential for new marine-derived compounds and extracts is immense, and the industry is poised for accelerated development in the near future.
Later this year, the final results of the Census of Marine Life will be revealed. This 10-year ambitious initiative, driven by a global network of researchers in about 80 nations, is intended to assess and explain the diversity, distribution and abundance of marine life in the world’s oceans. This massive study will tell us about newly identified marine organisms and marine life not previously known. This news is exciting, as new promising bacteria, organisms and compounds will be likely discovered, providing a potential treasure trove of new marine ingredient products.
04 2010
Work on utilization of seafood byproducts continues in Alaska
Last November, Chilkoot Fish and Caviar Inc. of Haines was hit with a complaint by the EPA that could cost the company the maximum civil penalty of $177,500 for continuously violating its waste discharge permit under the Clean Water Act over a period of four years.
In January 2007, Deep Creek Custom Packaging Inc. of Ninilchik was fined $10,500 by the EPA, also for improperly disposing of fish waste.
Under Clean Water Act regulations, fish processors must grind their waste to a size of a half-inch or less before discharge. Even under proper disposal, however, fish waste can impact the environment by creating “dead zones,” essentially sucking out oxygen needed for live fish to thrive.
The crackdown on fish waste discharges is of special concern for small companies that process less than 25 tons per day that cannot afford the multi-million dollar price tags for equipment deployed at large-scale operations that separates, dries and grinds waste into fishmeal for sale as a byproduct to the agriculture and aquaculture industries.
This is where entrepreneurs like Sandro Lane and Leo Pedersen and scientists such as Scott Smiley and Peter Bechtel come in. Lane and Pedersen have found creative ways to simultaneously turn previously discarded fish waste into economically valuable products while aiding small processors.
28 2010
Fish Byproducts used to exterminate rats in Philippines
Fish paste, a fish by-product, has been proven an effective rat exterminator, particularly with its somehow offensive odor that attracts rodents like commercially produced chemicals, agriculture officials in the Philippines say.
02 2009
Marine proteins shown to be effective to support weight gain in poultry
The Bluewave Marine Ingredient company in Peru reports that they have had some successful trials using their PerfectDigestTM marine peptide to improve feed conversion and weight gain in poultry. The study, conducted at the Bangkok Animal Research Center (BARC), showed in an 800 bird matrix that their product provided nearly a 2% FCR improvement and a 3.3% growth improvement in poultry over the initial 10 day trial.
Blue Waves products range in price starting at $1.0/kg for a liquid protein concentrate, and up to $4.5/kg for a protein isolate powder, ex-works.
11 2009
New fish peptide isolate plant in S. America
Bluewave Marine Ingredients is please to announce its new sanitary facility dedicated to the production of Fish Peptides for Feed / Food ingredient applications is up and running in So. America.
The sanitary grade facility began commercial scale production of Peptides this summer with Ecuadorian poultry/aquaculture clients being the first to incorporate PerfectDigestTM FPi into their feed formulas.
23 2009
New Study on Fish Protein Shows Link to Controlling High Blood Pressure
Medical scientists at the University of Leicester are investigating how a species of fish from the Pacific Ocean could help provide answers to tackling chronic conditions such as hereditary high blood pressure and kidney disease.
They are examining whether the Goby fish can help researchers locate genes linked to high blood pressure. This is because a protein called Urotensin II, first identified in the fish, is important for regulating blood pressure in all vertebrates- from fish to humans.
19 2009
New Protein/Peptide Product from Fish Skin Chelated with Iron
News posted originally in the Aquapreneur Forum from our colleagues in China
Researchers at Zhejing Ocean University in Eastern China’s Zhejiang province have developed a process for producing protein/peptide from fish skin chelated with iron. They are cooperating with a local enterprise to commercialize the process.
The process employs a physical method rather than a chemical one for the deodorization of protein/peptide from fish skin and a chelating method for chelating iron with the protein/peptide. These two methods constitute the two distinct aspects of the process.
The fish skin they use is cod fish skin. But it can be from other low-value fishes. Thus the process provides a way for the comprehensive utilization of aquatic resources.
The product can be used as a kind of iron supplement for the prevention of iron deficiency anemia. It also shows certain antioxidant and antibacterial effects. It is sold in the form of food additive, capsules and tablets, etc.
Compiled and translated by “marinebio” from http://www.zskjj.gov.cn/show.asp?newsid=4073
11 2009
Cod muscles extract shown to decrease mortality in the mouse model, .
Treatment of cancer patients with anthracycline antibiotic doxorubicin (DOX) may be complicated by development of acute and chronic congestive heart failure (CHF), malignant arrhythmias and death. The aim of this study was to test whether an aqueous low molecular weight (LMW) extract from cod muscle decreases acute mortality in the mouse model of acute CHF caused by DOX. This effect may be mediated by cardioprotection through antioxidative mechanisms
11 2009
Low cost, high purity fish protein isolate hits global market
Advances with membrane technology means lower price proteins from fish are available to food manufacturers globally, with potential to not only replace whey proteins in some applications, but offer a base protein ingredient.
Last year, GE Water and Process Technologies and Norcape Biotechnology turned their patented membrane filtration and separation technology to the fish protein industry.
Talking exclusively to FoodNavigator.com, Mark Rottmann, Market Director, Process Equipment Programs, said the supply of food grade fish protein isolates is already available.
It was not GE’s intention to position the fish ingredients as an alternative to whey protein isolates, said Rottmann, although the price of the fish-derived ingredients make it a cost-effective option for food manufacturers.
11 2009
Fish Protein Hydrolysates Beat Alternatives for Foods
Using the commercial protease Alcalase, researchers from the Centro de Investigacion en Alimentacion y Desarrollo produced hydrolysates from fish muscle that could substitute functional compounds such as bovine serum albumin and sodium caseinate. The Mexican researchers used Alcalase to produce hydrolysates from Pacific whiting muscle with degrees of hydrolysis of 10, 15, and 20 per cent. The functionality of the hydrolysates was investigated in terms of solubility, emulsifying, and foaming properties over a pH range of 4.0 to 10.0, and compared with bovine serum albumin and sodium caseinate. Almost 100 percent stability was reported in freeze-dried hydrolysates at all PHS studies. Moreover, the degree of hydrolysis did not affect the emulsifying properties, which were higher than sodium caseinate at pH 4. Protein hydrolysates have many functions in the food industry, but the most commonly mentioned is as a water-holding agent in meat products to improve the moisture and succulence of the meat. This offers the processed meat industry an alternative to phosphates, currently employed by the processed meat industry to maintain the “juiciness” of meat by binding water to the meat.
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