Functional components in seafood

1. Functional Components in
Salmon and Krill
Presented by:
Chuchu Ji
David Anthony Cross
Adam Neil Scott
Hong Pei Wong
Agnescia Clarissa Sera

2. Introduction of Seafood
 Animals live in the ocean and edible
 Catch commercially or farm-raised

3. Introduction of Seafood
World capture fisheries and aquaculture production
Souce: Food and Agriculture Organization of the United Nations (FAO) 2016
146.3

4. Introduction of Seafood
Shares of aquaculture and capture fisheries in consumption
Souce: Food and Agriculture Organization of the United Nations (FAO) 2016

5. Types of Seafood
 Fish
 Shellfish
 Molluscs
 Crustaceans
 Roe
 Other aquatic animals

6. Type of seafood – Fish
 Aquatic vertebrate animal that has gill and fin
 Head protected by hard bone
 Tuna, salmon, catfish, flatfish, rainbow trout

7. Type of seafood – Mollusc
 Aquatic invertebrate animal
 Has one or more pieces of shell
 Enclose the soft body wholly or partly
 Mussels, oysters, scallops, clams

8. Type of seafood – Crustacean
 Arthropod animal that has hard and close-fitting shell
 Crab, lobster, shrimp, krill

9. Seafood – Krill
 Small crustacean found in the ocean
 Over 80 species
 Antarctic krill
 One of the biggest species
 Most abundant species

10. Seafood – Krill
 Bottom of the food chain
 Consider as largest part of the diet by larger animals
 Form the largest aggregation of marine life

11. Seafood – Krill
 Aquaculture feeds
 Improve farmed seafood survival
 Food for human consumption
 Excellent nutrition values
 Krill Concentrate
 Health food supplement
 Krill Oil
 Nutriceutical, cosmetic, pharmaceutical

12. Seafood – Salmon
 Fatty fish
Wild salmon Species
Other common
names
Scientific name
Average weight
(Ibs)
Pacific Salmon
Pink salmon
Humpback
salmon
Oncorhynchus
gorbuscha
3.4
Chum salmon
Dog salmon
Keta salmon
Oncorhynchus
keta
8.6
Sockeye salmon
Red salmon
Blueback salmon
Oncorhynchus
nerka
6.1
Coho salmon Silver salmon
Oncorhynchus
kisutch
7.7
Chinook salmon
King salmon
Spring salmon
Oncorhynchus
tshawytscha
16.6
Atlantic Salmon Atlantic salmon Salmo salar 4.5
Souce: Tom & Olin 2010

13. Wild Salmon vs. Farmed Salmon
 Wild salmon
 Low level of production
 Commercial harvest is limited
 Farmed salmon
 Easy to control
 Higher quality and healthier
Energy
(Kcal)
Protein
(g)
Fat
(g)
Water
(g)
Vit A
(RE)
Vit D
(μg)
Vit E
(α-TE)
Vit B9 (
Folic acid)
(μg)
Wild
salmon 182 19.7 11.5 66 0 8.0 1.3 1
Farmed
Salmon 220 19.9 13.4 67 11 8.0 1.4 13
Nutrition and energy content in wild and farmed salmon per 100g

14. Seafood – Salmon
 Most valuable commodity product in 2013
Seafood
Share by value
(%)
Fish 67.7
Salmon 16.6
Tuna 10.2
Other fish 18.1
Crustaceans 21.7
Molluscs 9.8
Other aquatic animal 0.8
Souce: Food and Agriculture Organization of the United Nations (FAO) 2016

15. Seafood – Salmon
 Popular for human consumption
 Taste savory and slightly sweet
 High nutrition values
Seafood
group
Seafood
product
Fat
(g)
Saturated
(g)
Mono
unsaturated
(g)
Poly
unsaturated
(g)
EPA
(g)
DHA
(g)
Lean fish Haddock 1.0 0.19 0.16 0.38 0.07 0.27
Moderately
fatty fish
Rainbow
trout
6.7 1.49 2.43 2.02 0.32 1.16
Fatty fish Salmon 10.0 2.26 3.21 3.36 0.65 1.80
Crustacean Lobster 1.3 0.17 0.28 0.43 0.22 0.10
Molluscs Oysters 1.5 0.30 0.15 0.38 0.15 0.17
Souce: Food and Agriculture Organization of the United Nations (FAO) 2016

16. Functional food
 Definition
“Foods or dietary components that may provide a health benefit
beyond basic nutrition”
- The International Food Information Council (IFIC)
 Achieve by
 Removing
 Replacing
 Concentrating
 Adding
 Increasing the bioavailability of a food component

17. Functional Components Overview
 Salmon
 Collagen Protein
 Omega-3 fatty acids Lipid
 Omega-6 fatty acids Lipid
 Protein Hydrolysate Protein
 Vitamin A, B, D, E Vitamin
 Iodine, Iron, Zinc, Phosphorus Mineral
 Krill
 Chitin Carbohydrate
 Omega-3 & 6 fatty acids Lipid
 Protein Hydrolysate Protein
 Vitamin B12, A, E Vitamin
 Copper, Calcium, Magnesium, Phosphorus Mineral

18.  Protein with a high MW
(360,000 Da).
 Long triple helix α-chain.
 Glycine, hydroxyproline,
proline.
 Found in the ECM of fish,
under skin, interstitially.
 Repeating helix & outward
facing –OH groups provide
flexibility and functionality.
Collagen

19. Omega-3 Fatty Acid
 Unsaturated fatty acid
 cis double bond between C3 and C4
 Often more than 1 double bond

20. Omega-3 Fatty Acid
 Linoleic & α-linolenic not endogenously synthesised
 Important for biological pathways in the body
 Inflammatory responses
 Cell membrane - lipid bilayer
 Brain function
 Foetal development
 Cardiovascular health
 Omega-6:Omega-3 ratio in
diet important for health
 Lower values considered healthier

21. Chitin & Chitosan
• Biopolymer
• Arthropod exoskeleton
• Crustaceans
• Insects
• Fungi/algae cell wall
• Similar to cellulose –
repeating CHO units
• N-acetylglucosamine
glucose derivative

22. Chitin & Chitosan
 Krill are 40% chitin by
weight
 Shells traditionally
discarded
 Hazardous if not
disposed of correctly
 Minerals and protein in
crustacean shells also of
use

23. Chitin & Chitosan
 Chitin undergoes a
series of treatments
before it’s food ready
 HCl, NaOH, acetone
 Acetyl group removed
through secondary
NaOH treatment at
elevated temperatures
(90-120°C)

24. Chitosan

25. Krill Protein Hydrolysate
 Effective use of by-products
 Hydrolysed protein formula
 Peptide bonds degraded
 Selectively or arbitrarily
 Partially or fully
 Enzymically or chemically
 Nutritionally complete
 Non-allergenic
 Digested and absorbed easier
 Ideal for patients with
dysphagia
or malabsorptive conditions

26. Protein Hydrolysate
 Protein fractions may be
sorted and selectively
isolated if required
 Often used in
bodybuilding products to
allow for easier
gastrointestinal protein
uptake
 Krill protein hydrolysates
show promising
functional & health
benefits in processed
food.

27. Health Benefits of our 4 Functional Foods

28. Health Benefits of our 4 Functional Foods
Collagen
 May help prevent arthritis
 Maintains structural integrity of skin and bones
Adds Collagen to diet

29. Health Benefits of our 4 Functional Foods
Omega-3 Fatty Acids
 Reducing risk of inflammatory diseases
 Reducing risk of cardiovascular disease
 Improving neural function
 Foetal development

30. Health Benefits of our 4 Functional Foods
Protein Hydrolysates
 Reducing risk of hypertension
 Anti-inflammatory action
 Anti-oxidant activity
 Bio-availability of minerals
 Antidiabetic effect
Protein loves you too
Antioxidants in action

31. Health Benefits of our 4 Functional Foods
Chitin
 Reducing cholesterol and fat absorption – binds to
fatty and bile acids in stomach
 Reduction of cholesterol in blood up to 5% in animal
studies
 Controls obesity
 Mechanisms not widely understood

32. Digestibility – Collagen/Omega-3
Collagen
 Protease enzymes (pepsin, trypsin, peptidases) break
collagen into amino acids which are absorbed from
intestine into bloodstream
Omega-3 Fatty Acids
 Bile emulsifies and breaks fat droplets into smaller
molecules
 Pass through villi in small intestine and re-
synthesised into triacylglycerols
 Lipoproteins circulate lipids in bloodstream

33. Digestibility – Protein/Chitin
Protein Hydrolysate
 Peptide bonds digested – individual
amino acids
 Amino acids are absorbed in small
intestine
Chitin
 Glycosidic bonds in chitin are
broken down with hydrolytic
enzyme, chitinase
 Chitinase is produced in the
stomach
Protein digestion

34. Extraction of functional
components (omega-3
phospholipid, collagen, chitin,
and protein hydrolysate) &
incorporation into food
products

35. Outline
1. General steps of functional components
manufacturing and incorporation into food
product(s)
2. Selection of suitable extraction technique
3. Operation of supercritical fluid extraction
4. Principles of supercritical fluid extraction
5. Incorporation technique (emulsion)
6. Incorporation of the functional components into
the chosen food products

36. General steps of functional components manufacturing and
incorporation into food product(s)

37. Selection of suitable extraction technique
Supercritical fluid extraction: process of separating a
component from the solid matrix using supercritical fluids
that is CO2 as the extracting solvent (Sapkale et al., 2010).
Reasons of choosing it:
 ‘Green technique’
 Minimizes regulatory issues
 Does not require high temperature
 Recyclable solvent
 Minimal exposure of functional components to the air

38. Operation of supercritical fluid extraction
1. Put solid matrix into the
extractor
2. Mix supercritical fluid with
the solid matrix
3. Pass supercritical solvent in
separator
4. Functional component
precipitates for collection,
while CO2 leaves the system

39. Principles of supercritical fluid extraction
 Is diffusion-based extraction process
 Solvent dissolves solutes with like polarity
 CO2 is non polar
 To increase solvation power: increase solvent density
or add polar modifiers
Functional components Polarity Solubility in CO2
Omega-3 phospholipid Non-polar High
Protein hydrolysate Slightly polar (-CONH-) Moderate
Collagen Slightly polar (-CONH-) Moderate
Chitin Polar (-OH) & (-CO) Low

40. Principles of emulsification
Emulsification is a form of liquid
encapsulation processing, that
mixes two or more immiscible
liquids into a homogenous phase.
 Emulsification is chosen for
reasons below:
 Cheap
 Masks undesirable taste
 Emulsion forms when surface
tension between the phases is
small (adding emulsifier)
 Oil/Water or Water/Oil
emulsion depends on the
hydrophilic-lipophilic balance
(HLB)

41. HLB value Surfactant properties
2 – 3 Anti-forming agent
3 – 6 W/O emulsifier
7 – 9 Wetting agent
8 – 16 O/W emulsifier
13 – 15 Detergents
15 – 18 Solubilisiers or hydrotrope

42. Incorporation the functional components
into the chosen food products
Red Wine (omega-3)
 Annual production: 1231
million litres in 2012/2013
(Australian Bureau of
Statistics, 2013)
 rich source of antioxidants
(prevent oxidation of
omega-3)
Milk (protein hydrolysate, chitin
and collagen)
 Annual production: 9731
million litres of milk in
2014/2015 (Dairy Australia.,
n.d.)
 commonly available beverage
(easily popularized)

43. Food Regulatory Framework in Australia
Standards
Setting
(FSANZ)
Policy
(Forum on Food
Regulation/
minister)
Enforcement
States &
Territories;
Queensland
Health,
DAFF

44. Steps for Labelling and Advertising FF
Food or
therapeutic
good?
Ensure the
formulation
complies
the
standards
Avoid
making
therapeu
tic claims
Any nutrition
content or
health claims
complies
with
Standard
1.2.7
All claims
made with
respect to FF
comply with
the Australian
Consumer
Law

45. “Food” OR “Therapeutic Good” ?

46. “Food” OR “Therapeutic Good” ?
Labelling and Packaging:
Therapeutic Goods Act 1989
(Cth)
Advertising:
Therapeutic Goods Advertising
Code (TGAC)

47. Ensure the formulation complies
the standards
Relevant Food Standards Code
 Standard 1.2 – labelling system
 Standard 1.3 – substances added to food (including
the processing aids)
 Standard 1.4 – contaminants and residues (including
maximum levels of metal contaminants and other
toxicants in foods including fish)
 Standard 2.2.3 – fish and fish product
 Standard 4.2.1 – primary production and processing
standard for seafood

48. Labelling System
1. Food identification
2. Warning
statements/declaration
3. Statement of
ingredients
4. Date marking
5. Direction for use and
storage
6. Nutrition, health and
related claims
7. Nutrition information
panel
8. Country of origin

49. Nutrition, health and
related claims for ω-3 Fatty Acids
No. Type of
claims
Prescribed amount
1 General level
health claim
 no less than 200 mg ALA/serving,
or
 30 mg total EPA and DHA/serving
2 Good source
of ω-3 FA
 no less than 60 mg total EPA and
DHA/serving, or
 less than 200 mg ALA/serving
3 Increased in
ω-3 FA
 at least 25% more ω-3 FA than in
the same amount of a reference food
which meets the general claim
conditions for a nutrition content
claim about ω-3 FA

50. Country of Origin Food Labels

51. Definitions
Grown
• germinated
• materially increased
in size
• altered in substance
• harvested, extracted
• derived from a living
organism in that
country
• all of its significant
ingredients were
grown in and its
processing occurred
in that country
Produced
• each of its significant
ingredients was
grown or
• wholly obtained in
that country and
virtually all of the
processing occurred
in that country
Made
• made in a country if
it underwent its last
substantial
transformation in
that country
• substantially
transformed
(fundamental change
in form, appearance
or nature, such that
the changed food is
new and different
from the food prior
to the change

52. Conclusion
 Seafood including salmon and krill possess many
functional components such as collagen, omega-3
fatty acids, protein hydrolysates and chitin.
 Those bioactive compounds are essential for human
health and wellbeing.
 Supercritical fluid extraction is the most suitable
extraction method for extracting seafood’s bioactive
compounds.
 The formulation, labelling and advertising of these
foods are heavily regulated and care must be taken to
comply with food standards code.

53. References
 Barrow & Shahidi. (2008). Marine nutraceuticals and functional
foods / edited by Colin Barrow, Fereidoon Shahidi. (Nutraceutical
science and technology ; 7). Boca Raton: CRC Press
 Condon-Paoloni, D., Yeatman, H. R., & Grigonis-Deane, E. (2013).
Health-related claims on food labels in Australia: understanding
environmental health officers' roles and implications for policy.
Public Health Nutrition, 1-8. doi:10.1017/S1368980013003078
 Beaney, P., Lizardi‐Mendoza, J., & Healy, M. (2005). Comparison of
chitins produced by chemical and bioprocessing methods. Journal
of Chemical Technology & Biotechnology, 80(2), 145-150.
 FSANZ. (2016). Food Standards Code. Retrieved from
http://www.foodstandards.gov.au/code/Pages/default.aspx
 Heidmann, M. C. & Oetterer, M. (2003), Seafood as functional food,
Brazilian Archives of Biology and Technology, 46, 443-454

54. References
 Lee, W.K. & Tsai, M. L. (2012). Fractionation of chitosan by
supercritical carbon dioxide/acetic acid aqueous solution. The
Journal of Supercritical Fluids, 71, 86-91. doi:
10.1016/j.supflu.2012.07.012
 Mahinda, S. & Se-Kwon, K. (2012), Utilisation of Seafood
Processing By-products, Advances in Food and Nutrition
Research, 4, 459-512
 Pieter, W. (1993). Principles of emulsion formation. Chemical
Engineering Science. 48(2), 333-349. doi: 10.1016/0009-
2509(93)80021-H
 Sapkale, G. N., Patil, S. M., Surwase, U. S. & Bhatbhage, P. K.
(2010). Supercritical fluid extraction. International Journal of
Chemical Science. 8(2), 729-743
 Tur, J. A., Bibiloni, M. M, Sureda, A. & Pons, A. (2012), Dietary
sources of omega 3 fatty acids: public health risks and benefits,
British Journal of Nutrition, 107, S23-S52

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