Functional food (seafood)

Functional Components in Salmon and Krill

Presented by:Chuchu Ji

David Anthony CrossAdam Neil ScottHong Pei Wong

Agnescia Clarissa Sera

Introduction of Seafood

Animals live in the ocean and edible

Catch commercially or farm-raised


World capture fisheries and aquaculture production

Souce: Food and Agriculture Organization of the United Nations (FAO) 2016

146.3


Shares of aquaculture and capture fisheries in consumption


Types of Seafood

Fish

Shellfish

Molluscs

Crustaceans

Roe

Other aquatic animals

Type of seafood – Fish

Aquatic vertebrate animal that has gill and fin

Head protected by hard bone

Tuna, salmon, catfish, flatfish, rainbow trout

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

Type of seafood – Crustacean

Arthropod animal that has hard and close-fitting shell

Crab, lobster, shrimp, krill

Seafood – Krill

Small crustacean found in the ocean

Over 80 species

Antarctic krill

One of the biggest species

Most abundant species

Seafood – Krill

Bottom of the food chain

Consider as largest part of the diet by larger animals

Form the largest aggregation of marine life

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

Seafood – Salmon

Fatty fish

Wild salmon Species Other common

names Scientific name

Average weight

(Ibs)

Pacific Salmon

Pink salmon Humpback

salmon

Oncorhynchus

gorbuscha3.4

Chum salmon Dog salmon

Keta salmon

Oncorhynchus

keta8.6

Sockeye salmon Red salmon

Blueback salmon

Oncorhynchus

nerka6.1

Coho salmon Silver salmon Oncorhynchus

kisutch7.7

Chinook salmon King salmon

Spring salmon

Oncorhynchus

tshawytscha16.6

Atlantic Salmon Atlantic salmon Salmo salar 4.5

Souce: Tom & Olin 2010

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

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


Seafood – Salmon

Popular for human consumption

Taste savory and slightly sweet

High nutrition values

Seafood group

Seafood product

Fat (g)

Saturated (g)

Monounsaturated

(g)

Polyunsaturated

(g)

EPA(g)

DHA(g)

Lean fish Haddock 1.0 0.19 0.16 0.38 0.07 0.27

Moderatelyfatty 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


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

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

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

Omega-3 Fatty Acid

Unsaturated fatty acid

cis double bond between C3 and C4

Often more than 1 double bond

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

Chitin & Chitosan

• Biopolymer• Arthropod exoskeleton

• Crustaceans• Insects

• Fungi/algae cell wall• Similar to cellulose –

repeating CHO units• N-acetylglucosamine

glucose derivative

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

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)

Chitosan

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

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.

Health Benefits of our 4 Functional Foods


Collagen

May help prevent arthritis

Maintains structural integrity of skin and bones

Adds Collagen to diet


Omega-3 Fatty Acids

Reducing risk of inflammatory diseases

Reducing risk of cardiovascular disease

Improving neural function

Foetal development


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


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

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

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

Extraction of functional components (omega-3

phospholipid, collagen, chitin, and protein hydrolysate) &

incorporation into food products

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

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

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

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

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

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)

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

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)

Food Regulatory Framework in Australia

Standards Setting

(FSANZ)

Policy

(Forum on Food Regulation/

minister)

EnforcementStates &

Territories; Queensland

Health,DAFF

Steps for Labelling and Advertising FF

Food or therapeutic

good?

Ensure the formulation

complies the

standards

Avoid making

therapeutic 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

“Food” OR “Therapeutic Good” ?

“Food” OR “Therapeutic Good” ?

Labelling and Packaging:Therapeutic Goods Act 1989

(Cth)

Advertising:Therapeutic Goods Advertising

Code (TGAC)

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

Labelling System

1. Food identification2. Warning

statements/declaration3. Statement of

ingredients4. Date marking5. Direction for use and

storage6. Nutrition, health and

related claims7. Nutrition information

panel8. Country of origin

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/serving2 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

Country of Origin Food Labels

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

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.

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

http://www.foodstandards.gov.au/code/Pages/default.aspx

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

http://dx.doi.org.ezproxy.library.uq.edu.au/10.1016/0009-2509(93)80021-H

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