Aquatic Waste Valorization

Innovative Approaches and Sustainable Strategies
Erscheinungsjahr 2026
ISBN: 978-0-443-44027-4
Verlag: Elsevier Science & Technology

Buch, Englisch, Format (B × H): 216 mm x 276 mm, Gewicht: 1340 g

Aquatic Waste Valorization: Innovative Approaches and Sustainable Strategies is a comprehensive guide for researchers and practitioners in food and environmental sciences, focusing on the critical intersection of waste management and sustainability within the aquatic food industry. The book explores the multifaceted dimensions of aquatic food industry waste, from its chemical composition and economic implications to a thorough introduction of valorization techniques for the use in functional food products and nutraceuticals. It covers emerging methodologies—including physical, chemical, and enzymatic processes—as well as approaches such as microbial conversion and nanotechnology, all aimed at transforming waste into valuable resources.

In addition, it discusses the recovery of valuable components such as proteins, lipids, and bioactive compounds, highlighting their applications across various industries, including biofuels, bioplastics, and functional food ingredients. Through practical applications, it not only addresses the pressing issue of waste management but also presents innovative strategies to bolster both environmental and economic sustainability. Concluding sections examine global policies and regulations shaping the future of aquatic waste valorization.

Autoren/Hrsg.

Kashyap, Piyush

Sarkar, Tanmay

Maqsood, Sajid

Fachgebiete

• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie
• Naturwissenschaften Agrarwissenschaften Tierhaltung Fischerei, Fischzucht, Aquakultur

Inhaltsverzeichnis

Section 1: Introduction to Aquatic Food Industry Waste
1. Overview of Aquatic Food Industry Waste
2. Chemical composition and properties of Aquatic Food Industry Waste
3. Economic Implications and Market Trends

Section 2: Fundamentals of Valorization Techniques
4. Physical Processes
5. Chemical Processes
6. Enzymatic Processes
7. Genetic and Metabolic Engineering for aquatic Waste Valorization
8. Microbial Conversion Methods
9. Nanotechnology and Closed-Loop Systems in the Aquatic Food Industry

Section 3: Recovery of Valuable Components
10. Protein, Lipids and Bioactive Peptides
11. Chitin and chitosan
12. Collagen and Gelatin
13. Enzymes, Vitamins and Minerals
14. Other Bioactive Compounds

Section 4: Product Applications and Functionalities
15. Biofuels and Bioplastics
16. Industrial Colloids and Cosmeceuticals
17. Applications of Recovered Components in Various Industries
18. Functional Food Ingredients and Nutraceutical Uses
19. Industrial Applications: Bioplastics, Cosmetics, and Textiles

Section 5: Environmental and Economic Sustainability
20. Environmental Benefits of aquatic Waste Valorization
21. Economic Viability and Market Opportunities in Aquatic Waste Valorization
22. Global Policies and Regulations in Aquatic Waste Valorization: Standards, Challenges, and Opportunities

Über Autor(innen)

Sarkar, Tanmay
Dr. Tanmay Sarkar is currently working as a Lecturer in the Government of West Bengal. With 9 years of experience in both teaching and research, his areas of interest include bioactive components from natural sources, ethnic foods, mathematical modeling, and phytochemicals. He is an editor for several SCI, SCIE, and Scopus- indexed journals and has edited numerous books with Elsevier and Springer.

Kashyap, Piyush
Dr. Piyush Kashyap obtained his doctorate in Food Engineering and Technology from Sant Longowal Institute of Engineering and Technology. He currently holds the position of Assistant Professor in Lovely Professional University, Punjab, India. He has more than 25 publications in peer-reviewed journals (SCI/SCIE) and has 6 book chapters in various international publishers. He is also in the editorial board member of Journal of Food Biochemsitry. His research area focuses on valorization of food waste, Polyphenol extraction and encapsulation and Food Proteins.

Maqsood, Sajid
Sajid Maqsood is a Professor at the Department of Food Science - College of Agriculture and Veterinary Medicine, UAEU. His research is dedicated and aligned exclusively with the UAE's food and nutritional needs. He has established an innovative research program at the UAEU that focuses on bioactive molecules in camel milk and dates. Additionally, he is working on a circular economy of food wastes and by-products generated during the UAE's agricultural practices and food processing phases. He is also working food wastes and by-products valorization generated at farm and industry level in UAE and utilization into food fortification, and biodegradable packaging. He has done intensive research on alternative proteins (plant-based proteins, meat analogues etc) and sustainable means of food processing. He has recently started integrating AI and ML in his research, with the intent to make food processing and product development sustainable. He is leading an active research group in Food Science Department of UAE University with multidisciplinary collaboration within UAE and abroad. He has published more than 200 publications in highly reputed journals (mostly Q1 ranked) and was listed amongst the top 2% ranked highly cited scientists by Stanford University based study.