A comparative life cycle assessment of cross-processing herring side streams with fruit pomace or seaweed into a stable food protein ingredient
(2022) In Future Foods 6.- Abstract
One approach to improve the sustainability of food processing is the recovery of valuable compounds from food industry's side streams. In this study a life cycle assessment (LCA) was used to quantify the potential environmental impacts of cross-processing herring side streams with different antioxidant-rich biomasses, so-called helpers, for the extraction of a protein ingredient that is stable against lipid oxidation. New primary experimental data was combined with literature values to model cross-processing of herring with different helpers, namely, lingonberry pomace, apple pomace, and brown and green seaweed. Different addition ratios and delayed addition of the pomace were also assessed for cross-processing herring with lingonberry... (More)
One approach to improve the sustainability of food processing is the recovery of valuable compounds from food industry's side streams. In this study a life cycle assessment (LCA) was used to quantify the potential environmental impacts of cross-processing herring side streams with different antioxidant-rich biomasses, so-called helpers, for the extraction of a protein ingredient that is stable against lipid oxidation. New primary experimental data was combined with literature values to model cross-processing of herring with different helpers, namely, lingonberry pomace, apple pomace, and brown and green seaweed. Different addition ratios and delayed addition of the pomace were also assessed for cross-processing herring with lingonberry pomace. The environmental performance of the resulting protein ingredients were assessed on a mass and delivered protein basis. Potential environmental impacts for climate change, energy consumption, land occupation, and depletion of marine resources were addressed. No ingredient performed better in all environmental impact categories, but delaying the helper addition had the most significant influence in reducing the product's environmental impacts. This study's outcomes enable analysts to direct research towards the most relevant parameters for producing a protein ingredient with lower environmental impact.
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- author
- Coelho, Carla R.V. LU ; Peters, Gregory ; Zhang, Jingnan ; Hong, Bovie ; Abdollahi, Mehdi and Undeland, Ingrid
- publishing date
- 2022-12
- type
- Contribution to journal
- publication status
- published
- subject
- keywords
- By-products, LCA, pH-shift, Up-scaling, Valorization
- in
- Future Foods
- volume
- 6
- article number
- 100194
- publisher
- Elsevier
- external identifiers
-
- scopus:85140484416
- ISSN
- 2666-8335
- DOI
- 10.1016/j.fufo.2022.100194
- language
- English
- LU publication?
- no
- additional info
- Funding Information: We thank Martin Golbe from Brunneby Musteri for the discussions and information on apple juice. Johnn Andersson from Uppsala University for providing information regarding the berry picking industry in Sweden. We thank the two anonymous reviewers for the constructive feedback. This work was part of the project “Towards a new generation sustainable seafood products a cross-process approach (CROSS)” funded by Formas project id 2016-00246. Publisher Copyright: © 2022 The Author(s)
- id
- be16fda2-bb73-4da1-9562-6a60e979de5d
- date added to LUP
- 2023-10-19 13:31:02
- date last changed
- 2023-11-03 10:38:40
@article{be16fda2-bb73-4da1-9562-6a60e979de5d,
abstract = {{<p>One approach to improve the sustainability of food processing is the recovery of valuable compounds from food industry's side streams. In this study a life cycle assessment (LCA) was used to quantify the potential environmental impacts of cross-processing herring side streams with different antioxidant-rich biomasses, so-called helpers, for the extraction of a protein ingredient that is stable against lipid oxidation. New primary experimental data was combined with literature values to model cross-processing of herring with different helpers, namely, lingonberry pomace, apple pomace, and brown and green seaweed. Different addition ratios and delayed addition of the pomace were also assessed for cross-processing herring with lingonberry pomace. The environmental performance of the resulting protein ingredients were assessed on a mass and delivered protein basis. Potential environmental impacts for climate change, energy consumption, land occupation, and depletion of marine resources were addressed. No ingredient performed better in all environmental impact categories, but delaying the helper addition had the most significant influence in reducing the product's environmental impacts. This study's outcomes enable analysts to direct research towards the most relevant parameters for producing a protein ingredient with lower environmental impact.</p>}},
author = {{Coelho, Carla R.V. and Peters, Gregory and Zhang, Jingnan and Hong, Bovie and Abdollahi, Mehdi and Undeland, Ingrid}},
issn = {{2666-8335}},
keywords = {{By-products; LCA; pH-shift; Up-scaling; Valorization}},
language = {{eng}},
publisher = {{Elsevier}},
series = {{Future Foods}},
title = {{A comparative life cycle assessment of cross-processing herring side streams with fruit pomace or seaweed into a stable food protein ingredient}},
url = {{http://dx.doi.org/10.1016/j.fufo.2022.100194}},
doi = {{10.1016/j.fufo.2022.100194}},
volume = {{6}},
year = {{2022}},
}