The implementation of environmental strategies such as Cleaner Production in operations, specifically plants producing fishmeal and fish oil, fisheries sector has generated a significant reduction of pollution to the marine environment through the recovery of valuable compounds present mainly in effluents were returned to the sea and are now introduced in the main process, thereby improving not only environmental performance but also increasing productivity contributing positively on the image of the organization to the stakeholders.

The implementation of environmental strategies such as Cleaner Production in operations, specifically plants producing fishmeal and fish oil, fisheries sector has generated a significant reduction of pollution to the marine environment through the recovery of valuable compounds present mainly in effluents were returned to the sea and are now introduced in the main process, thereby improving not only environmental performance but also increasing productivity contributing positively on the image of the organization to the stakeholders.

The use of agroindustrial byproducts (solids and liquids) with bioactive compounds has developed and grown remarkably. Existing methodologies and some new approaches developed through various research efforts have demonstrated their viability. The bioactive compounds commonly studied in research are phenolic compounds and carotenoids because of their potential as antioxidants and natural additives that can prolong the shelf life of certain foods. Meanwhile, conventional extraction methods are being replaced with green technologies, which offer reduced extraction time and are more environmentally friendly, among other advantages. In addition, protecting and preserving bioactive compounds from environmental conditions by applying microencapsulation and nanoencapsulation methods is crucial. These studies have shown that combining methods yields better results than using them individually. T...

Applications of formulations that incorporate emulsified oils offer interesting prospects for producing foods with better characteristics that are in line with the new trends in healthy eating and the new regulations on nutritional claims. This review defines and classifies the types of emulsions according to their drop size, formulation and analyzes the latest research related to the application of emulsions in the food industry. It presents valuable information on the use of micro, nano and macro emulsions for the preparation of meat, dairy and vegetable products as a potential alternative in the transport of bioactive compounds, reformulations with better lipid profiles and substitution ingredients of meat origin by ingredients of plant origin, obtaining foods with acceptable functional and sensory properties. New advances in the emulsion industry open up great possibilities in the de...