Marine products and co-products
INTEREST GROUP
MARINE PRODUCTS AND CO-PRODUCTS
A sea of
compounds of interest
Fishing, aquaculture, and seafood processing constitute an economically significant sector in Quebec. This resource, along with the by-products from its processing, represents a vast reservoir of compounds of interest for the development of functional ingredients and foods. The research conducted by INAF and its partners in this field encompasses the characterization of active biomolecules to the validation of their health effects through clinical nutritional studies. Through sustainable production processes, numerous marine extracts can be evaluated to demonstrate their potential for human health and explore potential applications in food production, nutrition, pharmacology, and cosmetology.
Here are a few
project examples
CuisiAlg Project
Edible Seaweed and Health: Quality Biomarkers to Enhance Consumer Acceptance
Objective: Studying the perception and consumption of Quebec seaweeds
The project aims to scientifically study the health benefits of Quebec seaweeds and assess their acceptability among consumers.
Neuronalg Project
The Neuronalg Project aims to identify novel biomolecules present in seaweeds that have a positive impact on the brain, inflammation, and intestinal microbiota. Ongoing research is focused on enhancing the extraction processes of these molecules and demonstrating their health benefits.
This collaborative initiative brings together academic and industry partners from France and Quebec, including Université Laval, Université de Bordeaux, Université La Rochelle, and Merinov.
Eco-friendly extraction process
Effects of high hydrostatic pressure and polysaccharidases on the extraction of antioxidant compounds from red macroalgae, Palmaria palmata and Solieria chordalis
Selective fractionation process
How charge and triple size-selective membrane separation of peptides from salmon protein hydrolysate orientate their biological response on glucose uptake
Valorization of by-products from marine biomass processing
Valorisation de coproduit de la transformation d’algues brunes comme prébiotiques (Valorization of by-products from brown algae processing as prebiotics)
Récupération et valorisation d’ingrédients d’intérêt contenus dans l’eau de cuisson de homards (Recovery and utilization of valuable ingredients from lobster cooking water)
Tininnimiutait Project - Sentinelle Nord
To assess the potential of locally available marine foods from the coastline to enhance food security and sovereignty in Nunavik.
The overall objective of the project is to evaluate the potential of local foods to increase food security in Nunavik.
RESEARCHERS
List to Come
ENTITIES, STRUCTURES AND CHAIRS
Throughout its evolution, INAF has developed and supported the growth of several research entities and structures.
