Bioprocessing of mussel by-products for value added ingredients

Background: Mussel (Mytilus edulis) by-products consist of materials including byssus threads, shell and discarded whole mussels containing meat. Mussels are a rich source of lipids, proteins, carbohydrates, minerals and other bioactives. This nutrient rich waste can be effectively exploited for high value applications including as functional food and feed ingredients, feed supplements, enzymes and other fine chemicals. Scope and application: The present review paper collates data on (i) the total global production of Mytilus edulis and fractionated by-products available for processing and (ii) potential treatment and extraction strategies used to obtain value-added products. The review also discusses other macromolecules besides proteins including lipids, carbohydrates and minerals and possible uses of these in food packaging, as food preservation agents or as bio-adhesives. Key finding and conclusions: Mussel by-products represent a reserve of valuable components like bioactive proteins, polyunsaturated fatty acids, mineral compounds, pigments, enzymes and much more. Though researchers have explored various mussel fractions for target applications, a holistic approach using bioprocessing techniques needs to be employed at a commercial scale. Unless researchers, primary manufacturers and technologists develop an integrated approach to utilize mussel by-products, there will be negative environmental and economic impact. Sustainable by-products supply and scalable technologies will ensure successful bioconversion of by-products into high value end products.