Valorisation des produits et co-produits marins de la région d’aintemouchent pour l’obtention de biomolécules à usage alimentaire et/oucosmétique.

Abstract

Fish co-products, still largely underutilized, represent a valuable source of biomolecules, particularly collagen. Among these by-products, cartilage and bones stand out for their high collagen contenta protein widely used in healthcare, cosmetics, and the food industry. This study is part of a sustainable approach to valorizing organic waste from fish markets in the AïnTémouchent region (Algeria), with a specific focus on extracting marine collagen from the cartilage of the thornback ray (Raja clavata). The extraction was carried out using a method combining acid treatment and enzymatic hydrolysis with pepsin. The resulting samples were characterized through physicochemical analyses, including viscosity, moisture content, and pH, and then underwent lyophilization. In addition, microbiological tests were conducted to evaluate the antibacterial and antifungal activity of the collagen hydrolysates. The extracted collagen exhibited a low residual moisture content of 6.2%, a pH of 5, and a viscosity level comparable to those reported in the literature for high-quality marine collagens. The results revealed significant antifungal activity against Candida albicans, while the antibacterial effect against Staphylococcus aureus was weak compared to that of a commercial collagen reference. These findings highlight the potential of Raja clavata cartilage as an effective raw material for marine collagen production. This work opens practical perspectives for the development of a startup dedicated to the valorization of fishery waste.