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UFPI research transforms tilapia waste into a nutrient-rich protein supplement, enhancing sustainability and reducing waste in aquaculture.
The transformation of food industry waste into high-value-added products has gained prominence in sustainability-focused research. At the Federal University of Piauí (UFPI), nutritionist and Master in Food and Nutrition Nagylla Maria Alves Canuto developed an encapsulated protein supplement produced from tilapia waste generated during fish filleting.
According to UFPI information on June 23, 2026, the research demonstrated that coproducts normally discarded have high nutritional value and can become an important source of sustainable protein. In addition to reducing waste, the initiative enhances the food utilization of the fish and creates new economic possibilities for the aquaculture production chain.
UFPI researcher finds nutritional value where there was once waste
The study arose from a common reality in the Brazilian market. Tilapia is one of the most consumed species in the country, mainly due to consumers’ preference for fillets.
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However, a large part of the fish ends up not being used for human consumption after industrial processing. It was precisely in this scenario that the UFPI researcher identified an opportunity to transform these materials into a higher value-added ingredient.
The result was the development of a protein supplement obtained from the filleting coproducts, showing that the reuse of raw materials can generate nutritional and economic benefits.
Tilapia waste reveals a composition rich in essential nutrients
To evaluate the potential of the coproducts, centesimal, physicochemical, microbiological analyses, shelf life studies, and identification of the amino acid profile present in the extracted proteins were conducted.
The results showed that tilapia waste has a high protein content and provides all the essential amino acids necessary for the human body.
In addition to proteins, important nutrients were also identified, such as:
- Calcium;
- Phosphorus;
- Magnesium;
- Zinc;
- Bioactive peptides.
According to the results obtained by Nagylla Maria Alves Canuto, these components enhance the potential of by-products for the production of foods with high nutritional value.
Development of the protein supplement followed rigorous criteria
The formulation of the protein supplement was not defined solely based on protein concentration. The project considered various nutritional, technological, and regulatory requirements.
Among the aspects evaluated by the research team were product stability, moisture content, solubility, preservation, and microbiological quality.
The requirements set forth in Brazilian legislation for dietary supplements were also observed. The goal was to ensure a safe, efficient product aligned with market demands.
This care allowed the study to prove the technical feasibility of using tilapia residues as raw material for new food products.
Sustainable protein gains ground in the fight against waste
Concern about food waste has led researchers and companies to seek solutions that make better use of available resources.
In this context, the production of a sustainable protein from filleting by-products emerges as an alternative aligned with the principles of the circular economy.
Instead of being discarded, the materials become part of new production chains. This reduces losses, decreases environmental impacts, and increases the efficiency of the fishing industry.
Moreover, the growing demand for alternative protein sources makes initiatives like this increasingly relevant to the food sector.
Food utilization strengthens circular economy in aquaculture
The integral food utilization of fish is one of the main differentiators of the research developed at UFPI.
The proposal allows transforming materials with low economic return into ingredients capable of supplying specialized markets, such as the supplements and functional foods segments.
The observed benefits include:
- Reduction of industrial waste;
- Better utilization of raw materials;
- Generation of new products;
- Adding value to fish;
- Incentive sustainability.
The concept of food utilization is increasingly valued by industries seeking to improve their efficiency indices and reduce environmental impacts.
Methodology created by UFPI researcher may generate a patent
The research advisor, Maria Christina Sanches Muratori, highlighted that the work is aligned with the university extension and sustainability objectives of the institution.
According to the professor, the methodology used to recover proteins has characteristics that attract the interest of the industrial sector. The process uses techniques considered low-cost and associated with the so-called green process, increasingly valued by companies seeking environmental certifications.
The expectation is that the technology developed by the UFPI researcher will advance to future stages of intellectual protection and generate new partnership opportunities with the private sector.
UFPI center gathered a multidisciplinary team for the project
The study was developed at the Center for Studies, Research, and Food Processing (NUEPPA) of the Federal University of Piauí.
In addition to Nagylla Maria Alves Canuto and Professor Maria Christina Sanches Muratori, the activities included members of the center Mariane Próspero Alves, Beatriz Santos da Costa, Lorena Santos de Jesus Andrade, Euzebio da Silva Cruz, Karine Hellen Carvalho de Oliveira, and Matheus José Gomes Costa.
The collaboration between researchers and students was fundamental to validate all the necessary steps for the development of the protein supplement.
Research paves the way for new functional foods
The development of a protein supplement from tilapia residues shows how innovation can contribute to making food production more efficient and sustainable. The research led by the UFPI researcher proved that these by-products have high nutritional value and can be converted into a significant source of sustainable protein.
In addition to expanding the food utilization of fish, the study creates opportunities for the emergence of new functional products, strengthens the circular economy, and adds value to materials that traditionally would have low economic return. The project also reinforces the role of Brazilian science in developing solutions capable of uniting sustainability, innovation, and wealth generation.
