Spent brine from tuna cooking represents one of the main environmental and economic challenges for the canning industry. Its high salinity makes discharge into the wastewater system difficult and significantly increases management costs.
The challenge was to develop a sustainable solution that would reduce the environmental impact of the cooking process while simultaneously creating added value from the by-products generated during the production of canned bonito and tuna.
AZTI’s research team, in collaboration with companies in the sector, has developed an advanced brine regeneration system based on microfiltration and nanofiltration technologies.
This process enables the reuse of saline cooking water by separating undesirable compounds and recovering valuable fractions.
In addition, the system concentrates high-quality proteins present in the brine, producing a new ingredient with potential applications in food and nutraceuticals, while optimising water and energy use within the process.
Reuse of up to 90% of the brine generated, reducing water and salt consumption.
Recovery of a protein concentrate with potential applications in functional foods or animal feed.
Lower management costs and improved sustainability of the production process.
Significant reduction in environmental impact by minimising discharges and closing the water loop within the plant.
Sectors: Fisheries and aquaculture sector, Food sector
Research lines: Blue Economy, Circular economy, Food sustainability and eco-efficiency
Research sublines: Efficient production, Food sustainability