SBIR Phase I: Introduction of a Novel Chemical Protein Filtration Method for Aquaculture Production

The broader/commercial impact of this Small Business Innovation Research (SBIR) Phase I project is to alleviate the effects of off-flavoring currently experienced by aquaculture farmers in the US and abroad, which adds $4.5B in production costs and reduces farmer profitability by 20-30%. In the US, aquaculture represents the fastest growing segment of food production over the past 15 years; however, there is an unmet need for cost-effective and efficient solutions capable of removing compounds that generate off-flavors in aquacultured seafood. Off-flavors compounds are directly absorbed through the gills, skin, and intestinal tract, stored in the lipid-rich tissue of fish and shellfish, and over time contribute an earthy/musty smell and taste in seafood, which in turn impacts price and quality. This project will address this problem by developing the first continuous, off-flavor, removal system, utilizing known chemical and thermodynamic principles, that draws inspiration from renal filtration and hemodialysis machines. The proposed project seeks to develop a new method for the removal of off-flavoring compounds [2-methylisoborneol (MIB) and geosmin (GSM)] from aquaculture systems using a novel filtration device. Much like the human kidney, this system will maximize surface contact, such that concentration and chemical affinity drive the diffusion of small molecules through a semi-permeable membrane. More specifically, water from the recirculating system will flow co-axially with a non-polar phase (oils or organic solvent), thereby allowing the off-flavor compounds, which are also non-polar bicyclic terpenes, to be extracted through the membrane into the non-polar phase. Continuous extraction of GSM and MIB should result in lower concentrations in the culture water, reduced accumulation in fat tissue, and an overall decrease in earthy/musty smell and taste in the resulting seafood product. The non-polar phase will be continuously stripped of the extracted off-flavor compounds and recirculated to maintain the osmotic potential across the semi-permeable membrane. This award reflects NSF's statutory mission and has been deemed worthy of support through evaluation using the Foundation's intellectual merit and broader impacts review criteria. NSF Award ID: 2537706 | Program: 01002627DB NSF RESEARCH & RELATED ACTIVIT | Principal Investigator: David Miranda | Institution: CULTIMAR TECHNOLOGIES, INC, SAN JUAN, PR | Award Amount: $304,645 View on NSF Award Search: https://www.nsf.gov/awardsearch/show-award/?AWD_ID=2537706 View on Research.gov: https://www.research.gov/awardapi-service/v1/awards/2537706.html