Current Research in Nutrition and Food Science - An open access, peer reviewed international journal covering all aspects of Nutrition and Food Science

Maximizing the Potential of Marine Resources: A Sustainable Approach to High-Value Product Development from Seafood By-Products and Waste

Franklin Ore Areche^1*, Juan Alberto Julcahuanga Dominguez², Jovencio Ticsihua Huaman¹, Rafael Julian Malpartida Yapias³, Tania Jakeline Choque Rivera⁴, Luz Delia Mamani Perales⁴, Juan De Dios Hermogenes Ticona Quispe⁴, Cristhian Yimmy Hilasaca Zea⁴, César Raúl Castro Galarza³, Alfonso Ruiz Rodríguez¹and Deniss Yoshira Areche-Mansilla¹

¹National University of Huancavelica, Huancavelica, Peru

²National University of Piura, Piura, Perú

³Altoandina National Autonomous University of Tarma, Tarma, Perú

⁴National University of Juliaca, Juliaca, Perú

Corresponding Author E-mail:franklin.ore@unh.edu.pe

The global seafood industry is a pivotal component of food production, supplying vital nutrition and contributing to global food security. In addition to its traditional role in providing direct food sources, the industry holds substantial promise for the development of high-value products through the innovative use of seafood resources, such as fish, shellfish, and seaweeds. This comprehensive review delves into the diverse applications of these marine resources, emphasizing their potential beyond food consumption. The focus is on the extraction and utilization of bioactive compounds, which possess significant health benefits, from seafood and seafood by-products. These bioactive compounds, including proteins, peptides, polyunsaturated fatty acids, and polysaccharides, can be employed in nutraceuticals, pharmaceuticals, cosmetics, and functional foods. The paper provides an in-depth examination of advanced technological processes that have revolutionized the extraction and purification of these valuable compounds. Key advancements discussed include nanoencapsulation, which enhances the stability and bioavailability of sensitive compounds; fermentation, which promotes the release of bioactive peptides; and enzymatic hydrolysis, which breaks down complex proteins into bioactive fragments. These innovations not only enhance product value but also contribute to sustainable resource utilization. The review also evaluates the economic and environmental implications of these technological advancements, highlighting the critical role of sustainability. By converting seafood by-products and waste into valuable products, the industry can significantly reduce environmental pollution and support circular economy principles. The review calls for ongoing research and development to optimize these processes, ensuring the seafood industry's role in addressing global challenges, promoting economic growth, and fostering environmental stewardship through the sustainable use of marine resources.

By-products; High-value products; Seafood resources; Sustainability; Technological processes; Waste utilization

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