PDF Downloads:
57
Introduction
Seafood, encompassing a diverse range of marine organisms such as fish, shellfish, and seaweeds, has long been integral to human diets globally.1 Its appeal lies not only in its delicious taste but also in its exceptional nutritional value, offering essential nutrients like high-quality proteins, omega-3 fatty acids, vitamins, and minerals that are crucial for maintaining overall health.2,3 With the global population steadily increasing, the demand for nutritious food sources is rising, prompting the seafood industry to explore innovative methods to utilize seafood resources efficiently and sustainably.4 This exploration is pivotal for enhancing food security, reducing waste, and adding economic value to the industry.
The significance of seafood in global food security cannot be overstated. It serves as a primary source of animal protein for over three billion people worldwide and significantly contributes to the livelihoods of millions, particularly in coastal communities. Fish alone provides approximately 17% of the global intake of animal protein and is a vital part of traditional diets in many cultures.5 Seafood’s rich nutrient profile, particularly its high content of omega-3 fatty acids, is associated with numerous health benefits, including improved cardiovascular health, enhanced cognitive function, and reduced inflammation. However, the rising demand for seafood has led to overfishing and the depletion of many fish stocks, raising concerns about the long-term sustainability of marine resources. This scenario necessitates a paradigm shift towards more sustainable practices in seafood production and utilization.
One promising approach is the production of high-value products from seafood resources (Figure 1). These products extend beyond traditional food consumption to include nutraceuticals, pharmaceuticals, cosmetics, and industrial products. They are often derived from parts of seafood that are typically considered waste, such as fish skin, bones, viscera, shellfish exoskeletons, and seaweed biomass. Seafood is a rich source of bioactive compounds such as omega-3 fatty acids, peptides, collagen, and chitin, which have significant health benefits and are used in the formulation of dietary supplements, functional foods, and therapeutic products. For instance, fish oils rich in omega-3 fatty acids are marketed as supplements for heart health, while peptides derived from fish proteins are explored for their antihypertensive and antioxidant properties.6 The cosmetic industry also benefits from marine-derived ingredients like collagen and alginates, which are prized for their skin health benefits.7 Collagen from fish skin, for example, is used in anti-aging creams and other skincare products.
 |
Figure 1: Sea food product description 8 |
Beyond health and beauty, seafood resources are also utilized in various industrial applications. Chitosan, derived from chitin in shellfish shells, is used in water treatment, bioplastics, and as a food preservative due to its biodegradable and non-toxic properties. Additionally, seaweed biomass is explored for biofuel production, offering a renewable energy source that can help reduce reliance on fossil fuels. One key strategy for enhancing the value derived from seafood resources is the utilization of by-products and waste. The seafood processing industry generates substantial amounts of by-products, which, if not properly managed, can lead to environmental pollution9. However, these by-products are often rich in valuable compounds that can be extracted and utilized in various high-value applications. For example, fish processing generates by-products such as heads, frames, skin, and viscera, which can be processed into fish protein hydrolysates, fish oil, and collagen.10 Similarly, shellfish shells can be a source of chitin and chitosan, and seaweed trimmings can be used for extracting bioactive polysaccharides like alginates and carrageenan.
The efficient extraction and utilization of high-value products from seafood resources require advanced technological processes. Techniques such as supercritical fluid extraction, enzymatic hydrolysis, and membrane filtration are employed to isolate and purify bioactive compounds from seafood by-products. These technologies not only enhance the yield and quality of the extracted products but also ensure that the processes are environmentally sustainable.11 Moreover, biotechnological advancements, including fermentation and genetic modification, are being explored to improve the efficiency and functionality of seafood-derived products. For instance, fermentation processes can enhance the bioavailability and health benefits of bioactive compounds, while genetic modification can increase the production of desirable compounds in marine organisms.
The shift towards producing high-value products from seafood resources offers significant economic and environmental benefits. Economically, it opens up new markets and revenue streams for the seafood industry, creating job opportunities and stimulating economic growth, especially in coastal and rural areas. Environmentally, it promotes sustainability by reducing waste and minimizing the ecological footprint of seafood processing activities. This approach aligns with the principles of a circular economy, where resources are used efficiently, and waste is transformed into valuable products. Despite the promising potential, several challenges need to be addressed to fully realize the benefits of utilizing seafood resources for high-value products.12 These include ensuring sustainable harvesting practices, developing cost-effective and scalable extraction technologies, and establishing regulatory frameworks to ensure the safety and efficacy of seafood-derived products. Additionally, consumer acceptance and market development for these products are crucial for their successful commercialization.
The seafood industry holds significant potential for generating high-value products from marine resources, yet several research gaps must be addressed to fully realize this potential. One of the key challenges is optimizing extraction and processing technologies, such as nanoencapsulation, fermentation, and enzymatic hydrolysis, to enhance efficiency, reduce costs, and scale up for industrial use. While these methods are promising, further refinement is needed to balance economic viability with environmental sustainability, particularly in developing closed-loop systems that minimize waste and energy consumption. Additionally, the molecular mechanisms underlying the health benefits of seafood-derived bioactive compounds remain insufficiently understood, requiring more in-depth preclinical and clinical studies to assess efficacy, safety, and long-term effects. The lack of standardized protocols for the extraction, characterization, and quality control of these compounds presents another barrier to commercialization and regulatory approval, necessitating the development of universally accepted methodologies. Beyond the technological and scientific challenges, research must also focus on the socioeconomic and policy dimensions of the seafood industry’s shift toward sustainability. This includes examining governance frameworks, market incentives, and international collaborations that can support sustainable practices, as well as understanding the impact of policies on resource management, trade, and consumer acceptance. Addressing these research gaps will require interdisciplinary efforts, integrating innovative technologies, sustainable practices, and a more comprehensive understanding of bioactive compound efficacy, to drive the seafood industry toward a more sustainable and prosperous future.
Importance of seafood in global food security
Seafood is a primary source of protein for billions of people worldwide. It provides essential nutrients, including omega-3 fatty acids, vitamins, and minerals, which are critical for maintaining health.13 The efficient use of seafood resources can enhance food security, reduce waste, and contribute to economic growth, particularly in coastal communities reliant on fishing industries.
Seafood plays a crucial role in global food security, serving as a primary source of protein for billions of people around the world. It offers essential nutrients such as omega-3 fatty acids, vitamins, and minerals that are vital for maintaining overall health. Omega-3 fatty acids, for instance, are known for their benefits to cardiovascular health and cognitive function, while the vitamins and minerals found in seafood contribute to various bodily functions, including bone health and immune support.14 Efficient utilization of seafood resources is not only important for nutritional purposes but also for economic and environmental reasons. By optimizing the use of these resources, we can enhance food security by ensuring a steady and sustainable supply of nutrient-rich food. Additionally, reducing waste through better resource management can lead to significant economic benefits, especially in coastal communities that heavily depend on fishing industries.
Overview of high-value products from seafood
Bioactive compounds
High-value products derived from seafood include a variety of bioactive compounds that offer significant health and economic benefits. Omega-3 fatty acids, primarily found in fish oils, are one of the most well-known bioactive compounds. These essential fatty acids, particularly EPA and DHA, are crucial for maintaining cardiovascular health, supporting brain function, and reducing inflammation. Omega-3 supplements are widely consumed globally due to their proven benefits in reducing the risk of heart disease and improving mental health outcomes.15
Peptides derived from seafood are another valuable bioactive compound. These short chains of amino acids, obtained through the hydrolysis of fish proteins, possess various health-promoting properties. They have been shown to exhibit antioxidant, antihypertensive, and antimicrobial activities. Due to these properties, fish-derived peptides are increasingly used in functional foods and nutraceuticals to enhance health and well-being.16
Collagen, extracted from the skin, bones, and scales of fish, is extensively utilized in the health and beauty industries. Marine collagen is particularly prized for its high bioavailability and efficacy in improving skin health, reducing wrinkles, and promoting joint health. Its applications in cosmetic products such as creams, serums, and supplements have made it a popular ingredient for maintaining youthful skin and overall physical vitality.17
Chitin and its derivative, chitosan, are extracted from the exoskeletons of shellfish like shrimp and crabs. These compounds are renowned for their versatility and functional properties. Chitin and chitosan are used in a variety of applications, including biomedical fields for wound healing and drug delivery systems due to their biocompatibility and biodegradability. They are also used in agricultural products, water treatment processes, and as natural preservatives in food products.
Pharmaceuticals and nutraceuticals
Seafood serves as a rich source of bioactive compounds that have garnered attention for their potential pharmaceutical and nutraceutical applications. Among these are antioxidants, which play a crucial role in combating oxidative stress and reducing the risk of chronic diseases such as cardiovascular disease, cancer, and neurodegenerative disorders. Seafood-derived antioxidants, such as astaxanthin found in shrimp and krill, exhibit potent antioxidant properties, making them valuable ingredients in pharmaceutical formulations and dietary supplements aimed at promoting overall health and well-being.
Furthermore, seafood is a reservoir of anti-inflammatory agents, which have been studied for their therapeutic potential in managing inflammatory conditions such as arthritis, inflammatory bowel disease, and asthma.18 Compounds like omega-3 fatty acids, particularly EPA and DHA found in fish oils, possess anti-inflammatory properties that can help alleviate symptoms and reduce the severity of inflammatory diseases.18 As a result, fish oil supplements have become increasingly popular as adjunctive therapy in managing inflammatory disorders.
Dietary supplements derived from seafood offer a convenient and effective means of delivering essential nutrients and bioactive compounds to consumers.19 These supplements may include fish oil capsules rich in omega-3 fatty acids, krill oil supplements containing astaxanthin and phospholipids, and collagen supplements derived from fish skin and bones. These products are marketed for their various health benefits, including cardiovascular support, joint health, cognitive function, and skin rejuvenation.
In addition to traditional pharmaceuticals and nutraceuticals, seafood-derived compounds are being investigated for their potential therapeutic applications in areas such as cancer treatment, wound healing, and immune modulation.16 The unique composition of bioactive compounds found in seafood presents exciting opportunities for the development of novel pharmaceuticals and nutraceuticals that can address unmet medical needs and improve health outcomes for individuals worldwide. As research in this field continues to advance, seafood is poised to play an increasingly important role in the development of innovative therapies and preventive healthcare solutions.
Cosmetics
The cosmetics industry has long recognized the potential of marine-derived compounds for enhancing skin health and beauty. Seafood serves as a rich source of bioactive compounds that offer various benefits when incorporated into cosmetic formulations.20 One of the most sought-after ingredients is marine-derived collagen, extracted from the skin, bones, and scales of fish. Marine collagen is prized for its high bioavailability and compatibility with human skin, making it an ideal ingredient for anti-aging skincare products. Collagen helps improve skin elasticity, reduce the appearance of wrinkles and fine lines, and promote overall skin hydration, resulting in a more youthful and radiant complexion.
Alginates, derived from seaweed, are another valuable ingredient in cosmetics. These polysaccharides possess unique gelling and hydrating properties, making them ideal for use in skincare products such as masks, creams, and serums.21 Alginate-based formulations help moisturize and soothe the skin, leaving it feeling soft, smooth, and refreshed. Additionally, alginates have been shown to have detoxifying and purifying effects, making them popular in skincare treatments designed to cleanse and rejuvenate the skin.22
Other bioactive compounds found in seafood, such as astaxanthin and polyphenols, are also gaining attention in the cosmetics industry for their antioxidant properties.23 Astaxanthin, a carotenoid pigment found in shrimp, crab, and salmon, is one of the most powerful antioxidants known, capable of neutralizing free radicals and protecting the skin from oxidative damage caused by environmental stressors such as UV radiation and pollution. Astaxanthin-based skincare products help improve skin tone, reduce hyperpigmentation, and enhance overall skin resilience, providing a natural defense against premature aging. 23
Incorporating marine-derived bioactive compounds into cosmetics offers consumers a natural and sustainable alternative to traditional skincare ingredients. 23 By harnessing the power of the ocean, cosmetics companies can develop innovative formulations that deliver tangible results while minimizing environmental impact. As consumer demand for clean, eco-friendly beauty products continues to rise, marine-derived cosmetics are poised to become increasingly popular in the global market.
Industrial applications
Seafood resources are not only valuable for human consumption and cosmetic purposes but also hold immense potential for various industrial applications (Figure 2). These applications include the production of biofuels, bioplastics, and enzymes, offering sustainable alternatives to conventional materials and processes.24
 |
Figure 2: Seafood industrial application overview |
Biofuels derived from seafood biomass, particularly seaweeds, are gaining attention as renewable energy sources. Seaweeds have a high growth rate and can be cultivated using minimal land and freshwater resources, making them an attractive option for biofuel production. Additionally, seaweeds do not compete with food crops for agricultural land, mitigating concerns about food security and land use conflicts. Through processes such as fermentation and anaerobic digestion, seaweed biomass can be converted into biofuels like bioethanol and biogas, which can be used to power vehicles, generate electricity, and heat homes, reducing reliance on fossil fuels and mitigating greenhouse gas emissions.25
Bioplastics made from seafood-derived compounds offer a sustainable alternative to petroleum-based plastics. Chitosan, a polysaccharide derived from chitin found in shellfish shells, is one such compound that has garnered interest for its biodegradability, biocompatibility, and antimicrobial properties. Chitosan-based bioplastics have applications in packaging, agriculture, and biomedical fields, providing an eco-friendly solution to plastic pollution and environmental degradation. By replacing conventional plastics with biodegradable alternatives, seafood-derived bioplastics contribute to efforts to reduce plastic waste and promote a circular economy. 25
Enzymes extracted from seafood organisms are valuable catalysts for various industrial processes. These enzymes exhibit unique properties such as high specificity, stability, and activity under extreme conditions, making them suitable for applications in food processing, textile manufacturing, and wastewater treatment. For example, proteases and lipases from marine organisms are used in detergent formulations to enhance stain removal and fabric softening. Additionally, enzymes like cellulases and amylases are employed in biofuel production to break down biomass into fermentable sugars, increasing yield and efficiency. 25
In summary, seafood resources offer a wealth of opportunities for industrial innovation and sustainability. By harnessing the biochemical properties of marine organisms, we can develop renewable energy sources, eco-friendly materials, and efficient biotechnological processes that contribute to a greener and more sustainable future. As research in this field continues to advance, seafood-derived industrial applications have the potential to revolutionize various sectors and drive positive environmental and economic outcomes.
Utilization of fish resources
Fish is the most widely utilized seafood resource. Beyond consumption, various parts of fish, including skin, bones, and viscera, are valuable for producing high-value products. Fish Oils and Omega-3 Fatty Acids. Fish oils are rich in omega-3 fatty acid, known for their cardiovascular and cognitive health benefits. These oils are extracted from fish like salmon, mackerel, and sardines. Advanced extraction techniques, such as supercritical fluid extraction, enhance the purity and yield of these oils.
Collagen and gelatin
Fish skin and scales are sources of collagen and gelatin, used extensively in the food, cosmetic, and pharmaceutical industries. Collagen peptides, obtained through enzymatic hydrolysis, are recognized for their bioactivity, promoting skin health and joint function.
Fish protein hydrolysate
Fish protein hydrolysates (FPH) are produced by hydrolyzing fish proteins into peptides. The FPH have applications in nutrition, due to their high digestibility and bioavailability, and are also used as functional ingredients in food products for their emulsifying and antioxidant properties.
Bioactive peptides
Bioactive peptides derived from fish proteins exhibit various health benefits, including antihypertensive, antioxidant, and antimicrobial activities. These peptides are used in functional foods and dietary supplements, contributing to the prevention and management of chronic diseases.
Utilization of shellfish resources
Shellfish, including shrimp, crab, and mollusks, are rich in bioactive compounds and chitin, which can be converted into high-value products.26
Chitin and chitosan
Chitin, extracted from shellfish exoskeletons, is converted to chitosan through deacetylation. Chitosan has diverse applications. Chitosan, a natural polysaccharide derived from the shells of crustaceans like shrimp and crabs, boasts a wide range of applications in the biomedical field due to its biocompatibility, biodegradability, and antimicrobial properties.27
Biomedical applications of chitosan
Chitosan is widely used in wound dressings for its unique properties that enhance wound healing. Its antimicrobial nature helps prevent infections, a critical aspect of wound management. Chitosan promotes hemostasis by aiding blood clotting, which is particularly beneficial for treating acute wounds. Furthermore, it facilitates the regeneration of tissues by providing a moist environment that supports cell proliferation and migration.28 Chitosan-based wound dressings are available in various forms, including films, hydrogels, and sponges, catering to different types of wounds and stages of healing. In drug delivery, chitosan plays a significant role due to its ability to form hydrogels, nanoparticles, and microspheres, which can encapsulate drugs and control their release. The biocompatibility and mucoadhesive properties of chitosan enhance the bioavailability of drugs, particularly those administered orally or through mucosal routes. Chitosan can be chemically modified to alter its solubility and degradation rate, providing customized drug delivery profiles.29 This makes chitosan an excellent carrier for a wide range of pharmaceuticals, including peptides, proteins, and vaccines, ensuring sustained and targeted drug release while minimizing side effects. Chitosan is extensively used in tissue engineering to develop scaffolds that mimic the extracellular matrix, supporting cell adhesion, proliferation, and differentiation.30 Its structural similarity to glycosaminoglycans, a component of natural extracellular matrix, allows it to interact positively with cells and tissues. Chitosan scaffolds can be tailored in terms of porosity, mechanical strength, and degradation rate to suit specific tissue engineering applications, such as bone, cartilage, skin, and nerve regeneration. Additionally, chitosan can be combined with other biomaterials like collagen or hydroxyapatite to enhance its functionality and performance in tissue repair and regeneration.
Agricultural applications of chitosan
Chitosan is widely recognized as an effective biopesticide in agriculture. Its natural antimicrobial properties help protect plants from a range of pathogens, including bacteria, fungi, and viruses. When applied to crops, chitosan can induce a plant’s defense mechanisms, known as systemic acquired resistance (SAR), enhancing the plant’s ability to resist infections. Chitosan disrupts the cell walls of pathogens, inhibiting their growth and spread.31 Unlike chemical pesticides, chitosan is non-toxic and biodegradable, making it an environmentally friendly alternative that reduces the chemical load on the ecosystem and helps in maintaining soil health and biodiversity.31
In addition to its role as a biopesticide, chitosan acts as a potent growth enhancer for plants. It promotes seed germination and improves root development, leading to stronger and more resilient plants. Chitosan enhances nutrient uptake by plants, ensuring better growth and higher yields. Its application can increase chlorophyll production, leading to improved photosynthesis and overall plant vigor. Moreover, chitosan can stimulate the production of phytohormones such as auxins and gibberellins, which play crucial roles in plant growth and development. This multifaceted action of chitosan helps farmers achieve higher productivity and better-quality crops.
Water treatment applications of chitosan
Chitosan is highly effective in removing heavy metals from wastewater due to its excellent chelating properties. The amino groups in chitosan’s structure can bind with metal ions such as lead, mercury, cadmium, and arsenic, forming stable complexes that can be easily separated from the water. This process helps in detoxifying industrial effluents and preventing the release of harmful metals into natural water bodies. The efficiency of chitosan in heavy metal removal can be enhanced by modifying its structure or combining it with other materials, making it a versatile and powerful tool in water purification.32
In addition to heavy metals, chitosan is also used to remove dyes from wastewater, particularly from textile and dyeing industries. Dyes are often toxic and resistant to degradation, posing significant environmental hazards. Chitosan’s adsorption capacity allows it to effectively capture and remove various types of dyes, including acidic, basic, and reactive dyes.32 The adsorption process involves electrostatic interactions, hydrogen bonding, and van der Waals forces between chitosan and the dye molecules. Chitosan can be used in different forms, such as beads, flakes, or membranes, to treat dye-laden wastewater efficiently.32
Bioactive compounds from shellfish
Shellfish, such as shrimp and crabs, are rich in bioactive compounds, with astaxanthin being one of the most notable. Astaxanthin is a powerful antioxidant found in the shells of these marine creatures, known for its exceptional ability to neutralize free radicals and protect cells from oxidative damage. This compound is widely utilized in various industries due to its health benefits and functional properties.33 In the nutraceutical sector, astaxanthin is incorporated into dietary supplements to support cardiovascular health, enhance immune function, and reduce inflammation. Its skin-protective and anti-aging properties make it a valuable ingredient in the cosmetics industry, where it is used in skincare products to improve skin elasticity, reduce wrinkles, and protect against UV damage.33 Additionally, astaxanthin’s vibrant red-orange color makes it an attractive natural food colorant, enhancing the appearance of food products while also imparting antioxidant benefits. These diverse applications highlight the significance of astaxanthin as a multifunctional bioactive compound derived from shellfish.
Shellfish-derived proteins and enzymes
Shellfish-derived proteins and enzymes play crucial roles in various industries due to their functional and bioactive properties. Enzymes such as proteases and lipases extracted from shellfish are extensively used in food processing to enhance the texture, flavor, and nutritional value of food products. These enzymes help break down proteins and fats, facilitating the creation of specialized products like tenderized meats and improved dairy items.34 In bioremediation, shellfish enzymes contribute to the degradation of pollutants, offering an environmentally friendly solution for cleaning up contaminated sites. Additionally, the production of bioactive peptides from shellfish proteins has gained attention for their health benefits, including antihypertensive, antioxidant, and antimicrobial properties. These peptides are incorporated into functional foods and nutraceuticals to promote health and wellness, demonstrating the diverse and significant applications of shellfish-derived proteins and enzymes across multiple sectors.34
Utilization of seaweed resources
Seaweeds, also known as marine macroalgae, hold immense promise as a renewable resource capable of yielding valuable products across multiple industries. Their abundant presence in marine ecosystems and rapid growth rates make them highly sustainable sources of raw materials. Seaweeds offer a rich biochemical composition, containing essential nutrients, vitamins, minerals, and bioactive compounds. This diverse array of compounds opens up numerous avenues for their utilization in producing high-value products.35 From food and nutritional supplements to pharmaceuticals, cosmetics, agricultural biostimulants, and even industrial materials like biofuels and bioplastics, seaweeds are being increasingly recognized for their versatility and potential.35
Alginates, agar, and carrageenan
Seaweeds serve as a primary source of hydrocolloids, including alginates, agar, and carrageenan, which are polysaccharides with diverse applications across several industries.36 In the food industry, these hydrocolloids act as essential additives, functioning as thickeners, stabilizers, and gelling agents. Alginates, extracted primarily from brown seaweeds, are valued for their ability to form gels in the presence of calcium ions, making them ideal for use in products like dairy desserts, sauces, and bakery fillings.36 Agar, derived from red seaweeds, forms strong and stable gels at relatively low concentrations, making it suitable for applications such as confectionery, desserts, and microbiological culture media. Carrageenan, obtained from red seaweeds as well, is widely used for its gelling, thickening, and stabilizing properties in a range of food products, including dairy, meat, and processed foods. Beyond the food industry, these seaweed-derived hydrocolloids find applications in pharmaceuticals, where they are utilized as excipients and drug delivery systems, and in cosmetics, where they serve as thickeners, emulsifiers, and moisturizers in various formulations.36 The versatility and functionality of alginates, agar, and carrageenan highlight the importance of seaweeds as valuable sources of hydrocolloids with widespread industrial applications.
Bioactive compounds from seaweeds
Seaweeds contain bioactive compounds like phycocyanins and fucoidans, known for their antioxidant, anti-inflammatory, and anticancer properties, contributing to their potential applications in pharmaceuticals, functional foods, and nutraceuticals.37
Phlorotannins
Seaweeds are reservoirs of bioactive compounds, among which phlorotannins stand out for their remarkable antioxidant properties. These polyphenolic compounds are found abundantly in various species of seaweeds, contributing to their ability to scavenge free radicals and protect cells from oxidative damage. Phlorotannins have garnered significant attention due to their potential health benefits, including anti-inflammatory, anti-cancer, and anti-diabetic properties.38 As potent antioxidants, they play a crucial role in maintaining cellular health and reducing the risk of chronic diseases. The presence of phlorotannins in seaweeds underscores their significance as valuable sources of natural antioxidants, with promising applications in pharmaceuticals, functional foods, and dietary supplements aimed at promoting human health and well-being.39
Fucoidans
Seaweeds boast a rich repertoire of bioactive compounds, including fucoidans, renowned for their potent anti-inflammatory and anticancer activities.37 These sulfated polysaccharides, prevalent in various species of seaweeds, possess remarkable biological properties that make them valuable in pharmaceutical and medical applications. Fucoidans exhibit anti-inflammatory effects by modulating immune responses and inhibiting inflammatory pathways, offering potential therapeutic benefits for conditions such as arthritis and inflammatory bowel diseases. Additionally, their anticancer properties involve inducing apoptosis, inhibiting angiogenesis, and suppressing tumor cell proliferation, making them promising candidates for cancer prevention and treatment strategies. The multifaceted actions of fucoidans highlight their importance as natural compounds with significant health-promoting potential, positioning seaweeds as valuable resources for the development of novel therapeutics and functional foods.37
Laminarins
Seaweeds are abundant sources of bioactive compounds, including laminarins, which exhibit notable immunomodulatory effects. Laminarins, a type of β-glucan polysaccharide found in various seaweed species, have garnered attention for their ability to regulate the immune system. These compounds can modulate immune responses by enhancing the activity of immune cells such as macrophages, natural killer cells, and dendritic cells. Laminarins stimulate the production of cytokines and other signaling molecules involved in immune regulation, promoting both innate and adaptive immune functions. Their immunomodulatory properties have implications for health and disease, including potential applications in boosting immune function, combating infections, and managing immune-related disorders. The presence of laminarins in seaweeds underscores their significance as natural immunomodulators with promising therapeutic potential in immune health and disease management.
Seaweed-based biofuels
Seaweeds are considered a sustainable source for biofuel production. They have a high growth rate and do not require arable land or freshwater, making them an eco-friendly alternative to traditional biofuel crops.40
Technological processes in high-value product production
The production of high-value products from seafood involves various technological processes, each contributing to the efficiency and quality of the final product.
Extraction and purification techniques
Efficient extraction and purification techniques are crucial for isolating high-value compounds from seafood resources.
Solvent extraction
Solvent extraction is a traditional method widely used for extracting oils and lipid-rich compounds from seafood, such as fish and shellfish. In this process, organic solvents like hexane or ethanol are employed to dissolve and extract lipids from the raw material.41 The solvent extracts are then separated from the solid residue through filtration or centrifugation, followed by evaporation to recover the solvent and obtain the desired oil or lipid fraction.41 Solvent extraction is known for its simplicity and effectiveness in obtaining oils from seafood, making it suitable for large-scale industrial applications. However, concerns about solvent residues and environmental impact have led to the development of alternative methods.41
Supercritical fluid extraction
Supercritical fluid extraction (SFE) is an advanced technique that utilizes supercritical fluids, typically carbon dioxide (CO2) at specific temperature and pressure conditions, to extract high-purity compounds from seafood.42 In SFE, CO2 is pressurized above its critical point to become a supercritical fluid, which exhibits both liquid-like and gas-like properties. This supercritical CO2 is then used as a solvent to selectively extract target compounds, such as omega-3 fatty acids, without leaving behind solvent residues.42 SFE offers advantages such as high selectivity, low environmental impact, and the ability to produce extracts with high purity and quality. It is particularly suitable for extracting thermally sensitive compounds from delicate seafood matrices.42
Enzymatic hydrolysis
Enzymatic hydrolysis involves the use of enzymes to break down complex biomolecules, such as proteins, into smaller peptides and hydrolysates with specific bioactivities.43 In the context of seafood, enzymatic hydrolysis is commonly used to produce protein hydrolysates from fish or shellfish proteins. Proteolytic enzymes, such as proteases, are added to the raw material to catalyze the hydrolysis of proteins into peptides of varying sizes. The resulting protein hydrolysates exhibit enhanced solubility, digestibility, and bioavailability compared to the original proteins.43 They may also possess bioactive properties, such as antioxidant, antimicrobial, or antihypertensive activities, depending on the source material and enzyme used. Enzymatic hydrolysis offers precise control over the degree of hydrolysis and allows the production of tailored peptide mixtures with specific functional characteristics.
Membrane filtration
Membrane filtration techniques are used to separate and concentrate bioactive compounds from seafood extracts based on differences in molecular size, shape, and charge.44 Common membrane filtration methods include ultrafiltration, nanofiltration, and reverse osmosis. These techniques involve passing the seafood extract through a semipermeable membrane, which selectively allows certain molecules to pass through while retaining others.44 Ultrafiltration, for example, is used to separate proteins and peptides from larger molecules and impurities based on their molecular weight. Nanofiltration and reverse osmosis are employed for further concentration and purification of the desired compounds by removing smaller molecules and ions. Membrane filtration offers advantages such as mild processing conditions, scalability, and the ability to retain the bioactivity of the target compounds. It is often used in combination with other extraction methods to achieve higher purity and concentration of bioactive compounds from seafood resources.
Fermentation and biotechnological applications
Fermentation processes harnessing the metabolic activities of microorganisms are instrumental in improving the bioavailability and functionality of seafood-derived products.45 Through fermentation, beneficial microorganisms such as bacteria, yeasts, and molds transform raw seafood materials into value-added products with enhanced nutritional profiles, flavors, and textures (Figure 3). For instance, fermentation can be employed to produce fermented fish sauces, fish pastes, and seafood-based condiments that not only improve the taste and aroma but also increase the digestibility and bioavailability of nutrients.45 Moreover, fermentation can lead to the synthesis of bioactive compounds such as peptides, organic acids, and enzymes, which contribute to the health-promoting properties of fermented seafood products. In addition to fermentation, biotechnology plays a pivotal role in advancing seafood processing and production. Genetic engineering techniques are utilized to develop genetically modified organisms (GMOs) with enhanced traits, such as increased yield of desired compounds, improved resistance to pathogens, and enhanced nutritional content.45 By harnessing the power of fermentation and biotechnology, the seafood industry can innovate and produce a wide range of functional and value-added products to meet the evolving demands of consumers while promoting sustainability and food security.
 |
Figure 3: Various aspects of fermentation and their biotechnological applications. Each category is represented around the perimeter of the chart, and the values assigned to each category indicate their relative significance or application intensity. |
Nanoencapsulation
Nanoencapsulation technology involves encapsulating bioactive compounds within nanoscale carriers to protect them from degradation, improve their stability, and enhance their delivery and absorption in the body. This technology offers numerous benefits for incorporating sensitive compounds, such as omega-3 fatty acids, into various food and pharmaceutical products. By encapsulating these compounds within nano-sized particles, nanoencapsulation shields them from environmental factors, such as oxygen, light, and moisture, which can cause degradation and loss of potency.46 Additionally, nanoencapsulation facilitates controlled release of the encapsulated compounds, ensuring optimal delivery to the target site in the body and maximizing their bioavailability. This technology enables the development of functional foods, dietary supplements, and pharmaceutical formulations with enhanced efficacy and consumer acceptability. Nanoencapsulation holds great promise for improving the stability and effectiveness of bioactive compounds, paving the way for the development of innovative products with enhanced health benefits and therapeutic potential.
Economic and environmental impact
The production of high-value products from seafood resources brings about notable economic and environmental impacts.
Economic models and frameworks
To assess the economic impact of high-value product production from seafood resources, it is crucial to employ robust and well-established economic models and frameworks that can effectively measure profitability, socio-economic benefits, and sustainability. One of the primary models used in this context is Cost-Benefit Analysis (CBA). This model helps quantify the economic returns of converting seafood by-products and waste into high-value products by comparing the costs of processing and technology with the economic gains from product sales, job creation, and market expansion. By calculating net benefits, CBA provides insights into whether the production processes offer viable returns over time, helping policymakers and industry stakeholders make informed decisions. Another important framework is the Input-Output (I-O) Analysis, which is widely used to assess the ripple effects of production on various sectors of the economy. In the seafood industry, I-O analysis can trace how the production of high-value products impacts related sectors, such as the processing, packaging, and distribution industries. By mapping out inter-industry transactions, this model helps quantify both direct and indirect economic contributions, including job creation in coastal communities, income generation, and the overall impact on local and national economies. Economic Impact Assessments (EIA) are also valuable tools in this context. EIAs are used to evaluate the broader socio-economic outcomes of high-value seafood product production, such as income distribution, trade balances, and the multiplier effect on related industries. This framework considers not only the financial profits but also the externalities such as environmental conservation, the reduction of waste, and the sustainability of marine resources. The EIA can capture the long-term economic benefits of adopting a circular economy approach in seafood processing, wherein by-products and waste are transformed into valuable resources, leading to reduced environmental degradation and enhanced resource efficiency. Furthermore, the use of socio-economic modeling could help assess the broader impact on community development, especially in regions heavily reliant on the seafood industry. These models analyze the effects of industry innovations on livelihoods, employment, and income distribution, particularly in coastal and rural areas where seafood harvesting and processing are the backbone of the local economy. These frameworks help ensure that high-value product production from seafood not only benefits industries but also promotes equitable growth and development in the communities involved. Incorporating these economic models and frameworks would provide a comprehensive understanding of the economic feasibility and socio-economic benefits of producing high-value products from seafood resources. They also offer a structured way to measure the long-term sustainability and scalability of the processes, ensuring that the industry can make data-driven decisions for future investments and growth.
Economic benefits
Diversifying into high-value product markets within the seafood industry can yield substantial economic benefits.47 By extracting and utilizing valuable compounds from seafood by-products and waste, companies can maximize their profitability and revenue streams. This diversification not only creates new opportunities for revenue generation but also stimulates economic growth, particularly in coastal and rural areas where seafood processing is a significant industry. Additionally, the development of high-value products can lead to the creation of new job opportunities, fostering employment growth and stability within local communities. Overall, the economic benefits of producing high-value products from seafood resources contribute to the resilience and sustainability of the seafood industry and the broader economy.
Environmental sustainability
Utilizing by-products and waste from seafood processing for the production of high-value products also promotes environmental sustainability.48 By incorporating principles of a circular economy, where resources are efficiently reused and waste is minimized, the seafood industry can reduce its environmental footprint and contribute to conservation efforts. Repurposing seafood by-products helps prevent pollution and waste accumulation, reducing the need for disposal in landfills or incineration, which can have detrimental effects on the environment (Figure 4). Furthermore, utilizing these by-products in value-added products mitigates the environmental impact of seafood processing by maximizing resource efficiency and minimizing resource wastage. Overall, the adoption of sustainable practices in seafood processing not only enhances economic viability but also ensures the long-term health and resilience of marine ecosystems and coastal communities.
 |
Figure 4: The utilization of by-products and waste from seafood processing for the production of high-value products, promoting environmental sustainability. |
Market acceptance of high-value products
Market acceptance is a critical factor in the successful commercialization of high-value products derived from seafood. To ensure these products gain traction in the marketplace, it is essential to consider consumer perceptions, preferences, and the growing demand for sustainable and health-conscious products. One effective strategy is to emphasize the sustainability and eco-friendly nature of seafood-derived products, as modern consumers are increasingly inclined to support products that contribute to environmental conservation and responsible resource use. Marketing campaigns can highlight the use of seafood by-products, positioning these high-value products as both economically valuable and environmentally responsible. In doing so, they appeal to the environmentally conscious consumer base, which is a growing segment in various markets, especially in nutraceuticals and cosmetics.
Additionally, consumer education plays a crucial role in market acceptance. Informing consumers about the health benefits of bioactive compounds like omega-3 fatty acids, collagen, and peptides extracted from seafood can help drive demand. These compounds are already recognized for their cardiovascular, skin, and overall health benefits, and positioning them as key ingredients in dietary supplements, functional foods, and beauty products could further enhance their appeal. Providing clear labeling, certifications for sustainability, and transparent sourcing practices will also foster trust and acceptance among consumers. By integrating these elements, the seafood industry can build a positive brand image around high-value products, leading to wider acceptance and successful market penetration.
Challenges and future directions
Unlocking the full potential of seafood resources entails addressing various challenges while charting a course for future advancements. Sustainable harvesting stands as a critical challenge, demanding strategies to safeguard marine ecosystems against overfishing and depletion. Achieving this necessitates the implementation of stringent regulations, informed by scientific assessments of fish stocks and ecosystem dynamics. Such measures may include quotas, seasonal closures, and the establishment of marine protected areas to mitigate environmental impacts and promote species recovery. Furthermore, fostering collaboration between governments, industry stakeholders, and conservation organizations is vital to harmonize efforts towards sustainable fisheries management (Figure 5).
 |
Figure 5: The challenges and future directions in utilizing by-products and waste from seafood processing. |
Simultaneously, technological advancements hold promise for maximizing the utilization of seafood resources. The development of cost-effective and scalable technologies for extracting and purifying high-value compounds is imperative. Research and innovation efforts can focus on optimizing extraction methods, exploring novel purification techniques, and enhancing process efficiency. By leveraging cutting-edge technologies such as supercritical fluid extraction and membrane filtration, the seafood industry can elevate its capacity to derive valuable compounds while minimizing resource wastage and environmental footprint. Collaborative research initiatives and public-private partnerships can drive progress in this domain, fostering knowledge exchange and technology transfer to facilitate industry-wide adoption of innovative practices.
In parallel, the establishment of robust regulatory frameworks is essential to ensure the safety and efficacy of seafood-derived products. Regulatory bodies must develop and enforce standards for quality control, product labeling, and safety testing to safeguard consumer health and confidence. Harmonizing regulations across jurisdictions and promoting transparency in supply chains can enhance market integrity and facilitate international trade. Additionally, fostering dialogue between regulators, industry stakeholders, and scientific experts can inform evidence-based policymaking and promote continuous improvement in regulatory practices. Strengthening enforcement mechanisms and enhancing monitoring and surveillance capabilities are also vital to detect and mitigate potential risks associated with seafood-derived products.
Looking ahead, a multifaceted approach is necessary to address the challenges and capitalize on the opportunities presented by seafood resources. Collaboration across sectors and disciplines, informed by scientific research and guided by principles of sustainability and responsibility, will be key to navigating the complexities of seafood utilization. By embracing innovation, implementing sound governance frameworks, and prioritizing environmental stewardship, the seafood industry can unlock its vast potential to deliver nutritious, safe, and sustainable products for the benefit of present and future generations.
Conclusion
The utilization of seafood resources for the production of high-value products represents a promising pathway toward enhancing the sustainability and profitability of the seafood industry. Through the strategic application of advanced technologies and a steadfast commitment to sustainable practices, stakeholders in the seafood sector can unlock the full potential of marine resources, contributing to food security, economic prosperity, and environmental conservation.
The adoption of advanced technologies, such as nanoencapsulation, fermentation, and biotechnological approaches, offers opportunities to extract, purify, and enhance the bioavailability of valuable compounds from seafood. Nanoencapsulation, in particular, provides a means to protect sensitive bioactive compounds, such as omega-3 fatty acids, from degradation and enhance their delivery and absorption in the body, thereby enriching the functionality of food and pharmaceutical products.
Furthermore, embracing sustainable practices is paramount to ensuring the long-term viability of seafood resources. Sustainable harvesting methods, informed by scientific research and guided by robust regulatory frameworks, are essential to prevent overfishing and mitigate environmental degradation. By prioritizing ecosystem health and biodiversity conservation, the seafood industry can safeguard marine ecosystems for future generations while maintaining a thriving seafood supply chain. Moreover, the production of high-value products from seafood by-products and waste streams offers opportunities to minimize environmental pollution and promote circular economy principles. Through innovative approaches such as fermentation and enzymatic hydrolysis, valuable compounds can be extracted from seafood by-products, transforming waste into valuable resources and reducing reliance on virgin raw materials.
As the global demand for high-value seafood products continues to escalate, the seafood industry faces both challenges and opportunities. Technological advancements, regulatory frameworks, and collaborative initiatives will be crucial in navigating these complexities and realizing the full potential of seafood resources. By embracing innovation, fostering sustainable practices, and prioritizing environmental stewardship, the seafood industry can thrive in a rapidly evolving market landscape while contributing to the well-being of ecosystems and communities worldwide. In summary, this review underscores the significance of the utilization of seafood resources for high-value products in the context of sustainability and economic development. By harnessing the potential of marine resources responsibly and innovatively, the seafood industry can play a pivotal role in addressing global challenges while creating opportunities for growth and prosperity.
Acknowledgement
Authors are highly thankful to National University of Huancavelica, Perú for their moral support.
Funding Sources
The author(s) received no financial support for the research, authorship, and/or publication of this article.
Conflict of Interest
The author(s) do not have any conflict of interest.
Data availability Statement
This statement does not apply to this article.
Ethics Statement
This research did not involve human participants, animal subjects, or any material that requires ethical approval.
Informed Consent Statement
This study did not involve human participants, and therefore, informed consent was not required.
Clinical Trial Registration
This research does not involve any clinical trials.
Author Contributions
- Franklin Ore Areche: was responsible for the conceptualization, methodology, data analysis, and writing of the manuscript.
- Juan Alberto Julcahuanga Dominguez: contributed to data collection, analysis, and writing the initial draft of the manuscript.
- Jovencio Ticsihua Huaman: assisted with data collection, analysis, and revising the manuscript. Rafael Julian Malpartida Yapias: contributed to data analysis and interpretation, as well as reviewing the manuscript.
- Tania Jakeline Choque Rivera: assisted with data collection and manuscript preparation.
- Luz Delia Mamani Perales: also contributed to data collection and supported the manuscript writing process.
- Juan De Dios Hermogenes Ticona Quispe: contributed to the interpretation of results and manuscript revision.
- Cristhian Yimmy Hilasaca Zea: assisted with data collection and reviewed the manuscript.
- César Raúl Castro Galarza: performed statistical analysis and reviewed the manuscript.
- Alfonso Ruiz Rodríguez: contributed to the overall project design, data analysis, and manuscript writing.
- Deniss Yoshira Areche-Mansilla: played a key role in the conceptualization and drafting of the manuscript. All authors read and approved the final manuscript.
References
- Martins, T. R., de Andrade, M. R., de Alcantara, M., Martins, I. B. A., Sant’Anna, L. J., dos Santos Fogaça, F. H., … Deliza, R. (2024). Exploring the consumer perception of seafood: A look at Brazilians. International Journal of Gastronomy and Food Science, 36, 100938.
CrossRef - Edo, I., Samuel, P. O., Nwachukwu, S. C., Ikpekoro, V. O., Promise, O., Oghenegueke, O., … Ajakaye, R. S. (2024). A review on the biological and bioactive components of Cyperus esculentus L.: insight on food, health and nutrition. Journal of the Science of Food and Agriculture.
CrossRef - Tas, A. A., El, N. (2024). The Food System with Optimum Nutrition Vision. In Smart Food Industry: The Blockchain for Sustainable Engineering(pp. 3-24). CRC Press.
CrossRef - Dhandwal, A., Bashir, O., Malik, T., Salve, R. V., Dash, K. K., Amin, T., … Shah, Y. A. (2024). Sustainable microalgal biomass as a potential functional food and its applications in food industry: a comprehensive review. Environmental Science and Pollution Research, 1-19.
CrossRef - Magbanua, T. O., Ragaza, J. A. (2024). Selected dietary plant-based proteins for growth and health response of Nile tilapia Oreochromis niloticus. Aquaculture and Fisheries, 9(1), 3-19.
CrossRef - Santos, O., Price, J. C., Bueno, A. A. (2020). Beyond fish oil supplementation: the effects of alternative plant sources of omega-3 polyunsaturated fatty acids upon lipid indexes and cardiometabolic biomarkers—an overview. Nutrients, 12(10), 3159.
CrossRef - Kalasariya, S., Maya-Ramírez, C. E., Cotas, J., Pereira, L. (2024). Cosmeceutical Significance of Seaweed: A Focus on Carbohydrates and Peptides in Skin Applications. Phycology, 4(2), 276-313.
CrossRef - Samarajeewa, U. (2024). Safety, Processing, and Utilization of Fishery Products. Fishes, 9(4), 146.
CrossRef - Akram, S., Muzaffar, A., Farooq, Q. (2023). Persistent organic pollutant fragile effects, their sources, transportation and state of the art technologies. International Journal of Agriculture and Environment, 2(2), 26-45.
- Välimaa, L., Mäkinen, S., Mattila, P., Marnila, P., Pihlanto, A., Mäki, M., Hiidenhovi, J. (2019). Fish and fish side streams are valuable sources of high-value components. Food Quality and Safety, 3(4), 209-226.
CrossRef - Toor, M. D., Naeem, A. (2023). Recent developments in nano-enabled fertilisers for environmental and agricultural sustainability. International Journal of Agriculture and Environment, 2(2), 62-66.
- Cooney,, de Sousa, D. B., Fernández-Ríos, A., Mellett, S., Rowan, N., Morse, A. P., Clifford, E. (2023). A circular economy framework for seafood waste valorisation to meet challenges and opportunities for intensive production and sustainability. Journal of Cleaner Production, 392, 136283.
CrossRef - Norman,, Crumlish, M., Stetkiewicz, S. (2019). The importance of fisheries and aquaculture production for nutrition and food security. Revue scientifique et technique (International Office of Epizootics), 38(2), 395-407.
CrossRef - Stetkiewicz, S., Norman, R. A., Allison, E. H., Andrew, N. L., Ara, G., Banner-Stevens, G., Little, D. C. (2022). Seafood in food security: a call for bridging the terrestrial-aquatic divide. Frontiers in sustainable food systems, 5, 703152.
CrossRef - Ozogul,, Cagalj, M., Šimat, V., Ozogul, Y., Tkaczewska, J., Hassoun, A., Phadke, G. G. (2021). Recent developments in valorisation of bioactive ingredients in discard/seafood processing by-products. Trends in Food Science and Technology, 116, 559-582.
CrossRef - Mutalipassi,, Esposito, R., Ruocco, N., Viel, T., Costantini, M., Zupo, V. (2021). Bioactive Compounds of Nutraceutical Value from Fishery and Aquaculture Discards. Foods 2021, 10, 1495.
CrossRef - Menon, V. V., Lele, S. S. (2015). Nutraceuticals and bioactive compounds from seafood processing waste. Springer handbook of marine biotechnology, 1405-1425.
CrossRef - D’Orazio, N., Gammone, M. A., Gemello, E., De Girolamo, M., Cusenza, S., Riccioni, G. (2012). Marine bioactives: Pharmacological properties and potential applications against inflammatory diseases. Marine drugs, 10(4), 812-833.
CrossRef - Awuchi, G., Chukwu, C. N., Iyiola, A. O., Noreen, S., Morya, S., Adeleye, A. O., … Okpala, C. O. R. (2022). Bioactive compounds and therapeutics from fish: revisiting their suitability in functional foods to enhance human wellbeing. BioMed Research International, 2022(1), 3661866.
CrossRef - Siahaan, A., Agusman, Pangestuti, R., Shin, K. H., Kim, S. K. (2022). Potential cosmetic active ingredients derived from marine by-products. Marine Drugs, 20(12), 734.
CrossRef - Pereira, (2018). Seaweeds as source of bioactive substances and skin care therapy—cosmeceuticals, algotheraphy, and thalassotherapy. Cosmetics, 5(4), 68.
CrossRef - López-Hortas, L., Flórez-Fernández, N., Torres, M. D., Ferreira-Anta, T., Casas, M. P., Balboa, E. M., … Domínguez, H. (2021). Applying seaweed compounds in cosmetics, cosmeceuticals and nutricosmetics. Marine drugs, 19(10), 552.
CrossRef - Fernandes, S. S., Coelho, M. S., de las Mercedes Salas-Mellado, M. (2019). Bioactive compounds as ingredients of functional foods: polyphenols, carotenoids, peptides from animal and plant sources new. In Bioactive compounds(pp. 129-142). Woodhead Publishing.
CrossRef - Singh,, Negi, T., Sagar, N. A., Kumar, Y., Tarafdar, A., Sirohi, R., Pandey, A. (2022). Sustainable processes for treatment and management of seafood solid waste. Science of The Total Environment, 817, 152951.
CrossRef - Maneein,, Milledge, J. J., Nielsen, B. V., Harvey, P. J. (2018). A review of seaweed pre-treatment methods for enhanced biofuel production by anaerobic digestion or fermentation. Fermentation, 4(4), 100.
CrossRef - Azelee, I. W., Digvijay, D., Ayothiraman, S., Noor, N. M., Abd Rasid, Z. I., Ramli, A. N. M., Selvasembian, R. (2023). Sustainable valorization approaches on crustacean wastes for the extraction of chitin, bioactive compounds and their applications-A review. International journal of biological macromolecules, 126492.
CrossRef - Islam,, Hoque, M., Taharat, S. F. (2023). Recent advances in extraction of chitin and chitosan. World Journal of Microbiology and Biotechnology, 39(1), 28.
CrossRef - Kankariya, Y., Chatterjee, B. (2023). Biomedical application of chitosan and chitosan derivatives: a comprehensive review. Current Pharmaceutical Design, 29(17), 1311-1325.
CrossRef - Haider,, Khan, S., Iqbal, D. N., Shrahili, M., Haider, S., Mohammad, K., Mustafa, G. (2024). Advances in chitosan-based drug delivery systems: A comprehensive review for therapeutic applications. European Polymer Journal, 112983.
CrossRef - Wang,, Wang, X., Feng, Y. (2023). Chitosan hydrogel as tissue engineering scaffolds for vascular regeneration applications. Gels, 9(5), 373.
CrossRef - Román-Doval, R., Torres-Arellanes, S. P., Tenorio-Barajas, A. Y., Gómez-Sánchez, A., Valencia-Lazcano, A. A. (2023). Chitosan: Properties and its application in agriculture in context of molecular weight. Polymers, 15(13), 2867.
CrossRef - Bhatt, , Joshi, S., Bayram, G. M. U., Khati, P., Simsek, H. (2023). Developments and application of chitosan-based adsorbents for wastewater treatments. Environmental Research, 226, 115530.
CrossRef - Khursheed, M., Ghelani, H., Jan, R. K., Adrian, T. E. (2023). Anti-Inflammatory Effects of Bioactive Compounds from Seaweeds, Bryozoans, Jellyfish, Shellfish and Peanut Worms. Marine Drugs, 21(10), 524.
CrossRef - Yang,, Shu, T., Wang, K., Yuan, Z., Zhang, X. (2023). Roles of Marine Shellfish Proteins with High Contents of Angiotensin-Converting Enzyme (ACE)-Binding Peptides in Nutrition Support for Hypertension. Applied Sciences, 13(8), 4654.
CrossRef - Jiménez-González, C., Agrasar, A. M. T., Mallo, F., Rúa, M. L., Fucinos, C. (2023). Red seaweed proteins: Valuable marine-origin compounds with encouraging applications. Algal Research, 103262.
CrossRef - Lomartire, S., Gonçalves, A. M. (2023). Algal phycocolloids: bioactivities and pharmaceutical applications. Marine Drugs, 21(7), 384.
CrossRef - Rengasamy, K. R., Mahomoodally, M. F., Aumeeruddy, M. Z., Zengin, G., Xiao, J., Kim, D. H. (2020). Bioactive compounds in seaweeds: An overview of their biological properties and safety. Food and Chemical Toxicology, 135, 111013.
CrossRef - Perez-Vazquez, A., Carpena, M., Barciela, P., Cassani, L., Simal-Gandara, J., Prieto, M. A. (2023). Pressurized liquid extraction for the recovery of bioactive compounds from seaweeds for food industry application: a review. Antioxidants, 12(3), 612.
CrossRef - Gisbert,, Franco, D., Sineiro, J., Moreira, R. (2023). Antioxidant and antidiabetic properties of phlorotannins from Ascophyllum nodosum seaweed extracts. Molecules, 28(13), 4937.
CrossRef - Nakhate, P., Van Der Meer, Y. (2021). A systematic review on seaweed functionality: a sustainable bio-based material. Sustainability, 13(11), 6174.
CrossRef - Caruso,, Floris, R., Serangeli, C., Di Paola, L. (2020). Fishery wastes as a yet undiscovered treasure from the sea: Biomolecules sources, extraction methods and valorization. Marine drugs, 18(12), 622.
CrossRef - Wang, , Rao, L., Wu, X., Wang, Y., Zhao, L., Liao, X. (2021). Supercritical carbon dioxide applications in food processing. Food Engineering Reviews, 1-22.
CrossRef - Cruz-Casas, D. E., Aguilar, C. N., Ascacio-Valdés, J. A., Rodríguez-Herrera, R., Chávez-González, M. L., Flores-Gallegos, A. C. (2021). Enzymatic hydrolysis and microbial fermentation: The most favorable biotechnological methods for the release of bioactive peptides. Food Chemistry: Molecular Sciences, 3, 100047.
CrossRef - Abhari, K., Khaneghah, A. M. (2020). Alternative extraction techniques to obtain, isolate and purify proteins and bioactive from aquaculture and by-products. In Advances in food and nutrition research(Vol. 92, pp. 35-52). Academic Press.
CrossRef - Adegoke, S. C., Tahergorabi, R. (2021). Utilization of seafood-processing by-products for the development of value-added food products. In Valorization of agri-food wastes and by-products(pp. 537-559). Academic Press.
CrossRef - Pateiro, M., Gómez, B., Munekata, P. E., Barba, F. J., Putnik, P., Kovačević, D. B., Lorenzo, J. M. (2021). Nanoencapsulation of promising bioactive compounds to improve their absorption, stability, functionality and the appearance of the final food products. Molecules, 26(6), 1547.
CrossRef - Kim, D. Y., Shinde, S. K., Kadam, A. A., Saratale, R. G., Saratale, G. D., Kumar, M., Ghodake, G. S. (2022). Advantage of species diversification to facilitate sustainable development of aquaculture sector. Biology, 11(3), 368.
CrossRef - Toor, M. D., Ramzan, H. (2023). A brief description on the use of organomineral phosphorus in sustainable agriculture. International Journal of Agriculture and Environment, 2(2), 67-71
This work is licensed under a Creative Commons Attribution 4.0 International License.
