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Analysis of Functional Components and Efficient Processing and Utilization of...
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Analysis of Functional Components and Efficient Processing and Utilization of Seafoods and Their Byproducts

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Foods of Marine Origin".

Deadline for manuscript submissions: closed (28 January 2025) | Viewed by 4247

Special Issue Editors

Dr. Abul Hossain

E-Mail Website
Guest Editor
Faculty of Land and Food Systems, the University of British Columbia, Vancouver, BC V6T 1Z4, Canada
Interests: marine bioactives; seafood processing; utilization of processing by-products; sea cucumber; nutrition of food components; natural antioxidants; biodegradable packaging; non-thermal processing; food packaging
Special Issues, Collections and Topics in MDPI journals
Dr. Deepika Dave

E-Mail Website
Guest Editor
1. Marine Institute, Centre for Aquaculture and Seafood Development, Memorial University of Newfoundland and St. John's, St. John's, NL A1C 5R3, Canada
2. Department of Biochemistry, Memorial University of Newfoundland, St. John’s, NL A1C 5S7, Canada
Interests: upstream bioprocessing; downstream bioprocessing; high-pressure processing (HPP); seafood processing and utilization; drying; recovery of high-value compounds (e.g., chitin/chitosan, astaxanthin, phenolics, omega-3 fatty acids, collagen, high value proteins, and peptides) from marine wastes
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

The Special Issue titled "Analysis of Functional Components and Efficient Processing and Utilization of Seafoods and Their Byproducts" delves into the comprehensive study of seafood and its byproducts. It emphasizes the identification and analysis of bioactive functional components in seafood, highlighting their potential health benefits. Covering macronutrients like proteins (protein hydrolysates/peptides), carbohydrates (sulfated polysaccharides), lipids (PUFAs), and minerals, as well as micronutrients and phytochemicals (phenolics, carotenoids, and terpenoids/saponins), each article offers insightful perspectives on the potential applications of these compounds in the food, pharmaceutical, and nutraceutical industries.

The Special Issue also explores innovative processing techniques to enhance the efficiency and sustainability of seafood utilization, aiming to reduce waste and maximize the use of byproducts. It highlights the transformation of marine waste into value-added products, focusing on the extraction, identification, isolation, and characterization of high-value compounds and their beneficial effects on human health, food preservation, and skincare product formulation. By addressing these aspects, the Special Issue seeks to contribute to the advancement of seafood science and technology, promoting healthier food choices and sustainable practices in the seafood industry.

Dr. Abul Hossain
Dr. Deepika Dave
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • marine bioactives
  • marine lipids
  • marine polysaccharides
  • marine proteins
  • marine phytochemicals
  • nutrient analysis
  • marine byproducts
  • seafood processing
  • health benefits

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Published Papers (2 papers)

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Research

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12 pages, 1769 KiB  
Article
Upcycling Shellfish Waste: Distribution of Amino Acids, Minerals, and Carotenoids in Body Parts of North Atlantic Crab and Shrimp
by Abul Hossain and Fereidoon Shahidi
Foods 2024, 13(17), 2700; https://doi.org/10.3390/foods13172700 - 27 Aug 2024
Cited by 3 | Viewed by 1655
Abstract
The snow/pink crab (Chionoecetes opilio) and Northern shrimp (Pandalus borealis) are widely distributed in the North Atlantic Ocean. During processing/consumption, about 80% of the harvest is discarded as processing waste, which is a rich source of protein, chitin, minerals, [...] Read more.
The snow/pink crab (Chionoecetes opilio) and Northern shrimp (Pandalus borealis) are widely distributed in the North Atlantic Ocean. During processing/consumption, about 80% of the harvest is discarded as processing waste, which is a rich source of protein, chitin, minerals, and carotenoids. This study, for the first time, investigated the proximate composition and individual amino acids, minerals, and carotenoids from different body parts (carapace, shoulder, claw, tip, and leg) of snow crabs and shrimp shells. Shrimp proteins were found to be abundant and well-balanced in their amino acid composition. Compared to shrimp shells, a lower content of amino acids was found in the snow crab, depending on the part of the shell used. Moreover, crab shells, mainly crab claws, contained a higher (p < 0.05) level of chitin compared to shrimp shells. Seven micro-elements (Mn, Fe, Cu, Zn, As, Ba, and Ce) and six macro-elements (Ca, Na, K, Mg, P, and Sr) were identified using inductively coupled plasma-mass spectrometry (ICP-MS). Among them, calcium and iron were higher in crab carapaces (p < 0.05), followed by shrimp shells and other crab shell segments. Additionally, shrimp and crab carapaces contained a significant level of carotenoids, and these were mainly composed of astaxanthin and its mono- and diesters, along with zeaxanthin, astacene, canthaxanthin, and lutein. Thus, this investigation provides detailed information to allow upcycling of shellfish waste and addresses the knowledge gap concerning the availability of various nutrients in different crab sections and shrimp shells. Full article
(This article belongs to the Special Issue Analysis of Functional Components and Efficient Processing and Utilization of Seafoods and Their Byproducts)
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Review

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25 pages, 1481 KiB  
Review
From Waste to Value: Fish Protein Hydrolysates as a Technological and Functional Ingredient in Human Nutrition
by Adrián Honrado, Marta Miguel, Paula Ardila, José Antonio Beltrán and Juan B. Calanche
Foods 2024, 13(19), 3120; https://doi.org/10.3390/foods13193120 - 29 Sep 2024
Viewed by 2183
Abstract
Fish provides a low-caloric content, polyunsaturated fatty acids, many essential trace elements and is also a rich source of protein, ranging from 10% to 25%. Therefore, the production of FPH (fish protein hydrolysates) is of great interest, as the resulting products exhibit a [...] Read more.
Fish provides a low-caloric content, polyunsaturated fatty acids, many essential trace elements and is also a rich source of protein, ranging from 10% to 25%. Therefore, the production of FPH (fish protein hydrolysates) is of great interest, as the resulting products exhibit a variety of important bioactive and technological properties, making them potential ingredients for new functional foods and supplements. The aim of this review was to compile and analyze information on enzymatic hydrolysates, with particular emphasis on those derived from fish by-products, as a potential ingredient in human nutrition. Their nutritional characteristics, food safety aspects, bioactive properties, technological attributes, key influencing factors, and applications in food products were evaluated. The findings revealed that these properties are influenced by several factors, such as the raw material, enzymes used, degree of hydrolysis, and the molecular weight of the peptides, which need to be considered as a whole. In conclusion, the gathered information suggests that it is possible to obtain high-value products through enzymatic hydrolysis, even when using fish by-products. However, although numerous studies focused on FPH derived from fish muscle, research on by-products remains limited. Further investigation is needed to determine whether the behavior of FPH from by-products differs from that of muscle-derived FPH. Full article
(This article belongs to the Special Issue Analysis of Functional Components and Efficient Processing and Utilization of Seafoods and Their Byproducts)
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