Valuable Bioactive Substances from Seafood and Their By-Products and Wastes
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Foods of Marine Origin".
Deadline for manuscript submissions: closed (20 February 2024) | Viewed by 1774
Special Issue Editors
Interests: marine environment; seafood; fish wastes; nutritional quality assessment; bioactive compounds; marine food resource; health benefit
Special Issues, Collections and Topics in MDPI journals
Interests: marine byproduct; bioactive compounds; functional properties; seafood; fish discards; by-products valorization; health benefits
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Fish and seafood are excellent sources of many bioactive molecules, providing high-quality protein rich in essential amino acids, vitamin D, selenium, and other nutrients. Seafood is also the world’s best source of omega-3 fatty acids eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA).
Their consumption has been shown to positively influence health, being related to lower blood pressure, plasma triglycerides, resting heart rate, and inflammation and the improvement of myocardial filling and efficiency and vascular function, etc.
Moreover, seafood processing is increasing with the consequent increase in by-products that are considered low value and usually discarded as waste during processing. However, seafood (fish, mollusks, crustaceans, echinoderms) by-products or waste in the form of non-edible tissues like bones, skin/scales, swim bladders, fins, visceral organs and mantle, intestines, blood, roes, liver, shell, etc., are still a rich source of valuable functional compounds with diverse biological activities.
Therefore, it is fundamental to recycle these wastes into marketable products of high value, minimizing the environmental threat. The valorization of seafood by-products and waste, which can take place in different sectors, is an interdisciplinary issue and involves various research experts such as farmers, engineers, food scientists, economists, and so on.
In this Special Issue, we invite researchers to submit original research, short communications, or review articles providing the following:
- Physicochemical characterization and nutritional evaluation of seafood to highlight their superior biological value considering their health benefits;
- Isolation and characterization of bioactive substances of seafood by-products and waste;
- New strategies to improve the valorization of specific bioactive compounds;
- New findings on potential applications of bioactive compounds.
Dr. Francesca Biandolino
Dr. Ermelinda Prato
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
- seafood
- underutilized marine resource
- quality characterization
- by-products
- waste
- bioactive compounds
- by-products valorization
- alternative applications
