Recent Advances in Marine Food By-Products: Biomolecular Structure, Functional Properties and Potential Activities
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Foods of Marine Origin".
Deadline for manuscript submissions: 20 February 2026 | Viewed by 61
Special Issue Editors
2. Department of Human Nutrition, Food and Animal Sciences, University of Hawaiʻi at Mānoa, Honolulu, HI, USA
Interests: sustainable extraction technologies; valorization of marine by-products; biomolecular characterization and bioactivity assessment; sustainable bioprocessing; biomaterials for food and biomedical applications
Interests: green technologies and sustainable bioprocessing; marine by-product utilization; development of functional biopolymers and smart materials; food quality monitoring and functional food applications
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
The global seafood industry worldwide produces a significant amount of by-products that were previously regarded as waste. However, recent research has identified these by-products as significant sources of bioactive compounds that have the potential for further development. Shells, bones, and viscera from marine organisms are rich in proteins, peptides, polysaccharides, lipids, and other functional molecules, presenting exciting opportunities for developing new ingredients in food, pharmaceutical, and cosmetic applications while supporting sustainability and circular economy principles.
In recent years, there has been an increase in the exploration of the structural complexity and biological activity of these marine-derived biomolecules. Their antioxidant, anti-inflammatory, antimicrobial, and immunomodulatory properties suggest great potential across diverse industries.
This Special Issue of Foods aims to gather recent advances in the extraction, characterization, and functional assessment of bioactive compounds from marine by-products. We invite submissions of original research, reviews, and short communications that address innovative technologies and practical applications.
We warmly encourage your contributions and look forward to collaborating through this important initiative.
Dr. Jin-Seok Park
Dr. Vikash Chandra Roy
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 by-products
- extraction technologies
- bioactive compounds
- functional properties
- biomolecular structure
- structure-activity relationship
- nutraceuticals
- value-added products
- waste management
- sustainable valorization
- food applications
- circular economy
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