Special Issue "Marine Biotechnology in the Food Domain"

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

Deadline for manuscript submissions: 20 December 2023 | Viewed by 2220

Special Issue Editors

CSIC - Instituto de Ciencia y Tecnologia de Alimentos y Nutricion (ICTAN), Institute of Food Science, Technology and Nutrition (ICTAN, CSIC), Madrid, Spain
Interests: seafood by-products; bioactive molecules; in vivo assays; enzymes; protein hydrolysates; upgrading; bioactive ingredients
Special Issues, Collections and Topics in MDPI journals
Departamento de Ciencias de Alimentos y Biotecnología, Escuela Politécnica Nacional | EPN, Quito, Pichincha, Ecuador
Interests: enzymes; proteins; bioactive molecules; nutraceuticals; marine biotechnology; functional food; protein hydrolisates

Special Issue Information

Dear Colleagues,

The ocean is one of the world's major repositories of biodiversity, with some 250,000 known species, while approximately two-thirds of the world's marine species remain unidentified. While some of these species are overexploited, others remain largely underexplored and undervalued. This situation contrasts with the increased demand by modern societies for healthy foods, for which biomolecules obtained, sustainably, from marine sources could be used as ingredients.

In this context, we invite authors to contribute articles related to the implementation of marine biotechnology in the food industry at the levels of basic and applied research, the industrial scale and commercial applications. This Special Issue covers the novel use of molecules of marine origin (including by-products derived from seafood processing) as techno-functional ingredients (antioxidants, antimicrobials, antihypertensives, nootropics, etc.) as well as their use in innovative packaging. In addition, we welcome articles and reviews dealing with the extraction of marine biomolecules (including enzymes) via green technologies, their isolation and characterization, as well as the cultivation and identification of marine species and the study of their secondary metabolites of interest in food.

Dr. Oscar Martinez-Alvarez
Dr. Mauricio Esteban Mosquera Jordán
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.


  • enzymes
  • seafood upgrading
  • bioactive molecules
  • nutraceuticals
  • seafood quality
  • high-throughput screenings
  • protein hydrolysates
  • marine ingredients
  • functional food
  • marine biotechnology
  • marine cultivation

Published Papers (1 paper)

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Use of Tuna Visceral Pepsin in Combination with Trypsin as Digestion Aid: Enhanced Protein Hydrolysis and Bioavailability
Foods 2023, 12(1), 125; https://doi.org/10.3390/foods12010125 - 26 Dec 2022
Cited by 3 | Viewed by 1778
Freeze-dried tuna pepsin powder (TPP) was prepared using maltodextrin (10%) and trehalose (5%), while trypsin-loaded beads (TLB) with 5% glycerol were obtained via chitosan/alginate ionotropic gelation. The storage stability of TPP and TLB and their proteolytic activity toward red kidney bean protein (RKB), [...] Read more.
Freeze-dried tuna pepsin powder (TPP) was prepared using maltodextrin (10%) and trehalose (5%), while trypsin-loaded beads (TLB) with 5% glycerol were obtained via chitosan/alginate ionotropic gelation. The storage stability of TPP and TLB and their proteolytic activity toward red kidney bean protein (RKB), threadfin bream surimi (TBS) and egg white protein (EWP) in varying simulated in vitro gastrointestinal (GI) tract conditions were studied. The intestinal transepithelial transportation of generated peptides was also carried out through Caco-2 cell monolayers after the cytotoxicity test. Enzyme activity was dropped when TPP and TLB in blister packs were kept for 10 weeks of storage at room (28 °C) and refrigerated (4 °C) temperatures. TPP and TLB at a level of 50% (w/w of proteins) effectively hydrolyzed RKB, TBS and EWP in a simulated in vitro GI tract, as indicated by marked protein degradation and increased degree of hydrolysis. Some peptides generated after GI digestion could transport through Caco-2 cell monolayers. Those peptides had different molecular size distribution and antioxidant activities. The highest antioxidant activity was observed for RKB hydrolysate after passing through the Caco-2 cell monolayer. Therefore, TPP and TLB from skipjack tuna viscera could potentially be used for enzyme supplementation to help digest food proteins. Food-derived bioactive peptides generated after GI digestion could assist in improving human health due to their antioxidant activity. Full article
(This article belongs to the Special Issue Marine Biotechnology in the Food Domain)
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