Advanced Innovations in Seafood Processing, Preservation, and Bioactive Compounds

Dear Colleagues,

Seafood flavor, freshness, and nutritional value are critical factors that shape consumer preferences and market competitiveness. This Special Issue, titled “Advanced Innovations in Seafood Processing, Preservation, and Bioactive Compounds”, focuses on recent breakthroughs that enhance the sensory, nutritional, and functional qualities of aquatic products. Emphasis is placed on novel processing and preservation technologies, such as high-pressure treatment, pulsed electric fields, and cold plasma, which maintain delicate flavor profiles and inhibit spoilage. Advances in enzymatic hydrolysis and fermentation have also been explored for generating marine-derived bioactive peptides and flavor-active compounds that contribute to umami and aroma enhancement. In addition, intelligent packaging systems and natural antioxidants or antimicrobial agents are discussed as tools for extending shelf life while preserving desirable sensory attributes. By integrating omics-based flavor characterization, green extraction, and biorefinery approaches, this Issue encourages interdisciplinary studies that connect food chemistry, biotechnology, and marine resource sustainability to achieve premium-quality seafood with enriched flavor and health-promoting properties.

Dr. Di Wang
Dr. Haiyun Wu
Dr. Huan Xiang
Guest Editors

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