Advanced Innovations in Seafood Processing, Preservation, and Bioactive Compounds
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Foods of Marine Origin".
Deadline for manuscript submissions: 20 May 2026 | Viewed by 37
Special Issue Editors
Interests: food quality; control of food-borne pathogens; quality and safety of seafood; microbial technology; biogenic amines in seafood
Special Issues, Collections and Topics in MDPI journals
Interests: biosensor; real-time monitoring; aquatic physiology; electrochemistry; wireless sensing; freshness detection; quality deterioration; microbial spoilage; bioactive peptides; in vivo measurement; intelligent packaging; seafood safety
Special Issues, Collections and Topics in MDPI journals
Interests: food biotechnology; bio-active peptides; functional foods; flavor-peptides
Special Issue Information
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
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 processing
- preservation technology
- bioactive peptides
- umami compounds
- intelligent packaging
- green extraction
- sensory and texture quality
- sustainable utilization
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