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New Strategies to Improve the Quality and Safety of Seafoods...
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New Strategies to Improve the Quality and Safety of Seafoods and the Efficient Utilization of Their By-Products: 2nd Edition

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

Deadline for manuscript submissions: 10 July 2026 | Viewed by 596

Special Issue Editors

Prof. Dr. Xichang Wang

E-Mail Website
Guest Editor
College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
Interests: aquatic products; high quality processing; high value utilization; nutrition
Special Issues, Collections and Topics in MDPI journals
Dr. Mingyu Yin

E-Mail Website
Guest Editor
College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
Interests: aquatic products; high quality processing; lipids; nutrition

Special Issue Information

Dear Colleagues,

Volume I of this Special Issue (https://www.mdpi.com/journal/foods/special_issues/Y6AHW86Z1S) was a great success and gained the attention and interest of many scholars. I take the opportunity here to thank them for their contributions and support. As this topic continues to gain the attention of scholars and increase in importance, we are looking forward to the launch of Volume II. I hope it will be as successful as Volume I and benefit the field.

With the continuous improvement of people's living standards, the demand for seafood continues to grow. However, problems such as inconsistent seafood quality, safety hazards, and massive waste of by-products are becoming increasingly prominent. Improving the quality and safety of seafood is not only related to the health of consumers, but also the basis for the sustainable development of this industry. At the same time, effective utilization of seafood by-products can reduce resource waste, create new economic value, and lead to environmentally friendly development. Innovative processing technologies and methods to improve the quality of seafood and ensure it complies with stringent safety standards are important themes for this issue. Manuscripts can also explore the development of efficient ways of utilizing seafood by-products to enhance resource utilization.

Prof. Dr. Xichang Wang
Dr. Mingyu Yin
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 250 words) can be sent to the Editorial Office for assessment.

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

  • aquatic production
  • high-quality processing
  • by-product utilization

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Published Papers (1 paper)

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Research

16 pages, 2763 KB  
Article
Effect of Gelatin–Peptide Complex from Sturgeon Skin on Behavioral, Antioxidant, and Neuroprotective Functions in D-Galactose-Induced Aging Mice: Thermal Degradation vs. Enzymatic Hydrolysis
by Siyuan Ma, Yibing He, Ying Han, Wei Zhao, Hanxue Sun, Zhenyu Wang, Yiying Nian, Peng Liu, Ming Du and Liming Sun
Foods 2026, 15(10), 1624; https://doi.org/10.3390/foods15101624 - 7 May 2026
Viewed by 361
Abstract
Collagen-derived products are widely applied in functional foods; however, limited information is available regarding how different preparation methods, particularly thermal degradation and enzymatic hydrolysis, affect their anti-aging efficacy and biological functions. In this study, sturgeon skin was used as raw material to prepare [...] Read more.
Collagen-derived products are widely applied in functional foods; however, limited information is available regarding how different preparation methods, particularly thermal degradation and enzymatic hydrolysis, affect their anti-aging efficacy and biological functions. In this study, sturgeon skin was used as raw material to prepare gelatin–peptide complexes via thermal degradation (GPC-TD) and enzymatic hydrolysis (GPC-EH), and their comparative anti-aging and biological effects were evaluated in D-galactose-induced aging mice. Female ICR mice were divided into eight groups: a blank control group (normal saline), an aging model group (D-galactose, 500 mg/kg), three GPC-TD and three GPC-EH groups (D-galactose supplemented with 100, 200, 400 mg/kg GPC-TD or GPC-EH). After eight weeks of administration, various physiological parameters were evaluated. Throughout the experiment, no statistically significant difference in body weight (BW) was observed among the groups; however, the blank and model groups consistently maintained the highest BW. The medium- and high-dose GPC-TD groups showed relatively faster weight gain, whereas the 100 mg/kg GPC-TD group and all three GPC-EH groups exhibited the slowest BW gain. Notably, the gastric indices of these latter groups were significantly lower than those of other groups (p < 0.05), which might be a key factor affecting BW gain. Behavioral tests revealed that the model group exhibited significantly reduced swimming speed and weakened nesting ability (p < 0.05), both of which were alleviated to varying degrees by treatment with GPC-TD and GPC-EH. Furthermore, both complexes markedly decreased malondialdehyde content in liver tissue (p < 0.05). Compared with the model group, high-dose GPC-TD and GPC-EH effectively increased acetylcholine content and inhibited acetylcholinesterase activity (p < 0.05). Masson staining revealed abnormal collagen fibers accumulation in certain tissues of model mice, a condition that was clearly ameliorated by GPC-TD and, to a greater extent, by GPC-EH. In addition, medium and high doses of both complexes significantly protected against D-galactose-induced loss of Nissl bodies in brain neurons; in the high-dose GPC-EH group, the density and number of Nissl bodies approached those observed in the blank group. These findings suggest that both GPC-TD and GPC-EH possess potential anti-aging effects, with GPC-EH exhibiting superior efficacy. This study provides theoretical support for consumers, the catering industry, and manufacturers in selecting appropriate processing techniques for the preparation of sturgeon skin GPC. Full article
(This article belongs to the Special Issue New Strategies to Improve the Quality and Safety of Seafoods and the Efficient Utilization of Their By-Products: 2nd Edition)
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