Identification and Functional Study of Bioactive Components in Seafood
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Foods of Marine Origin".
Deadline for manuscript submissions: 28 November 2025 | Viewed by 50
Special Issue Editors
Interests: processing of fish and other aquatic organisms; analysis of proteins and fats; analysis of changes in food components occurring during the processing of raw materials of aquatic origin; designing new and innovative food products
Interests: the influence of technological processes on changes in the quality of fish lipids; aquatic organisms as a source of omega-3 fatty acids; European Union food law
Interests: processing of fish and other aquatic organisms; analysis of bioactive components occurring during the processing of raw materials of aquatic origin; production of functional food
Special Issue Information
Dear Colleagues,
It is well known that regular consumption of fish and seafood is associated with beneficial health effects. The nutritional profiles of water origin foods contain numerous bioactive compounds and other compounds that contribute to human health and well-being. It is important for human health that we understand the impact of nutrients derived from fish, seafood, algae and microalgae as functional foods which contain a variety of nutraceutical compositions such as collagen, peptides, polyunsaturated fatty acids, antioxidant compounds, polysaccharides, carotenoids, polyphenolic compounds, minerals, saponins, phycobiliproteins and phytosterols.
Moreover, raw materials of aquatic origin and fish processing side streams (heads, skins, fins, trimmings, frames, internal organs and guts) can be processed using chemical procedures, enzymatic and fermentation technologies and chemical modifications, obtaining compounds with antioxidant, antimicrobial, anticancer, antihypertensive, antidiabetic or antithrombotic effects.
In order to ensure the stability of bioactive compounds from seafood during processing and storage, it is necessary to develop optimal conditions for their processing. This also results in the need for further research, which will also take into account variability in accordance with natural biological cycles, fishing areas, seasons or the fishing seasons for the raw materials from which they come.
Prof. Dr. Grzegorz Tokarczyk
Prof. Dr. Grzegorz Bienkiewicz
Dr. Katarzyna Felisiak
Guest Editors
Manuscript Submission Information
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Keywords
- seafood
- aquaculture
- fishery
- functional marine foods
- bioactive compounds
- biotechnology
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