Nutrients in Seafood

Dear Colleagues,

The oceans represent one of the planet’s most productive ecosystems and a rich source of valuable nutrients. These include macronutrients such as proteins and lipids, as well as a diverse range of micronutrients and bioactive compounds—such as long-chain omega-3 fatty acids, peptides, amino acids, chitosan, vitamins, minerals, and antioxidants.

While many of these nutrients are present in commercially available seafood products such as fillets and muscle tissue, a significant proportion is still lost or underutilized. Losses may occur due to quality degradation during handling and storage, but a large portion remains in residual raw materials such as heads, skins, bones, shells, viscera, and other processing side streams.

In the face of increasing demand for sustainable food systems and improved resource utilization, the full valorization of marine biomass is becoming increasingly important. Some nutrients, like omega-3 fatty acids from fatty fish and fish liver, have a long history of use and market acceptance. Others, such as peptides or specialized lipids derived from residual raw materials or innovative processing techniques, represent newer avenues for functional and nutritional applications.

This Special Issue welcomes original research articles, reviews, and short communications related to nutrients in seafood. Topics may include, but are not limited to, the following:

• Identification and characterization of macro- and micronutrients in seafood and marine by-products;
• Health benefits and bioactivity of marine-derived compounds;
• Innovative processing and stabilization methods to preserve nutrient quality;
• Regulatory and safety aspects of nutrient extraction and application;
• Strategies for improved utilization of residual raw materials in seafood value chains.

We encourage interdisciplinary contributions from researchers working within food science, nutrition, marine biotechnology, processing technology, and related fields. Our aim is to provide a platform for the latest insights into how seafood nutrients can contribute to human health, food security, and sustainable resource use.

Dr. Eva Falch
Dr. Ida-Johanne Jensen
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.

• marine nutrients
• seafood residual raw materials
• omega-3 fatty acids
• marine bioactives
• nutrient valorization
• sustainable seafood
• marine biotechnology
• food fortification.