Use of Seafood Byproducts to Obtain Ingredients with Bioactive or Technological Functionality for the Design of Foods
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Security and Sustainability".
Deadline for manuscript submissions: closed (20 September 2021) | Viewed by 13350
Special Issue Editors
Interests: valorization; encapsulation; edible films; active packaging; seafood products
Interests: seafood by-products; bioactive molecules; in vivo assays; enzymes; protein hydrolysates; upgrading; bioactive ingredients
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
The seafood processing industry generates a large number of byproducts worldwide that are scarcely used. Today, governments are urging the industry to adopt a circular economy model that leads to a reduction in the use of resources and environmental emissions. Therefore, all byproducts generated by the fishing industry must be valorized. They could be a rich source of biomolecules with potential technological and/or health applications in foods. Antioxidant and/or antimicrobial molecules could increase the shelf-life and at the same time reduce the risk stemming from the use of synthetic ingredients. Likewise, the incorporation of water-retaining molecules, emulsifiers, or even enzymatic inhibitors in foods would also be of great interest to the industry. Besides, bioactive molecules could be used as functional ingredients. Their incorporation into the product as an ingredient or as a component of packaging can therefore be an important novelty for the food industry, but it has some limitations that are being addressed today. In this context, we invite authors to contribute to this Special Issue with articles related to the use of molecules derived from fishery byproducts as ingredients for the development of food products, especially from fish.
Dr. Joaquín Gómez Estaca
Dr. Óscar Martínez-Álvarez
Guest Editors
Manuscript Submission Information
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Keywords
- Seafood byproducts
- Fish waste
- Functional food
- Shelf life
- Bioactivity
- Techno-functional properties