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Research on Marine-Derived Functional Foods

A special issue of Marine Drugs (ISSN 1660-3397). This special issue belongs to the section "Marine-Derived Ingredients for Drugs, Cosmeceuticals and Nutraceuticals".

Deadline for manuscript submissions: 30 November 2026 | Viewed by 1470

Special Issue Editor


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Guest Editor
Laboratory of Food Chemistry—Technology and Quality of Animal Origin Food, Department of Food Science and Nutrition, School of the Environment, University of the Aegean, 81400 Myrina, Greece
Interests: animal food quality and technology; functional marine food; fish lipids
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Special Issue Information

Dear Colleagues,

Research on marine functional food and processing focuses on exploring, extracting, and utilizing bioactive compounds from marine organisms such as algae, fish, and shellfish. These compounds, including omega-3 fatty acids, peptides, and antioxidants, offer potential health benefits beyond basic nutrition, such as anti-inflammatory and cardioprotective effects. Advanced processing technologies aim to preserve bioactivity, improve bioavailability, and ensure food safety.

This Special Issue invites original research articles and reviews on marine functional foods and their processing. Emphasis is placed on identifying and extracting bioactive compounds from marine sources, along with innovative processing methods that enhance the bioavailability, safety, and stability of marine-derived ingredients.

Dr. Constantina Nasopoulou
Guest Editor

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. Marine Drugs is an international peer-reviewed open access monthly 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

  • marine organisms
  • omega-3 fatty acids
  • peptides
  • antioxidants
  • anti-inflammatory effect
  • cardioprotective activity
  • innovative processing methods
  • bioavailability
  • safety
  • stability

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Published Papers (1 paper)

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Research

19 pages, 1367 KB  
Article
Freeze-Drying Blue Crab Roe, Sea Urchin, and Beluga Caviar: Impact on Nutritional, Biochemical, and Sensory Properties
by Antonia Angou, Spyros Didos, Konstantina Tsotsouli, Ioannis S. Boziaris and Anagnostis Argiriou
Mar. Drugs 2026, 24(4), 135; https://doi.org/10.3390/md24040135 - 12 Apr 2026
Viewed by 1012
Abstract
The growing demand for clean-label food ingredients drives interest in novel marine flavorings. This study evaluated the physicochemical, antioxidant, volatile (GC-MS), and sensory profiles of freeze-dried powders from blue crab roe (Callinectes sapidus), sea urchin roe (Paracentrotus lividus), and [...] Read more.
The growing demand for clean-label food ingredients drives interest in novel marine flavorings. This study evaluated the physicochemical, antioxidant, volatile (GC-MS), and sensory profiles of freeze-dried powders from blue crab roe (Callinectes sapidus), sea urchin roe (Paracentrotus lividus), and beluga caviar (Huso huso) to assess their culinary potential. Results revealed that sensory quality is governed by the synergy between a matrix’s lipid composition and endogenous antioxidant capacity. Sea urchin powder, possessing a low polyunsaturated fatty acid (PUFA) profile and high carotenoid content, exhibited exceptional oxidative stability, yielding a concentrated marine aldehyde signature and top consumer scores. Blue crab roe demonstrated a robust PUFA matrix buffered by high phenolic content, facilitating controlled lipid peroxidation into desirable savory volatiles (ketones and aldehydes). Conversely, the high-fat, monounsaturated-dominant beluga caviar lacked sufficient antioxidants, leading to lipid degradation, oxidized hydrocarbons, earthy off-flavors, and poor texture. Both crab and caviar powders exhibited favorable Atherosclerosis and Thrombogenicity indices. Ultimately, balancing lipid composition and endogenous antioxidants is crucial for flavor stability, highlighting the commercial and environmental potential of transforming underutilized or invasive species like blue crab into stable, nutrient-dense marine flavoring agents. Full article
(This article belongs to the Special Issue Research on Marine-Derived Functional Foods)
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