Sustainable Valorization of Seafood By-Products through Recovery of Valuable Bioactive Compounds

Dear Colleagues,                

Seafood processing, mainly on factory vessels, generates a large number of by-products, such as heads, bones and guts, which represent between 30% and 70% of the whole weight. These by-products, although hardly used, are a good source of macro and micronutrients, as well as of molecules with bioactive potential such as polyunsaturated fatty acids, peptides, or chitosan. An improved waste processing strategy is, however, necessary to extract these compounds, especially in the framework of a circular economy.

In this context, we invite authors to contribute to this Special Issue with articles on the extraction of bioactive molecules from seafood processing by-products, with cosmetic (e.g., wound repairers), pharmaceutical, or nutraceutical interest (antihypertensives, hypoglycaemics, nootropics, anti-aging, anti-tumour, etc.). Articles describing an optimisation of the extraction process of these molecules, mainly using green technologies; their bioactive effect in vitro and/or in vivo; as well as processes that favour their production (e.g., fermentation), are also welcome.

Dr. Oscar Martinez-Alvarez
Prof. Dr. Ali Bougatef
Guest Editors

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