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Maximizing the utilization of seafood resources.

Eva Falch¹, Ida-Johanne Jensen¹

¹Department of Biotechnology and Food Science, Norwegian University of Science and Technology, NTNU, Trondheim, Norway.

Advances in Food and Nutrition Research

|February 14, 2026

Summary

This summary is machine-generated.

Seafood sidestreams can be transformed into valuable products using advanced biotech. This approach enhances food security and sustainability by utilizing previously wasted materials.

Keywords:

Circular bioeconomy Food fortification Green technologies Marine by-products Nutrient recovery Omega-3 fatty acids Protein hydrolysates Residual raw material Seafood utilization Sustainability

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Area of Science:

Marine biotechnology and food science.
Sustainable resource management.
Circular economy principles in the food industry.

Background:

Global food security and sustainability necessitate maximizing seafood resource utilization.
Underutilized seafood sidestreams, bycatch, and discards represent a significant untapped resource.
Advances in processing technologies offer new avenues for valorizing these materials.

Purpose of the Study:

To explore the potential of transforming seafood sidestreams into high-value applications.
To review key processing methods and applications for seafood-derived ingredients.
To assess the nutritional, technological, and market potential of seafood byproducts.

Main Methods:

Enzymatic hydrolysis for targeted extraction of proteins and peptides.
Membrane filtration for isolating marine lipids (EPA/DHA) and collagen.
Green refining technologies and micro-/nanoencapsulation for enhanced stability and novel applications.

Main Results:

Successful extraction of proteins, marine lipids (EPA/DHA), bioactive peptides, and collagen from seafood waste.
Development of applications in infant nutrition, medical foods, and cosmetics.
Improved oxidative stability and functionality of extracted marine ingredients.

Conclusions:

Transitioning from waste management to resource optimization is crucial for a sustainable food system.
Seafood sidestreams offer significant opportunities for value creation within a circular economy.
Addressing regulatory, technical, and consumer challenges is key to realizing the full potential of seafood valorization.