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Related Concept Videos

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Upstream processing represents a critical phase in biomanufacturing, wherein biological systems such as microorganisms, mammalian cells, or insect cells are cultivated to produce therapeutic proteins, vaccines, enzymes, or other biologically derived products. This phase encompasses all steps from the selection and genetic manipulation of the production organism to the cultivation of cells in bioreactors under tightly controlled environmental conditions.Host Selection and Genetic OptimizationThe...
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Microbial fermentation is central to food biotechnology, enhancing flavor, texture, preservation, and stability. Fermentative microorganisms metabolize carbohydrates into organic acids, alcohols, and other metabolites that inhibit spoilage organisms and improve digestibility while contributing distinctive sensory qualities.In baking, amylases naturally present in flour hydrolyze starch into monosaccharides such as glucose, which Saccharomyces cerevisiae ferments anaerobically. Through...
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Synthetic biology is an interdisciplinary science that involves using principles from disciplines such as engineering, molecular biology, cell biology, and systems biology. It involves remodeling existing organisms from nature or constructing completely new synthetic organisms for applications such as protein or enzyme production, bioremediation, value-added macromolecule production, and the addition of desirable traits to crops, to name a few.
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Related Experiment Video

Updated: May 5, 2026

Construction of Models for Nondestructive Prediction of Ingredient Contents in Blueberries by Near-infrared Spectroscopy Based on HPLC Measurements
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Emerging Technologies in Blue Foods: Production, Processing, and Omics Perspectives.

Imad Khan1, Caimei Wang1, Jiangmin Wang1

  • 1Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Provincial Engineering Technology Research Center of Prefabricated Seafood Processing and Quality Control, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China.

Foods (Basel, Switzerland)
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Summary

Emerging technologies like cellular aquaculture and advanced processing are revolutionizing blue food production. These innovations promise more sustainable, nutritious, and traceable aquatic protein sources to meet global demand.

Keywords:
alternative proteinsblue foodscellular aquaculturenon-thermal processingstructuring technologies

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Area of Science:

  • Aquatic food science
  • Sustainable protein production
  • Food technology

Background:

  • Growing global population and conventional food system pressures necessitate novel protein sources.
  • Blue foods offer nutritional benefits and lower environmental impact than terrestrial animal proteins.
  • Challenges in sustainability, processing, preservation, and traceability hinder blue food's potential.

Purpose of the Study:

  • To review emerging technologies transforming blue food systems.
  • To explore innovations in production, processing, and analysis.
  • To assess the potential of next-generation blue food products.

Main Methods:

  • Overview of cellular aquaculture and mariculture for controlled blue food production.
  • Assessment of alternative protein platforms (plant-based, fermentation, cultivated analogues).
  • Review of advanced structuring (extrusion, 3D printing) and non-thermal preservation techniques (CP, HPP, PEFs, UV).
  • Discussion of omics technologies (proteomics, metabolomics, lipidomics) for quality and traceability.

Main Results:

  • Cellular aquaculture and mariculture present alternatives to traditional methods.
  • Innovative processing enhances texture and sensory attributes of blue food analogues.
  • Non-thermal preservation improves safety and shelf-life while preserving nutritional value.
  • Omics technologies offer molecular insights into product quality and supply chain authenticity.

Conclusions:

  • Interdisciplinary advancements can create a resilient, sustainable, and technology-driven blue food sector.
  • Overcoming scalability, regulatory, and consumer acceptance challenges is crucial for commercialization.
  • Next-generation blue food products hold significant potential for future food security.