Sustainable Seafood Processing: Reducing Waste and Environmental Impact in Aquatic Ecosystems

Abstract

The global seafood industry plays a crucial role in food production and nutrition. This review examines how the seafood industry can generate valuable products while minimizing environmental harm. It explores diverse applications of fish, shellfish, and seaweeds in producing high-value compounds, highlighting technological advances including nanoencapsulation, fermentation, and enzymatic hydrolysis. The focus is on the extraction and utilization of bioactive compounds from seafood and seafood by-products, including proteins, peptides, polyunsaturated fatty acids, and polysaccharides, which can be employed in nutraceuticals, pharmaceuticals, cosmetics, and functional foods. The review emphasizes that transforming seafood waste into useful materials supports circular economy principles and reduces pollution. It advocates for continued research to maximize the value and ecological stewardship of seafood resources while addressing global challenges and promoting economic development through the sustainable use of marine resources.