Ore Areche, FranklinJulcahuanga Dominguez, Juan AlbertoTicsihua Huaman, JovencioMalpartida Yapias, Rafael JulianChoque Rivera, Tania JakelineMamani Perales, Luz DeliaTicona Quispe, Juan De Dios HermogenesHilasaca Zea, Cristhian YimmyCastro Galarza, César RaúlRuiz Rodríguez, AlfonsoAreche Mansilla, Deniss Yoshira2026-03-042026-03-042024Ore Areche, F., Julcahuanga Dominguez, J.A., Ticsihua Huaman, J., Malpartida Yapias, R.J., Choque Rivera, T.J., Mamani Perales, L.D., Ticona Quispe, J.D.H., Hilasaca Zea, C.Y., Castro Galarza, C.R., Ruiz Rodríguez, A., & Areche-Mansilla, D.Y. (2024). Maximizing the Potential of Marine Resources: A Sustainable Approach to High-Value Product Development from Seafood By-Products and Waste. Current Research in Nutrition and Food Science, 12(3). http://dx.doi.org/10.12944/CRNFSJ.12.3.710.12944/CRNFSJ.12.3.7https://hdl.handle.net/20.500.14845/432The global seafood industry is a pivotal component of food production, supplying vital nutrition and contributing to global food security. In addition to its traditional role in providing direct food sources, the industry holds substantial promise for the development of high-value products through the innovative use of seafood resources, such as fish, shellfish, and seaweeds. This comprehensive review delves into the diverse applications of these marine resources, emphasizing their potential beyond food consumption. The focus is on the extraction and utilization of bioactive compounds, which possess significant health benefits, from seafood and seafood by-products. These bioactive compounds, including proteins, peptides, polyunsaturated fatty acids, and polysaccharides, can be employed in nutraceuticals, pharmaceuticals, cosmetics, and functional foods. The paper provides an in-depth examination of advanced technological processes that have revolutionized the extraction and purification of these valuable compounds. Key advancements discussed include nanoencapsulation, which enhances the stability and bioavailability of sensitive compounds; fermentation, which promotes the release of bioactive peptides; and enzymatic hydrolysis, which breaks down complex proteins into bioactive fragments. These innovations not only enhance product value but also contribute to sustainable resource utilization. The review also evaluates the economic and environmental implications of these technological advancements, highlighting the critical role of sustainability. By converting seafood by-products and waste into valuable products, the industry can significantly reduce environmental pollution and support circular economy principles. The review calls for ongoing research and development to optimize these processes, ensuring the seafood industry role in addressing global challenges, promoting economic growth, and fostering environmental stewardship through the sustainable use of marine resources.enghttps://purl.org/coar/access_right/c_abf2https://creativecommons.org/licenses/by-nc-sa/4.0/deed.esBy-productsHigh-value productsSeafood resourcesSustainabilityTechnological processesWaste utilizationhttps://purl.org/coar/resource_type/c_dcae04bc