Sustainable valorisation of seafood-derived proteins: Current approaches for recovery and applications in biomedical and food systems

Abstract

In response to the growing consumer focus on healthy, balanced diets, demand for functional foods and products for special nutrition, particularly those enriched with proteins, has significantly increased. Bio-processed marine products have emerged as alternative nutrient sources with potential benefits for consumer well-being. Among these, seafood proteins are especially promising due to their functional properties, including water and oil retention, film formation, emulsification, solubility, and gelling capacities. Recent research highlights the unique roles of various classes of seafood proteins derived from by-products and side-streams as functional ingredients in developing novel protein-enriched foods and in drug delivery. In this framework this review aims to explore eco-innovative extraction technologies and functional properties of native seafood proteins and hydrolysates derived from discarded raw materials, focusing on their applications as bioactive compounds in the development of both protein-enriched foods and biomedical products. Key research findings in these areas are summarized, emphasizing the need for further studies in the fields of chemical engineering, food and biomedical sciences. Finally, this work aims to draw the attention of researchers and industry professionals to advance a comprehensive understanding of seafood protein circular bioeconomy and enhance their use in food and medical applications.