Abstract
Abstract The seafood processing industry produces large volumes of by-products such as skins, bones, shells, and viscera that are rich in valuable proteins and polysaccharides but remain underutilized. With up to 60% of marine biomass discarded as waste, innovative valorization strategies offer a way to enhance resource efficiency and reduce environmental impact. Marine proteins possess excellent emulsifying, gelling, and water-binding properties, making them ideal for use in plant-based meats, dairy alternatives, and nutritional products. Marine polysaccharides function as natural preservatives, edible coatings, and fat replacers, supporting clean-label food innovations and extending shelf life. In addition to their functional roles, these compounds offer nutritional advantages, including complete amino acid profiles and bioactive peptides with health-promoting effects. Their incorporation into food systems supports the circular economy and aligns with UN Sustainable Development Goals by minimizing waste and promoting sustainable consumption. However, scaling production, ensuring affordability, and achieving consumer acceptance remain key challenges. This review explores the applications, benefits, and commercialization barriers of marine-derived proteins and polysaccharides, highlighting their potential to drive sustainable and functional food innovation.
NETL
NSTL
Springer Nature