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Functional and Bioactive Nutraceutical Compounds from Seafood and Seafood By-Products
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Functional and Bioactive Nutraceutical Compounds from Seafood and Seafood By-Products

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Foods of Marine Origin".

Deadline for manuscript submissions: closed (31 August 2021) | Viewed by 16205

Special Issue Editors

Dr. Ermelinda Prato

E-Mail Website
Guest Editor
Institute of Water Research (IRSA), Italian National Research Council (CNR), Taranto, Italy
Interests: marine byproduct; bioactive compounds; functional properties; seafood; fish discards; by-products valorization; health benefits
Special Issues, Collections and Topics in MDPI journals
Dr. Francesca Biandolino

E-Mail Website
Guest Editor
Institute of Water Research (IRSA), Italian National Research Council (CNR), Taranto, Italy
Interests: marine environment; seafood; fish wastes; nutritional quality assessment; bioactive compounds; marine food resource; health benefit
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Our Special Issue “Functional and Bioactive Nutraceutical Compounds from Seafood and Seafood By-Products” welcomes the submission of reviews and manuscripts describing original research aimed at improving the valorization of seafood and their by-products. We are highly interested in and encourage manuscripts related to the chemistry and quality of seafood.

Marine organisms constitute almost 80% of the world biota and provide a valuable resource for human nutrition and health. Their nutritional value is attributed to precious biomolecules such as polyunsaturated fatty acids, proteins, peptides, polysaccharides, polyphenols, probiotics, enzymes, vitamins, and minerals. The high seafood biodiversity and chemical diversity represent an unlimited resource for the development of new bioactive products.

In this context, particular attention must be paid to marine by-products, also aiming at a  more environmentally sustainable use of marine resources and higher economic benefits for the sector. Seafood by-products contain valuable biomolecules, whose knowledge is necessary to fully appreciate and make use of what is now considered waste.

Dr. Ermelinda Prato
Dr. Francesca Biandolino
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • Seafood quality 
  • Chemical composition 
  • Seafood processing 
  • Bioactive compounds 
  • Fish discards 
  • By-products valorization 
  • Functional and Bioactive Compounds 
  • Health Benefits

Published Papers (4 papers)

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Research

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11 pages, 2153 KiB  
Article
Antihypertensive and Probiotic Effects of Hidakakombu (Saccharina angustata) Fermented by Lacticaseibacillus casei 001
by Tetsuya Sekine, Hiroshi Nagai and Naoko Hamada-Sato
Foods 2021, 10(9), 2048; https://doi.org/10.3390/foods10092048 - 31 Aug 2021
Cited by 5 | Viewed by 2190
Abstract
Hidakakombu (Saccharina angustata), commonly known as kelp, is an edible macroalgae mainly grown in the Hidaka region of Hokkaido. Hidakakombu is graded based on its shape and color. Low-grade Hidakakombu has low value and is distributed at a low price. It [...] Read more.
Hidakakombu (Saccharina angustata), commonly known as kelp, is an edible macroalgae mainly grown in the Hidaka region of Hokkaido. Hidakakombu is graded based on its shape and color. Low-grade Hidakakombu has low value and is distributed at a low price. It is desired to establish a method to add value to low-grade Hidakakombu. In this study, low-grade Hidakakombu was fermented by Lacticaseibacillus casei 001 to add value. Fermentation of Hidakaombu enhanced the inhibition of blood pressure elevation due to ACE inhibition. L. casei 001 in fermented Hidakakombu remained viable in simulated gastric and intestinal juices. The ACE inhibitory component in L. casei 001-fermented Hidakakombu was isolated from the fraction below 3 kDa using high-performance liquid chromatography. The purified amino acid was identified as D-Trp using nuclear magnetic resonance, mass spectroscopy, and optical rotation measurements. This is the first report on the ACE inhibitory activity of D-Trp in L. casei 001-fermented Hidakakombu. Hidakakombu fermented by L. casei 001 was shown to be a source of probiotics and functional components against hypertension. Therefore, fermentation by L. casei 001 was found to be an effective means of adding high value to low-grade Hidakombu. Full article
(This article belongs to the Special Issue Functional and Bioactive Nutraceutical Compounds from Seafood and Seafood By-Products)
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18 pages, 1481 KiB  
Article
Effect of Different Cooking Methods on Lipid Content and Fatty Acid Profiles of Mytilus galloprovincialis
by Francesca Biandolino, Isabella Parlapiano, Giuseppe Denti, Veronica Di Nardo and Ermelinda Prato
Foods 2021, 10(2), 416; https://doi.org/10.3390/foods10020416 - 13 Feb 2021
Cited by 26 | Viewed by 3296
Abstract
The effect of cooking (barbecue-grilling, boiling, microwaving, oven cooking and frying) on lipids, fatty acids (FAs) and lipid quality indices of the mussel Mytilus galloprovincialis was investigated. In general, all processing methods significantly (p < 0.05) modified the fatty acid profiles of [...] Read more.
The effect of cooking (barbecue-grilling, boiling, microwaving, oven cooking and frying) on lipids, fatty acids (FAs) and lipid quality indices of the mussel Mytilus galloprovincialis was investigated. In general, all processing methods significantly (p < 0.05) modified the fatty acid profiles of mussels, although with major changes in fried samples, which exhibited the lowest saturated fatty acids and n-3 and highest polyunsaturated (PUFA) and n-6 FAs content. A significant decrease in the n-3 PUFA from the raw sample to five cooking methods was observed. The n-3/n-6 ratio decreased from raw (6.01) to cooked mussels, exhibiting the lowest value in fried ones (0.15). C20:5 n-3 and C22:6 n-3 significantly decreased during all cooking processes, and overall in fried mussels. It can be concluded that cooking does not compromise the nutritional quality of mussels except with frying, although it resulted in a decrease of the atherogenic and thrombogenic indices. Full article
(This article belongs to the Special Issue Functional and Bioactive Nutraceutical Compounds from Seafood and Seafood By-Products)
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Review

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27 pages, 1677 KiB  
Review
Hizikia fusiformis: Pharmacological and Nutritional Properties
by Maria Dyah Nur Meinita, Dicky Harwanto, Jae-Hak Sohn, Jin-Soo Kim and Jae-Suk Choi
Foods 2021, 10(7), 1660; https://doi.org/10.3390/foods10071660 - 19 Jul 2021
Cited by 16 | Viewed by 3946
Abstract
The brown seaweed Hizikia fusiformis (syn. Sargassum fusiforme), commonly known as “Hijiki”, has been utilized in traditional cuisine and medicine in East Asian countries for several centuries. H. fusiformis has attracted much attention owing to its rich nutritional and pharmacological properties. However, [...] Read more.
The brown seaweed Hizikia fusiformis (syn. Sargassum fusiforme), commonly known as “Hijiki”, has been utilized in traditional cuisine and medicine in East Asian countries for several centuries. H. fusiformis has attracted much attention owing to its rich nutritional and pharmacological properties. However, there has been no comprehensive review of the nutritional and pharmacological properties of H. fusiformis. The aim of this systematic review was to provide detailed information from the published literature on the nutritional and pharmacological properties of H. fusiformis. A comprehensive online search of the literature was conducted by accessing databases, such as PubMed, SpringerLink, ScienceDirect, and Google Scholar, for published studies on the nutritional and pharmacological properties of H. fusiformis between 2010 and 2021. A total of 916 articles were screened from all the databases using the preferred reporting items for systematic reviews and meta-analyses method. Screening based on the setdown criteria resulted in 59 articles, which were used for this review. In this review, we found that there has been an increase in the number of publications on the pharmacological and nutritional properties of H. fusiformis over the last 10 years. In the last 10 years, studies have focused on the proximate, mineral, polysaccharide, and bioactive compound composition, and pharmacological properties, such as antioxidant, anticancer, antitumor, anti-inflammatory, photoprotective, neuroprotective, antidiabetic, immunomodulatory, osteoprotective, and gastroprotective properties of H. fusiformis extracts. Overall, further studies and strategies are required to develop H. fusiformis as a promising resource for the nutrition and pharmacological industries. Full article
(This article belongs to the Special Issue Functional and Bioactive Nutraceutical Compounds from Seafood and Seafood By-Products)
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22 pages, 793 KiB  
Review
Bioactive Compounds of Nutraceutical Value from Fishery and Aquaculture Discards
by Mirko Mutalipassi, Roberta Esposito, Nadia Ruocco, Thomas Viel, Maria Costantini and Valerio Zupo
Foods 2021, 10(7), 1495; https://doi.org/10.3390/foods10071495 - 28 Jun 2021
Cited by 33 | Viewed by 6048
Abstract
Seafood by-products, produced by a range of different organisms, such as fishes, shellfishes, squids, and bivalves, are usually discarded as wastes, despite their possible use for innovative formulations of functional foods. Considering that “wastes” of industrial processing represent up to 75% of the [...] Read more.
Seafood by-products, produced by a range of different organisms, such as fishes, shellfishes, squids, and bivalves, are usually discarded as wastes, despite their possible use for innovative formulations of functional foods. Considering that “wastes” of industrial processing represent up to 75% of the whole organisms, the loss of profit may be coupled with the loss of ecological sustainability, due to the scarce recycling of natural resources. Fish head, viscera, skin, bones, scales, as well as exoskeletons, pens, ink, and clam shells can be considered as useful wastes, in various weight percentages, according to the considered species and taxa. Besides several protein sources, still underexploited, the most interesting applications of fisheries and aquaculture by-products are foreseen in the biotechnological field. In fact, by-products obtained from marine sources may supply bioactive molecules, such as collagen, peptides, polyunsaturated fatty acids, antioxidant compounds, and chitin, as well as catalysts in biodiesel synthesis. In addition, those sources can be processed via chemical procedures, enzymatic and fermentation technologies, and chemical modifications, to obtain compounds with antioxidant, anti-microbial, anti-cancer, anti-hypertensive, anti-diabetic, and anti-coagulant effects. Here, we review the main discards from fishery and aquaculture practices and analyse several bioactive compounds isolated from seafood by-products. In particular, we focus on the possible valorisation of seafood and their by-products, which represent a source of biomolecules, useful for the sustainable production of high-value nutraceutical compounds in our circular economy era. Full article
(This article belongs to the Special Issue Functional and Bioactive Nutraceutical Compounds from Seafood and Seafood By-Products)
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