Editor’s Column: The Hunt for Valuable Components and Proteins from Aquatic Food Products

Hot topics in aquatic food products research include the utilization of rest raw materials from the fishing industry and extraction of proteins and other valuable components from seaweeds. In a world with limited resources, it is vital that we utilize what previously was considered as waste and use underutilized resources such as seaweeds to gain valuable food components. Several of the papers in this issue explore these topics. One paper looks into the anti-fungal properties of aliphatic fatty acids extracted from red seaweed, and another paper considers how red seaweed can be used in carrageenan production (and extracting the protein fraction in the process). Alginate can also be extracted from macroalgae, and a paper in this issue investigates the process optimization of this extraction by extruding technology.

Eating the daily recommended amount of protein can be a challenge for many people, and one way to increase consumption is by protein enrichment. This can be done by adding fish protein concentrate from rest raw material to wheat flour noodles without compromising the sensory properties, as shown by another paper in this issue. Adding an aquatic product to an agriculture product to achieve benefits is one approach; another approach is to add an agricultural product like propolis to a seafood product and gain the benefit of extended shelf-life. This you can also read about in this issue. Enjoy!