Harnessing non-thermal techniques for the sustainable protein extraction from blue foods and their potential applications in circular food systems

Abstract

Blue foods display significant variety while providing essential proteins and fatty acids as well as important micronutrients. Numerous chemical and biological elements exist in marine habitats, which make the ocean a perfect source for high-value compounds (HAVC) with multiple applications. Marine sources provide distinctive proteins, polysaccharides, along with micronutrients and bioactive compounds. Modern developments in non-thermal technologies now provide environmentally friendly methods for the effective extraction of high-value proteins from marine resources, which support environmental conservation goals.The review focused on the optimistic effect of novel non-thermal treatments on protein from blue foods. It evaluates new processing methods that reduce waste and enhance protein extraction efficiency to produce better products. The analysis identified the obstacles encountered during the production of marine proteins. The main goal is to reduce environmental effects by using unused marine biomass through energy-efficient methods which also generate less waste. Non-thermal processing methods enhance marine protein functionality and convert waste materials into food-grade products to support circular bioeconomy models. These methods bring essential benefits to sustainable food systems by minimizing pollution and optimizing resource management. Sustainable marine protein extraction technologies support global biodiversity preservation, together with developing climate-resistant food innovations