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

Abstract

Blue foods contain a diverse group of aquatic resources and are essential owing to their nutritional profile, including proteins, fatty acids and key micronutrients, for maintaining human health. Numerous chemical and biological elements exist in marine habitats, which make the ocean a perfect source of high-value compounds with several applications. Marine sources provide distinctive proteins and polysaccharides, along with micronutrients and bioactive compounds. Modern developments in non-thermal technologies have facilitated environmentally friendly, green and sustainable methods for the effective extraction of high-value proteins from marine resources, which support environmental sustainable goals. This review focused on the advantages of novel non-thermal treatments in the extraction of protein from blue foods. It evaluates new processing methods that reduce waste and enhance protein extraction efficiency to produce functional products. The analysis identified the obstacles encountered during the production of marine proteins. The main goal is to reduce environmental effects 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 essentially benefit sustainable food systems by minimizing pollution and optimizing resource management. Sustainable marine protein extraction technologies support global biodiversity preservation and the development of climate-resistant food innovations.