Recent advances of recycling proteins from seafood by-products: Industrial applications, challenges, and breakthroughs

Content Partner: Lincoln University. Background: The exploration of unconventional sources of animal protein, driven by the increasing global demand, has brought the seafood industry into focus. Despite being high in protein, seafood by-products are often underutilized. Utilizing these by-products is important for meeting global protein demands and aligns with sustainable development goals. Therefore, the industrial application of seafood by-product proteins is important. Scope and approach: This review critically assesses techniques for extracting proteins from seafood by-products, categorizing them based on their working principles according to protein properties. The challenges faced by these techniques in industrial applications is evaluated. Additionally, the review delves into the industrial applications of recovered proteins in the food, animal feed, medical, and cosmetics industries, discussing both challenges and breakthroughs. Key findings and conclusions: The increasing global protein demand has shifted the focus of recycling seafood by-products from non-food to food applications. While conventional methods such as enzymatic hydrolysis continue to be used, there is a growing interest in more eco-friendly technologies. Despite facing challenges in quality assurance, technology transfer, financial constraints, market acceptance, and regulatory concerns, these proteins show promise for broad industrial applications in food, animal feed, medical, and cosmetic products. Technological innovations and integrated biorefineries represent major breakthroughs in this field. To further advance, it is important to bridge the gap between laboratory research and production-scale operations and improve communication between researchers and industry stakeholders. By scaling up to industrial-level production, these proteins could enhance the value of the seafood industry and contribute to resource sustainability.