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

Sustainable Food Technology 2026 Open access

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Authors: N Thirugnanam, Monisha Chandran, Pathare Ashutosh Dattatrya, Loganathan M.
DOI: 10.1039/d5fb00784d
Cited by: 2
References: 126

Abstract

Blue foods contain a diverse group of aquatic resources and this work supports the transformation of low-value by products into high value food ingredients, strengthening the foundation of a circular bioeconomy.

Fields of Study & Subjects

Protein Hydrolysis and Bioactive Peptides Seaweed-derived Bioactive Compounds Proteins in Food Systems

Publication details

Journal / source
Sustainable Food Technology
Publisher
Royal Society of Chemistry (RSC)
Volume
4
Issue
3
Pages
2457–2474
Publication date
1 January 2026
Language
EN