About this Research Topic
Life starts from ocean and ocean is a treasure basin which provides important food and nutrition resources for humans. With the increase in global population, living standards and food demands of mankind, consumption of marine foods will continue to increase globally. Food production from the ocean is sustainable and has significantly lower environmental pressures than that on land. Marine food raw materials can provide high quality sources of protein for human consumption. However, it is important to view the potential benefits of marine food consumption in the context of increasing concerns with ocean pollution (e.g., plastic debris, industrial waste) and its potential to damage marine life.
Research has shown that diets with increased consumption of marine foods are associated with reduced risk of diet-related chronic diseases. Marine foods are low in calories, and contain functional active substances such as bioactive peptides, terpenes, polyketides, alkaloids, unsaturated fatty acids, polysaccharides, vitamins and minerals, which have been shown to have positive health effects. As such, the extraction of functional active substances and the development of functional foods from marine resources is attracting increasing attention in the field of nutrition and health, and food science and technology.
To date, studies on marine foods have focused on three areas: (1) animal and plant-based sources of raw materials such as fish, shrimp, shellfish, and aquatic plants; (2) functional active ingredients such as bioactive peptides, unsaturated fatty acids, polysaccharides, vitamins and minerals which can be extracted from raw materials or their by-products; (3) preparation and development of functional ingredients such as fish oil emulsions, bioactive peptide powders, polysaccharide capsules, marine algae tablets, and shellfish-originated drinks. However, further studies related to sensory (e.g., taste) evaluation and molecular mechanisms and pathways of the different types of marine foods are important, to further advance discovery of new functional ingredients, product applications and nutritional and pharmaceutical therapeutics. In addition, with the increasing concern of ocean pollution and the risk it poses to marine sources, food safety aspects of marine foods (e.g., toxicity) also require further investigation.
The objective of this Research Topic is to gather research studies which will aid in the development of foods for health from marine sources. Original Research and Review articles are preferred but other article types will be considered. Subtopics of interest include (but not limited to):
• Differences in the composition (e.g., nutritional, toxins, microbiota) and functionality of marine foods from different global oceans and sources (i.e., plant vs animal marine foods)
• Current (e.g., ultrasound-assisted extraction and enzyme assisted extraction) and new/emerging (e.g., omics, cell culture, 3D printing) techniques to advance active ingredients from marine sources
• Reformulation of foods with marine sources to enhance nutritional value
• Evaluation of the nutritional value of marine food by-products and discards
• Preclinical and clinical trials with marine functional foods based on strong molecular evidence
• Relationship between chemical components and nutrition values of marine foods
• Correlation between in vitro and in vivo nutritional function of marine foods
• Food safety issues (e.g., adverse effects, allergies, toxicity)
• Sensory (taste and aroma) issues associated with marine foods and consumer acceptance
Research has shown that diets with increased consumption of marine foods are associated with reduced risk of diet-related chronic diseases. Marine foods are low in calories, and contain functional active substances such as bioactive peptides, terpenes, polyketides, alkaloids, unsaturated fatty acids, polysaccharides, vitamins and minerals, which have been shown to have positive health effects. As such, the extraction of functional active substances and the development of functional foods from marine resources is attracting increasing attention in the field of nutrition and health, and food science and technology.
To date, studies on marine foods have focused on three areas: (1) animal and plant-based sources of raw materials such as fish, shrimp, shellfish, and aquatic plants; (2) functional active ingredients such as bioactive peptides, unsaturated fatty acids, polysaccharides, vitamins and minerals which can be extracted from raw materials or their by-products; (3) preparation and development of functional ingredients such as fish oil emulsions, bioactive peptide powders, polysaccharide capsules, marine algae tablets, and shellfish-originated drinks. However, further studies related to sensory (e.g., taste) evaluation and molecular mechanisms and pathways of the different types of marine foods are important, to further advance discovery of new functional ingredients, product applications and nutritional and pharmaceutical therapeutics. In addition, with the increasing concern of ocean pollution and the risk it poses to marine sources, food safety aspects of marine foods (e.g., toxicity) also require further investigation.
The objective of this Research Topic is to gather research studies which will aid in the development of foods for health from marine sources. Original Research and Review articles are preferred but other article types will be considered. Subtopics of interest include (but not limited to):
• Differences in the composition (e.g., nutritional, toxins, microbiota) and functionality of marine foods from different global oceans and sources (i.e., plant vs animal marine foods)
• Current (e.g., ultrasound-assisted extraction and enzyme assisted extraction) and new/emerging (e.g., omics, cell culture, 3D printing) techniques to advance active ingredients from marine sources
• Reformulation of foods with marine sources to enhance nutritional value
• Evaluation of the nutritional value of marine food by-products and discards
• Preclinical and clinical trials with marine functional foods based on strong molecular evidence
• Relationship between chemical components and nutrition values of marine foods
• Correlation between in vitro and in vivo nutritional function of marine foods
• Food safety issues (e.g., adverse effects, allergies, toxicity)
• Sensory (taste and aroma) issues associated with marine foods and consumer acceptance
Keywords: Marine Foods, Functional Active Substances, Functional Foods, Fish, Extraction Techniques
Important Note: All contributions to this Research Topic must be within the scope of the section and journal to which they are submitted, as defined in their mission statements. Frontiers reserves the right to guide an out-of-scope manuscript to a more suitable section or journal at any stage of peer review.
