Exploring Marine-Based Food Production: The Challenges for a Sustainable and Fast Biotechnology-Based Development

Abstract

Marine-derived nutrients and bioactive compounds may offer a myriad of biological benefits, such as anticancer and anti-inflammatory properties, and technological potential, enhancing food quality as additives. Their role in the sustainable development of food technology is fundamental, especially in advancing the knowledge of functional foods and related technologies. Algae are considered one of the major sources of marine-derived ingredients and the subject of several recent studies. Despite their potential, the translation of marine ingredients’ potential into a marine-based competitiveness of the food industry faces hurdles in the extraction process and operational systems scale-up that the industry needs to tackle. The complexity of marine matrices with diverse compounds and solubilities adds complexity to extraction processes and may lead to low yields or bioactivity loss. Contaminants, like heavy metals and pesticide residues in marine organisms, require rigorous purification processes for product safety. The use of biorefinery systems in marine-based ingredients’ production, particularly cascade processes, offers zero-waste solutions, contributing to the blue economy and aligning with UN sustainability goals. Sustainability assessment tools are critical for evaluating marine-based food production’s environmental, social, and economic impacts. A continued exploration and collaboration are essential for the future, fostering innovation and sustainability to create a resilient, equitable, and eco-friendly food system.

Keywords

• microalgae
• macroalgae
• green extracts
• biotechnology
• food additives
• high-value compounds