For each kilogram of food protein wasted, between 15 and 750 kg of CO2 end up in the
atmosphere. With this alarming carbon footprint, food protein waste not only contributes to …

The global interests in food with functional properties and fewer artificial preservatives have
enlightened manufacturers to use new emerging natural bioactive compounds in food …

In this study, gelatin production was optimized at three levels of time and temperature using
the response surface method (RSM) by considering the yield, protein content, gel strength …

This study was focused on shelf‐life extension of whole shrimp (Penaeus merguiensis)
using an active coating containing gelatin hydrolysates. Gelatin extracted from …

Nowadays fish wastes have become a global issue and their disposal may cause severe
environmental pollution. To overcome this issue, these seafood by-products can be utilized …

Bioactive peptides are the small protein fragments, which have many positive benefits to
mankind. Bioactive peptides are organic compounds formed of amino acids covalently …

This study was aimed to manufacture a functional yogurt fortified with three fish collagen‐
derived bioactive peptides including GPLGAAGP (P1), GRDGEP (P2), and MTGTQGEAGR …

According to the Food and Agriculture Organization (FAO), about one-third of the world's
food production is lost or wasted, including seafood (Wang et al., 2021). In this context, the …

Active packaging using eco-friendly and nontoxic materials is a great choice for protecting
the environment while extending the shelf life of food products. The current research …

Summary “Bioactive compounds” means various molecules that have some biological
activity. New generations of biorefinery combine innovative biomass waste resources from …