Efficient extraction of flavonoids from Flos Sophorae Immaturus by tailored and sustainable deep eutectic solvent as green extraction media

Every year, the seafood industry discards mountains of nutrient-rich processing waste, but what if these overlooked byproducts hold the key to the next generation of functional foods?

Seafood such as fish, shellfish, and squid are uniquely packed with nutrients. Yet, processing byproducts like viscera, shells, heads, and bones are frequently discarded. Surprisingly, these overlooked materials are rich in structurally diverse bioactive nitrogenous components, showing significant promise as functional food ingredients.

Fish waste offers high-quality protein, serving as an exceptional source for biofunctional peptide mining, while chitin from shrimp shells, crab shells, and squid pens brings its own substantial value. Through bioconversion, these components yield remarkable properties, including antioxidative, antimicrobial, anticancer, antihypertensive, antidiabetic, and anticoagulant activities.

This review explores the extraordinary potential of transforming seafood and chitin-containing byproducts using chemical procedures, enzymatic and fermentation technologies, and chemical modifications. By unlocking these methods, science paves the way for powerful new applications derived from what was once simple waste.

Key Points

• Seafood processing byproducts are rich in bioactive nitrogenous components.
• Fish waste and chitin sources provide valuable functional food ingredients.
• Bioconversion unlocks antioxidative, antimicrobial, and medicinal activities.