Seafood industry contributed to the global economy by supporting wellbeing as well as the nutritional status of the community. Generally, 30 % of the total fish captured is unutilized owing to low-value discards, storage problems, and spoilage. The remaining harvested fish go through the processing plant where only 30-50 % portion of fish is used as an edible product and the remaining parts (70-50 %) are discarded as by-products or leftovers. The by-products from the fish processing industry contain the skin, head, viscera, bones, scales, fins etc. These fish processing waste could be converted into the marketable high-value products such as protein and peptides, oil and lipids, vitamins, minerals, pigments, and enzymes. These active compounds exhibit various functional properties, biological activities, food fortification and health benefits. In addition, waste utilization has come under one of the Sustainable Development Goals of the United Nations. Therefore, it is worth to study the chemical composition, extraction methods, purification and isolation, functional properties, biological activities and industrial application (food, feed, nutraceutical, and pharma) of the bioactive compound obtained from seafood waste.

The goal of this Research Topic is to provide recent advancement in seafood waste utilization strategies, isolation or extraction of various bioactive compounds, and their diverse industrial applications. This will provide more robust knowledge to researchers, food technologist and engineer, industry personnel and academia for future research and circular economy.

We welcome submissions of original research articles, reviews, mini reviews, letters, brief research report/data report, perspective, and communications related to the research theme.
Potential research topics include but are not limited to:

• Novel extraction techniques for the extraction of the active compounds from seafood wastes.
• Purification, isolation and identification of the active compounds.
• Physical, chemical, and sensorial characterization of the products added with those bioactive compounds.
• Functional and biological activities of the active compounds.
• Industrial applications (food, feed, nutraceutical and pharma) applications of the active compounds.
• Functional food product formulation.
• Nanotechnology application for activity, stability improvement as well as targeted delivery.

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Frontiers in Nutrition

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