Special Issue on Health, Safety, and Sustainability of Aquatic Foods: A Special Issue Presented by the IFT Aquatic Food Products Division

With the continuous increase in global population, aquatic foods, encompassing a diverse group of animals, plants, and microorganisms, have become an increasingly vital source of nutritious food worldwide. These foods, ranging from fish and shellfish to seaweed and microalgae, offer not only high-quality proteins and essential omega-3 fatty acids but also a source of vitamins, minerals, and bioactive compounds crucial for human health. Beyond supplying critical macronutrients and micronutrients, the promotion of aquatic foods can potentially reduce the consumption of red meat, which are associated with high carbon footprint. Moreover, it can bolster food security for vulnerable populations with limited access to conventional sources of nutrition. Safety and quality are primary concerns in the aquatic food industry. Key aspects include monitoring for environmental toxins, pathogens, and heavy metals and implementing hygiene practices to prevent cross-contamination. Quality assurance also involves sensory evaluation and adherence to freshness criteria, such as texture, color, and odor. The processing of aquatic foods plays a crucial role in their overall quality, safety, and marketability. Traditional processing methods, including drying, smoking, salting, and fermentation, have been used for improving food quality and shelflife. Innovations in processing methods, such as high-pressure processing, are being developed to maintain the delicate nutrients and flavor profiles. Another vital aspect of the aquatic food industry is the efficient utilization of processing by-products, which significantly contributes to processing economics and environmental sustainability. Traditionally, aquatic food processing by-products, including fish bones, shells, heads, viscera, and trimmings, are now being recognized as valuable resources. These by-products are rich in nutrients and bioactive compounds. They can be transformed into a variety of value-added products, such as animal feed, nutritional supplements, pharmaceuticals, and biodegradable packaging materials. The effective utilization of by-products not only minimizes environmental impact but also adds value to the processing chain, thus supporting the concept of circular bioeconomy. This compilation features advances spanning safety, quality, processing innovation, marine-drived proteins, and analytical authentication. Dan Li et al. (National University of Singapore, Singapore) demonstrate that microencapsulated Lactiplantibacillus plantarum 299 V shows enhanced stability and can bioaccumulate in oysters to improve microbial quality and safety (https://doi.org/10.1111/1750-3841.17406). Chuanyan Pan and Linyuan Jiang's team (Guangxi Academy of Fishery Science, China) examine how processing methods drive protein oxidation and thereby influence the quality attributes of aquatic products (https://doi.org/10.1111/1750-3841.17437). Soottawat Benjakul et al. (Prince of Songkla University, Thailand) report that ethanolic cashew leaf extract provides antifungal activity and extends the shelf life of dried salted tilapia fillets (https://doi.org/10.1111/1750-3841.17504). Bing Cui et al. (Hubei University of Technology, China) reviewed the effects and mechanisms by which different food biomacromolecules modulate thermal-induced gel properties of surimi, informing texture design and processing control (https://doi.org/10.1111/1750-3841.17516). In a second contribution, Soottawat Benjakul et al. (Prince of SongklaUniversity, Thailand) characterize trypsin from the digestive tract of Harpiosquillid mantis shrimp and show inhibition by chitooligosaccharide and its catechin conjugate, with implications for controlling proteolysis during processing (https://doi.org/10.1111/1750-3841.17520). Sakhi Ghelichi and Charlotte Jacobsen (National Food Institute, Denmark) examines the nutritional, functional, and bioactive properties of proteins and peptides derived from seaweed as well as extraction methods used to extract them, advancing the development of sustainable marine-derived protein ingredients (https://doi.org/10.1111/1750-3841.70418). Rosalee Hellberg et al. (Chapman University, USA) compare polymerase chain reaction (PCR)-based methods for detecting species in canned tuna, strengthening seafood authentication and labeling integrity (https://doi.org/10.1111/1750-3841.70424). Finally, Qinchun Rao et al. (Florida State University, USA) highlight how seaweed fermentation can enhance sensory properties and improve consumer acceptance of seaweed-based foods (https://doi.org/10.1111/1750-3841.70594). The special issue is the result of a collaboration between the IFT Aquatic Food Products Division and the Journal of Food Science. Its goal is to highlight the multifaceted aspects of aquatic foods and their critical role in building a sustainable food supply chain. The issue showcases the latest advances in aquatic food, harvesting, preparation, processing, utilization, safety, nutrition, marketing, and emerging technologies. The IFT Aquatic Food Products Division serves as a vibrant hub for professionals, researchers, and students in the field of aquatic food science and technology. The Division is dedicated to advancing knowledge, fostering collaboration, and promoting innovation in areas spanning safety, nutrition, sustainability, and product development. By connecting a global network of experts, the Division provides invaluable opportunities for knowledge exchange and professional growth. We warmly invite interested members of the scientific community to join the Division and contribute to shaping the future of aquatic food products.