Green extraction of marine bioactive compounds and their byproducts using pulsed electric field: mechanisms, applications, and impacts on aquatic foods

Aquatic foods are rich sources of bioactive compounds, including proteins, peptides, polyunsaturated fatty acids (PUFA), polysaccharides, and carotenoids, which possess therapeutic, nutritional, and functional properties. Conventional extraction methods often involve high temperatures and solvents, which can compromise the integrity of sensitive compounds. Pulsed Electric Field (PEF) technology has emerged as a non-thermal, eco-friendly alternative that enhances the extraction efficiency through electroporation-induced cell membrane permeabilization. This technique facilitates the recovery of intracellular compounds while preserving their bioactivity and minimizing their environmental impact. Enhanced yields of proteins, lipids, and pigments from marine organisms and seafood by-products have been reported under optimized PEF conditions. Key process parameters, such as the electric field strength, pulse duration, and energy input, significantly influence the extraction outcomes. PEF-based methods also align with sustainable valorization practices, supporting circular bioeconomy goals by transforming aquatic waste into high-value functional ingredients. The integration of PEF with complementary green technologies further enhances the extraction selectivity and scalability, offering broad potential for applications in the food, pharmaceutical, and cosmetic industries. Continued advancements in system design and process optimization are critical for expanding the industrial adoption of PEF in marine bioresource utilization.