Recent insight about Biotechnological Applications of Functional Seafoods in Pharmaceutical Industry

Abstract

Seafood contains a variety of bioactive substances, including proteins, peptides, omega-3 fatty acids, chitin, chitosan, vitamins, and minerals, many of which have health-promoting features like antioxidant, anti-inflammatory, antihypertensive, and anticancer effects. However, a large amount of seafood processing by-products (such as heads, viscera, and shells) are frequently wasted, resulting in economic and nutritional losses. Effective biotechnological interventions, such as enzymatic extraction, fermentation, microencapsulation, and membrane separation, can improve the stability, bioavailability, and functional efficiency of these bioactive components for use in food and pharmaceutical products. Seafood-derived nutraceuticals, including fish protein hydrolysates, omega-3 supplements, and chitosan-based medicines, have shown promising results in cardiovascular, metabolic, and neurological health. However, obstacles remain, such as sustainable procurement of marine bioresources, contamination hazards such as heavy metals, and the need for sophisticated extraction processes to ensure purity and efficacy. By utilizing marine biodiversity and sustainable processing methods, seafood-based functional components have the potential to improve human health by providing safe, natural, and effective alternatives to synthetic medications while reducing waste in the seafood sector. Therefore, this review aims to bridge the gap between marine resources and biotechnological innovation, promoting seafood-derived compounds as key players in health-focused food and pharmaceutical industries.