Pandey Vinay Kumar
Research and Development Cell, Biotechnology Department, Manav Rachna International Institute of Research and Studies (Deemed to Be University), Faridabad 121004, Haryana, India.
Food Res Int. 2025 Jan;200:115429. doi: 10.1016/j.foodres.2024.115429. Epub 2024 Nov 28.
Blue food processing applies to the production and processing of fish, algae, and other aquatic organisms for human consumption. As the global population grows and consumer demand for protein-rich foods increases, there is increased interest in exploring a wide range of innovative approaches for processing blue foods in ways that improve the efficiency, sustainability, and nutritional quality of these products and reduce the environmental impact of their production. Existing approaches to process blue foods including fishing and aquaculture for production and manual processing at landing are not sufficiently scalable, efficient, or environmentally sustainable for today's global needs. Therefore, many new technologies are being developed and implemented to address these challenges. These technologies include advanced processing technologies such as high-pressure processing, freeze drying, and ultrasound-assisted extraction. New ingredients and additives that can enhance the nutritional and sensory qualities of blue food products, such as seaweed or algae-based antioxidants. Leading edge processing methods are increasing yields, speeding up production while enhancing product quality. The foundation is being established for the large-scale production of diverse, sustainable, nutritious blue food products. These foods will match the taste and appeal of traditional foods, but with quicker, more equitable production and broader economic, social, and environmental benefits, ensuring a consistent supply for the future. Evolution of blue food processing methods and a comparative analysis have been discussed in this review article.
蓝色食品加工适用于对鱼类、藻类及其他水生生物进行生产加工以供人类食用。随着全球人口增长以及消费者对富含蛋白质食品的需求增加，人们越来越有兴趣探索各种创新方法来加工蓝色食品，以提高这些产品的效率、可持续性和营养质量，并减少其生产对环境的影响。现有的蓝色食品加工方法，包括用于生产的捕捞和水产养殖以及上岸时的手工加工，对于当今全球需求而言，在规模扩大、效率提升或环境可持续性方面都存在不足。因此，许多新技术正在被开发和应用以应对这些挑战。这些技术包括高压处理、冷冻干燥和超声辅助提取等先进加工技术。能够提升蓝色食品营养价值和感官品质的新成分和添加剂，例如基于海藻或藻类的抗氧化剂。前沿的加工方法正在提高产量、加快生产速度同时提升产品质量。为大规模生产多样、可持续、营养丰富的蓝色食品奠定基础。这些食品将具备与传统食品相当的口感和吸引力，但生产速度更快、更加公平，且具有更广泛的经济、社会和环境效益，确保未来的稳定供应。本文综述讨论了蓝色食品加工方法的演变及对比分析。
