ABSTRACT
Seaweeds, fish waste (tail, head, fins, fins, and scales), shrimp residues (head, tail, and peel), and other waste of marine species such as jellyfish and crustacean residues are marine biomasses that can be used for human consumption by exploiting its nutritional components. Seaweeds contain proteins, minerals, vitamins, lipids, and polysaccharides; shrimp wastes contribute with chitin and chitosan, while fish waste contains proteins, omega fats, and collagen. In addition to their extensive use in the food 198industry, a huge variety of these biomasses have in common the ability to act as thickening and gelling improving the rheological characteristics of certain products. These marine biomasses also have relevant pigments as astaxanthin from seaweeds and important bioactive components such as fucoidan, agar, carrageenan, alginate, laminarans, chitin, chitosan, among others which can provide health benefits acting as antimicrobial, anticoagulant, and antioxidant; helping to prevent or lessen symptoms of certain diseases by means of lowering blood glucose levels and strengthen the immune system. Obtaining these components have been achieved thanks to novel technologies and biotechnological advances that have been developed to improve the extraction processes, by the creation of less aggressive processes and methods for both, the feedstock and the environment; besides costs reduction. The aim of this overview is to present the importance of the existence of these nutritional compounds present in marine biomass, its different applications mainly in the food industry and their biological properties that contribute to be consumer.
