ReviewFoods (Basel, Switzerland)2026
Emerging Technologies in Blue Foods: Production, Processing, and Omics Perspectives.
Review in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
0 citing papers in PubMed.
No citing paper in PubMed yet.
Corrections and comments
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Authors and funding
10 authors.
Funding
Abstract
The growing global population and increasing pressure on conventional food systems have intensified the search for sustainable and nutrient-rich protein sources. Blue foods derived from marine and freshwater organisms offer significant nutritional advantages and lower environmental footprints compared with many terrestrial animal proteins. However, challenges related to resource sustainability, processing, preservation, and product traceability limit their full potential. This review provides a broad overview of emerging technologies shaping the future of blue food systems, covering innovative production strategies, advanced processing techniques, and omics-based analytical approaches. Key developments in cellular aquaculture and cellular mariculture are discussed as promising alternatives to traditional fisheries and aquaculture, enabling the production of blue food through controlled cell cultivation. Additionally, alternative protein platforms including plant-based, fermentation-derived, and cultivated blue food analogues are assessed for their potential to enhance sustainability and diversify aquatic protein sources. Advanced structuring technologies such as extrusion, electrospinning, wet spinning, and 3D printing are highlighted for their roles in developing blue food analogues with improved texture and sensory attributes. Furthermore, non-thermal preservation techniques, including cold plasma (CP), high-pressure processing (HPP), pulsed electric fields (PEFs), and ultraviolet-based treatments, are reviewed for their effectiveness in improving microbial safety and extending shelf life while maintaining nutritional quality. The integration of omics technologies (proteomics, metabolomics, and lipidomics) provides deeper molecular insights into product quality, authenticity, and traceability within blue food supply chains. Collectively, these interdisciplinary advancements demonstrate strong potential to transform blue food production into a more resilient, sustainable, and technology-driven sector. Future progress will depend on overcoming challenges related to scalability, regulatory frameworks, and consumer acceptance to enable the successful commercialization of next-generation blue food products.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.