Seafood and marine biomass are highly perishable due to their high-water activity, polyunsaturated fatty acids, and susceptibility to microbial and enzymatic spoilage. Conventional thermal preservation extends shelf-life but often compromises texture, nutritional quality, and consumer acceptability. These limitations underscore the increasing importance of non-thermal technologies, particularly pulsed electric field (PEF) processing, which can preserve fresh-like attributes while enhancing sustainability. However, applications of PEF in marine biomass processing remain fragmented, creating a need for a focused and critical review. This study addresses that gap by systematically synthesizing literature from the last decade on PEF applications in seafood and marine biomass. The review examines PEF’s role in enhancing mass transfer and brining efficiency, extending shelf-life through microbial and enzyme inactivation, preserving color and nutritional attributes, improving peeling efficiency, and facilitating dewatering and drying. In addition, the valorization of by-products, such as the extraction of proteins, lipids, and polysaccharides, is critically evaluated. Challenges related to equipment robustness, conductivity constraints, electrode design, energy consumption, regulatory barriers, and consumer acceptance are also discussed. Findings indicate that PEF can significantly enhance processing efficiency, product quality, and the recovery of high-value compounds. Nonetheless, scaling to industrial levels requires standardized protocols, economic feasibility studies, and integration with complementary non-thermal methods and renewable energy sources. Overall, PEF emerges as a promising tool for sustainable seafood processing and marine biomass valorization. Its wider adoption could enhance food safety and quality while supporting circular bioeconomy practices and reducing environmental impact. Graphical abstract

Catechins, renowned for their health benefits, have unexamined environmental impacts. This study assessed the toxicity of crude catechin and catechin hydrate on invertebrate larvae, plant, and microalgae. The survival rates of Daphnia magna Straus and Artemia salina L. were monitored every 24 h over a three-day period. The germination rate and radicle length of Lactuca sativa L. was measured every 24 h for four days. Inhibitory effects were evaluated in both freshwater and seawater cultures of Chlorella vulgaris Beijerinck, with cell density recorded every 24 h and yield inhibition calculated after 96 h. Results indicated that increasing catechin concentration and exposure duration decreased the survival rate of D. magna and A. salina. Daphnia magna was more sensitive to catechins than A. salina, with 24 h lethal concentration 50 (LC-50) values of 1174 µg/mL compared to 1895 µg/mL for crude catechin, and 54 µg/mL compared to 153 µg/mL for catechin hydrate. The germination rate and radicle length of L. sativa, along with the cell density of C. vulgaris, decreased with increasing catechin concentration, but remained higher even after prolonged exposure. At low catechin concentrations, C. vulgaris cell density exceeded control levels. This study demonstrates that catechins in aquatic environments can significantly impact ecosystems. At certain concentrations, catechins are toxic and potentially lethal to aquatic organisms. Conversely, at lower concentrations, catechins may promote microalgal growth, suggesting a fertilizing effect. Understanding these dynamics is crucial for maintaining the stability of aquatic ecosystems.

Superheated steam (SHS) processing has gained attention as an emerging thermal technology with significant potential to improve the preservation, safety, and nutritional quality of seafood. This review provides a comprehensive assessment of the principles, mechanisms, and applications of SHS in seafood processing. It outlines its effects on quality enhancement, nutritional value retention, microbial inactivation, drying efficiency, and thermal shucking. The review also compares SHS with conventional methods, highlighting its superior energy efficiency, oxygen-free environment, and ability to minimise oxidative degradation. Applications of SHS in developing home meal replacement and ready-to-eat seafood products demonstrate its versatility in improving texture, flavour, and nutrient stability while ensuring food safety. Despite challenges, such as equipment cost and process optimisation, advancements in design and integration with complementary technologies (e.g., smoking, freezing, and energy recovery systems) are paving the way for broader industrial adoption. Overall, this review identifies critical research gaps and future directions to maximise the benefits of SHS for sustainable seafood processing.

Changes in lifestyle and food consumption patterns have contributed to a growing demand for home meal replacements (HMRs), emphasizing the need for high-quality seafood-based products. This study aimed to develop a grilled Pacific cod (Gadus macrocephalus) fillet HMR prototype and to evaluate optimal processing conditions, quality characteristics, and shelf-life stability. High-frequency thawing was selected to improve raw material handling by minimizing drip loss to 11.91% and reducing thawing time to 15 min. A thyme-based marinade at a concentration of 3% for 20 min was applied to reduce odor and enhance sensory quality, and superheated steam grilling was compared with conventional heating methods. Processing parameters were optimized using response surface methodology, and smoking conditions were evaluated using different wood types. Superheated steam grilling produced superior sensory attributes under optimal conditions of 340 °C for 4 min, followed by cherry wood smoking at 60 °C for 5 min. The combined processing approach reduced total bacterial counts while maintaining acceptable physicochemical quality characteristics. Thermal processing increased texture firmness and nutritional density due to moisture loss, reduced lipid oxidation, and modified amino acid and fatty acid profiles. Shelf-life modeling indicated safe storage for up to 18 months under frozen conditions. These findings demonstrate that integrated marination, superheated steam grilling, and controlled smoking can be effectively applied to produce a safe, stable, and high-quality grilled Pacific cod HMR product.