The oceans have been the Earth’s most valuable source of food. They have now also become a valuable and versatile source of bioactive compounds. The significance of marine organisms as a natural source of new substances that may contribute to the food sector and the overall health of humans are expanding. This review is an update on the recent studies of functional seafood compounds (chitin and chitosan, pigments from algae, fish lipids and omega-3 fatty acids, essential amino acids and bioactive proteins/peptides, polysaccharides, phenolic compounds, and minerals) focusing on their potential use as nutraceuticals and health benefits.

The influence of oil-in-water nanoemulsion on the sensory, chemical, and microbiological qualities of sea bream and sea bass fillets stored at 2 ± 2°C was investigated. The results showed that the use of nanoemulsion extended the shelf life of fish one or two days when compared with the control. Treatment with nanoemulsion significantly (p < 0.05) decreased the values of chemical parameters throughout the storage period. Bacterial growth was inhibited by the use of nanoemulsion. Nanoemulsion had an inhibitory effect on protein denaturation during refrigerated storage and microwave cooking. Based on the results, it can be concluded that sunflower oil-based nanoemulsion extended the shelf life and improved the quality of both sea bream (Sparus aurata) and sea bass (Dicentrarchus labrax) fillets during storage.

The Onderstepoort Journal of Veterinary Research (OJVR), is the official publication of the Onderstepoort Veterinary Institute. It publishes scientific papers reporting original research on diseases and disease vectors of livestock and wildlife with a focus on Africa, but with results of more than local interest.