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Background <p>Marine ecosystems are essential for sustaining biodiversity and providing nutritional resources. Mussels are a sustainable and highly nutritious protein source with growing significance in addressing global food security. Their high protein content, bioactive compounds, and eco-friendly cultivation make them an ideal alternative to traditional protein sources. </p> Main body <p>Mussel proteins offer remarkable nutritional value, with an amino acid score of 107 and significant biological activities, including antioxidant, antihypertensive, and anticancer properties. Mussel-derived bioactive peptides, obtained through enzymatic hydrolysis, have shown pharmacological benefits such as anti-inflammatory, immunoregulatory, and cardiovascular health-promoting effects. Additionally, mussel shells, rich in calcium carbonate, have potential applications in food fortification, pharmaceuticals, and biomedical fields. The extraction and utilization of mussel-derived compounds for functional foods and nutraceuticals enhance their industrial relevance. By isolating these compounds from various types of mussel, various pharmaceutical researches may lead to various uses. Isolation may contain various methods but some of important methods are discussed below; even waste mussel shell also has rich nutritional values where extraction is done by double displacement and neutralization method. This calcium content can be used as calcium supplements and for various dental treatments, and mussel protein extraction is isolated by the pH-shift method. However, refining protein extraction techniques and improving consumer acceptance remain key challenges. </p> Conclusion <p>Mussels are an excellent source of sustainable nutrition and bioactive compounds with diverse applications in food, pharmaceutical, and biomedical industries. Their inclusion in functional foods enhances nutritional quality and health benefits. Future research should focus on refining processing techniques, expanding consumer awareness, and exploring novel applications to fully use mussel-based ingredients for a sustainable and health-conscious future. </p>

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Mussels: a treasure trove of nutrients, bioactive peptides, and minerals-a review of their applications in food, pharmaceuticals, and biomedicine

  • 期刊论文

  • 出版模式：

    开放获取

  • 发表日期：

    2025年7月7日

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  • Joshna Koodathil,
  • Kiranvikas Elavarasan,
  • Hema Munusamy,
  • Nithish kumar Arivukkarasu,
  • Kamesh Sendhil Murugan,
  • Dharshini jeyasankar

摘要

Background

Marine ecosystems are essential for sustaining biodiversity and providing nutritional resources. Mussels are a sustainable and highly nutritious protein source with growing significance in addressing global food security. Their high protein content, bioactive compounds, and eco-friendly cultivation make them an ideal alternative to traditional protein sources.

Main body

Mussel proteins offer remarkable nutritional value, with an amino acid score of 107 and significant biological activities, including antioxidant, antihypertensive, and anticancer properties. Mussel-derived bioactive peptides, obtained through enzymatic hydrolysis, have shown pharmacological benefits such as anti-inflammatory, immunoregulatory, and cardiovascular health-promoting effects. Additionally, mussel shells, rich in calcium carbonate, have potential applications in food fortification, pharmaceuticals, and biomedical fields. The extraction and utilization of mussel-derived compounds for functional foods and nutraceuticals enhance their industrial relevance. By isolating these compounds from various types of mussel, various pharmaceutical researches may lead to various uses. Isolation may contain various methods but some of important methods are discussed below; even waste mussel shell also has rich nutritional values where extraction is done by double displacement and neutralization method. This calcium content can be used as calcium supplements and for various dental treatments, and mussel protein extraction is isolated by the pH-shift method. However, refining protein extraction techniques and improving consumer acceptance remain key challenges.

Conclusion

Mussels are an excellent source of sustainable nutrition and bioactive compounds with diverse applications in food, pharmaceutical, and biomedical industries. Their inclusion in functional foods enhances nutritional quality and health benefits. Future research should focus on refining processing techniques, expanding consumer awareness, and exploring novel applications to fully use mussel-based ingredients for a sustainable and health-conscious future.