Over the last 50 years there has been an increased frequency and severity of negative
impacts affecting marine fishery and aquaculture sectors, which claimed significant …

Background The global biomass of edible jellyfish is expected to increase due to changing
climate conditions; thus, developing novel jellyfish collagen-based products is a potential …

Indigenous Peoples and local communities (IPLCs) are the holders of a vast amount of
traditional knowledge of the ocean and its resources. In this article, we discuss the potential …

The globalization of food markets and the recent upgrade of the European regulation on
novel foods open up new possibilities for the introduction of edible jellyfish in the diet of …

Studies toward a sustainable future conducted by international organizations uniformly
agree about having to change some of our present consumer behaviors. Regarding food …

The global demand for dietary proteins and protein-derived products are projected to
dramatically increase which cannot be met using traditional protein sources. Seafood …

Zooplankton are a key group of organisms at the base of the marine food web and are
fundamental to providing a broad range of societal and economic benefits which have …

Interest on jellyfish research has significantly increased over the last two decades, mostly
driven by the potential benefits of their high‐end uses. Recent efforts have been put forward …

Microplastic (MP) ingestion has been widely recorded in aquatic organisms, but few studies
focus on cnidarians and ctenophores, which form a significant contribution to marine trophic …

Marine gelatin is one of the food proteins used in food and non-food products, offering
desirable functionalities such as gelling, thickening, and binding. Jellyfish has been chosen …