## 2 Marine-Based Bioactive Compounds  
Marine sources have a wide range of bioactive compounds, including carbohydrates, pigments, polyphenols, peptides, proteins, and essential fatty acids, which have been extensively studied for their potential health benefits [5]. Among marine organisms, marine microorganisms such as fungi, myxomycetes, bacteria, and microalgae stand out as promising sources of bioactive compounds with various therapeutic properties, including anti-hypertensive, antioxidant, anti-inflammatory, cardioprotective, anti-cancer, and other medicinal properties [4; 5]. Table 1 summarizes marine-based compounds and their respective sources, highlighting the advantages of their use in food materials. Peptides isolated from marine organisms like fish and fish by-products have exhibited antimicrobial activity against various pathogens, like _E. coli_ and _Listeria innocua_. For instance, [PERSON] et al. [6] observed a minimum inhibitory concentration (MIC) of 10-25 uM for peptides derived from lionfish (_Pterois voltans_), highlighting their potential as promising candidates for novel antibiotic development [7]. Other marine by-products, such as those derived from sea cucumbers, particularly gut materials, constitute a significant proportion, up to 50%, of the sea cucumber's total body weight. These materials, or by-products if included in other applications' pipeline, serve as a valuable source of polyunsaturated fatty acids (PUFAs) and phenolic compounds, including phenolic acids and flavonoids, which exhibit a strong antioxidant activity [3]. Furthermore, macroalgae represent one of the largest and most widely distributed groups of marine organisms and have garnered significant attention in recent years as a key source of marine bioactives [8]. Recent studies have highlighted the potential of fucosterol, a bioactive compound belonging to the sterol group and extracted from _Sargassum_ species, to show inhibitory effects on bacteria such as _Vibrio parahaemolyticus_, _V. vulnificus_, and _Pseudomonas fluorescens_[9]. These bacteria are commonly associated with seafood poisoning and spoilage, making the discovery of fucosterol's antimicrobial properties particularly significant. Furthermore, seaweed-derived lipids have shown promise in reducing the risk of cardiovascular diseases. Certain seaweeds are known to be rich in polyunsaturated and highly unsaturated fatty acids, with omega-3 fatty acids being particularly abundant. Extracts from seaweeds like _Calliblepharis jubata_ and _Undaria pinmatifida_ have been found to contain high levels of omega-3 fatty acids, of around 29 and 22 mg\(\cdot\)g\({}^{-1}\) of dried algae, which are renowned for their cardiovascular benefits [10]. Recent research on _Sargassum muticum_ and _Grateloupia turuturu_ has shown that lipid-derived compounds from these seaweeds are associated with reducing freezer burn in fish products when incorporated into active packaging, thereby improving both shelf-life and quality [11]. Compounds like simple phenolic compounds or polyphenols such as flavonoids, phlorotannins, mycosporine-like amino acids (MAAs), bromophenols, and terpenoid are also very common phenolic compounds that can be found in seaweeds [8]. These compounds with proven antioxidant activity can be used in the food industry to replace synthetic formulations of phenolic compounds such as butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT), which are commonly used as food preservatives due to their effective chain-breaking antioxidant properties. [PERSON] et al. [12; 13] reported the use of aqueous extracts from _Codium tometosum_, a green seaweed, as an anti-browning agent in fresh-cut apples and pears.