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The severe eutrophication of the Baltic Sea requires mussel (Mytilus spp.) farming to remove nutrients, but farming in a low salinity environment results in smaller mussels that require value enhancement to be economically viable. This study evaluates the biomass valorisation of smaller Baltic mussels, focusing on the extraction of oil, protein and glycogen. It analyses the amino acid profiles, oil and fatty acid contents and glycogen levels of the mussels, as well as their prebiotic properties on beneficial gut bacteria. In addition, the study improves the extraction of bioactive compounds through enzymatic hydrolysis. Results indicate significant seasonal differences, with summer mussels having higher meat and lower ash content, and a rich content of essential fatty acids, particularly omega-3, and amino acids, underscoring the mussels' sustainability as a food source. The enzymatically treated biomass exhibited notable prebiotic activity, proposing health-promoting benefits. The study underscores the valorization of Baltic mussel biomass, highlighting its role in health, nutrition, and environmental sustainability.

Black soldier fly (Hermetia illucens L., BSF) larvae are a promising alternative for future sustainable nutrient sources both as feed and food. However, the scientific investigation of BSF larvae is still limited, especially on the flavor chemistry aspects of understanding consumer acceptance. This research examined the odor-active compounds and protein content of BSF larvae. Whole and partially defatted BSF larvae meals were compared to an anchovy fish meal. Gas chromatography/mass spectrometry and gas chromatography/olfactometry were employed to determine and identify the odor-active compounds of BSF larvae and observe the differences in volatile composition between fat-reduced samples. 95 volatile and more than 40 odor-active compounds were detected in the BSF larvae and anchovy fish meal. Overall BSF larvae meal odor profile was characterized by having more fishy, earthy, cheesy, and roasted notes. Trimethylamine, acetic acid, 3-methylbutanoic acid were considered by assessors as key off-flavor compounds contributing undesirable smell in BSF larvae meal. The defatting process slightly affected the overall odor profile; however, it did not change the volatile composition.