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Despite their effects and applications, limited research has focused on the extraction, recovery, and large\u2010scale exploitation, which remain scarce. The study aims to elucidate the impact of plasma bubbling, applied for varying durations (10, 15, 20, 25, and 30\u00a0min at 180\u00a0V), along with conventional solvent extraction (Control), to extract and enhance the release of bioactives and to evaluate their changes on physicochemical characteristics. Results showed increased total phenolic content (TPC; 1.91\u00a0mg\/100\u00a0g) and total flavonoid content (TFC; 1.74\u00a0mg\/100\u00a0g) at 20\u00a0min compared to other treatments, along with higher concentrations of macro\u2010 and micro\u2010minerals, but reduced antioxidant activity. Similarly, at 20\u00a0min of treatment, 11% antioxidant activity and 60% astaxanthin content were increased compared to the control, and FTIR analysis revealed notable changes in the functional group. A significant increase in color differences was observed. Fatty acid profiling identified 32 fatty acids, with a predominance of polyunsaturated and monounsaturated fats rich in \u03c9\u20103 and \u03c9\u20106, along with 17 volatile compounds. The quality of the shrimp waste bioactive compounds (SWBCs) was analyzed. These findings demonstrate that plasma bubbling is an effective, scalable, and sustainable approach for producing functional bioactive ingredients, natural food colorants, and flavor enhancers in instant seafood products.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Practical Applications<\/jats:title>\n                    <jats:p>The method uses shrimp to extract bioactive compounds and serves as an effective technology in terms of cost, ease of operation, and sustainable production of high\u2010end bioactive compounds with health benefits, utilizing by\u2010products as a nutraceutical and functional ingredient, supporting innovation and its application in various instant food products that serve health and palatability.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/1750-3841.71290","type":"journal-article","created":{"date-parts":[[2026,7,13]],"date-time":"2026-07-13T11:25:08Z","timestamp":1783941908000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Plasma Bubbling\u2010Assisted Extraction of Bioactive Compounds From Shrimp Waste: Effect on Physicochemical and Quality Characteristics"],"prefix":"10.1111","volume":"91","author":[{"given":"Shaliha","family":"Abuthahir","sequence":"first","affiliation":[{"name":"Centre of Excellence in Nonthermal Processing Department of Food Process Technology, National Institute of Food Technology, Entrepreneurship, and Management\u2010Thanjavur (NIFTEM\u2010T)  Thanjavur India"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Damini","family":"H. 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