Valorization of fish byproducts: Sources to end-product applications of bioactive protein hydrolysate.
biological activities
digestive stability
fish protein hydrolysates
health benefits
industrial applications
production
Journal
Comprehensive reviews in food science and food safety
ISSN: 1541-4337
Titre abrégé: Compr Rev Food Sci Food Saf
Pays: United States
ID NLM: 101305205
Informations de publication
Date de publication:
03 2022
03 2022
Historique:
revised:
16
12
2021
received:
13
08
2021
accepted:
05
01
2022
pubmed:
13
2
2022
medline:
15
4
2022
entrez:
12
2
2022
Statut:
ppublish
Résumé
Fish processing industries result in an ample number of protein-rich byproducts, which have been used to produce protein hydrolysate (PH) for human consumption. Chemical, microbial, and enzymatic hydrolysis processes have been implemented for the production of fish PH (FPH) from diverse types of fish processing byproducts. FPH has been reported to possess bioactive active peptides known to exhibit various biological activities such as antioxidant, antimicrobial, angiotensin-I converting enzyme inhibition, calcium-binding ability, dipeptidyl peptidase-IV inhibition, immunomodulation, and antiproliferative activity, which are discussed comprehensively in this review. Appropriate conditions for the hydrolysis process (e.g., type and concentration of enzymes, time, and temperature) play an important role in achieving the desired level of hydrolysis, thus affecting the functional and bioactive properties and stability of FPH. This review provides an in-depth and comprehensive discussion on the sources, process parameters, purification as well as functional and bioactive properties of FPHs. The most recent research findings on the impact of production parameters, bitterness of peptide, storage, and food processing conditions on functional properties and stability of FPH were also reported. More importantly, the recent studies on biological activities of FPH and in vivo health benefits were discussed with the possible mechanism of action. Furthermore, FPH-polyphenol conjugate, encapsulation, and digestive stability of FPH were discussed in terms of their potential to be utilized as a nutraceutical ingredient. Last but not the least, various industrial applications of FPH and the fate of FPH in terms of limitations, hurdles, future research directions, and challenges have been addressed.
Identifiants
pubmed: 35150206
doi: 10.1111/1541-4337.12917
doi:
Substances chimiques
Antioxidants
0
Protein Hydrolysates
0
Types de publication
Journal Article
Research Support, Non-U.S. Gov't
Review
Langues
eng
Sous-ensembles de citation
IM
Pagination
1803-1842Informations de copyright
© 2022 Institute of Food Technologists®.
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