Fish Protein Hydrolysates: Bioactive Properties, Encapsulation and New Technologies for Enhancing Peptides...

Area of Science:

• Food Science and Technology
• Biochemistry
• Marine Biotechnology

Background:

• Fish processing generates substantial by-products, including muscle, skin, and waste.
• These by-products represent an underutilized resource that can be valorized into valuable functional ingredients.
• Fish protein hydrolysates (FPHs) are peptides derived from fish proteins, exhibiting diverse bioactive properties.

Approach:

• This review synthesizes recent literature on FPH production and bioactivity.
• It highlights pre-treatment techniques such as high-pressure processing, microwave, ultrasound, and thermal treatments to enhance enzyme susceptibility.
• The impact of these treatments on peptide bioactivity and essential amino acid availability is emphasized.

Key Points:

• FPH bioactivity is influenced by fish species, enzyme specificity, and hydrolysis conditions.
• Commonly reported bioactivities include antioxidant, antimicrobial, anticancer, and antihypertensive properties.
• Advanced techniques like encapsulation and film formation can improve FPH bioavailability and controlled release.

Conclusions:

• Valorization of fish by-products through FPH production offers significant economic and nutritional benefits.
• Optimized pre-treatment and processing methods are crucial for maximizing FPH bioactivity and functionality.
• FPHs hold promise for applications in functional foods and nutraceuticals, contributing to improved human health.