Upcycling shrimp processing by-products into dual-functional peptides: Insights into bioactivity and flavor

Shrimp processing produces a significant quantity of by-products. They are abundant in proteins, which can serve as excellent precursors of bioactive and taste-active peptides. This review systematically summarizes recent progress in bioactive and taste-active peptides from shrimp by-products, compares main preparation methods including enzymatic hydrolysis and microbial fermentation, reviews bioactive and taste-active activities, and discusses the underlying mechanisms and structure-activity relationships. Enzymatic hydrolysis can generate low-molecular-weight peptides with various bioactivities, such as antioxidant, antihypertensive, antidiabetic and antimicrobial activities, while fermentation benefits releasing peptides with umami and salt taste. The bioactivity of peptides is related to molecular weight distribution, hydrophobicity, and terminal amino acids. Additionally, Maillard reaction can significantly enhance their taste and aroma profiles. However, current research still has limitations in validating in vivo bioavailability and elucidating molecular mechanism and structure-activity relationships. The present review provides a theoretical reference for development of bioactive and taste-active peptides from shrimp processing by-products.