Fish-derived bioactive peptide: Bioactivity potency, structural characteristics, and conventional and bioinformatics approaches for identification

Kurnianto, Muhammad Alfid; Defri, Ifwarisan; Syahbanu, Fathma; Aulia, Salma Shafrina

doi:10.1016/j.fufo.2024.100386

Future Foods

2024

DOI: 10.1016/j.fufo.2024.100386

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Fish-derived bioactive peptide: Bioactivity potency, structural characteristics, and conventional and bioinformatics approaches for identification

Muhammad Alfid Kurnianto,

Ifwarisan Defri,

Fathma Syahbanu

et al.

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Cited by 4 publications

References 127 publications

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Antioxidant Capacity and Angiotensin-I Converting Enzyme (ACE)-Inhibitory Activities of Peptide Fractions Obtained from Triggerfish (Balistes capriscus) Co-products

Lopes Ribeiro,

da Silva Kefner,

de Oliveira Carvalho

et al. 2024

Food Bioprocess Technol

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Antioxidant Capacity and Angiotensin-I Converting Enzyme (ACE)-Inhibitory Activities of Peptide Fractions Obtained from Triggerfish (Balistes capriscus) Co-products

Lopes Ribeiro,

da Silva Kefner,

de Oliveira Carvalho

et al. 2024

Food Bioprocess Technol

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Exploring Fish Processing By-Products as an Alternative Source of Bioactive Peptides: A Review on Extraction and Food Applications

Ghalamara,

Brazinha,

Silva

et al. 2024

Curr Food Sci Tech Rep

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Purpose of Review This review explores non-thermal-based extraction techniques for obtaining bioactive peptides from fish processing by-products. It emphasizes the potential of these peptides as alternatives in the development of functional foods. With a focus on preserving bioactivity, the review aims to explore the utilization of fish peptides in food applications. Recent Findings Recent research highlights the potential of bioactive peptides in the food, pharmaceutical, and cosmetic industries. Fish processing by-products are valuable sources of these peptides. Non-thermal technologies preserve their bioactivity, while encapsulation techniques further enhance peptide protection and efficacy in industrial applications. Summary This review highlights fish processing by-products as a source of bioactive peptides, with non-thermal extraction techniques preserving their bioactivity. It emphasizes their promising bioactivities for industrial use and the importance of encapsulation techniques in maintaining bioactivity. It provides comprehensive insights into their extraction, bioavailability, safety considerations, and food applications. Graphical Abstract

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Supercritical fluid extraction prior pulsed electric fields to improve high-added-value compounds recovery from salmon side streams: Evaluation of protein, bioactive peptides and minerals

Liu,

Berrada,

Castagnini

et al. 2025

Food Chemistry

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Fish-derived bioactive peptide: Bioactivity potency, structural characteristics, and conventional and bioinformatics approaches for identification

Cited by 4 publications

References 127 publications

Antioxidant Capacity and Angiotensin-I Converting Enzyme (ACE)-Inhibitory Activities of Peptide Fractions Obtained from Triggerfish (Balistes capriscus) Co-products

Antioxidant Capacity and Angiotensin-I Converting Enzyme (ACE)-Inhibitory Activities of Peptide Fractions Obtained from Triggerfish (Balistes capriscus) Co-products

Exploring Fish Processing By-Products as an Alternative Source of Bioactive Peptides: A Review on Extraction and Food Applications

Supercritical fluid extraction prior pulsed electric fields to improve high-added-value compounds recovery from salmon side streams: Evaluation of protein, bioactive peptides and minerals

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