Valorization of fish byproducts: Sources to end‐product applications of bioactive protein hydrolysate

Abstract

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.

Therapeutic Potential of Marine Bioactive Peptides against Human Immunodeficiency Virus: Recent Evidence, Challenges, and Future Trends

“…Recently, increasing scientific evidence indicates that various hydrolyzed peptides isolated from marine organisms and fishery wastes (skin, intestines, head, and fins) have the potential to contribute to health-promoting effects and the prevention of many chronic diseases [ 62 ]. In the context of therapeutic potential, MBAPs offer significant health benefits with respect to complementing treatment regimens involving conventional antiretroviral (ARV) drug therapies for the treatment of chronic disease conditions [ 63 , 64 ].…”

Mooncake production waste: Nutritional value and comprehensive utilization of salted duck egg white

“…Small molecule active peptide technology has become more mature with the support of science and technology. Among them, soy protein peptide, collagen peptide, whey protein peptide, egg white protein peptide is more common (Liao & Wu, 2021; Nirmal et al, 2022). Peptides can enter cells directly in the form of small peptides.…”

Editorial: Seafood waste utilization: Isolation, characterization, functional and bio-active properties, and their application in food and nutrition

“…Generally, 30% of the total fish captured is unutilized owing to low-value discards, storage problems, and spoilage ( 1 ). The remaining harvested fish go through the processing plant where only 30–50% of fish are used as edible products and the remaining parts (70–50%) are discarded as by-products or leftovers ( 2 ). The by-products from the fish processing industry contain the skin, head, viscera, bones, scales, and fins, etc.…”

“…The by-products from the fish processing industry contain the skin, head, viscera, bones, scales, and fins, etc. These fish processing waste could be converted into marketable high-value products such as protein and peptides, oil and lipids, vitamins, minerals, pigments, and enzymes ( 2 , 3 ). These active compounds exhibit various functional properties, biological activities, food fortification, and health benefits ( 2 – 4 ).…”

“…These fish processing waste could be converted into marketable high-value products such as protein and peptides, oil and lipids, vitamins, minerals, pigments, and enzymes ( 2 , 3 ). These active compounds exhibit various functional properties, biological activities, food fortification, and health benefits ( 2 – 4 ). In addition, waste utilization comes under one of the Sustainable Development Goals (SDGs) of the United Nations.…”