Functional and bioactive properties of fish protein hydolysates and peptides: A comprehensive review |
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| Affiliation: | 1. Laboratoire de Génie Enzymatique et de Microbiologie, Université de Sfax, Ecole Nationale d''Ingénieurs de Sfax, B.P. 1173-3038 Sfax, Tunisia;2. Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Avenue Agustín Escardino, 7, 46980 Paterna, Valencia, Spain;3. Laboratoire de Nutrition Clinique et Métabolique, Département de Biologie, Faculté des Sciences de la Vie et de la Nature, Université d''Oran 1 ABB, Oran, Algeria;1. Laboratory of Enzyme Engineering and Microbiology, University of Sfax, National Engineering School of Sfax, B.P. 1173-3038 Sfax, Tunisia;2. Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Avenue Agustín Escardino 7, Paterna, 46980 Valencia, Spain |
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| Abstract: | Global fish processing industries dispose of fish wastes that account for more than 60% of processed fish biomass. In lieu of environmental pollution and disposal problems, these wastes are used to produce fish silage, fishmeal and sauce. They are also utilized for the production of value added products such as proteins, hydrolysates, bioactive peptides, collagen and gelatin. Research on the production of fish protein hydroysates (FPHs) presently focuses on maximizing the industrial potential of fish wastes. Since bioactive peptides containing amino acids hold properties of great interest, this paper reviews current research on the functional and bioactive properties of FPHs with an additional focus on gaps between fish and other hydrolysates, as well as current and future trends for the productive utilization of FPHs. |
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| Keywords: | Fish protein Hydrolysates Functional properties Bioactive peptides |
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