Valorization of fish byproducts: Sources to end-product applications of bioactive protein hydrolysate
Issued Date
2022-03-01
Resource Type
eISSN
15414337
Scopus ID
2-s2.0-85124716478
Pubmed ID
35150206
Journal Title
Comprehensive Reviews in Food Science and Food Safety
Volume
21
Issue
2
Start Page
1803
End Page
1842
Rights Holder(s)
SCOPUS
Bibliographic Citation
Comprehensive Reviews in Food Science and Food Safety Vol.21 No.2 (2022) , 1803-1842
Suggested Citation
Nirmal N.P., Santivarangkna C., Rajput M.S., Benjakul S., Maqsood S. Valorization of fish byproducts: Sources to end-product applications of bioactive protein hydrolysate. Comprehensive Reviews in Food Science and Food Safety Vol.21 No.2 (2022) , 1803-1842. 1842. doi:10.1111/1541-4337.12917 Retrieved from: https://repository.li.mahidol.ac.th/handle/20.500.14594/83311
Title
Valorization of fish byproducts: Sources to end-product applications of bioactive protein hydrolysate
Other Contributor(s)
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.