Exploring Fish Processing By-Products as an Alternative Source of Bioactive Peptides: A Review on Extraction and Food Applications
Soudabeh Ghalamara, Carla Brazinha, Sara Baptista-Silva, Manuela Pintado
Abstract
Abstract 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