S.A. More and Minakshi Gurav
Abstract
Fish protein hydrolysates (FPH), which are made from low-value fish and by-products of fish processing, have drawn a lot of interest because of their remarkable nutritional, functional, and bioactive qualities. The preparation techniques, functional characteristics, and biological activities of FPH are all covered in detail in this review. After evaluating the three main hydrolysis methods- enzymatic, alkaline, and acidic- enzymatic hydrolysis is shown to be the most advantageous method due to its gentle processing conditions, specificity, and preservation of nutritional quality. The review highlights enzymes including alcalase, papain, and pepsin and gathers the best enzymatic conditions for the generation of FPH from different fish species and waste materials. The adaptability of FPH in the food, pharmaceutical, and nutraceutical industries is demonstrated by the exploration of functional qualities such as solubility, emulsification, foaming, and the capacity to hold water and oil across several species. Furthermore, due to certain peptide sequences, FPH has a variety of bioactivities, such as ACE-inhibitory, anti-inflammatory, antihypertensive, antioxidant, and antibacterial properties. The potential of FPH as a sustainable and valuable element is highlighted in this review, which also calls for more study into improving its industrial uses and manufacturing circumstances.