Department of Chemistry, Tamkang University, New Taipei City 25137, Taiwan.
Department of Science and Technology, Tay Nguyen University, Buon Ma Thuot 630000, Vietnam.
Molecules. 2019 Jun 14;24(12):2234. doi: 10.3390/molecules24122234.
Seafood such as fish, shellfish, and squid are a unique source of nutrients. However, many marine processing byproducts, such as viscera, shells, heads, and bones, are discarded, even though they are rich sources of structurally diverse bioactive nitrogenous components. Based on emerging evidence of their potential health benefits, these components show significant promise as functional food ingredients. Fish waste components contain significant levels of high-quality protein, which represents a source for biofunctional peptide mining. The chitin contained in shrimp shells, crab shells, and squid pens may also be of value. The components produced by bioconversion are reported to have antioxidative, antimicrobial, anticancer, antihypertensive, antidiabetic, and anticoagulant activities. This review provides an overview of the extraordinary potential of processing fish and chitin-containing seafood byproducts via chemical procedures, enzymatic and fermentation technologies, and chemical modifications, as well as their applications.
海鲜如鱼、贝类和鱿鱼是独特的营养来源。然而，许多海洋加工副产物，如内脏、贝壳、头和骨头，都被丢弃了，尽管它们是结构多样的生物活性含氮成分的丰富来源。基于它们潜在的健康益处的新证据，这些成分作为功能性食品成分显示出巨大的潜力。鱼废物成分含有大量高质量的蛋白质，这是生物功能性肽挖掘的一个来源。虾壳、蟹壳和鱿鱼笔中含有的甲壳素也可能有价值。据报道，生物转化产生的成分具有抗氧化、抗菌、抗癌、降压、降血糖和抗凝作用。本综述概述了通过化学处理、酶和发酵技术以及化学修饰来处理鱼类和含甲壳素的海鲜副产物的非凡潜力，以及它们的应用。
