Nemati Mahrokh, Shahosseini Seyed Rasoul, Ariaii Peiman
Department of Fisheries Science, Qaemshahr Branch, Islamic Azad University, Qaemshahr, Iran.
Research Consultant of Parmida Gelatin Company, Amol, Iran.
Food Sci Biotechnol. 2024 Apr 24;33(8):1789-1803. doi: 10.1007/s10068-024-01554-8. eCollection 2024 Jun.
Marine products have gained popularity due to their valuable components, especially protein, despite generating significant waste. Protein hydrolysates are widely recognized as the most effective method for transforming these low-value raw materials into high-value products. Fish protein hydrolysate (FPH), sourced from various aquatic wastes such as bones, scales, skin, and others, is rich in protein for value-added products. However, the hydrophobic peptides have limitations like an unpleasant taste and high solubility. Microencapsulation techniques provide a scientific approach to address these limitations and safeguard bioactive peptides. This review examines current research on FPH production methods and their antioxidant and antibacterial activities. Enzymatic hydrolysis using commercial enzymes is identified as the optimal method, and the antioxidant and antibacterial properties of FPH are substantiated. Microencapsulation using nanoliposomes effectively extends the inhibitory activity and enhances antioxidant and antibacterial capacities. Nevertheless, more research is needed to mitigate the bitter taste associated with FPH and enhance sensory attributes.
海产品因其富含蛋白质等有价值的成分而受到欢迎，尽管会产生大量废弃物。蛋白质水解物被广泛认为是将这些低价值原材料转化为高价值产品的最有效方法。鱼蛋白水解物（FPH）来源于骨头、鳞片、皮肤等各种水产废弃物，富含用于增值产品的蛋白质。然而，疏水肽存在诸如味道不佳和高溶解性等局限性。微胶囊技术为解决这些局限性和保护生物活性肽提供了一种科学方法。本综述考察了当前关于FPH生产方法及其抗氧化和抗菌活性的研究。使用商业酶进行酶解被确定为最佳方法，并且FPH的抗氧化和抗菌特性得到了证实。使用纳米脂质体进行微胶囊化有效地延长了抑制活性并增强了抗氧化和抗菌能力。尽管如此，仍需要更多研究来减轻与FPH相关的苦味并增强感官特性。
