Review: Enzymatic hydrolysates of fish by-products: technological advantages and bioactive properties

被引:1
作者
Robalo, Silvino Sasso [1 ,2 ]
Da Silva, Leila Picolli [2 ]
De Menezes, Cristiano Regagnin [1 ]
Barin, Juliano Smanioto [1 ]
Campagnol, Paulo Cezar Bastianello [1 ]
Cichoski, Alexandre Jose [1 ]
机构
[1] Univ Fed Santa Maria UFSM, Programa Posgrad Ciencia & Tecnol Alimentos, BR-97105900 Santa Maria, Brazil
[2] Univ Fed Santa Maria UFSM, Dept Zootecnia, Programa Posgrad Zootecnia, Santa Maria, RS, Brazil
来源
CIENCIA RURAL | 2024年 / 54卷 / 08期
关键词
antioxidant; nutraceuticals; health promoter; enzymes; by-products; PROTEIN HYDROLYSATE; ANTIOXIDANT PEPTIDES; FUNCTIONAL-PROPERTIES; IDENTIFICATION; SKIN; PURIFICATION; TRYPSIN; MUSCLE; TUNA;
D O I
10.1590/0103-8478cr20230523
中图分类号
S3 [农学(农艺学)];
学科分类号
0901 ;
摘要
Millions of tons of fish are filleted each year, and a significant portion of unwanted carcasses is discarded worldwide. An alternative approach to use these materials is through hydrolysis reactions, which allow for the production of compounds with modified technological properties such as solubility, emulsification capacity, foam formation ability, and viscosity. In addition, they may exhibit different biological activities with beneficial effects such as antioxidant, antihypertensive, anticarcinogenic, lipid profile -lowering, and neuroprotective properties. Thus, these compounds can be included in food formulations as promising adjuncts in treatments, with health benefits to consumers. This study discussed the different enzymatic hydrolyses used in the treatment of fish waste and evaluate the compounds and their effects.
引用
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页数:11
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