ReviewFoods (Basel, Switzerland)2024
From Waste to Value: Fish Protein Hydrolysates as a Technological and Functional Ingredient in Human Nutrition.
Review in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 15 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
15 citing papers in PubMed.
- Bioactive Peptides from Animal By-Products: Production, Functional Evidence and Food Applications.Foods (Basel, Switzerland) · 2026Review
- Antitumor Effects of Collagen Peptide Nanoemulsion and Nanoliposome Prepared from Taiwan Tilapia Skin in a Mouse Model.International journal of molecular sciences · 2026Article
- Optimization of Non-Enzymatic Ultrasound-Assisted Extraction of Yellowfin Tuna Head Oil and Comparison with Enzyme-Assisted Extraction Oils.Foods (Basel, Switzerland) · 2026Article
- Bioactive Compounds from Agro-Industrial By-Products: Green Recovery Technologies, Analytical Characterization, and Industrial Applications.Foods (Basel, Switzerland) · 2026Review
- Antioxidant Protein Hydrolysates and Peptides from Catfish: Enzymatic Production, In Vitro Bioactivity, and Translational Gaps for Functional Foods.Antioxidants (Basel, Switzerland) · 2026Review
- Factors Influencing Undesirable Sensory Properties in Protein Hydrolysates and Remediation Strategies for Food Applications.Journal of food science · 2026Review
- Protease Selection Influences Molecular Weight, In Vitro Antioxidant Activity and LO2 Cellular Protective Effects of Oyster Protein Hydrolysates.Foods (Basel, Switzerland) · 2026Article
- Comparison of Deep-Fat Frying and Tray Drying on Ambient Storage Stability and Quality of Instant Noodles with and Without Catfish Powder.Foods (Basel, Switzerland) · 2026Article
- Preparation and Identification of the Novel Umami Peptides from Sea Cucumber Viscera Hydrolysate.Foods (Basel, Switzerland) · 2026Article
- Valorisation of Freshwater Fish By-Products: A Review on Extraction Technologies, Stability, Functional Food Applications and Prospects.International journal of food science · 2026Review
- Zinc-Mediated Defenses Against Toxic Heavy Metals and Metalloids: Mechanisms, Immunomodulation, and Therapeutic Relevance.International journal of molecular sciences · 2025Review
- Enzymatic valorization of fishery by-products: harnessing cold-adapted marine proteases for sustainable production of bioactive peptides.Archives of microbiology · 2025Review
- Development of Chitosan-Based Composite Films Incorporating Anchovy Byproduct Hydrolysates.Polymers · 2025Article
- Research progress on peptides that inhibit melanin synthesis.Frontiers in pharmacology · 2025Review
- Impact of Fish By-Product Hydrolysates, a Novel Food, on the Nutritional and Technological Properties of Fusilli Pasta.International journal of food science · 2025Article
Corrections and comments
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Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Fish provides a low-caloric content, polyunsaturated fatty acids, many essential trace elements and is also a rich source of protein, ranging from 10% to 25%. Therefore, the production of FPH (fish protein hydrolysates) is of great interest, as the resulting products exhibit a variety of important bioactive and technological properties, making them potential ingredients for new functional foods and supplements. The aim of this review was to compile and analyze information on enzymatic hydrolysates, with particular emphasis on those derived from fish by-products, as a potential ingredient in human nutrition. Their nutritional characteristics, food safety aspects, bioactive properties, technological attributes, key influencing factors, and applications in food products were evaluated. The findings revealed that these properties are influenced by several factors, such as the raw material, enzymes used, degree of hydrolysis, and the molecular weight of the peptides, which need to be considered as a whole. In conclusion, the gathered information suggests that it is possible to obtain high-value products through enzymatic hydrolysis, even when using fish by-products. However, although numerous studies focused on FPH derived from fish muscle, research on by-products remains limited. Further investigation is needed to determine whether the behavior of FPH from by-products differs from that of muscle-derived FPH.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the Socratic graph.