000145179 001__ 145179
000145179 005__ 20241003094705.0
000145179 0247_ $$2doi$$a10.3390/foods13193120
000145179 0248_ $$2sideral$$a139985
000145179 037__ $$aART-2024-139985
000145179 041__ $$aeng
000145179 100__ $$0(orcid)0000-0002-3244-4699$$aHonrado, Adrián$$uUniversidad de Zaragoza
000145179 245__ $$aFrom waste to value: fish protein hydrolysates as a technological and functional ingredient in human nutrition
000145179 260__ $$c2024
000145179 5060_ $$aAccess copy available to the general public$$fUnrestricted
000145179 5203_ $$aFish 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.
000145179 540__ $$9info:eu-repo/semantics/openAccess$$aby$$uhttp://creativecommons.org/licenses/by/3.0/es/
000145179 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000145179 700__ $$aMiguel, Marta
000145179 700__ $$0(orcid)0009-0006-4144-7150$$aArdila, Paula
000145179 700__ $$0(orcid)0000-0002-3764-0189$$aBeltrán, José Antonio$$uUniversidad de Zaragoza
000145179 700__ $$0(orcid)0000-0001-9660-8579$$aCalanche, Juan B.$$uUniversidad de Zaragoza
000145179 7102_ $$12008$$2780$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Tecnología de Alimentos
000145179 773__ $$g13, 19 (2024), 3120 [25 pp.]$$pFoods$$tFoods$$x2304-8158
000145179 8564_ $$s1170041$$uhttps://zaguan.unizar.es/record/145179/files/texto_completo.pdf$$yVersión publicada
000145179 8564_ $$s2649955$$uhttps://zaguan.unizar.es/record/145179/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000145179 909CO $$ooai:zaguan.unizar.es:145179$$particulos$$pdriver
000145179 951__ $$a2024-10-03-08:56:32
000145179 980__ $$aARTICLE