Use of Protein By-Products Obtained from Aquatic Organisms as Bioactive Compounds: A Bibliometric Review

IF 5.3 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Reviews International Pub Date : 2023-11-09 DOI:10.1080/87559129.2023.2278841

Rerisson do Nascimento Alves, José Robenilson Sousa dos Santos, Francisco Lucas Chaves Almeida, Fábio Anderson Pereira da Silva, Íris Braz da Silva Araújo

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引用次数: 0

Abstract

ABSTRACTProtein compounds such as collagen, gelatine and peptide hydrolysates extracted from fish by-products have attracted much attention for their extensive applications in food technology. These compounds have high bioactive potential and have antioxidant, antihypertensive, antimicrobial, antifreeze and technological functions. This review provides a bibliometric survey on obtaining protein compounds from by-products of aquatic organisms. Original scientific and review articles were searched on the Web of Science Core Collection data platform. The results proved that fish by-product proteins are widely used as functional ingredients for food production. China, the United States, Spain and Brazil, as well as institutions related to these countries, were the most academically productive in terms of research on fish by-product proteins. It was also found that many researchers and journals focused exclusively on this field. These results underscore the importance of research on fish by-product proteins for diverse applications such as food additives, and for promoting an innovative and beneficial alternative for human nutrition.KEYWORDS: By-productsbibliometricsbioactive peptidescollagengelatineVOSviewer AcknowledgmentsWe are grateful to the Federal University of Paraíba, for its support.Disclosure statementNo potential conflict of interest was reported by the author(s)

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利用水生生物获得的蛋白质副产品作为生物活性化合物:文献计量学综述

摘要从鱼类副产品中提取的胶原蛋白、明胶和肽水解物等蛋白质化合物因在食品技术中的广泛应用而受到广泛关注。这些化合物具有较高的生物活性潜力，具有抗氧化、降压、抗菌、防冻和工艺功能。本文综述了从水生生物副产物中提取蛋白质化合物的文献计量学综述。在Web of Science Core Collection数据平台上检索原创科学和评论文章。结果表明，鱼类副产品蛋白作为功能性原料在食品生产中有着广泛的应用。中国、美国、西班牙和巴西以及与这些国家有关的机构在鱼类副产品蛋白质研究方面的学术成果最多。研究还发现，许多研究人员和期刊专门关注这一领域。这些结果强调了研究鱼类副产品蛋白质在食品添加剂等多种应用中的重要性，以及促进人类营养的创新和有益替代品的重要性。关键词:副产物;文献计量学;生物活性肽;胶原蛋白;披露声明作者未报告潜在的利益冲突

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来源期刊

Food Reviews International 工程技术-食品科技

CiteScore

11.50

自引率

1.70%

发文量

127

审稿时长

>24 weeks

期刊介绍： Food Reviews International presents state-of-the-art reviews concerned with food production, processing, acceptability, and nutritional values—examining the relationship of food and nutrition to health, as well as the differing problems affecting both affluent and developing nations. Offering technical solutions to critical global food dilemmas and shortages, Food Reviews International contains articles of interest for: •food scientists and technologists •food and cereal chemists •chemical engineers •agriculturists •microbiologists •toxicologists •nutritionists