{"title":"Preparation, identification, and applications of protein hydrolysates from blue foods by-products","authors":"Kun Yang , Jun Mei , Jing Xie","doi":"10.1016/j.tifs.2024.104524","DOIUrl":null,"url":null,"abstract":"<div><h3>Background</h3><p>The increased production of blue foods has resulted in the waste of <strong>blue foods by-products</strong>. Converting <strong>blue foods by-products</strong> into useable <strong>protein hydrolysates</strong> and <strong>bioactive peptides</strong> can improve the utilization of by-products. At the same time, the rich <strong>biological activities</strong> of <strong>bioactive peptides</strong> can be used in a wide range of <strong>applications</strong>.</p></div><div><h3>Scope and approach</h3><p>This article reviews the current research status of <strong>protein hydrolysates</strong> from blue foods, including preparation, isolation, identification and <strong>applications</strong>.</p></div><div><h3>Key findings and conclusions</h3><p>The <strong>biological activities</strong> of <strong>protein hydrolysates</strong> from <strong>blue foods by-products</strong> have rich application prospects. <strong>Bioactive peptides</strong> can be utilized for their antioxidant, antibacterial, and antifreeze properties to improve the quality of food. B<strong>ioactive peptides</strong> have the gelling effect, and their rich nutritional properties can be used as peptones. Furthermore, conjugating <strong>bioactive peptides</strong> with polyphenols can enhance their <strong>biological activities</strong>. Adding <strong>bioactive peptides</strong> to foods can also enhance food properties. The metal-binding ability of <strong>bioactive peptides</strong> can enhance the stability of chelated calcium and chelated zinc. Therefore, <strong>bioactive peptides</strong> from <strong>blue foods by-products</strong> can be applied in food and pharmaceutical industries, but their safety and utilization need to be further explored.</p></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":null,"pages":null},"PeriodicalIF":15.1000,"publicationDate":"2024-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Trends in Food Science & Technology","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0924224424002000","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0
Abstract
Background
The increased production of blue foods has resulted in the waste of blue foods by-products. Converting blue foods by-products into useable protein hydrolysates and bioactive peptides can improve the utilization of by-products. At the same time, the rich biological activities of bioactive peptides can be used in a wide range of applications.
Scope and approach
This article reviews the current research status of protein hydrolysates from blue foods, including preparation, isolation, identification and applications.
Key findings and conclusions
The biological activities of protein hydrolysates from blue foods by-products have rich application prospects. Bioactive peptides can be utilized for their antioxidant, antibacterial, and antifreeze properties to improve the quality of food. Bioactive peptides have the gelling effect, and their rich nutritional properties can be used as peptones. Furthermore, conjugating bioactive peptides with polyphenols can enhance their biological activities. Adding bioactive peptides to foods can also enhance food properties. The metal-binding ability of bioactive peptides can enhance the stability of chelated calcium and chelated zinc. Therefore, bioactive peptides from blue foods by-products can be applied in food and pharmaceutical industries, but their safety and utilization need to be further explored.
期刊介绍:
Trends in Food Science & Technology is a prestigious international journal that specializes in peer-reviewed articles covering the latest advancements in technology, food science, and human nutrition. It serves as a bridge between specialized primary journals and general trade magazines, providing readable and scientifically rigorous reviews and commentaries on current research developments and their potential applications in the food industry.
Unlike traditional journals, Trends in Food Science & Technology does not publish original research papers. Instead, it focuses on critical and comprehensive reviews to offer valuable insights for professionals in the field. By bringing together cutting-edge research and industry applications, this journal plays a vital role in disseminating knowledge and facilitating advancements in the food science and technology sector.