Unlocking the potential of fish protein hydrolysates: Bioactive and technofunctional properties, applications, challenges, and future perspectives

IF 7 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Research International Pub Date : 2025-05-08 DOI:10.1016/j.foodres.2025.116609

Geodriane Zatta Cassol , Francisco Lucas Chaves Almeida , Ruann Janser Soares de Castro , Hélia Harumi Sato

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引用次数: 0

Abstract

Global fish consumption and production are steadily increasing, but the processing industry continues to grapple with the dual challenges of reducing costs and minimizing environmental impact while striving to produce healthier food options. In response to these challenges, an increasing number of studies have explored fish protein hydrolysate (FPH). However, a closer look at the existing studies raises new questions, and bibliometric analysis has emerged as a powerful tool to uncover gaps and direct future research. This review aimed to explore the latest trends and main areas of FPH research through a comprehensive bibliometric analysis of original articles published between 2019 and 2024 from the Web of Science (Scientific Citation Index Expanded) database. These findings suggest that the main focus of research has been on improving the functional properties of FPHs, including their potential use as protein ingredients or technological characteristic enhancers, particularly in meat, dairy, and bakery products. By synthesizing current research trends, this review aims to highlight various approaches for developing FPHs with enhanced biological and sensory properties. Such advances will not only improve the hydrolysates themselves, but also the food products they enrich, offering significant benefits to both the food industry and consumers.

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解锁鱼类蛋白水解物的潜力：生物活性和技术功能特性、应用、挑战和未来展望

全球鱼类消费和生产正在稳步增长，但加工业在努力生产更健康的食品选择的同时，继续努力应对降低成本和尽量减少对环境影响的双重挑战。为了应对这些挑战，越来越多的研究开始探索鱼蛋白水解物（FPH）。然而，对现有研究的仔细研究提出了新的问题，文献计量分析已经成为发现差距和指导未来研究的有力工具。本综述旨在通过对Web of Science（科学引文索引扩展）数据库中2019年至2024年发表的原创文章进行综合文献计量分析，探讨FPH研究的最新趋势和主要领域。这些发现表明，研究的主要重点是改善FPHs的功能特性，包括它们作为蛋白质成分或技术特性增强剂的潜在用途，特别是在肉类、乳制品和烘焙产品中。在综合当前研究趋势的基础上，本文综述了开发具有增强生物学和感官特性的FPHs的各种方法。这些进步不仅将改善水解物本身，而且还将改善它们丰富的食品，为食品工业和消费者带来重大利益。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Research International 工程技术-食品科技

CiteScore

12.50

自引率

7.40%

发文量

1183

审稿时长

79 days

期刊介绍： Food Research International serves as a rapid dissemination platform for significant and impactful research in food science, technology, engineering, and nutrition. The journal focuses on publishing novel, high-quality, and high-impact review papers, original research papers, and letters to the editors across various disciplines in the science and technology of food. Additionally, it follows a policy of publishing special issues on topical and emergent subjects in food research or related areas. Selected, peer-reviewed papers from scientific meetings, workshops, and conferences on the science, technology, and engineering of foods are also featured in special issues.