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Turkish Journal of Fisheries and Aquatic Sciences 2024, Vol 24, Num, 4     (Pages: TRJFAS25347)

Functional Ingredients from Seafood Processing Wastes: Protein Hydrolysate and Biocalcium

Umesh Patil 1 ,Krisana Nilsuwan 2 ,Soottawat Benjakul 1-2

1 International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, 90110, Thailand
2 Kyung Hee University, Department of Food and Nutrition, Seoul 02447, Republic of Korea
DOI : 10.4194/TRJFAS25347 Viewed : 586 - Downloaded : 286 The fish processing industry generally generates large amounts of byproducts, including skin, bone, scale, or meat residues, etc. These byproducts contain a wide range of nutritional components such as protein, lipid, mineral, etc. These leftovers can be converted to functional ingredients or nutraceuticals. To produce high value-added functional ingredients, the remaining proteins in fish processing leftovers are hydrolyzed, in which hydrolysate containing different peptides and amino acids can be generated. Frame or backbone as well as scale can be converted to fish biocalcium, which serves as a potential source of calcium and minerals. Nevertheless, potential processing or technology must be adopted to obtain desired products with target bioactivitities. This review covers production, characteristics, and bioavailability of fish protein hydrolysate (FPH) and fish biocalcium (BC). This review also focuses on the recent applications of the FPH and BC in drink and foods. Overall, the review points out the better exploitation of fish processing leftovers and simultaneously lower pollution caused by the improper discard or disposal of those wastes to environment. Also, consumers have more choices to consume functional ingredients or nutraceutical from marine resources. Keywords : Fish protein hydrolysate Fish biocalcium Production Bioactivity and bioavailability Applications