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Subject: search.filters.subject.bioactive peptides

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    Fish By-Products Utilization in Food and Health: Extraction Technologies, Bioactive, and Sustainability Challenges
    (Wiley Periodicals LLC, 2025-11) Waqar M; Sajjad N; Ullah Q; Vasanthkumar SS; Ahmed F; Panpipat W; Aluko RE; Kaur L; Chaijan M; Ageru TA
    Fish by-products, traditionally regarded as waste, are increasingly recognized as valuable sources of bioactive compounds, including peptides, omega-3 fatty acids, collagen, and hydroxyapatite. These molecules exhibit significant functional properties with applications in food preservation, dietary supplementation, pharmaceuticals, and cosmeceuticals. This review explores advanced extraction technologies such as enzyme-assisted hydrolysis, supercritical fluid extraction, and cold plasma processing, which enhance the yield and stability of bioactives while supporting zero-waste and circular economy principles. Despite technological progress, key barriers remain, including inconsistent raw material quality, high processing costs, regulatory uncertainty, and limited industrial infrastructure. Peptides and protein hydrolysates derived from fish frames, skins, viscera, and scales have demonstrated antioxidant, antihypertensive, antimicrobial, antidiabetic activities, but translation into functional food and health products is constrained by scalability and regulatory challenges. Future work should focus on optimizing bioprocessing, validating health benefits through clinical trials, and implementing sustainable valorization frameworks. Addressing these challenges will unlock the full potential of fish by-products in advancing food security and human health.
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    Extraction, Enzymatic Modification, and Anti-Cancer Potential of an Alternative Plant-Based Protein from Wolffia globosa
    (MDPI (Basel, Switzerland), 2023-10-18) Siriwat W; Ungwiwatkul S; Unban K; Laokuldilok T; Klunklin W; Tangjaidee P; Potikanond S; Kaur L; Phongthai S; Iacopetta D
    The global plant-based protein demand is rapidly expanding in line with the increase in the world's population. In this study, ultrasonic-assisted extraction (UAE) was applied to extract protein from Wolffia globosa as an alternative source. Enzymatic hydrolysis was used to modify the protein properties for extended use as a functional ingredient. The successful optimal conditions for protein extraction included a liquid to solid ratio of 30 mL/g, 25 min of extraction time, and a 78% sonication amplitude, providing a higher protein extraction yield than alkaline extraction by about 2.17-fold. The derived protein was rich in essential amino acids, including leucine, valine, and phenylalanine. Protamex and Alcalase were used to prepare protein hydrolysates with different degrees of hydrolysis, producing protein fragments with molecular weights ranging between <10 and 61.5 kDa. Enzymatic hydrolysis caused the secondary structural transformations of proteins from β-sheets and random coils to α-helix and β-turn structures. Moreover, it influenced the protein functional properties, particularly enhancing the protein solubility and emulsifying activity. Partial hydrolysis (DH3%) improved the foaming properties of proteins; meanwhile, an excess hydrolysis degree reduced the emulsifying stability and oil-binding capacity. The produced protein hydrolysates showed potential as anti-cancer peptides on human ovarian cancer cell lines.