ReviewFood science and biotechnology2024
Review of fish protein hydrolysates: production methods, antioxidant and antimicrobial activity and nanoencapsulation.
Review in Food science and biotechnology, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 18 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
18 citing papers in PubMed.
- Marine-Derived Proteins: Individual Variability in Health Effects Across Protein Structure, Host Genetics, and Gut Microbiota.Comprehensive reviews in food science and food safety · 2026Review
- Antitumor Effects of Collagen Peptide Nanoemulsion and Nanoliposome Prepared from Taiwan Tilapia Skin in a Mouse Model.International journal of molecular sciences · 2026Article
- The Valorization Potential of Freshwater Fish, Including Common Carp (Foods (Basel, Switzerland) · 2026Review
- Shiga Toxin-ProducingVeterinary sciences · 2026Review
- Simulated Gastrointestinal Digestion of Tilapia (Foods (Basel, Switzerland) · 2026Article
- Antioxidant Protein Hydrolysates and Peptides from Catfish: Enzymatic Production, In Vitro Bioactivity, and Translational Gaps for Functional Foods.Antioxidants (Basel, Switzerland) · 2026Review
- Factors Influencing Undesirable Sensory Properties in Protein Hydrolysates and Remediation Strategies for Food Applications.Journal of food science · 2026Review
- Valorisation of Freshwater Fish By-Products: A Review on Extraction Technologies, Stability, Functional Food Applications and Prospects.International journal of food science · 2026Review
- Biopolymer Development from Agro-Food and Aquaculture By-Products with Antioxidant Hydrolysates ofInternational journal of molecular sciences · 2025Article
- Valorisation of fish scales and bones: a sustainable source of bioactive proteins and collagen for nutraceuticals.Bioresources and bioprocessing · 2025Review
- Evaluation of Functional Marine Protein Hydrolysates as Fish Meal Replacements in Low-Fish-Meal Diets: Effects on Growth Performance, Feed Utilization, and Health Status of Asian Seabass (Animals : an open access journal from MDPI · 2025Article
- Marine Bioactive Peptides in the Regulation of Inflammatory Responses: Current Trends and Future Directions.Proteomes · 2025Review
- Quality characteristics and antioxidant activities of rice cookies supplemented with red beet extracts.Food science and biotechnology · 2025Article
- Biopolymeric Hydrolysates fromPolymers · 2025Article
- Article
- Impact of chia seed protein hydrolysate and apple pomace pectin on the properties of egg-free mayonnaise.Heliyon · 2025Article
- Exploring Antibacterial Activity of Fish Protein Hydrolysate In Vitro AgainstAquaculture nutrition · 2025Article
- Inhibitory Effects of Gliadin Hydrolysates on BACE1 Expression and APP Processing to Prevent Aβ Aggregation.International journal of molecular sciences · 2024Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
3 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Marine products have gained popularity due to their valuable components, especially protein, despite generating significant waste. Protein hydrolysates are widely recognized as the most effective method for transforming these low-value raw materials into high-value products. Fish protein hydrolysate (FPH), sourced from various aquatic wastes such as bones, scales, skin, and others, is rich in protein for value-added products. However, the hydrophobic peptides have limitations like an unpleasant taste and high solubility. Microencapsulation techniques provide a scientific approach to address these limitations and safeguard bioactive peptides. This review examines current research on FPH production methods and their antioxidant and antibacterial activities. Enzymatic hydrolysis using commercial enzymes is identified as the optimal method, and the antioxidant and antibacterial properties of FPH are substantiated. Microencapsulation using nanoliposomes effectively extends the inhibitory activity and enhances antioxidant and antibacterial capacities. Nevertheless, more research is needed to mitigate the bitter taste associated with FPH and enhance sensory attributes.
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.