Functional Ingredients from Seafood Processing Wastes: Protein Hydrolysate and Biocalcium

Abstract

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.