Recent advances in the use of antarctic krill (Euphausia superba) as a sustainable source of high-quality protein: A comprehensive review

Abstract

BackgroundWith rapid population growth and improved quality of life, the global demand for protein is expected to double by 2050. This increasing awareness has created an urgent need for the food industry to explore more food-based protein sources. Among marine foods, Antarctic krill emerges as a promising and abundant species. Recently, this underutilized protein source has garnered significant attention. Scope and approachThis review focuses on the current status of research on Antarctic krill as a potential protein source. First, a method for extracting Antarctic krill proteins (AKPs) is introduced, and the functional properties and modification techniques of AKPs are described. Then, the biological activities and mechanisms of action of AKP peptides are elucidated. Finally, the current challenges faced in the application of AKPs as a protein source in the human diet, as well as potential strategies to overcome these challenges, are described. Key findings and conclusionsThe isoelectric solubilization precipitation method is currently the most commonly used method to obtain AKPs, and the amino acid composition of the isolated protein meets the needs of the human body. Endogenous enzymes in krill destroy the functional properties of proteins (solubility, gelation, emulsification, etc.), but the functional properties of proteins can be improved using appropriate modification methods. Active peptides with multiple biological activities that can be obtained from AKP through incubation with enzyme preparations are food nutrients with broad application prospects. Overcoming the limitations of the fluoride residues in AKPs and AKP allergenicity represents a major challenge in incorporating AKPs into food applications. Therefore, AKP has enormous potential for future human consumption and utilization.