A biochemical approach to utilizing fish processing wastes as potential nutraceuticals

Latest developments in research regarding fish waste suggest that the by-products often discarded have the potential to be recycled in the form of fish protein hydrolysates that can potentially exhibit a wide range of bioactive properties. In this study, the bioactivity and nutritional profile of protein hydrolysates obtained from blue whiting (Micromesistius poutassou) by-products were evaluated. Enzymatic hydrolysis of fish protein can generate bioactive peptides that have high nutritional value and functionality. The fish protein hydrolysates (FPHs) in this study exhibited nutritional as well as bioactive potential. Their bioactivity in terms of in vitro antioxidant, antimicrobial and antidiabetic potential was examined over a range of concentrations in various solvents. The results of this study suggest that protein hydrolysates obtained from fish waste may be good sources of natural antioxidant and antimicrobial peptides and thus support their application as nutraceuticals and functional food.