Fish Protein Hydrolysates

From Production to Food and Nutraceutical Industry Applications

1st Edition - October 4, 2024
Authors: Nilesh Nirmal, Chalat Santivarangkna, Alaa El-Din A. (Aladin) Bekhit, Francisco J. Barba
Language: English
Paperback ISBN:
9 7 8 - 0 - 4 4 3 - 2 1 6 5 4 - 1
eBook ISBN:
9 7 8 - 0 - 4 4 3 - 2 1 6 5 5 - 8

Fish Protein Hydrolysates: From Production to Food and Nutraceutical Industry Applications provides the most updated and comprehensive knowledge on fish protein hydrolysa… Read more

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Fish Protein Hydrolysates: From Production to Food and Nutraceutical Industry Applications provides the most updated and comprehensive knowledge on fish protein hydrolysate production using a variety of innovative processing techniques and technologies. This book highlights various biological activities and health benefits of fish protein hydrolysates, their food and nutraceutical industry applications, and associated safety concerns.

Written by international experts in the field of fisheries and seafood processing, this book provides its readership with a wealth of recent developments and guidance on each production method, including current and emerging technologies. This book discusses the defatting and debittering aspects of fish protein hydrolysates, purification methods, trends in food product development, food and feed applications, and more. Most importantly, this book provides real-time industrial scale-up process, commercialization, safety, and regulatory issue of fish protein hydrolysate as a food ingredient.

Fish Protein Hydrolysates: From Production to Food and Nutraceutical Industry Applications is a valuable resource for fish processing industries, researchers, or scientists to update their knowledge on production techniques, bittering issues of fish protein hydrolysates, and scale-up processes. In addition, this is a valuable source for academic scholars and students to keep up to date with the current changes and improvements in fish protein hydrolysate production and applications in the food industry.

Title of Book
Cover image
Title page
Table of Contents
Copyright
Contributors
Preface
Acknowledgment
Chapter One. Seafood processing waste and protein content
Erratum
1 Introduction
2 Seafood processing
2.1 Traditional processing of seafood
2.1.1 Icing
2.1.2 Drying
2.1.3 Smoking
2.1.4 Fermentation
2.1.5 Curing
2.1.6 Marination
2.1.7 Freezing
2.1.8 Thermal processing
2.1.9 Nonthermal processing
2.1.10 Mild processing
2.1.11 Hurdle approach
3 Seafood waste and composition
4 Protein quality and quantity in waste
4.1 Protein composition of seafood waste
4.2 Factors influencing protein content
4.3 Analytical techniques for protein assessment
5 Nutritional significance of seafood waste proteins
6 Utilization and valorization strategies
7 Challenges and future perspectives
Chapter Two. Production of fish protein hydrolysate by chemical method
Erratum
1 Introduction
2 Types of chemicals used in FPH production
2.1 Acid hydrolysis
2.2 Alkaline hydrolysis
3 Impact of processing parameters
3.1 Effect of concentration of chemicals
3.2 Effect of the pH
3.3 Effect of the temperature and reaction time
4 Advantages and disadvantages
5 Suggestions and potential development
6 Conclusion
Chapter Three. Production of fish protein hydrolysate by enzymatic method
Erratum
1 Introduction
2 Types of enzymes used in FPH production
2.1 Alkaline proteases
2.2 Acid proteases
3 Impact of processing parameters: pH, temperature, enzyme, substrate concentration, and reaction time
3.1 Influence of pH
3.2 Effect of temperature
3.3 Type of enzyme and loading
3.4 Reaction time
4 Advantages and disadvantages
5 Conclusions
Chapter Four. Production of fish protein hydrolysate by microbial fermentation
Erratum
1 Introduction
2 FPH production by microbial fermentation
2.1 Different commercial bacterial proteases are used for the hydrolysis of fish proteins
2.2 Fermentation process
2.3 Fermentation—an ideal tool to convert fish by-products/underutilized fishery resources into bioactive peptides
3 Impact of processing parameters
4 Advantages and disadvantages of microbial fermentation process
4.1 Advantages
4.1.1 Green technology
4.1.2 Novel products production
4.1.3 Microbial biomass as a source of nutrients
4.1.4 Higher conversion efficiency
4.1.5 Debitterness
4.1.6 Improved bioactive potential
4.1.7 Recovering high-value products
4.2 Disadvantages
4.2.1 High capital and operational cost
4.2.2 Downstream processing
4.2.3 Strict process control
4.2.4 Complications associated with metabolites generated
4.2.5 Sterilization
4.2.6 Need for high-cost ingredients
5 Large-scale microbial fermentation process for FPH production
6 Conclusion
Chapter Five. Emerging technologies for the production of fish protein hydrolysates
Erratum
1 Introduction
2 Conventional methods of FPH production
2.1 Fermentation
2.2 Acid hydrolysis
2.3 Alkali hydrolysis
2.4 Enzymatic hydrolysis
3 Emerging techniques in FPH production
3.1 Subcritical water hydrolysis
3.1.1 Parameters affecting subcritical water hydrolysis
3.1.2 Design and operation of subcritical water hydrolysis unit
3.1.3 Extraction protocols and procedures
4 High hydrostatic pressure
5 Pulsed electric field
6 Ultrasound-assisted extraction
7 Microwave-assisted extraction
8 Advantages and disadvantages
9 Conclusions
Chapter Six. Defatting and debittering of fish protein hydrolysate
Erratum
1 Introduction
2 Impact of various process parameters on bitter peptide formation
3 Defatting treatment and impact
4 Debittering treatment
4.1 Alcoholic extraction
4.2 Treatment with activated carbon or resins
4.3 Application of Maillard reaction
4.4 Use of cyclodextrin
4.5 Separation by preference
4.6 Use of exopeptidases for enzymatic hydrolysis
4.7 Plastein reaction
5 Advantages and disadvantages
5.1 Advantages
5.2 Disadvantages
6 Conclusion
Chapter Seven. Technofunctional properties of fish protein hydrolysate
Erratum
1 Introduction
2 Methods of preparing FPH
3 Emulsifying ability of FPH
3.1 Factors affecting the emulsifying properties of FPH
3.1.1 pH
3.1.2 Temperature
3.1.3 Oil phase properties
3.1.4 Processing methods
3.1.5 Molecular weight
3.1.6 Sequence of amino acids
4 Solubility of FPH
4.1 Factors that affect the solubility of fish protein hydrolysates
4.1.1 The degree of hydrolysis
4.1.2 The pH of the solvent
4.1.3 The size and surface hydrophobicity of the protein molecules or peptides
4.1.4 The type of enzyme used for hydrolysis
4.1.5 Temperature
5 Water-holding capacity
5.1 Factors affecting water-holding capacity
6 Oil-absorption capacity
6.1 Factors responsible for the OAC
7 Foaming ability
7.1 Factors affecting the foaming ability of FPH
7.2 Surface properties
7.3 Molecular weight
7.4 Degree of hydrolysis
7.5 Time
7.6 Enzyme
7.7 Temperature
7.8 pH
7.9 Gelation capacity of FPH
7.10 Factor affecting gelation capacity
7.10.1 Protein concentration
7.10.2 Degree of hydrolysis
7.10.3 pH
7.10.4 Temperature
7.10.5 Salt
7.10.6 Enzyme
7.10.7 Peptide composition
8 Advantages and disadvantages
9 Conclusion
Chapter Eight. Purification and identification of bioactive peptide from fish protein hydrolysate
Erratum
1 Introduction
2 Purification techniques
2.1 Micro and nanofiltration in membrane filtration system
2.2 Chromatographic techniques
2.2.1 Size exclusion chromatography (gel filtration or fast protein)
2.2.2 Ion-exchange chromatography
2.2.3 Affinity chromatography
2.3 High-performance liquid chromatography
2.4 Mass spectrometry
3 Challenges
4 Conclusion
Chapter Nine. Biological activities and health benefits of fish protein hydrolysate
Erratum
1 Introduction
2 Biological activities of FPH
2.1 Antioxidant
2.2 Antimicrobial
2.3 Antiinflammatory
2.4 Antihypertensive
2.5 Antidiabetic
2.6 Antiproliferative
2.7 Immunomodulatory
3 Bioaccessibility and bioavailability of fish protein hydrolysates after in vitro digestion
4 Health benefits of fish protein hydrolysate
4.1 Bone and joint health
4.2 Heart health
4.3 Brain health
4.4 Skin health
4.5 Other health benefits
5 Conclusions
Chapter Ten. Fish protein hydrolysate as a food and feed ingredient
Erratum
1 Introduction
2 Food applications of fish protein hydrolysates (FPH)
2.1 Flavor enhancer
2.2 Oil reduction
2.3 Oxidation control
2.4 Improve gelation
2.5 Improve nutritional quality
3 Stability improvement of FPH during food processing
4 Challenges
5 Conclusion
Chapter Eleven. Terends in food product development using fish protein hydrolysate
Erratum
1 Introduction
2 Fish protein hydrolysate technology development
2.1 Process technology of fish protein hydrolysate
2.1.1 Pretreatment
2.1.2 Hydrolysis
2.1.3 Separation process
2.1.4 Concentration and drying
2.2 Key challenge and process control for FPH production in industrial scale
2.2.1 The variation and quality of raw material for FPH
2.2.2 Enzyme selection
2.2.3 Process control of FPH
3 Impact of various food additives on fish protein hydrolysate
3.1 Some examples of food preservatives
4 Stability of FPH during storage
5 Preferable solution and future direction of fish protein hydrolysate in term of regulatory related
6 Conclusion
Chapter Twelve. Commercialization and pilot-scale production of fish protein hydrolysate: Challenges and recent developments
Erratum
1 Introduction
2 Raw material preparation
3 Production scale-up process
3.1 Enzymatic hydrolysis
3.2 Microbial fermentation
4 Impact of various production parameters
4.1 Temperature
4.2 Hydrolysis type
4.3 Degree of hydrolysis
4.4 Type and concentration of enzyme and substrate
5 Challenges and hurdles in scale-up process
6 Commercialization of the product
7 Future directions
8 Conclusion
Index

Nilesh Nirmal

Dr. Nilesh Nirmal is a Global Talent Leader at the Institute of Nutrition, Mahidol University. He obtained his PhD in Food Science and Technology from Prince of Songkla University and has more than 15 years of experience in industry, academia, and research. His research interests focus on food-waste (seafood, fruit, vegetable) utilization for value-added products. He has extensive experience in bioactive compound analysis and characterization. He also has an interest in improving the stability of phytochemical and fish protein hydrolysates using nanotechnology and emerging technologies.

Affiliations and expertise

Institute of Nutrition, Mahidol University, Thailand

Chalat Santivarangkna

Dr. Chalat Santivarangkna is a food biotechnologist with 30 years of experience in food industries spanning Thailand, Germany, Japan, Australia, and the USA. He obtained his PhD in Food Biotechnology from Technische Universitaet Muenchen, Germany. He is currently the Director of the Institute of Nutrition, Mahidol University. His research focuses on valorization of fish byproducts and coproducts, health benefits of fish protein hydrolysates, and probiotics.

Affiliations and expertise

Institute of Nutrition, Mahidol University, Thailand

Alaa El-Din A. (Aladin) Bekhit

Alaa El-Din A. Bekhit, PhD, has earned his PhD in biochemistry from Lincoln University, New Zealand in 2004. He obtained his MSc in food process engineering from the University of Reading, United Kingdom in 1994. Dr. Bekhit is a Professor at the Food Science Department, University of Otago, New Zealand. He also holds an honorary distinguished professor post at the Food Science and Pharmacy College, Xinjiang Agricultural University, and the Chinese Academy of Agricultural Sciences (CAAS), along with honorary associate professor in the College of Food and Agricultural Sciences, King Saud University, Kingdom of Saudi and adjunct associate professor in the Faculty of Agriculture and Life Sciences, Lincoln University, New Zealand. He has been active in studying different aspects of foods, including packaging, for more than 30 years. He has published more than 230 research papers, 80 review articles, 72 book chapters and 06 books.

Affiliations and expertise

Associate Professor, Food Science Department, University of Otago, New Zealand

Francisco J. Barba

Prof. Francisco J. Barba earned his European PhD thesis in 2011 (extraordinary doctorate award) from the Universitat de València. He has been granted with different predoctoral and postdoctoral fellowships like Marie Curie IEF. Dr. Barba is an international benchmark in the field of innovative food processing technologies and in particular in the use of pulsed electric fields, supercritical fluids, ultrasound, accelerated extraction with solvents, etc. for different food applications.

He is the coordinator of the multidisciplinary group “ALISOST”, with more than 20 people involved and the director of the Master of Sustainable Food Processing. Dr. Barba has participated in more than 20 national and international projects, as Principal Investigator (3 European and 3 national) and as a participant. He is the author or co-author of more than 400 publications in journals with a high impact factor (SCOPUS hindex: 89; Google Scholar hindex: 102), more than 12 books edited by prestigious international publishers Elsevier, Springernature, Wiley, CRC Press, and project evaluator for more than 20 agencies, including the European Commission. He has been awarded as a Highly Cited Researcher (2019-2023) in Agriculture Sciences as well as Top 2% of scientists worldwide according to the University of Stanford ranking.

Affiliations and expertise

Research group in Innovative Technologies for Sustainable Food (ALISOST), Department of Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine, Faculty of Pharmacy, Universitat de València, Burjassot, València, Spain

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Fish Protein Hydrolysates

From Production to Food and Nutraceutical Industry Applications

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Institutional subscription on ScienceDirect

Nilesh Nirmal

Chalat Santivarangkna

Alaa El-Din A. (Aladin) Bekhit

Francisco J. Barba

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