Bio/multi-functional peptides derived from fish gelatin hydrolysates: Technological and functional properties

Abstract The global interests in food with functional properties and fewer artificial preservatives have enlightened manufacturers to use new emerging natural bioactive compounds in food industries due to their technological and functional applications. On the other hand, by-products of the fish processing industry with over 50 percent of its biomass, are good sources of gelatin hydrolysates with techno-functional properties. This review focuses on highlighting the productions of fish gelatin hydrolysates (FGH) with different pretreatment techniques and their technical applications that have in the food industry including packaging, coating, and use of ingredients as well as their functional applications such as antihypertensive, antidiabetic, anticancer, and immunomodulatory activities. However, in vivo and in silico methods have not been carried out as much as in vitro assays. We also recommend elucidating the mechanism of action of the bio/multi-functionality of peptides obtained from different origins (based on the fish habitat as cold/warm-water fishes).