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Unlocking the potential of fish protein hydrolysates: Bioactive and technofunctional properties, applications, challenges, and future perspectives.

Geodriane Zatta Cassol,F. Almeida,Ruann Janser Soares de Castro,Hélia Harumi Sato

Published 2025 in Food Research International

ABSTRACT

Global fish consumption and production are steadily increasing, but the processing industry continues to grapple with the dual challenges of reducing costs and minimizing environmental impact while striving to produce healthier food options. In response to these challenges, an increasing number of studies have explored fish protein hydrolysate (FPH). However, a closer look at the existing studies raises new questions, and bibliometric analysis has emerged as a powerful tool to uncover gaps and direct future research. This review aimed to explore the latest trends and main areas of FPH research through a comprehensive bibliometric analysis of original articles published between 2019 and 2024 from the Web of Science (Scientific Citation Index Expanded) database. These findings suggest that the main focus of research has been on improving the functional properties of FPHs, including their potential use as protein ingredients or technological characteristic enhancers, particularly in meat, dairy, and bakery products. By synthesizing current research trends, this review aims to highlight various approaches for developing FPHs with enhanced biological and sensory properties. Such advances will not only improve the hydrolysates themselves, but also the food products they enrich, offering significant benefits to both the food industry and consumers.

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