FISH PROTEIN HYDROLYSATE AS A FUNCTIONAL INGREDIENT IN THE FOOD INDUSTRY

This chapter evaluated the potential of fish protein hydrolysates as functional ingredients in the food industry, focusing on their production methods, techno-functional and bioactive properties, technological applications, and the challenges associated with their industrial use. Fish protein hydrolysates are obtained through protein hydrolysis, resulting in highly soluble peptides with multifunctional properties, including high solubility, emulsifying capacity, and antioxidant, antihypertensive, and antimicrobial activities. These characteristics facilitate their inclusion in a wide range of food products, improving nutritional quality and technological performance, while promoting the utilization of fish processing by-products. Fish protein hydrolysates offer a sustainable strategy for developing functional foods and adding value to fishery by-products, supporting food innovation, the circular economy, and the advancement of the bioeconomy, especially in regions with abundant fishing resources, such as the Amazon.