article · Foods
Freshwater fish, such as common carp, represent an underutilised resource for extracting valuable bioactive compounds suitable for functional foods and food enrichment. These materials yield a wide range of components, including proteins, amino acids, protein hydrolysates, bioactive peptides, lipids, polyunsaturated fatty acids, polysaccharides, pigments, minerals, and vitamins. Beyond their biological activity, these substances possess technological properties relevant to food manufacturing. Both conventional and modern industrial extraction and processing technologies can be deployed, with biorefinery concepts offering a framework for comprehensive biomass management. Although freshwater fish demonstrate substantial valorisation potential, broader industrial uptake requires further investigation to refine extraction processes and establish successful integration into real food matrices.
Freshwater fish biomass remains largely underused despite containing valuable nutrients and bioactive molecules. Adopting biorefinery approaches allows processors to transform whole fish or processing by-products into high-value ingredients. This supports sustainable waste reduction while providing the food industry with natural components to develop fortified, functional food products that can enhance consumer nutrition and wellbeing.
The identified bioactive compounds could enable food processors and ingredient manufacturers to formulate enriched functional food products. Although industrial extraction and biorefinery technologies currently exist, the overall approach remains in an intermediate research phase. Broad commercialisation will require further applied development to optimise compound recovery processes and demonstrate the functionality and stability of these ingredients inside real food formulations.
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Freshwater fish represent an underutilized source of bioactive compounds with potential applications in food enrichment and functional food design. This article reviews the current state of knowledge regarding bioactive components derived from freshwater fish, including proteins, amino acids, protein hydrolysates, bioactive peptides, lipids and polyunsaturated fatty acids, polysaccharides, pigments, minerals, vitamins, and other compounds of high functional value. Particular attention is paid to their biological and technological properties and potential applications in food products. Conventional and modern extraction and processing technologies used on an industrial scale are also discussed. Furthermore, the importance of biorefinery as a tool for the comprehensive management of freshwater fish biomass is presented. Available data indicate significant potential for bioactive components derived from freshwater fish, but their wider application requires further research to optimize recovery processes and their use in real food matrices.
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DOI: 10.3390/foods15173027
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