{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,17]],"date-time":"2026-10-17T11:39:31Z","timestamp":1792237171819,"version":"4.4.0"},"reference-count":103,"publisher":"MDPI AG","issue":"2","license":[{"start":{"date-parts":[[2021,1,29]],"date-time":"2021-01-29T00:00:00Z","timestamp":1611878400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100000780","name":"European Commission","doi-asserted-by":"publisher","award":["790956"],"award-info":[{"award-number":["790956"]}],"id":[{"id":"10.13039\/501100000780","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Marine Drugs"],"abstract":"<jats:p>In fish processing, a great amount of side streams, including skin, bones, heads and viscera, is wasted or downgraded as feed on a daily basis. These side streams are rich sources of bioactive nitrogenous compounds and protein, which can be converted into peptides through enzymatic hydrolysis as well as bacterial fermentation. Peptides are short or long chains of amino acids differing in structure and molecular weight. They can be considered as biologically active as they can contribute to physiological functions in organisms with applications in the food and pharmaceutical industries. In the food industry, such bioactive peptides can be used as preservatives or antioxidants to prevent food spoilage. Furthermore, peptides contain several functional qualities that can be exploited as tools in modifying food ingredient solubility, water-holding and fat-binding capacity and gel formation. In the pharmaceutical industry, peptides can be used as antioxidants, but also as antihypertensive, anticoagulant and immunomodulatory compounds, amongst other functions. On the basis of their properties, peptides can thus be used in the development of functional foods and nutraceuticals. This review focuses on the bioactive peptides derived from seafood side streams and discusses their technological properties, biological activities and applications.<\/jats:p>","DOI":"10.3390\/md19020071","type":"journal-article","created":{"date-parts":[[2021,1,29]],"date-time":"2021-01-29T02:58:21Z","timestamp":1611889101000},"page":"71","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":159,"title":["Functional and Bioactive Properties of Peptides Derived from Marine Side Streams"],"prefix":"10.3390","volume":"19","author":[{"given":"Ilknur","family":"Ucak","sequence":"first","affiliation":[{"name":"Faculty of Agricultural Sciences and Technologies, Nigde Omer Halisdemir University, 51000 Nigde, Turkey"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Maliha","family":"Afreen","sequence":"additional","affiliation":[{"name":"Faculty of Agricultural Sciences and Technologies, Nigde Omer Halisdemir University, 51000 Nigde, Turkey"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-8857-2091","authenticated-orcid":false,"given":"Domenico","family":"Montesano","sequence":"additional","affiliation":[{"name":"Department of Pharmaceutical Sciences, Section of Food Sciences and Nutrition, University of Perugia, Via S. Costanzo 1, 06126 Perugia, Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-8199-9642","authenticated-orcid":false,"given":"Celia","family":"Carrillo","sequence":"additional","affiliation":[{"name":"Nutrition and Food Science, Faculty of Science, Universidad de Burgos, 09001 Burgos, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Igor","family":"Tomasevic","sequence":"additional","affiliation":[{"name":"Department of Animal Source Food Technology, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-9215-9737","authenticated-orcid":false,"given":"Jesus","family":"Simal-Gandara","sequence":"additional","affiliation":[{"name":"Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E32004 Ourense, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-5630-3989","authenticated-orcid":false,"given":"Francisco J.","family":"Barba","sequence":"additional","affiliation":[{"name":"Department of Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine, Faculty of Pharmacy, Universitat de Val\u00e8ncia, Avda. Vicent Andr\u00e9s Estell\u00e9s, 46100 Burjassot, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2021,1,29]]},"reference":[{"key":"ref_1","unstructured":"FAO (2020). The State of World Fisheries and Aquaculture-Sustainability in Action, FAO."},{"key":"ref_2","doi-asserted-by":"crossref","unstructured":"Caruso, G., Floris, R., Serangeli, C., and Di Paola, L. (2020). Fishery wastes as a yet undiscovered treasure from the sea: Biomolecules sources, extraction methods and valorization. Mar. Drugs, 18.","DOI":"10.3390\/md18120622"},{"key":"ref_3","doi-asserted-by":"crossref","unstructured":"Kristinsson, H.G. (2006). Aquatic food protein hydrolysates. 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