ARCHIVES
VOL. 11, ISSUE 1 (2026)
Fish waste-derived collagen as functional food: Nutritional properties and bioactive compound
Authors
Aulia Andhikawati, Rega Permana, Yulia Oktavia
Abstract
Fish processing industries generate substantial quantities of
by-products, including skin, scales, bones, and fins, which are rich sources of
collagen with significant potential as functional food ingredients. This mini
review comprehensively examines the valorization of fish waste-derived
collagen, focusing on its extraction methodologies, nutritional properties, and
bioactive characteristics. Fish collagen offers distinct advantages over
mammalian sources, including superior bioavailability, absence of zoonotic
disease transmission risks, and cultural-religious acceptability. Various
extraction techniques, ranging from conventional acid-soluble and
pepsin-soluble methods to innovative approaches such as ultrasound-assisted,
enzymatic, and deep eutectic solvent extraction, have been developed to
optimize collagen recovery from diverse fish waste materials. The nutritional
profile of fish collagen is characterized by high glycine, proline, and
hydroxyproline content, contributing to its structural integrity and biological
functionality. Furthermore, fish collagen and its hydrolysates exhibit
remarkable bioactive properties, including antioxidant, antihypertensive,
antimicrobial, and wound-healing activities, positioning them as valuable
functional food ingredients. This review synthesizes current knowledge on fish
waste-derived collagen, highlighting opportunities for sustainable valorization
of seafood processing by-products while addressing technological challenges and
future research directions in this rapidly evolving field.
Download
Pages:31-37
How to cite this article:
Aulia Andhikawati, Rega Permana, Yulia Oktavia "Fish waste-derived collagen as functional food: Nutritional properties and bioactive compound". International Journal of Food Science and Nutrition, Vol 11, Issue 1, 2026, Pages 31-37
Download Author Certificate
Please enter the email address corresponding to this article submission to download your certificate.