Ultrasound technology in fish proteins processing: Innovations in extraction and structure–function dynamics

Fish proteins are known for their high nutritional value and excellent functional qualities, which is why they could be susceptible to wide application in the food and health industries. However, their structural complexities and functional constraints during processing may limit their usefulness. In recent years, ultrasound technology has received significant interest as an effective method for modifying fish protein's structure through the cavitation effect to improve their functionality. This review highlights current advances in ultrasound-assisted fish protein extraction, with an emphasis on structural modification and functional characteristics augmentation. The paper thoroughly assesses existing scientific knowledge and discusses potential research directions. Overall, ultrasound technology has the potential to be a successful assistant technique for improving fish protein extraction efficiency, along with benefits such as faster processing and lower resource use. Ultrasound can significantly improve the functionality and technological applicability of fish proteins by reducing aggregation, modifying secondary and tertiary structures in aqueous systems, and enhancing molecular flexibility and interfacial activity. However, it should be highlighted that achieving these great synergistic effects necessitates optimizing processing settings based on the specific ultrasound equipment employed, the fish species under study, and the type of protein. Future studies should focus on using ultrasound to carefully tune the structure of fish proteins for engineering and tailoring their functionality to boost their compatibility for complicated food processing techniques such as high moisture extrusion, 3D printing and for the development of hybrid foods in combination with emerging protein sources.