Potential of Fish Protein Hydrolysates as Bioactive Ingredients for Antidiabetic Functional Snacks: A Narrative Review

Rahma Agniya Nugraha; Ahmad  Syauqy; Diana Nur  Afifah

doi:10.56303/jhnresearch.v5i2.1236

Authors

Rahma Agniya Nugraha Department of Nutrition Science, Faculty of Medicine, Universitas Diponegoro, Indonesia
Ahmad Syauqy Department of Nutrition Science, Faculty of Medicine, Universitas Diponegoro, Indonesia
Diana Nur Afifah Department of Nutrition Science, Faculty of Medicine, Universitas Diponegoro, Indonesia

Keywords:

Antidiabetic, Bioactive peptides, Fish protein hydrolysates, Functional snacks, Glycemic response

Abstract

The rising prevalence of diabetes mellitus highlights the need for food-based strategies that reduce postprandial glycaemic excursions. Snacks are a critical dietary target due to their frequent consumption, yet most commercial options are rich in rapidly digestible carbohydrates. Fish protein hydrolysates (FPHs) offer peptide-mediated bioactivity beyond simple macronutrient substitution, but their application in antidiabetic snack development remains limited. This review evaluates the potential of FPHs as functional ingredients in antidiabetic snack formulations. A narrative synthesis of literature from major scientific databases was performed, focusing on antidiabetic mechanisms of FPH-derived peptides and their incorporation into finished snack products. Evidence suggests that FPHs may support glycaemic regulation through inhibition of α-amylase, α-glucosidase, and DPP-IV, modulation of incretin pathways including GLP-1, and antioxidant activity, mainly demonstrated in in vitro and in vivo models. Product studies indicate that FPH incorporation at optimal levels of approximately 2–15% improves protein density and digestibility in snack matrices such as cookies, biscuits, bars, noodles, and bread. However, sensory acceptance is formulation-dependent, and bitterness or fishy off-flavours may require mitigation strategies such as enzymatic debittering or fermentation. Despite promising functional properties, human evidence confirming glycaemic benefits of FPH-enriched snacks remains limited. Standardized characterization and well-controlled clinical trials using finished products are essential to translate mechanistic potential into validated dietary applications.

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