Background/Objectives: Excessive reactive oxygen species (ROS) can lead to oxidative stress, which has become an urgent problem requiring effective solutions. Due to the drawbacks of chemically synthesized antioxidants, there is a growing interest in natural antioxidants, particularly antioxidant peptides. Methods: By reviewing recent literature on antioxidant peptides, particularly those extracted from various parts of fish, summarize which fish by-products are more conducive to the extraction of antioxidant peptides and elaborate on their characteristics. Results: This article summarizes recent advancements in extracting antioxidant peptides from fish processing by-products, Briefly introduced the purification and identification process of antioxidant peptides, specifically focusing on the extraction of antioxidant peptides from various fish by-products. Additionally, this article comprehensively reviews the relationship between amino acid residues that compose antioxidant peptides and their potential mechanisms of action. It explores the impact of amino acid types, molecular weight, and structure–activity relationships on antioxidant efficacy. Conclusions: Different amino acid residues can contribute to the antioxidant activity of peptides by scavenging free radicals, chelating metal ions, and modulating enzyme activities. The smaller the molecular weight of the antioxidant peptide, the stronger its antioxidant activity. Additionally, the antioxidant activity of peptides is influenced by specific amino acids located at the C-terminus and N-terminus positions. Simultaneously, this review provides a more systematic analysis and a broader perspective based on existing research, concluded that fish viscera are more favorable for the extraction of antioxidant peptides, providing new insights for the practical application of fish by-products. This could increase the utilization of fish viscera and reduce the environmental pollution caused by their waste, offering valuable references for the study and application of antioxidant peptides from fish by-products.

Perfluorooctane sulfonate (PFOS) contamination poses a significant environmental threat due to its widespread distribution and persistence. However, the hepatotoxic effects of PFOS on key aquatic species, such as crucian carp, remain understudied. This study systematically investigated the hepatotoxicity and underlying molecular mechanisms associated with PFOS exposure in crucian carp over a 21 day period. We determined a 96 h 50% lethal concentration (LC₅₀) of 23.17 mg/L. Histopathological and transcriptomic analyses confirmed PFOS-induced liver damage in the carp, characterized by venous congestion, nucleolar dissolution and cellular vacuolation. Transcriptomic profiling further identified 1036 differentially expressed genes (DEGs), involving critical pathways related to lipid and energy metabolism, immunity, and endocrine regulation. These pathways are integral to the development of nonalcoholic fatty liver disease (NAFLD). Specifically, DEGs related to lipid metabolism showed significant changes, while those involved in energy metabolism indicated disrupted ATP production and mitochondrial function. Genes associated with immune response revealed an upregulation of pro-inflammatory markers, and hormone regulation genes highlighted alterations in endocrine signaling. Our findings emphasized that PFOS exhibits acute toxicity to crucian carp, potentially inducing hepatotoxicity by disrupting multiple physiological systems. This research provides a theoretical foundation for mitigating aquatic pollution and protecting eco-health, contributing to broader ecological and conservation biology discussions.

Dried lemon slices (LSs) have become increasingly popular as a healthful beverage when infused in hot water. This study examined the effects of freeze drying (FD), hot air drying (HAD), heat pump drying (HPD), and far-infrared drying (FID) on the quality of dried LSs and their brewed beverages. The results show that FD-LSs and their corresponding beverages have the most appealing appearance and maximum levels of ascorbic acid (2.47 and 0.80 mg/g, respectively), synephrine (8.15 and 0.94 mg/g, respectively), and the overwhelming majority of natural and available phenolic compounds, as well as the strongest antioxidant activity, although numerous volatile compounds in FD-LSs were in the lowest abundances. HPD-LSs exhibited similar trends to FD-LSs but contained the peak concentrations of limonene (2258.87 μg/g), γ-terpinene (704.19 μg/g), β-pinene (502.92 μg/g), and α-pinene (188.91 μg/g), which were the four most abundant volatile compounds in dried LSs. Additionally, active ingredients in HPD-LSs generally featured relative high levels of available amounts. In contrast, HAD- and FID-LSs typically displayed unfavorable coloration and low retention levels of natural and available active ingredients. Consequently, FD and HPD demonstrate superior suitability for the commercial-scale production of dried LSs.

In this study, the volatile and non-volatile substances of Macrobrachium rosenbergii cultured in saline-alkali water (SA) and freshwater (FW) were compared. The results showed SA had significantly higher inosinic acid (IMP, 2115.24 ± 75.29 mg/kg vs 1308.55 ± 51.25 mg/kg), but the umami amino acids (UAA, 224.06 ± 11.02 mg/kg vs 326.80 ± 32.20 mg/kg) and total essential amino acids (TEAA, 1656.99 ± 197.63 mg/kg vs 2091.01 ± 84.09 mg/kg) were significantly lower (P < 0.05). The taste activity value (TAV) of alanine (ala), histidine (his) and glutamic acid (Glu) suggested they had important effects on the flavor of SA. There was no significant difference in the umami. However, SA had higher EPA, DHA, PUFA, and flesh lipid quality (FLQ). Eleven differential metabolites related to odor were detected, including terpenes, heterocyclic compounds, and esters. The odor differences were mainly plant- and fat-related, such as fruity and woody. This study enhances the understanding of the flavor theory of saline-alkali water crustaceans.