Probiotics play a pivotal role in enhancing the health and growth of aquatic animals in aquaculture. These beneficial microorganisms contribute to improved digestion and nutrient absorption by producing digestive enzymes such as amylases, proteases, and lipases, besides providing essential nutrients. By creating a favorable microbial balance in the gastrointestinal tract (GIT), probiotics reduce harmful microorganisms and promote the proliferation of beneficial bacteria like Lactobacillus spp. and Bifidobacterium spp. This modification of gut microflora leads to more efficient digestion and significantly enhances overall health and growth performance in fish. Additionally, probiotics produce antimicrobial substances, such as bacteriocins and organic acids, which inhibit pathogenic bacteria and bolster disease resistance. They also play a crucial role in improving water quality in aquaculture systems by aiding in the turnover of organic nutrients and reducing toxic substances. Incorporating probiotics into aquaculture practices has demonstrated considerable potential in boosting the productivity and health of aquatic animals, making them an essential component of sustainable aquaculture. This review delves into the multifaceted benefits of probiotics, including enhanced feed utilization, immune responses, and pathogen resistance, and elucidates the mechanisms underlying these effects. Furthermore, it includes a bibliometric analysis of the past 30 years, providing a comprehensive overview of research trends and advancements in this field.

The effects of ethanolic pineapple peel extract (PPE) powder at various concentrations (0–1.50%, w/w) on the gelling properties of silver carp surimi were investigated. The pineapple peel extract produced with 0–100% ethanol, revealed that 100% ethanol had the highest bioactive properties. Surimi gels with added PPE powder demonstrated improved gel strength (504.13 ± 11.78 g.cm) and breaking force (511.64 ± 11.80 g) up to 1% PPE addition; however, as PPE concentration increased beyond 1%, the gel strength decreased. Similarly, with the addition of 1% PPE powder, more hydrophobic bonds and fewer sulfhydryl groups and free amino groups were seen. However, the gels with PPE powder added showed a slight reduction in the whiteness of the surimi gels. FTIR analysis indicated that the fortification with PPE powder brought about the secondary structure of myofibrillar proteins; peaks shifted to the β-sheet region (PPE gels) from the α-helix region (control). SEM analysis indicated that the gel with 1% PPE powder had a relatively organized, finer and denser gel architecture. Overall results suggested that the addition of PPE powder up to 1% to the surimi gels enhanced the gelling properties as well as the microstructure of the surimi.