Production and processing of antioxidant bioactive peptides: A driving force for the functional food market

Heliyon

Shimelis Admassu Emire¹  Solomon Abebaw Tadesse² 

[1] Corresponding author.;Department of Food Science and Applied Nutrition, College of Applied Sciences, Addis Ababa Science and Technology University, P.O.Box 16417, Addis Ababa, Ethiopia;

关键词: Food science;    Food technology;    Antioxidant peptides;    Functional foods;    Enzyme hydrolysis;    Fermentation;   

DOI  :  

来源: DOAJ

【 摘 要 】

Recently, the demand for functional foods in the global market has increased rapidly due to the increasing occurrences of non-communicable diseases and technological advancement. Antioxidant peptides have been suggested as ingredients used to produce health-promoting foods. These peptides are encrypted from various food derived protein sources by chemical and enzymatic hydrolysis, and microbial fermentation. However, the industrial-scale production of antioxidant peptides is hampered by different problems such as high production cost, and low yield and bioactivity. Accordingly, novel processing technologies, such as high pressure, microwave and pulsed electric field, have been recently emerged to overcome the problems associated with the conventional hydrolysis methods. This particular review, therefore, discussed the current processing technologies used to produce antioxidant peptides. The review also suggested further perspectives that should be addressed in the future.

【 授权许可】

Unknown