The increasing nutraceutical market has led to the interest in multidisciplinary research for new insights on the discovery, design, and development of nutraceuticals. In the last decades, enzymatic hydrolysis of food proteins has given added value to food byproducts, such as whey, fish byproducts, collagen, and other food byproducts containing proteins (de Castro & Sato, 2015). Through enzymatic hydrolysis, different health effects have been attributed to derived peptides, including antimicrobial properties, blood pressure lowering effect, cholesterol lowering ability, antithrombotic and antioxidant capacity, enhancement of mineral absorption, immunomodulatory effect, and opioid activities (Jamdar et al., 2010). Among the bioactive peptides resulting from protein hydrolysis, antioxidant peptides play a key role in the market as antioxidant natural products.As a by-product, whey disposal may cause environmental issues; thus, it is necessary to valorize whey to generate value-added products for the food industry (Lappa et al., 2019). Whey can be used
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