A large amount of food-grade animal by-products is annually produced during industrial processing and they are normally utilized as animal feed or other low-value purposes. These by-products are good sources of valuable proteins, including collagen or gelatin. The revalorization of collagen may lead to development of a high benefit-to-cost ratio. In this review, the major approaches for generation of collagen peptides with a wide variety of bioactivities were summarized, including antihypertensive, antioxidant and antidiabetic activities, and beneficial effects on bone, joint and skin health. The biological potentials of collagen peptides and their bioavailability were reviewed. Moreover, the unique advantages of collagen peptides over other therapeutic peptides were highlighted. In addition, the current challenges for development of collagen peptides as functional food ingredients were also discussed. This article discusses the opportunity to utilize collagen peptides as high value-added bio-functional ingredients in the food industry.
In recent years, red beetroot has
received a growing interest due
to its abundant source of bioactive compounds, particularly betalains.
Red beetroot betalains have great potential as a functional food ingredient
employed in the food and medical industry due to their diverse health-promoting
effects. Betalains from red beetroot are natural pigments, which mainly
include either yellow-orange betaxanthins or red-violet betacyanins.
However, betalains are quite sensitive toward heat, pH, light, and
oxygen, which leads to the poor stability during processing and storage.
Therefore, it is necessary to comprehend the impacts of the processing
approaches on betalains. In this review, the effective extraction
and processing methods of betalains from red beetroot were emphatically
reviewed. Furthermore, a variety of recently reported bioactivities
of beetroot betalains were also summarized. The present work can provide
a comprehensive review on both conventional and innovative extraction
techniques, processing methods, and the stability of betalains.
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