Enhancing enzymatic hydrolysis of food proteins and production of bioactive peptides using high hydrostatic pressure technology

Marciniak, Alice; Suwal, Shyam; Naderi, Nassim; Pouliot, Yves; Doyen, Alain

doi:10.1016/j.tifs.2018.08.013

Cited by 121 publications

(77 citation statements)

References 154 publications

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“…High hydrostatic pressure (HHP) is one of the novels non-thermal processing technologies in which isostatic pressure, typically 100-1000 MPa, is rapidly used and transferred to liquid or partially liquid-based products (Marciniak et al, 2018). In the past two decades, this technology has successfully been used in the food industry to improve the shelf life of food products with minimal effect on the nutritional values and sensory qualities of products.…”

Section: High Hydrostatic Pressure Processingmentioning

confidence: 99%

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

Tadesse

Emire

2020

Heliyon

152

119

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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.

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Section: High Hydrostatic Pressure Processingmentioning

confidence: 99%

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

Tadesse

Emire

2020

Heliyon

152

119

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“…Despite the promise, low yields, enzyme costs, and bitter taste of protein hydrolysates still pose limitations to adoption of the process [32], which can be overcome by using intensified processes. Microwave- [18], ultrasound- [369] or high hydrostatic pressure-intensified [370] enzymatic hydrolyses improved yields and enzyme costs could be reduced through immobilisation [371]. The bitter taste of protein hydrolysates from herring was avoided by using a mixture papain and bromelain [350].…”

Section: Enzymatic Hydrolysismentioning

confidence: 99%

Protein Recovery from Underutilised Marine Bioresources for Product Development with Nutraceutical and Pharmaceutical Bioactivities

2020

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The global demand for dietary proteins and protein-derived products are projected to dramatically increase which cannot be met using traditional protein sources. Seafood processing by-products (SPBs) and microalgae are promising resources that can fill the demand gap for proteins and protein derivatives. Globally, 32 million tonnes of SPBs are estimated to be produced annually which represents an inexpensive resource for protein recovery while technical advantages in microalgal biomass production would yield secure protein supplies with minimal competition for arable land and freshwater resources. Moreover, these biomaterials are a rich source of proteins with high nutritional quality while protein hydrolysates and biopeptides derived from these marine proteins possess several useful bioactivities for commercial applications in multiple industries. Efficient utilisation of these marine biomaterials for protein recovery would not only supplement global demand and save natural bioresources but would also successfully address the financial and environmental burdens of biowaste, paving the way for greener production and a circular economy. This comprehensive review analyses the potential of using SPBs and microalgae for protein recovery and production critically assessing the feasibility of current and emerging technologies used for the process development. Nutritional quality, functionalities, and bioactivities of the extracted proteins and derived products together with their potential applications for commercial product development are also systematically summarised and discussed.

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“…With respect to the primary structure, the application of pressure does not affect the covalent bonds, and so the sequences of amino acids are not lost [65,66].…”

Section: Enzymatic Hydrolysis Reactionmentioning

confidence: 99%

Antidiabetic Food-Derived Peptides for Functional Feeding: Production, Functionality and In Vivo Evidences

Rivero‐Pino

Espejo-Carpio

Guadix

2020

Foods

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Bioactive peptides released from the enzymatic hydrolysis of food proteins are currently a trending topic in the scientific community. Their potential as antidiabetic agents, by regulating the glycemic index, and thus to be employed in food formulation, is one of the most important functions of these peptides. In this review, we aimed to summarize the whole process that must be considered when talking about including these molecules as a bioactive ingredient. In this regard, at first, the production, purification and identification of bioactive peptides is summed up. The detailed metabolic pathways described included carbohydrate hydrolases (glucosidase and amylase) and dipeptidyl-peptidase IV inhibition, due to their importance in the food-derived peptides research field. Then, their characterization, concerning bioavailability in vitro and in situ, stability and functionality in food matrices, and ultimately, the in vivo evidence (from invertebrate animals to humans), was described. The future applicability that these molecules have due to their biological potential as functional ingredients makes them an important field of research, which could help the world population avoid suffering from several diseases, such as diabetes.

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Enhancing enzymatic hydrolysis of food proteins and production of bioactive peptides using high hydrostatic pressure technology

Cited by 121 publications

References 154 publications

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

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

Protein Recovery from Underutilised Marine Bioresources for Product Development with Nutraceutical and Pharmaceutical Bioactivities

Antidiabetic Food-Derived Peptides for Functional Feeding: Production, Functionality and In Vivo Evidences

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