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

Abstract

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.

Enzyme-Assisted Release of Antioxidant Peptides from Porphyra dioica Conchocelis

“…Currently, there is an increasing interest in natural antioxidants as an alternative to synthetic compounds, due to safety concerns and a worldwide trend of using natural food additives [1,2]. Indeed, natural antioxidants can shield the human body from free radicals or other reactive oxygen species and prevent or detain the development of many chronic diseases such as cancer, diabetes or atherosclerosis [2,3]. In addition, they can also be used in the food industry to inhibit, for example, lipid peroxidation, which is one of the main causes of food oxidation [3].…”

“…Indeed, natural antioxidants can shield the human body from free radicals or other reactive oxygen species and prevent or detain the development of many chronic diseases such as cancer, diabetes or atherosclerosis [2,3]. In addition, they can also be used in the food industry to inhibit, for example, lipid peroxidation, which is one of the main causes of food oxidation [3].…”

“…Reactive oxygen species (ROS) are highly reactive molecules that can be formed either by natural cell metabolism (endogenously) or by the action of different environmental factors, such as pollutants, ionising radiation and ultraviolet light (exogenously). Endogenous ROS have important physiological roles, such as protection of the cell against infection and regulation of intercellular signaling pathways [3]. However, when produced in excess, they can target membrane lipids, proteins, DNA and other bioactive macromolecules [4].…”

“…In contrast to natural antioxidants, synthetic antioxidants, such as butylated-hydroxytoluene (BHT) and butylated-hydroxyanisole (BHA), have better antioxidant activity and delay oxidation more efficiently [6]. However, these synthetic compounds are strictly regulated as they may have a negative impact on health [3]. In this way, a search for safe antioxidants of natural origin is necessary.…”

“…The antioxidant activity of food proteins derived from animal and plant sources has been widely reported [7,8]. Furthermore, the degradation of these proteins into peptides has demonstrated an increase in their antioxidant capacity due to their specific characteristics, e.g., amino acid sequence, hydrophobicity and molecular mass [3]. Antioxidant peptides can be generated from the original protein by controlled enzymatic hydrolysis, fermentation or released during digestion [9].…”