Safety considerations on food protein-derived bioactive peptides

Liu, Ling; Li, Shanshan; Zheng, Jiexia; Bu, Tingting; He, Guoqing; Wu, Jianping

doi:10.1016/j.tifs.2019.12.022

Cited by 90 publications

(70 citation statements)

References 103 publications

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“…Despite to establishing such methods, attempts to find suitable methods with high efficiency, low cost and ease of process are scarce [ 11 ]. Adsorption is one of the methods received a lot of attention due to its advantages such as being cheap, having process flexibility with no sludge production, the process simplicity, efficiency and high speed [ 15 , 16 ]. Conventional adsorbents such as activated carbon, biowaste and clay have been used to remove dyes from water, but most of them have low adsorption capacity with low selectivity [ 17 ].…”

Section: Introductionmentioning

confidence: 99%

Adsorption of Crystal Violet Dye Using Activated Carbon of Lemon Wood and Activated Carbon/Fe3O4 Magnetic Nanocomposite from Aqueous Solutions: A Kinetic, Equilibrium and Thermodynamic Study

Foroutan

Peighambardoust

Pateiro³

et al. 2021

Molecules

201

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Activated carbon prepared from lemon (Citrus limon) wood (ACL) and ACL/Fe3O4 magnetic nanocomposite were effectively used to remove the cationic dye of crystal violet (CV) from aqueous solutions. The results showed that Fe3O4 nanoparticles were successfully placed in the structure of ACL and the produced nanocomposites showed superior magnetic properties. It was found that pH was the most effective parameter in the CV dye adsorption and pH of 9 gave the maximum adsorption efficiency of 93.5% and 98.3% for ACL and ACL/Fe3O4, respectively. The Dubinin–Radushkevich (D-R) and Langmuir models were selected to investigate the CV dye adsorption equilibrium behavior for ACL and ACL/Fe3O4, respectively. A maximum adsorption capacity of 23.6 and 35.3 mg/g was obtained for ACL and ACL/Fe3O4, respectively indicating superior adsorption capacity of Fe3O4 nanoparticles. The kinetic data of the adsorption process followed the pseudo-second order (PSO) kinetic model, indicating that chemical mechanisms may have an effect on the CV dye adsorption. The negative values obtained for Gibb’s free energy parameter (−20 < ΔG < 0 kJ/mol) showed that the adsorption process using both types of the adsorbents was physical. Moreover, the CV dye adsorption enthalpy (ΔH) values of −45.4 for ACL and −56.9 kJ/mol for ACL/Fe3O4 were obtained indicating that the adsorption process was exothermic. Overall, ACL and ACL/Fe3O4 magnetic nanocomposites provide a novel and effective type of adsorbents to remove CV dye from the aqueous solutions.

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Section: Introductionmentioning

confidence: 99%

Adsorption of Crystal Violet Dye Using Activated Carbon of Lemon Wood and Activated Carbon/Fe3O4 Magnetic Nanocomposite from Aqueous Solutions: A Kinetic, Equilibrium and Thermodynamic Study

Foroutan

Peighambardoust

Pateiro³

et al. 2021

Molecules

201

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“…Colostrum surpasses whole milk in nutritional value and composition of biologically active components [16][17][18][19], which makes it a promising raw material for functional and diet foods for children, athletes, etc. One of our previous studies also featured the physicochemical and biologically active properties of colostrum fermented with L. acidophilus and treated with proteolytic enzyme (alkalase) [4].…”

Section: Resultsmentioning

confidence: 99%

Quality Control of Colostrum and Protein Calf Milk Replacers

Харитонов

Asafov

Iskakova

et al. 2021

Food Processing: Techniques and Technology

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Introduction. Improving technologies and providing young farm animals with high-quality feed are the primary tasks for successful reproduction and maintenance of dairy cattle. The research objective was to assess the quality characteristics of colostrum and milk replacers, as well as their technological prospects. Study objects and methods. The research featured colostrum, calf milk replacers (CMR), processing methods, and quality characteristics. The paper introduces an analysis of various sustainable processes of obtaining new CMRs. Results and discussion. The article describes colostrum: recommended intake for young calves, qualitative characteristics, and control methods. It focuses mostly on the microbiological characteristics of colostrum, as well as on its role in developing the immune system of calves and the prospects of enzymatic regulation of its functional properties. Enzymatic regulation is based on deep proteins hydrolysates and a highly active serine protease (alcalase). The authors studied variants of using various enzyme preparations and bacterial starter cultures for obtaining hydrolyzed and fermented colostrum, analyzed the main process indicators of milk replacers with intermediate moisture content, and tested various methods for assessing the fatty acid and protein composition of concentrated milk replacers. Production methods proved to have a significant impact on the indicators in question. Conclusion. Reproduction of the dairy herd genetic potential depends on the diet of the young farm animals, and so does the economy of agricultural production. Enzymatic processing of raw materials proved to be the most promising approach for obtaining products with improved functional properties. Deep colostrum hydrolysates can also be an important part of functional foods for children, athletes, in dietary foods, etc.

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“…Figure 3 demonstrates safety concerns and hazards during preparation, storage, and consumption of bioactive peptides. In studying the safety of bioactive peptides, the following challenges must be understood [156]: food proteins are susceptible to change, leading to the creation of toxic or allergenic peptides; formation of undesirable compounds due to the highly sensitive nature of amino acids to the environmental and hydrolysis conditions; formation of derivate compounds such as nitrosamines, acrylamide, and biogenic amines as a result of interac- In studying the safety of bioactive peptides, the following challenges must be understood [156]: food proteins are susceptible to change, leading to the creation of toxic or allergenic peptides; formation of undesirable compounds due to the highly sensitive nature of amino acids to the environmental and hydrolysis conditions; formation of derivate compounds such as nitrosamines, acrylamide, and biogenic amines as a result of interactions of peptides with food matrix during processing and storage; it is still not clear whether other food bioactive compounds like secondary metabolites can affect the safety of bioactive peptides or not; and bioactive peptides are considered beneficial only in appropriate doses, and their consumption at higher doses for long-term period in sensitive and allergic population may cause serious adverse effects.…”

Section: Application Of Bioactive Peptides In Food Technology and Food Biosafetymentioning

confidence: 99%

“…In addition, there are concerns about the safety of peptides in food application, as there is a possibility to form allergenic or toxic peptides from their parental proteins [ 156 ]. Moreover, hazardous components can be produced during protein pre-treatment and extraction processes to produce bioactive peptides [ 156 ]. Despite the fact that a large number of bioactive peptides are being isolated from food protein sources, most of these peptides are not consumed by humans yet, thus they cannot be considered safe.…”

Section: Application Of Bioactive Peptides In Food Technology and Food Biosafetymentioning

confidence: 99%

A Review on Health-Promoting, Biological, and Functional Aspects of Bioactive Peptides in Food Applications

Peighambardoust

Karami

Pateiro³

et al. 2021

Biomolecules

102

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Food-derived bioactive peptides are being used as important functional ingredients for health-promoting foods and nutraceuticals in recent times in order to prevent and manage several diseases thanks to their biological activities. Bioactive peptides are specific protein fractions, which show broad applications in cosmetics, food additives, nutraceuticals, and pharmaceuticals as antimicrobial, antioxidant, antithrombotic, and angiotensin-I-converting enzyme (ACE)-inhibitory ingredients. These peptides can preserve consumer health by retarding chronic diseases owing to modulation or improvement of the physiological functions of human body. They can also affect functional characteristics of different foods such as dairy products, fermented beverages, and plant and marine proteins. This manuscript reviews different aspects of bioactive peptides concerning their biological (antihypertensive, antioxidative, antiobesity, and hypocholesterolemic) and functional (water holding capacity, solubility, emulsifying, and foaming) properties. Moreover, the properties of several bioactive peptides extracted from different foods as potential ingredients to formulate health promoting foods are described. Thus, multifunctional properties of bioactive peptides provide the possibility to formulate or develop novel healthy food products.

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Safety considerations on food protein-derived bioactive peptides

Cited by 90 publications

References 103 publications

Adsorption of Crystal Violet Dye Using Activated Carbon of Lemon Wood and Activated Carbon/Fe3O4 Magnetic Nanocomposite from Aqueous Solutions: A Kinetic, Equilibrium and Thermodynamic Study

Adsorption of Crystal Violet Dye Using Activated Carbon of Lemon Wood and Activated Carbon/Fe3O4 Magnetic Nanocomposite from Aqueous Solutions: A Kinetic, Equilibrium and Thermodynamic Study

Quality Control of Colostrum and Protein Calf Milk Replacers

A Review on Health-Promoting, Biological, and Functional Aspects of Bioactive Peptides in Food Applications

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