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Manufacturing of plant-based bioactive peptides using enzymatic methods to meet health and sustainability targets of the sustainable development goals
Ying, Xin Agyei, Dominic Udenigwe, Chibuike Adhikari, Benu Wang, Bo
Ying, Xin
Agyei, Dominic
Udenigwe, Chibuike
Adhikari, Benu
Wang, Bo
Abstract
Due to the rapid growth in the global population, the consumption of animal-based food products/food compounds has been associated with negative implications for food sustainability/security. As a result, there is an increasing demand for the development of plant-based food and compounds as alternatives. Meanwhile, a growing number of studies report the health benefits of food protein-based peptides prepared via enzymatic hydrolysis and exhibiting biological properties such as antioxidant, antihypertensive, anti-thrombotic, and antidiabetic activities. However, the inherent bitterness of some peptides hinders their application in food products as ingredients. This article aims to provide the latest findings on plant-based bioactive peptides, particularly their health benefits, manufacturing methods, detection and qualification of their bitterness properties, as well as debittering methods to reduce or eliminate this negative sensory characteristic. However, there is still a paucity of research on the biological property of debittered peptides. Therefore, the role of plant protein-derived bioactive peptides to meet the health targets of the Sustainable Development Goals can only be realised if advances are made in the industrial-scale bioprocessing and debittering of these peptides.
Keywords
peptides, flavour masking, encapsulation, protein, enzymatic hydrolysis, nutraceuticals
Date
2021
Type
Journal article
Journal
Frontiers in Sustainable Food Systems
Book
Volume
5
Issue
Page Range
1-22
Article Number
Article 769028
ACU Department
School of Behavioural and Health Sciences
Faculty of Health Sciences
Faculty of Health Sciences
Relation URI
Source URL
Event URL
Open Access Status
Published as ‘gold’ (paid) open access
License
CC BY 4.0
File Access
Open