Manufacturing of Plant-Based Bioactive Peptides Using Enzymatic Methods to Meet Health and Sustainability Targets of the Sustainable Development Goals

文献类型： 外文期刊

第一作者： Ying, Xin

作者： Ying, Xin;Ying, Xin;Agyei, Dominic;Udenigwe, Chibuike;Adhikari, Benu;Wang, Bo

作者机构：

关键词： peptides; flavour masking; encapsulation; protein; enzymatic hydrolysis; nutraceuticals

期刊名称：FRONTIERS IN SUSTAINABLE FOOD SYSTEMS （ 影响因子：5.005； 五年影响因子：5.49 ）

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年卷期： 2021 年 5 卷

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收录情况： SCI

摘要： 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.

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