1. A review on bioactive peptides derived from meat and by-products: Extraction methods, biological activities, applications and limitations
- Author
-
Universidade de Santiago de Compostela. Departamento de Enxeñaría Química, Universidade de Santiago de Compostela. Departamento de Fisioloxía, Universidade de Santiago de Compostela. Departamento de Zooloxía, Xenética e Antropoloxía Física, López-Pedrouso, María, Zaky, Ahmed A., Lorenzo, José M., Camiña García, María Mercedes, Franco Ruiz, Daniel, Universidade de Santiago de Compostela. Departamento de Enxeñaría Química, Universidade de Santiago de Compostela. Departamento de Fisioloxía, Universidade de Santiago de Compostela. Departamento de Zooloxía, Xenética e Antropoloxía Física, López-Pedrouso, María, Zaky, Ahmed A., Lorenzo, José M., Camiña García, María Mercedes, and Franco Ruiz, Daniel
- Abstract
Meat and its by-products offer a rich source of bioactive compounds which have potential applications in both the food and pharmaceutical industries. In this review, we present several extraction methods and report the identification and properties of bioactive peptides. We also examine the challenges and limitations associated with their use in food applications. Enzymatic hydrolysis and fermentation using starts cultures are common methods for generating bioactive peptides from meat proteins. Additionally, natural gastrointestinal digestion can also produce bioactive peptides. However, emerging technologies like high hydrostatic pressure, subcritical extraction and pulsed electric fields can improve hydrolysis and increase the yield of bioactive peptides. Online bioinformatics applications have emerged as an established method for identifying potentially bioactive peptides. These tools reduce the cost and time required for traditional methods of research. Finally, incorporating bioactive peptides into diets for specific purposes such as supporting vulnerable populations like children and the elderly ensures safety and efficacy
- Published
- 2023