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A large amount of poultry blood is annually generated, and currently underutilized or largely disposed of as waste, resulting in environmental pollution and waste of protein resources. As one of the main by-products during the poultry slaughter process, the produced poultry blood can serve as a promising food ingredient due to its excellent functional properties and abundant source of essential amino acids, bioactive peptides and functional components. This work provides a comprehensive summary of recent research progress in the composition, functional and bioactive properties, as well as the functional components of poultry blood. Furthermore, the main preparation methods of poultry blood-derived peptides and their bioactivities were reviewed. In addition, their potential applications in the food industry were discussed. Overall, poultry blood is characterized by excellent functionalities, including solubility, gelation, foaming, and emulsifying properties. The major preparation methods for poultry blood-derived peptides include enzymatic hydrolysis, ultrasound-assisted enzymatic methods, macroporous adsorbent resins, and subcritical water hydrolysis. Poultry blood-derived peptides exhibit diverse bioactivities. Their metallic off-flavors and bitterness can be improved by exopeptidase treatment, Maillard reaction, and plastein reaction. In addition, poultry blood is also abundant in functional components such as hemoglobin, superoxide dismutase, immunoglobulin, and thrombin. [ABSTRACT FROM AUTHOR]

Summary: Capsaicin is the main pungent compound in red pepper responsible for its dual attributes of culinary utility and bioactive efficacy. This review aims to systematically review the preparation methods, pungency, and bioactivities of capsaicin. Capsaicin can be extracted by maceration, microwave, near‐infrared extraction, supercritical fluid, and ultrasound‐assisted extraction methods. Also, it can be synthesised through chemical, biosynthetic, and in vitro cell methods. Capsaicin can elicit a pungent sensation via activation of TRPV1 receptor. Furthermore, it has been reported to display various bioactivities, such as hypoglycaemic, hypolipidemic, analgesic, anti‐cancer, anti‐inflammatory, and intestinal health‐protecting activities via several signalling pathways. Overall, this review can provide a theoretical reference for understanding the preparation, pungent sensation, and bioactivities of capsaicin. [ABSTRACT FROM AUTHOR]

Food protein-derived peptides serve as food ingredients that can influence flavor and bioactivity of foods. The Maillard reaction plays a crucial role in food processing and storage, and generates a wide range of Maillard reaction products (MRPs) that contribute to flavor and bioactivity of foods. Even though the reactions between proteins and carbohydrates have been extensively investigated, the modifications of food protein-derived peptides and the subsequent impacts on flavor and bioactivity of foods have not been fully elucidated. In this review, the flavor and bioactive properties of food-derived peptides are reviewed. The formation mechanisms with respect to MRPs generated from food protein-derived peptides have been discussed. The state-of-the-art studies on impacts of the Maillard reaction on flavor and bioactivity of food protein-derived peptides are also discussed. In addition, some potential negative effects of MRPs are described. [ABSTRACT FROM AUTHOR]

Summary: Potato fruit juice (PFJ) is a dilute industrial by‐product of potato starch industry containing potato protein that is abundant in patatin, a major storage protein. From an economic standpoint, conversion of potato protein into a high value‐added food ingredient has received considerable attention. In this review, the structural and physicochemical characteristics of patatin are introduced. The separation and purification methods of patatin are compared and summarised. The functional properties of patatin as food ingredients are comprehensively reviewed. The beneficial effects of patatin on health and food application are emphatically presented. In addition, the current challenges for development of patatin as a functional food ingredient are also discussed. This review offers a theoretical basis for further application of patain in the food industry. [ABSTRACT FROM AUTHOR]

Celiac disease (CD) is an autoimmune intestinal disease caused by intolerance of genetically susceptible individuals after intake of gluten-containing grains (including wheat, barley, etc.) and their products. Currently, CD, with "iceberg" characteristics, affects a large population and is distributed over a wide range of individuals. This present review summarizes the latest research progress on the relationship between CD and gluten. Furthermore, the structure and function of gluten peptides related to CD, gluten detection methods, the effects of processing on gluten and gluten-free diets are emphatically reviewed. In addition, the current limitations in CD research are also discussed. The present work facilitates a comprehensive understanding of CD as well as gluten, which can provide a theoretical reference for future research.