دورية أكاديمية
Production and processing of antioxidant bioactive peptides: A driving force for the functional food market.
| العنوان: | Production and processing of antioxidant bioactive peptides: A driving force for the functional food market. |
|---|---|
| المؤلفون: | Tadesse SA; Department of Food Science and Applied Nutrition, College of Applied Sciences, Addis Ababa Science and Technology University, P.O.Box 16417, Addis Ababa, Ethiopia., Emire SA; Department of Food Engineering, School of Chemical and Bioengineering, Addis Ababa Institute of Technology, Addis Ababa University, Ethiopia. |
| المصدر: | Heliyon [Heliyon] 2020 Aug 28; Vol. 6 (8), pp. e04765. Date of Electronic Publication: 2020 Aug 28 (Print Publication: 2020). |
| نوع المنشور: | Journal Article; Review |
| اللغة: | English |
| بيانات الدورية: | Publisher: Elsevier Ltd Country of Publication: England NLM ID: 101672560 Publication Model: eCollection Cited Medium: Print ISSN: 2405-8440 (Print) Linking ISSN: 24058440 NLM ISO Abbreviation: Heliyon Subsets: PubMed not MEDLINE |
| أسماء مطبوعة: | Original Publication: London : Elsevier Ltd, [2015]- |
| مستخلص: | Recently, the demand for functional foods in the global market has increased rapidly due to the increasing occurrences of non-communicable diseases and technological advancement. Antioxidant peptides have been suggested as ingredients used to produce health-promoting foods. These peptides are encrypted from various food derived protein sources by chemical and enzymatic hydrolysis, and microbial fermentation. However, the industrial-scale production of antioxidant peptides is hampered by different problems such as high production cost, and low yield and bioactivity. Accordingly, novel processing technologies, such as high pressure, microwave and pulsed electric field, have been recently emerged to overcome the problems associated with the conventional hydrolysis methods. This particular review, therefore, discussed the current processing technologies used to produce antioxidant peptides. The review also suggested further perspectives that should be addressed in the future. (© 2020 The Author(s).) |
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| فهرسة مساهمة: | Keywords: Antioxidant peptides; Bioinformatics; Emerging processing technologies; Enzyme hydrolysis; Fermentation; Food science; Food technology; Functional foods |
| تواريخ الأحداث: | Date Created: 20200911 Latest Revision: 20200928 |
| رمز التحديث: | 20231215 |
| مُعرف محوري في PubMed: | PMC7472861 |
| DOI: | 10.1016/j.heliyon.2020.e04765 |
| PMID: | 32913907 |
| قاعدة البيانات: | MEDLINE |
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