TY - JOUR
T1 - Manufacturing of Plant-Based Bioactive Peptides Using Enzymatic Methods to Meet Health and Sustainability Targets of the Sustainable Development Goals
AU - Ying, Xin
AU - Agyei, Dominic
AU - Udenigwe, Chibuike
AU - Adhikari, Benu
AU - Wang, Bo
N1 - Publisher Copyright:
Copyright © 2021 Ying, Agyei, Udenigwe, Adhikari and Wang.
PY - 2021/11/17
Y1 - 2021/11/17
N2 - 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.
AB - 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.
KW - encapsulation
KW - enzymatic hydrolysis
KW - flavour masking
KW - nutraceuticals
KW - peptides
KW - protein
UR - http://www.scopus.com/inward/record.url?scp=85120536367&partnerID=8YFLogxK
U2 - 10.3389/fsufs.2021.769028
DO - 10.3389/fsufs.2021.769028
M3 - Review Article
AN - SCOPUS:85120536367
SN - 2571-581X
VL - 5
JO - Frontiers in Sustainable Food Systems
JF - Frontiers in Sustainable Food Systems
M1 - 769028
ER -