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Lee CC, Suttikhana I, Ashaolu TJ. Techno-Functions and Safety Concerns of Plant-Based Peptides in Food Matrices. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:12398-12414. [PMID: 38797944 DOI: 10.1021/acs.jafc.4c02464] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/29/2024]
Abstract
Plant-based peptides (PBPs) benefit functional food development and environmental sustainability. Proteolysis remains the primary method of peptide production because it is a mild and nontoxic technique. However, potential safety concerns still emanate from toxic or allergenic sequences, amino acid racemization, iso-peptide bond formation, Maillard reaction, dose usage, and frequency. The main aim of this review is to investigate the techno-functions of PBPs in food matrices, as well as their safety concerns. The distinctive characteristics of PBPs exhibit their techno-functions for improving food quality and functionality by contributing to several crucial food formulations and processing. The techno-functions of PBPs include solubility, hydrophobicity, bitterness, foaming, oil-binding, and water-holding capacities, which subsequently affect food matrices. The safety and quality of foodstuff containing PBPs depend on the proper source of plant proteins, the selection of processing approaches, and compliance with legal regulations for allergen labeling and safety evaluations. The safety concerns in allergenicity and toxicity were discussed. The conclusion is that food technologists must apply safe limits and consider potential allergenic components generated during the development of food products with PBPs. Therefore, functional food products containing PBPs can be a promising strategy to provide consumers with wholesome health benefits.
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Affiliation(s)
- Chi-Ching Lee
- Department of Food Engineering, Faculty of Engineering and Natural Sciences, Istanbul Sabahattin Zaim University, Halkalı Avenue No: 28, Halkalı, Küçükçekmece, Istanbul 34303, Türkiye
| | - Itthanan Suttikhana
- Department of Multifunctional Agriculture, Faculty of Agriculture and Technology, University of South Bohemia in České Budějovice, České Budějovice, Branišovská 1645/31a, 370 05 České Budějovice 2, Czechia
| | - Tolulope Joshua Ashaolu
- Institute for Global Health Innovations, Duy Tan University, Da Nang 550000, Viet Nam
- Faculty of Medicine, Duy Tan University, Da Nang 550000, Viet Nam
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2
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Kocakaplan ZB, Ozkan G, Kamiloglu S, Capanoglu E. Valorization of Pineapple (Ananas comosus) By-Products in Milk Coffee Beverage: Influence on Bioaccessibility of Phenolic Compounds. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2024; 79:300-307. [PMID: 38696134 DOI: 10.1007/s11130-024-01183-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 04/18/2024] [Indexed: 06/15/2024]
Abstract
The industrial processing of pineapples generates a substantial quantity of by-products, including shell, crown, and core. Bromelain, a proteolytic enzyme found naturally in pineapple, including its by-products, may positively influence the bioaccessibility of phenolics from milk coffee. Therefore, this study aimed to assess how the inclusion of extracts from pineapple by-products, namely shell, crown and core, could impact the bioaccessibility of coffee phenolics when combined with milk. After measuring the proteolytic activity of pineapple by-products, the standardized in vitro digestion model of INFOGEST was employed to evaluate changes in total phenolic content, total antioxidant capacity, and individual phenolic compounds in different coffee formulations. The results showed that incorporating extracts from the crown or core in both black and milk coffee increased the bioaccessibility of total phenolics (from 93 to 114% to 105-129%) and antioxidants (from 54 to 56% to 84-87%), while this effect was not observed for the shell. Moreover, adding core extracts also enhanced the bioaccessibility of caffeoylquinic acids and gallic acid in milk coffee (from 0.72 to 0.85% and 109-155%, respectively). Overall, the findings of this study highlight that bromelain from pineapple core may have a favorable effect on the recovery of phenolic compounds in milk coffee, possibly due to its ability to cleave proteins. These outcomes point out that industrial by-products can be transformed into economic value by being reintroduced into the production process through suitable treatment instead of disposal.
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Affiliation(s)
- Zeynep Buse Kocakaplan
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak, Istanbul, 34469, Türkiye
| | - Gulay Ozkan
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak, Istanbul, 34469, Türkiye
| | - Senem Kamiloglu
- Department of Food Engineering, Faculty of Agriculture, Bursa Uludag University, Gorukle, Bursa, 16059, Türkiye
- Science and Technology Application and Research Center (BITUAM), Bursa Uludag University, Gorukle, Bursa, 16059, Türkiye
| | - Esra Capanoglu
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak, Istanbul, 34469, Türkiye.
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Kaushal R, Kaur B, Panesar PS, Anal AK, Chu-Ky S. Valorization of pineapple rind for bromelain extraction using microwave assisted technique: optimization, purification, and structural characterization. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2024; 61:551-562. [PMID: 38327857 PMCID: PMC10844161 DOI: 10.1007/s13197-023-05863-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/26/2023] [Accepted: 10/03/2023] [Indexed: 02/09/2024]
Abstract
Huge amount of waste is generated by the pineapple processing industries which raises concerns regarding its safe disposal into the environment. This ever-increasing problem of waste management can be solved by the valorization of pineapple by-products to high-value compounds. The extraction of proteolytic enzyme, bromelain from pineapple rind using green techniques can help to overcome the drawbacks associated with conventional methods. In the present study, the extraction of bromelain from pineapple rind using microwave assisted technique resulted in considerable amount of proteolytic activity (127.8 U/mL) and protein content (2.55 mg/mL). The optimized extraction conditions were found as 200 W microwave power, 1:5 solid/ liquid ratio and after treatment time of 10 min. Highest specific activity (512 U/mg) of bromelain was obtained after using gel filtration chromatography. FTIR result confirmed the presence of functional groups in bromelain, whereas, XRD analysis indicated the semi-crystalline nature of bromelain. The results indicated MAE as an effective green technique for the extraction of bromelain from pineapple rind. The proteolytic action of the extracted bromelain makes it a suitable functional ingredient for its applications in bakery, dairy, and seafood processing industries.
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Affiliation(s)
- Ritika Kaushal
- Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, Punjab 148106 India
| | - Brahmeet Kaur
- Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, Punjab 148106 India
| | - Parmjit S. Panesar
- Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, Punjab 148106 India
| | - Anil K. Anal
- Department of Food, Agriculture, and Bioresources, School of Environment, Resources and Development, Asian Institute of Technology, Klong Luang, Pathum Thani, 12120 Thailand
| | - Son Chu-Ky
- School of Biotechnology and Food Technology, Hanoi University of Science, and Technology, Hai Ba Trung, Hanoi, 100000 Vietnam
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4
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Zhu F, Cao J, Song Y, Yu P, Su E. Plant Protein-Derived Active Peptides: A Comprehensive Review. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:20479-20499. [PMID: 38109192 DOI: 10.1021/acs.jafc.3c06882] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/19/2023]
Abstract
Active peptides are a class of physiologically active protein fragments, which can be prepared from different sources. In the past few decades, the production of peptides with various effects from different plant proteins continues to receive academic attention. With advances in extraction, purification, and characterization techniques, plant protein-derived active peptides continue to be discovered. They have been proven to have various functional activities such as antioxidant, antihypertensive, immunomodulatory, antimicrobial, anti-inflammatory, antidiabetic, antithrombotic, and so on. In this review, we searched Web of Science and China National Knowledge Infrastructure for relevant articles published in recent years. There are 184 articles included in this manuscript. The current status of plant protein-derived active peptides is systematically introduced, including their sources, preparation, purification and identification methods, physiological activities, and applications in the food industry. Special emphasis has been placed on the problems of active peptide exploration and the future trend. Based on these, it is expected to provide theoretical reference for the further exploitation of plant protein-derived active peptides, and promote the healthy and rapid development of active peptide industry.
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Affiliation(s)
- Feng Zhu
- Co-innovation Center for the Sustainable Forestry in Southern China, Nanjing Forestry University, Nanjing 210037, P. R. China
- Department of Food Science and Technology, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, P. R. China
| | - Jiarui Cao
- Co-innovation Center for the Sustainable Forestry in Southern China, Nanjing Forestry University, Nanjing 210037, P. R. China
- Department of Food Science and Technology, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, P. R. China
| | - Yiting Song
- Co-innovation Center for the Sustainable Forestry in Southern China, Nanjing Forestry University, Nanjing 210037, P. R. China
- Department of Food Science and Technology, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, P. R. China
| | - Pengfei Yu
- Suining County Runqi Investment Company, Limited, Xuzhou 221225, P. R. China
| | - Erzheng Su
- Co-innovation Center for the Sustainable Forestry in Southern China, Nanjing Forestry University, Nanjing 210037, P. R. China
- Department of Food Science and Technology, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, P. R. China
- Co-Innovation Center for Efficient Processing and Utilization of Forest Products, Nanjing Forestry University, Nanjing 210037, P. R. China
- Bai Ma Future Food Research Institute, Nanjing 211225, P. R. China
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5
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Rashwan AK, Osman AI, Abdelshafy AM, Mo J, Chen W. Plant-based proteins: advanced extraction technologies, interactions, physicochemical and functional properties, food and related applications, and health benefits. Crit Rev Food Sci Nutr 2023:1-28. [PMID: 37966163 DOI: 10.1080/10408398.2023.2279696] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2023]
Abstract
Even though plant proteins are more plentiful and affordable than animal proteins in comparison, direct usage of plant-based proteins (PBPs) is still limited because PBPs are fed to animals as feed to produce animal-based proteins. Thus, this work has comprehensively reviewed the effects of various factors such as pH, temperature, pressure, and ionic strength on PBP properties, as well as describes the protein interactions, and extraction methods to know the optimal conditions for preparing PBP-based products with high functional properties and health benefits. According to the cited studies in the current work, the environmental factors, particularly pH and ionic strength significantly affected on physicochemical and functional properties of PBPs, especially solubility was 76.0% to 83.9% at pH = 2, while at pH = 5.0 reduced from 5.3% to 9.6%, emulsifying ability was the lowest at pH = 5.8 and the highest at pH 8.0, and foaming capacity was lowest at pH 5.0 and the highest at pH = 7.0. Electrostatic interactions are the main way for protein interactions, which can be used to create protein/polysaccharide complexes for food industrial purposes. The extraction yield of proteins can be reached up to 86-95% with high functional properties using sustainable and efficient routes, including enzymatic, ultrasound-, microwave-, pulsed electric field-, and high-pressure-assisted extraction. Nondairy alternative products, especially yogurt, 3D food printing and meat analogs, synthesis of nanoparticles, and bioplastics and packaging films are the best available PBPs-based products. Moreover, PBPs particularly those that contain pigments and their products showed good bioactivities, especially antioxidants, antidiabetic, and antimicrobial.
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Affiliation(s)
- Ahmed K Rashwan
- Department of Traditional Chinese Medicine, School of Medicine, Sir Run Run Shaw Hospital, Zhejiang University, Hangzhou, China
- Department of Food Science and Nutrition, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
- Department of Food and Dairy Sciences, Faculty of Agriculture, South Valley University, Qena, Egypt
| | - Ahmed I Osman
- School of Chemistry and Chemical Engineering, Queen's University Belfast, Belfast, Northern Ireland, UK
| | - Asem M Abdelshafy
- Department of Food Science and Technology, Faculty of Agriculture, Al-Azhar University-Assiut Branch, Assiut, Egypt
| | - Jianling Mo
- Department of Traditional Chinese Medicine, School of Medicine, Sir Run Run Shaw Hospital, Zhejiang University, Hangzhou, China
| | - Wei Chen
- Department of Traditional Chinese Medicine, School of Medicine, Sir Run Run Shaw Hospital, Zhejiang University, Hangzhou, China
- Department of Food Science and Nutrition, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
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6
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Hu Y, Ni C, Wang Y, Yu X, Wu H, Tu J, Li C, Xiao Z, Wen L. Research Progress on the Preparation and Function of Antioxidant Peptides from Walnuts. Int J Mol Sci 2023; 24:14853. [PMID: 37834300 PMCID: PMC10573205 DOI: 10.3390/ijms241914853] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2023] [Revised: 09/28/2023] [Accepted: 10/01/2023] [Indexed: 10/15/2023] Open
Abstract
Food-derived peptides have good antioxidant activity and are highly safe for humans; consequently, there has been continuous growth in research on antioxidants, with potential applications in food, medicine, cosmetics, and other fields. Among food-derived peptides, walnut-derived peptides have attracted increasing attention as food-derived peptides rich in eight essential amino acids. This review summarizes the progress made in the development and identification of antioxidant peptides in walnut proteins. This article mainly describes the interaction between reactive oxygen species and cellular antioxidant products, modulation of enzyme content and activity, and regulation of the redox signaling pathways and analyzes the mechanisms of reduction in oxidative stress. Finally, the complex structure-activity relationships of walnut-derived peptides are analyzed based on their amino acid composition and secondary structure of the polypeptides. This review provides a theoretical basis for the production of walnut-derived antioxidant peptides and could help promote the development of the walnut industry.
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Affiliation(s)
- Yuxi Hu
- School of Food Science and Bioengineering, Changsha University of Science & Technology, Changsha 410114, China (H.W.)
| | - Ce Ni
- School of Food Science and Bioengineering, Changsha University of Science & Technology, Changsha 410114, China (H.W.)
| | - Yingying Wang
- School of Food Science and Bioengineering, Changsha University of Science & Technology, Changsha 410114, China (H.W.)
| | - Xun Yu
- School of Food Science and Bioengineering, Changsha University of Science & Technology, Changsha 410114, China (H.W.)
| | - Hao Wu
- School of Food Science and Bioengineering, Changsha University of Science & Technology, Changsha 410114, China (H.W.)
| | - Jia Tu
- State Key Laboratory of Utilization of Woody Oil Resource, Hunan Academy of Forestry, Changsha 410004, China
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China
| | - Changzhu Li
- State Key Laboratory of Utilization of Woody Oil Resource, Hunan Academy of Forestry, Changsha 410004, China
| | - Zhihong Xiao
- State Key Laboratory of Utilization of Woody Oil Resource, Hunan Academy of Forestry, Changsha 410004, China
| | - Li Wen
- School of Food Science and Bioengineering, Changsha University of Science & Technology, Changsha 410114, China (H.W.)
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7
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Bansod SP, Parikh JK, Sarangi PK. Pineapple peel waste valorization for extraction of bio-active compounds and protein: Microwave assisted method and Box Behnken design optimization. ENVIRONMENTAL RESEARCH 2023; 221:115237. [PMID: 36632885 DOI: 10.1016/j.envres.2023.115237] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/06/2022] [Revised: 12/19/2022] [Accepted: 01/04/2023] [Indexed: 06/17/2023]
Abstract
Pineapple peel waste (PPW) is obtained in huge quantities out of pineapple canning industries and it is found to be rich in bioactive compounds with antioxidant activity and an opulent source of bromelain protein having commercial importance. To fulfil the purpose, microwave assisted extraction was considered. Three parameters varied were solvent to substrate ratio, microwave power and extraction time. The independent variables were solvent to substrate ratio (10:1 mL/g to 20:1 mL/g), microwave power (300 W-600 W) and extraction time (40 min-50 min). Optimization was done with three factors and three level Box- Behnken Design (BBD). Each of the experiment has been analysed for Total phenolic content (TPC), Total flavonoid content (TFC), Total tannin content (TTC) as well as for protein content. The Folin- Ciocalteu method was utilized for analysing TPC, TTC and the colorimetric method (AlCl3) was used for the analysis of TFC, protein content was analysed by lowry's method and antioxidant activity making use of 2,2-diphenyl-1-picrylhydrazyl (DPPH). The p values were less than 0.05 which showed all the four models were significant. The experimental values and the predicted values were harmonious for the optimum conditions. The optimum condition obtained out of BBD were solvent to substrate ratio of 20:1 mL/g, microwave power of 600 W and extraction time 40 min. Antioxidant activity for the extract was found out by DPPH assay under the optimized conditions was 75% along with proteolytic activity of bromelain as 1647.612 GDUgconcentrate-1.
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Affiliation(s)
- Shama P Bansod
- Department of Chemical Engineering, Sardar Vallabhbhai National Institute of Technology, Surat, 395007, Gujarat, India
| | - Jigisha K Parikh
- Department of Chemical Engineering, Sardar Vallabhbhai National Institute of Technology, Surat, 395007, Gujarat, India.
| | - Prakash Kumar Sarangi
- College of Agriculture, Central Agricultural University, Imphal, Manipur, 795004, India
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8
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Progress on membrane technology for separating bioactive peptides. J FOOD ENG 2023. [DOI: 10.1016/j.jfoodeng.2022.111321] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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9
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Advanced enzymatic hydrolysis of food proteins for the production of bioactive peptides. Curr Opin Food Sci 2022. [DOI: 10.1016/j.cofs.2022.100973] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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10
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Meena L, Sengar AS, Neog R, Sunil CK. Pineapple processing waste (PPW): bioactive compounds, their extraction, and utilisation: a review. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:4152-4164. [PMID: 36193474 PMCID: PMC9525513 DOI: 10.1007/s13197-021-05271-6] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/13/2021] [Accepted: 09/13/2021] [Indexed: 11/26/2022]
Abstract
Fruits and vegetable processing industries contribute to the largest portion of food waste. With changing diet habits, the demand for the production and processing of fruits and vegetables has increased greatly to fulfil the rising demand amongst the masses. Waste generation begins from the harvesting of raw material until it gets processed. Pineapple processing industries produce processing waste (peel, core, pomace, and crown) which are rich in various bioactive compounds. In most cases, the by-products contain larger amounts of valuable compounds which have higher nutritional and therapeutic importance than its final produce. Researchers have studied the potential of pineapple wastes primarily for the extraction of enzymes (bromelain, pectinase, xylanase and cellulase) and secondarily as a low-cost substrate to produce dietary fibre, organic acids, and phenolic antioxidants. This review describes the bioactive compounds in pineapple wastes, their extraction techniques, and their potential applications as a polymer material, bio-sorbents, bioethanol and vanillin production, etc. It focuses primarily on bioactive compounds that have functional and medicinal value and can be used independently or incorporated with other ingredients to form the valorised product. Graphic abstract
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Affiliation(s)
- L Meena
- National Institute of Food Technology, Entrepreneurship and Management (NIFTEM) - Thanjavur (an Institute of National Importance; formerly Indian Institute of Food Processing Technology - IIFPT), Pudukkottai Road, Thanjavur, Tamilnadu 613005 India
| | - Animesh Singh Sengar
- National Institute of Food Technology, Entrepreneurship and Management (NIFTEM) - Thanjavur (an Institute of National Importance; formerly Indian Institute of Food Processing Technology - IIFPT), Pudukkottai Road, Thanjavur, Tamilnadu 613005 India
| | - Rooman Neog
- National Institute of Food Technology, Entrepreneurship and Management (NIFTEM) - Thanjavur (an Institute of National Importance; formerly Indian Institute of Food Processing Technology - IIFPT), Pudukkottai Road, Thanjavur, Tamilnadu 613005 India
| | - C. K Sunil
- National Institute of Food Technology, Entrepreneurship and Management (NIFTEM) - Thanjavur (an Institute of National Importance; formerly Indian Institute of Food Processing Technology - IIFPT), Pudukkottai Road, Thanjavur, Tamilnadu 613005 India
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Singh BP, Bangar SP, Alblooshi M, Ajayi FF, Mudgil P, Maqsood S. Plant-derived proteins as a sustainable source of bioactive peptides: recent research updates on emerging production methods, bioactivities, and potential application. Crit Rev Food Sci Nutr 2022; 63:9539-9560. [PMID: 35521961 DOI: 10.1080/10408398.2022.2067120] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
The development of novel protein sources to compensate for the expected future shortage of traditional animal proteins due to their high carbon footprint is a major contemporary challenge in the agri-food industry currently. Therefore, both industry and consumers are placing a greater emphasis on plant proteins as a sustainable source of protein to meet the growing nutritional demand of ever increasing population. In addition to being key alternatives, many plant-based foods have biological properties that make them potentially functional or health-promoting foods, particularly physiologically active peptides and proteins accounting for most of these properties. This review discusses the importance of plant-based protein as a viable and sustainable alternative to animal proteins. The current advances in plant protein isolation and production and characterization of bioactive hydrolysates and peptides from plant proteins are described comprehensively. Furthermore, the recent research on bioactivities and bioavailability of plant protein-derived bioactive peptides is reviewed briefly. The limitations of using bioactive peptides, regulatory criteria, and the possible future applications of plant protein-derived bioactive peptides are highlighted. This review may help understand plant proteins and their bioactive peptides and provide valuable suggestions for future research and applications in the food industry.
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Affiliation(s)
- Brij Pal Singh
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al-Ain, United Arab Emirates
| | - Sneh Punia Bangar
- Department of Food, Nutrition, and Packaging Sciences, Clemson University, Clemson, South Carolina, USA
| | - Munira Alblooshi
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al-Ain, United Arab Emirates
| | - Feyisola Fisayo Ajayi
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al-Ain, United Arab Emirates
| | - Priti Mudgil
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al-Ain, United Arab Emirates
| | - Sajid Maqsood
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al-Ain, United Arab Emirates
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12
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Mala T, Anal AK. Protection and Controlled Gastrointestinal Release of Bromelain by Encapsulating in Pectin-Resistant Starch Based Hydrogel Beads. Front Bioeng Biotechnol 2021; 9:757176. [PMID: 34778230 PMCID: PMC8585738 DOI: 10.3389/fbioe.2021.757176] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2021] [Accepted: 09/27/2021] [Indexed: 11/21/2022] Open
Abstract
Hybrid pectin and resistant starch–based hydrogel beads loaded with bromelain using the extrusion gelation method were prepared and evaluated to enhance the activity of bromelain during gastrointestinal passage and thermal processing. The solutions of pectin–resistant starch with bromelain were dropped into the gelation bath containing calcium chloride (0.2 M) solution to develop various types of hydrogel beads. The physicochemical characteristics of the synthesized hydrogel beads were evaluated. The ratio (4.5:1.5 w/w) of pectin and resistant starch concentration significantly (p < 0.05) enhanced the encapsulation efficiency (80.53%). The presence of resistant starch resulted in increased entrapment of bromelain, improved swelling properties with sustained release behavior, and improved gastric stability than pectin hydrogels alone. The swelling of hydrogel beads was higher at pH 7.4 than pH 1.2. Optimized batch of hybrid pectin/resistant starch exhibited a spherical shape. Optical and scanning electron microscopy showed a more packed and spherical shape from the pectin/resistant starch hydrogel bead network. Fourier transformation infrared spectroscopy was also used to confirm the presence of bromelain in the hydrogel beads. The encapsulated bromelain in the pectin/hi-maize starch beads produced at a pectin/hi-maize ratio of 4.5:1.5 (percent w/w; formulation P4) obtained the highest relative bromelain activity in all heat treatments including at 95°C, whereas the highest activity of free bromelain was found only at 30°C. Bromelain encapsulated in hydrogels released at a faster rate at simulated intestinal fluid (SIF, pH 7.4) than at simulated gastrointestinal fluid (SGF, pH 1.2).
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Affiliation(s)
- Thatchajaree Mala
- Food Engineering and Bioprocess Technology Program, Department of Food, Agriculture and Bioresources, School of Environment, Resources, and Development, Asian Institute of Technology, Pathum Thani, Thailand
| | - Anil Kumar Anal
- Food Engineering and Bioprocess Technology Program, Department of Food, Agriculture and Bioresources, School of Environment, Resources, and Development, Asian Institute of Technology, Pathum Thani, Thailand
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13
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Katimba HA, Wang R, Cheng C. Current findings support the potential use of bioactive peptides in enhancing zinc absorption in humans. Crit Rev Food Sci Nutr 2021:1-21. [PMID: 34708681 DOI: 10.1080/10408398.2021.1996328] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
Abstract
More than two billion people around the world are affected by zinc deficiency, mainly due to the inadequate intake and absorption of zinc. Based on recent research findings, the bioactive peptides could potentially be used to combat zinc deficiency particularly due to their Zinc chelating ability. The main aim of this review was to present current findings, supporting the potential use of bioactive peptides based on their ability to enhance zinc absorption. In-vivo, in-vitro, and ex-vivo studies have demonstrated that zinc chelating peptides can enhance the retention, transportation, and absorption of zinc. Comparative studies on zinc bioavailability from protein hydrolysates and zinc salts have demonstrated that the protein hydrolysates-zinc complexes are more bioavailable than the zinc salts. Data from the structure-function relationship of zinc chelating peptides suggest that the zinc chelating capacities of peptides increase in the following order; the position of zinc chelator > zinc chelator strength > abundance of zinc chelators > net charge > molecular weight. In addition, the transport mechanism of peptide-zinc complex is hypothesized, and the potential use of bioactive peptides based on their safety and taste and limitations to their commercialization are also discussed.
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Affiliation(s)
- Hija Athman Katimba
- Department of Food Science and Engineering, Harbin Institute of Technology, Harbin, China.,Department of Food Science and Engineering, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai, China
| | - Rongchun Wang
- Department of Food Science and Engineering, Harbin Institute of Technology, Harbin, China
| | - Cuilin Cheng
- Department of Food Science and Engineering, Harbin Institute of Technology, Harbin, China
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