Research Progress and Application Prospects of Bioactive Peptides in Functional Food Development
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DOI: 10.25236/icetmr.2024.026
Corresponding Author
Jing Lei
Abstract
Bioactive peptides exhibit antioxidant, antibacterial, immunomodulatory, anticancer, antihypertensive, and other physiological properties, offering significant potential for use in functional food development and as alternatives to conventional pharmaceuticals. These peptides can be derived from both animal and plant proteins or produced via microbial fermentation and chemical synthesis. With advancements in extraction and purification methods, bioactive peptides have found widespread application in functional foods. Enzymatic hydrolysis has emerged as the preferred method for peptide production, owing to its high specificity, mild reaction conditions, and the absence of harmful chemical residues or organic solvents. Despite these advantages, enzymatic techniques continue to face challenges, such as maintaining the stability and activity of the peptides, as well as addressing low yield and the limited availability of enzymes suitable for food-related applications. This paper will explore the distinctive traits of bioactive peptides, their diverse applications in functional foods, and the development technologies associated with them, while also examining current challenges. Additionally, the paper will assess future market prospects for bioactive peptides, providing valuable insight and guidance for research and innovation in functional food development.
Keywords
Bioactive peptides, Functional food, Antioxidant, Immunomodulation, Digestion and absorption, Development technology, Market prospect