Bioactive peptides as natural antioxidants in food products – A review

Abstract

Background: Over the last years, bioactive antioxidant peptides, extracted from food proteins, have been studied due to their potential as useful tools in the development of new natural drugs and food ingredients. These compounds can be used to decrease oxidative stress and food quality decay, thus being an interesting strategy to reduce economic losses in food production, as well as improve public health. Scope and Approach: Antioxidant peptides are extracted from non-antioxidant precursor proteins from different origin by the activity of either proteolytic microorganisms or isolated enzymes. In the present review, the main sources of bioactive peptides will be discussed. Moreover, the current strategies to obtain these compounds as well as their health benefits and in vivo biological effects will be evaluated. Considerations for further research and development of strategies to increase the knowledge about this underexplored activity of peptides will be also considered.

Postbiotics produced at laboratory and industrial level as potential functional food ingredients with the capacity to protect mice against Salmonella infection

“…; Lorenzo et al . ). Probiotics are defined as ‘live microorganisms that, when administered in adequate amounts, confer a health benefit on the host’ (Hill et al .…”

“…The increasing perception about the relationship between diet and health leads consumers to be more interested in preventing diseases and improving wellness through the intake of functional foods (Hafeez et al 2014;Lorenzo et al 2018). Probiotics are defined as 'live microorganisms that, when administered in adequate amounts, confer a health benefit on the host' (Hill et al 2014).…”

Black and green tea (Camellia sinensis L.) extracts as natural antioxidants in uncured pork sausages

“…Lipid oxidation and auto‐oxidation are major causes of deterioration and reduced shelf life of the minced meat products (Lorenzo, Munekata, Gómez, et al, ; Lorenzo, Munekata, Sant’Ana, et al, ) and can be accelerated by several factors such as increased levels of unsaturated fatty acids, polyunsaturated fatty acids, oxygen, heat, UV light, metal ions, meat/heme pigments, and oxidative enzymes (Morrissey, Sheehy, Galvin, Kerry, & Buckley, ). Due to the high fat content, the comminuted nature of the raw materials and the lack of thermal processing, such products are prone to spoilage by lipid oxidation and microbial contamination (Georgantelis, Ambrosiadis, Katikou, Blekas, & Georgakis, ).…”

Effect of organic acids on the quality of sheep “buchada”: From food safety to physicochemical, nutritional, and sensorial evaluation

“…Several studies have sought alternatives to increase the shelf life through the use of appropriate packaging (Cachaldora, Garcia, Lorenzo, & Garcia‐Fontán, ; Domínguez et al, ; Gómez & Lorenzo, ; Lorenzo, Batlle, & Gómez, ; Lorenzo & Gómez, ; Nikmaram et al, ; Pereira, Dionísio, Patarata, & Matos, ; Silva et al, ), the addition of antioxidants (Fernandes, Trindade, Lorenzo, Munekata, & de Melo, ; Lorenzo, Munekata et al, ; Lorenzo, Pateiro et al, ; Munekata et al, ; Pateiro, Lorenzo, Amado, & Franco, ), or the usage of new technologies (Gómez et al, ; Santos et al, ).…”