Meat Proteins as a Potential Source of Bioactive Ingredients for Food and Pharmaceutical Use

García, Carlos Alvarez; Manrique, Ismael Marcet

doi:10.1002/9781119385332.ch2

Cited by 3 publications

(4 citation statements)

References 89 publications

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“…The major advantages of using BPs in the pharmaceutical industry include their low accumulation level in body tissues, high bioactivity, target biospecificity, wide spectrum of therapeutic action, and expected low allergenicity and toxicity (Marx, 2005). Infant formula, energy drinks, and pre-and probiotic drinks are the trending products of functional food industry (García & Manrique, 2018). There are some commercially available functional foods and ingredients on the market that have various health claims due to the incorporated BPs.…”

Section: Potential Applications Of Bpsmentioning

confidence: 99%

“…The hydrolyzate of goat viscera has been shown to be suitable for use as an emulsion stabilizer (de Queiroz et al, 2017). Because peptides are generated during the product manufacturing process, it is not necessary to include them in the formulation and declare them as an ingredient, making their commercialization and acceptance by the consumer easier (García & Manrique, 2018).…”

Section: Potential Applications Of Bpsmentioning

confidence: 99%

“…Further, it has been reported that processing conditions could affect proteins and peptides that can lead to the loss of their bioactivities. Heat treatment, for instance, can degrade the heat-sensitive peptides, whereas extreme pHs can destruct amino acids and storage could promote oxidation of amino acid (García & Manrique, 2018). Hence, it is crucial to optimize the processing conditions in order to maintain their bioactivities.…”

Section: Future Develop-ment/outlook/challengesmentioning

confidence: 99%

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Bioactive peptides from food fermentation: A comprehensive review of their sources, bioactivities, applications, and future development

Chai

Voo

Chen

2020

Comp Rev Food Sci Food Safe

160

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Bioactive peptides (BPs) are specific protein fragments that exert various beneficial effects on human bodies and ultimately influence health, depending on their structural properties and amino acid composition and sequences. By offering promising solutions to solve diverse health issues, the production, characterization, and applications of food-derived BPs have drawn great interest in the current literature and are of particular interest to the food and pharmaceutical industries. The microbial fermentation of protein from various sources is indubitably a novel way to produce BPs with numerous beneficial health effects. Apart from its lower cost as compared to enzymes, the BPs produced from microbial fermentation can be purified without further hydrolysis. Despite these features, current literature shows dearth of information on the BPs produced from food via microbial fermentation. Hence, there is a strong necessity to explore the BPs obtained from food fermentation for the development of commercial nutraceuticals and functional foods. As such, this review focuses on the production of BPs from different food sources, including the extensively studied milk and milk products, with emphasis on microbial fermentation. The structure-activity (antihypertensive, antioxidant, antimicrobial, opiate-like, anti-inflammatory, anticancer/antiproliferative, antithrombotic, hypolipidemic, hypocholesterolemic, and mineral binding) relationship, potential applications, future development, and challenges of BPs obtained from food fermentation are also discussed.

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Section: Potential Applications Of Bpsmentioning

confidence: 99%

Section: Potential Applications Of Bpsmentioning

confidence: 99%

Section: Future Develop-ment/outlook/challengesmentioning

confidence: 99%

See 1 more Smart Citation

Bioactive peptides from food fermentation: A comprehensive review of their sources, bioactivities, applications, and future development

Chai

Voo

Chen

2020

Comp Rev Food Sci Food Safe

160

View full text Add to dashboard Cite

show abstract

“…Secondary products of the meat industry can become a rich source of protein and protein hydrolysates for use in the food industry, including in the production of sausages. Due to their chemical composition and functional properties, animal proteins are an alternative to proteins isolated from soy and can be used in the production of meat products as a meat substitute, which achieves the following: increasing nutritional and biological value; improving structural, mechanical and organoleptic properties; enhancing the taste of meat; and reducing the cost of meat products [44]. Consumers today are guided not only by the taste qualities of the product but also by those aspects that are related to health and environmental friendliness.…”

Section: Introductionmentioning

confidence: 99%

Enhancing Nutrition and Palatability: The Development of Cooked Sausages with Protein Hydrolysate from Secondary Raw Materials for the Elderly

Tultabayeva,

Tokysheva,

Zhakupova

et al. 2023

Applied Sciences

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Currently, there is an increase in the use of preparations from collagen-containing raw materials in the production of meat products. The high functional and technological properties of such preparations make it possible to significantly improve the rheological properties of food products, as well as organoleptic indicators, and enrich meat products with dietary fibers. The aim of this study was to study the effect of an emulsion of 5% protein hydrolysate and 1% purslane powder on herodietic boiled sausages for the elderly. The results showed that the experimental samples of boiled sausages contained 15.44% protein, 6.6% fat, 4.2% carbohydrates and 71.1% moisture; this shows that boiled sausage with the addition of protein hydrolysate contains optimal chemical composition for dietary nutrition, a certain moisture index confirms the excellent consistency of boiled sausage. The change in the peroxide number was studied for 7 days. The results showed that the peroxide number did not change significantly from 2.0 meq/kg to 4.6 meq/kg. Thus, the addition of purslane with antioxidant properties helps to slow down the oxidation of fats and thereby increases the shelf life of boiled herodietic sausage. The results of the study of color characteristics showed stable color formation, which was influenced by an emulsion of collagen and purslane. It was found that products using emulsions from collagen-containing raw materials are characterized by a higher concentration of tyrosine due to the action of proteolytic enzymes (pepsin and trypsin)—from 728.1 mcg/mL (during the first three hours of hydrolysis) to 392.5 mcg/mL (during 6 h of hydrolysis)—which indicates a higher degree of protein digestibility these products. Thus, the addition of an emulsion of 5% protein hydrolysate and 1% purslane powder can be recommended for the production of boiled sausages with improved nutritional and taste properties.

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Alternative biomanufacturing of bioactive peptides derived from halal food sources

Yaji¹,

Wahab²,

Sabri³

et al. 2023

Innovation of Food Products in Halal Supply Chain Worldwide

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Meat Proteins as a Potential Source of Bioactive Ingredients for Food and Pharmaceutical Use

Cited by 3 publications

References 89 publications

Bioactive peptides from food fermentation: A comprehensive review of their sources, bioactivities, applications, and future development

Bioactive peptides from food fermentation: A comprehensive review of their sources, bioactivities, applications, and future development

Enhancing Nutrition and Palatability: The Development of Cooked Sausages with Protein Hydrolysate from Secondary Raw Materials for the Elderly

Alternative biomanufacturing of bioactive peptides derived from halal food sources

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