Physicochemical characteristics and antioxidant stability of spray‐dried soy peptide fractions

Abstract

Nowadays, with increasing human population and industrialization, and changing lifestyle, there are some concerns regarding to poor quality of foods and prevalence of chronic diseases. Therefore, scientists and manufacturers are trying to produce functional foods by fortifying food products with natural bioactive compounds. Some of the most common health-promoting substances include polyphenols, carotenoids, anthocyanins, vitamins, minerals, probiotics, fatty acids, phytosterols, and bioactive peptides.Proteins are inexpensive, economic, available, and rich sources of bioactive peptides. Protein-derived bioactive peptides are specific encrypted and inactive fragments within the parent protein, which may exert various health-enhancing functions after release by different methods, such as enzymolysis (Udenigwe, 2014). Some of their beneficial physiological effects include anti-aging, anti-cancer,

Incorporation of spray‐dried encapsulated bioactive peptides from coconut (Cocos nucifera L.) meal by‐product in bread formulation

“…The type of food composition was not significantly different in these indicators (Table 2 ). Solubility is an important functional indicator, particularly in producing instant powders and during restoration (Akbarbaglu, Tamjidi, et al., 2023 ). The value of this index was about 97% for the pure and MD‐microencapsulated peptides.…”

“…To this aim, the efficiencies of various proteins, polysaccharides, and lipid carriers have been investigated for the microencapsulation of bioactive compounds. The efficiency and performance of each carrier generally depend on factors such as ease of access, price, viscosity in solution, food grading, solubility, ability to form a film/shell and increase in glass transition temperature (Tg) (Akbarbaglu, Tamjidi, et al., 2023). Moreover, the activity of carriers in preventing conformational changes and maintaining the biological activity of peptides during shear stresses and dehydration during atomization and drying is of paramount importance (Gharehbeglou et al., 2023).…”