Brij Pal Singh ^1* Pedro Ferreira Santos ² Silvia Luna-Suárez ³ Cristian Jimenez Martínez ⁴

• ¹ Centre for Research and Development, Chandigarh University, Mohali, India
• ² University of Vigo, Vigo, Galicia, Spain
• ³ Centro de Investigación en Biotecnología Aplicada, Instituto Politécnico Nacional (IPN), Tepetitla, Mexico
• ⁴ National Polytechnic Institute (IPN), Mexico City, Mexico City, Mexico

In this Research Topic, a study investigated the production, evaluation and molecular docking of BAPs by fermenting sheep milk with an indigenous strain of L. fermentum (Pipaliya et al., 2024).The inhibitory activities of BAPs on different targeted enzymes such as angiotensin-converting enzyme (ACE), lipase, α-glucosidase, and α-amylase were investigated. These different enzymes were selected because they have certain influences on the human body system. ACE helps regulate blood pressure; lipase was targeted for hyperlipidemia, and α-glucosidase and α-amylase are involved in diabetes (Singh et al., 2022). In general, the authors observed that fermented sheep milk (FSM) promotes more than 60% inhibition of the tested enzymes. Initially, the growth characteristics of L. fermentum strain were optimized in sheep milk and maximum proteolytic activity was found after 48 h incubation. Further characterization of BAPs using bioinformatic tools corroborated the potential antihypertensive and antidiabetic properties.Encapsulation is a well-known strategy to enhance the stability, shelf life, bioaccessibility and bioavailability of bioactives (Aguilar-Toalá et al., 2022). In an updated review, the authors explored the effect of encapsulation on the stability activity of plant-derived 37 BAPs. Plant-based proteins and BAPs have recently gained attention for their potential in both 38 health-promoting properties, and serving as a sustainable source (Singh et al., 2023a). Recent 39 evidence that the of plant-based proteins reduces blood pressure and 40 cholesterol levels, acts inflammation and cancer, and possesses system 41 modulatory activities. Interestingly, released upon plant proteins hydrolysis may be 42 the prime component responsible for the above-mentioned health effects. However, plant-derived 43 BAPs generally found to be less stable physicochemically and may get hydrolyzed quickly prior 44 to achieve the target site; therefore, their application in functional foods and nutraceuticals is 45 restricted (Karami et al., 2019). In this context, encapsulation may be the best way to conserve 46 the stability and biofunctionalty of peptides. The stability and bioavailability of encapsulated In the past ten years, there has been a rise in studies focusing on developing active packaging 55 films using biopolymers and natural bioactive compounds. These active films help to increase 56 the shelf life of foods by inhibiting microbial growth. Additionally, these packaging films can 57 decompose naturally, which benefits the circular bioeconomy and makes them environmentally