About this Research Topic
Thus, we aim to examine different facets of knowledge about bioactive peptides obtained from food proteins. This Research Topic aims to publish original research, review articles, and opinions concerning the isolation, characterization, and application of food-bioactive peptides and formulation as functional foods and nutraceuticals. Admittedly, bioactive peptides and other functional ingredients in foods have been an interface area between pharmacology and nutrition. However, in this article collection, our focus is on food science and the use of edible proteins from conventional or non-conventional sources, provided they are administered in the diet, as a source for bioactive peptides to be produced in food, intentionally added to food or produced during the digestion of food in the human digestive tract. Themes of interest include but are not limited to:
• Different methods of production of bioactive peptides
• Innovative and traditional strategies to isolate and extract bioactive peptides from various food sources (both plant and animal sources)
• Physicochemical and structural characterization of isolated food bioactive peptides
• Multiple peptide bioactivities
• Bioavailability, bioaccessibility, and safety studies of isolated food bioactive peptides
• Synergistic effects on peptide production and bioactivity
• Relationships between structure and bioactivity
• Fabricating appropriate delivery systems for these bioactive peptides
• Techno-functional properties of isolated food bioactive peptides
• Absorption, distribution, metabolism, excretion, and toxicity studies of food bioactive peptides
• Economic and regulatory aspects of the production and application of bioactive peptides in food
• In silico, In vivo, and In vitro studies of food-derived bioactive peptides
• Development of functional foods/nutraceuticals employing food bioactive peptides
• Characterization, stability, bioavailability, bioaccessibility, and safety studies of functional foods/nutraceuticals employing food bioactive peptides
• Modification, properties, and encapsulation of functional foods/nutraceuticals employing food bioactive peptides
• Nutritional profile and techno-functional properties of bioactive peptides employed in functional foods/nutraceuticals
• Sensory properties and consumer acceptability of functional foods/nutraceuticals formulated implementing food derived bioactive peptides
Read about the IX International Conference on Food Proteins and Colloids - CIPCA 2023.
Keywords: Food derived bioactive peptides, Food biotechnology, Functional foods, Nutraceuticals, Bioavailability, Bioaccessibility, Safety, Health benefits, Techno-functional properties, Extraction, Characterization, ADMET, In vivo and in vitro studies, Nutritional profile, Encapsulation, Sensory properties, Consumer acceptability
Important Note: All contributions to this Research Topic must be within the scope of the section and journal to which they are submitted, as defined in their mission statements. Frontiers reserves the right to guide an out-of-scope manuscript to a more suitable section or journal at any stage of peer review.