Bioactive Peptides in Functional Foods: Production, Characterization, and Health Benefits

Bioactive peptides derived from food proteins by hydrolysis and fermentation have emerged as promising nutraceutical ingredients in functional foods due to their potential health benefits. Recent studies have focused on identifying specific bioactive peptide sequences from various food sources that can mitigate chronic diseases and enhance immune protection. It has been established that the protein source and the conditions of hydrolysis or fermentation are critical factors influencing peptide production. However, challenges such as low peptide yield and high production costs hinder the broader commercialization of these bioactive peptides. Despite the growing commercial interest in formulating products with bioactive peptides, the field still requires further development and systematization of knowledge to guide new experiments and better understand the results. The translation of innovative research findings into practical or industrial applications remains a significant hurdle.

This research topic aims to publish original research, review articles, and opinions on the isolation, characterization, and application of food-bioactive peptides in functional foods and nutraceuticals. The primary objective is to explore various aspects of bioactive peptides derived from edible proteins, whether from conventional or non-conventional sources, and their administration through diet.

To gather further insights into the range and limitations of this research topic, we welcome articles addressing, but not limited to, the following themes:

- 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.