ReviewFrontiers in nutrition2022
Conventional and Novel Technologies in the Production of Dairy Bioactive Peptides.
Review in Frontiers in nutrition, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 13 papers.
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Who cites it
13 citing papers in PubMed, 56 citations in OpenAlex.
- Current Progress and Future Directions of Enzyme Technology in Food Nutrition: A Comprehensive Review of Processing, Nutrition, and Functional Innovation.Foods (Basel, Switzerland) · 2026Review
- A novel strategy for ultrasound-assisted immobilized enzyme hydrolysis for the preparation of yak bone collagen peptides: Process optimization, structure and antioxidant mechanisms.Ultrasonics sonochemistry · 2025Article
- Peptide-Based Biomaterials as a Promising Tool for Cancer Radiotherapy.Advanced science (Weinheim, Baden-Wurttemberg, Germany) · 2025Review
- Ultrasound-assisted enhancement of microbial, physicochemical, and bioactive properties inFood chemistry: X · 2025Article
- Whey Proteins and Bioactive Peptides: Advances in Production, Selection and Bioactivity Profiling.Biomedicines · 2025Review
- Bioactive Peptides from Milk Proteins with Antioxidant, Anti-Inflammatory, and Antihypertensive Activities.Foods (Basel, Switzerland) · 2025Article
- Bioactive Peptides from Fermented Foods: Production Approaches, Sources, and Potential Health Benefits.Foods (Basel, Switzerland) · 2024Review
- Impact of high-pressure processing on the bioactive compounds of milk - A comprehensive review.Journal of food science and technology · 2024Review
- Microwave-Assisted Extraction/UHPLC-Q-Orbitrap-MS-Based Lipidomic Workflow for Comprehensive Study of Lipids in Soft Cheese.Foods (Basel, Switzerland) · 2024Article
- Milk Antiviral Proteins and Derived Peptides against Zoonoses.International journal of molecular sciences · 2024Review
- Proteolysis and therapeutic potential of bioactive peptides derived from Cheddar cheese.Food science & nutrition · 2023Review
- Article
- Physicochemical, microbial, and functional attributes of processed Cheddar cheese fortified with olive oil-whey protein isolate emulsion.Food science & nutrition · 2023Article
Corrections and comments
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Authors and funding
8 authors at 5 institutions in 4 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Background: In recent years, researchers have focused on functional ingredients, functional foods, and nutraceuticals due to the rapidly increasing interest in bioactive components, especially in bioactive peptides. Dairy proteins are a rich and balanced source of amino acids and their derived bioactive peptides, which possess biological and physiological properties. In the dairy industry, microbial fermentation and enzymatic hydrolysis are promising methods for producing bioactive peptides because of their rapid efficiency, and mild reaction conditions. However, these methods utilize less raw material, take long reaction time, result in low yields, and low activity products when used alone, which pose industry to seek for novel methods as pretreatments to increase the yield of bioactive peptides. Scope and Approach: This review emphasizes the production of peptides from the dairy proteins and discusses the potential use of novel technologies as pretreatments to conventional methods of bioactive peptides production from dairy proteins, including the mechanisms of novel technologies along with respective examples of use, advantages, limitations, and challenges to each technology. Key Findings and Conclusion: Noteworthily, hydrolysis of dairy proteins liberate wide-range of peptides that possess remarkable biological functions to maintain human health. Novel technologies in the dairy industry such as ultrasound-assisted processing (UAP), microwave-assisted processing (MAP), and high pressure processing (HPP) are innovative and environmentally friendly. Generally, novel technologies are less effectual compared to conventional methods, therefore used in combination with fermentation and enzymatic hydrolysis, and are promising pretreatments to modify peptides' profile, improve the yields, and high liberation of bioactive peptides as compared to conventional technologies. UAP is an innovative and most efficient technology as its mechanical effects and cavitation change the protein conformation, increase the biological activities of enzymes, and enhance enzymatic hydrolysis reaction rate.
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Registered trials
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