ReviewFoods (Basel, Switzerland)2022
Enhancing the Biological Activities of Food Protein-Derived Peptides Using Non-Thermal Technologies: A Review.
Review in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 23 papers.
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Who cites it
23 citing papers in PubMed.
- Peptidomics-guided 3D structural-mechanistic investigation of bovine colostrum peptides reveals multi-targetedFood chemistry: X · 2026Article
- Bioactive Peptides from Animal By-Products: Production, Functional Evidence and Food Applications.Foods (Basel, Switzerland) · 2026Review
- Plant Protein-Derived Bioactive Peptides: From Mechanistic Promise to Health-Promoting Functional Foods.Nutrients · 2026Review
- Impact of Pre-Treatment Strategies on Enzymatic Hydrolysis of Alternative Protein Sources: Case Study for Black Soldier Fly Larvae.Molecules (Basel, Switzerland) · 2026Article
- A Comprehensive Review on the Anticancer Activity of Plant Peptides and Their Mechanisms of Action.Foods (Basel, Switzerland) · 2026Review
- Deer antler velvet as a multifunctional natural resource for biomedical and nutraceutical applications.Food science of animal resources · 2026Review
- Primary Metabolites in ThreeLife (Basel, Switzerland) · 2026Article
- Functional Properties of High-Pressure Assisted Enzymatic Tamarind Kernel Protein Hydrolysate and Foam-Mat Powder Characteristics as Affected by HPMC Concentration and Drying Temperature.Foods (Basel, Switzerland) · 2026Article
- Gut microbiota-targeted bioactive peptides as emerging axis in nutritional therapeutics: trends, challenges, and prospects.Frontiers in nutrition · 2026Review
- Advancements inFood chemistry: X · 2025Review
- Plant protein-phenolic acids as novel food-grade synergistic modulators of neuronal function: A review.Food chemistry: X · 2025Review
- Sustainable valorization ofFood chemistry: X · 2025Article
- Bibliometric Analysis of the Scientific Productivity on Functional Properties and Enzymatic Hydrolysis of Proteins from By-Products.Foods (Basel, Switzerland) · 2025Review
- Functional Ingredients: From Molecule to Market-AI-Enabled Design, Bioavailability, Consumer Impact, and Clinical Evidence.Foods (Basel, Switzerland) · 2025Review
- Unlocking the potential: Exploring the application of bioactive peptides in aquaculture.Animal nutrition (Zhongguo xu mu shou yi xue hui) · 2025Review
- Organic Fusion of Molecular Simulation and Wet-Lab Validation: A Promising High-Throughput Strategy for Screening Bioactive Food Peptides.Foods (Basel, Switzerland) · 2025Review
- Peas (Molecules (Basel, Switzerland) · 2025Review
- Influence of Supercritical Fluid Extraction Process on Techno-Functionality of Enzymatically Derived Peptides from Filter-Pressed Shrimp Waste.Marine drugs · 2025Article
- Anti-hypertensive Function of Plant-derived Bioactive Peptides: A Review.Current pharmaceutical design · 2025Review
- Exploring the Antioxidant Mechanisms of Nanoceria in Protecting HT22 Cells from Oxidative Stress.International journal of molecular sciences · 2024Article
Corrections and comments
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Authors and funding
6 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Bioactive peptides (BPs) derived from animal and plant proteins are important food functional ingredients with many promising health-promoting properties. In the food industry, enzymatic hydrolysis is the most common technique employed for the liberation of BPs from proteins in which conventional heat treatment is used as pre-treatment to enhance hydrolytic action. In recent years, application of non-thermal food processing technologies such as ultrasound (US), high-pressure processing (HPP), and pulsed electric field (PEF) as pre-treatment methods has gained considerable research attention owing to the enhancement in yield and bioactivity of resulting peptides. This review provides an overview of bioactivities of peptides obtained from animal and plant proteins and an insight into the impact of US, HPP, and PEF as non-thermal treatment prior to enzymolysis on the generation of food-derived BPs and resulting bioactivities. US, HPP, and PEF were reported to improve antioxidant, angiotensin-converting enzyme (ACE)-inhibitory, antimicrobial, and antidiabetic properties of the food-derived BPs. The primary modes of action are due to conformational changes of food proteins caused by US, HPP, and PEF, improving the susceptibility of proteins to protease cleavage and subsequent proteolysis. However, the use of other non-thermal techniques such as cold plasma, radiofrequency electric field, dense phase carbon dioxide, and oscillating magnetic fields has not been examined in the generation of BPs from food proteins.
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