Fungal Proteases and Production of Bioactive Peptides for the Food Industry

2019 ◽  
pp. 221-246 ◽  
Author(s):  
Gloria A. Martínez-Medina ◽  
Arely Prado Barragán ◽  
Héctor A. Ruiz ◽  
Anna Ilyina ◽  
José L. Martínez Hernández ◽  
...  
Keyword(s):  
Food Industry ◽  
Bioactive Peptides

scholarly journals Bioactive Peptides by in vitro Digestion of Germinated Bean Cotyledons Extrudates

2018 ◽  
Vol 7 (1) ◽  
pp. 76 ◽  
Author(s):  
Lidia Lopez-Barrios ◽  
Erick Heredia-Olea ◽  
Daniel Guajardo-Flores ◽  
Esther Perez-Carrillo ◽  
Janet A Gutiérrez Uribe
Keyword(s):  
Soluble Protein ◽  
Food Industry ◽  
Bioactive Peptides ◽  
Storage Proteins ◽  
In Vitro Digestion ◽  
Enzymatic Digestion ◽  
Functional Ingredients ◽  
Black Bean ◽  
Legume Proteins

Germinated black bean cotyledons were extruded at two different screw speeds (350 or 400 rpm). Extrudates were digested with pepsin and pancreatin to evaluate the antioxidant and anti-inflammatory activities of hydrolysates collected at 0, 60, 90, 120 and, 180 min. Soluble protein recovered before the enzymatic digestion of extrudates obtained at 350 rpm (E1), or 400 rpm (E2) showed the highest antioxidant (AOX) capacity, with 2,790 or 2,335 µmol eq Trolox/g, respectively and the best nitrogen oxide inhibitory. Even though extrudates presented different peptides profiles, the enzymatic digestion of the storage proteins released similar peptides. RLL and YAL were among the identified peptides obtained after 180 min of enzymatic digestion. Extrusion can be a useful process to produce novel functional ingredients from legume proteins for the food industry.

scholarly journals Gıda Atıklarından Biyoaktif Peptitlerin Geri Kazanımı ve Biyoyararlanım Özellikleri

2020 ◽  
Vol 8 (4) ◽  
pp. 855-863
Author(s):  
Ahmet Görgüç ◽  
Esra Gençdağ ◽  
Fatih Mehmet Yılmaz
Keyword(s):  
Functional Properties ◽  
Food Production ◽  
Food Industry ◽  
Bioactive Peptides ◽  
Food Wastes ◽  
Animal Wastes ◽  
The World ◽  
Recycling Of Wastes ◽  
Protein Rich ◽  
By Products

Global urbanization and population growth obstruct the food waste management and cause uncontrolled accumulation of wastes. Ensuring the correct and efficient use and recycling of wastes having high protein content and generated throughout the food production and supply chain is becoming more important both in our country and all over the world. The evaluation of by-products released in the food industry is important for the development of new functional products and for greater economic rate of return on industrial scale. In this respect, bioactive peptides obtained from plant/animal wastes and rich in protein come into prominence. Bioactive peptides are also of great importance for human health because of their functional properties. In this review, functional properties of bioactive peptides obtained from protein-rich food wastes and their bioavailability mechanisms in human gastrointestinal system are discussed.

scholarly journals Can bioactive peptides of Lagocephalus sceleratus be evaluated in the functional food industry

2020 ◽  
Vol 29 (2) ◽  
pp. 77-84
Author(s):  
Levent Çavaş ◽  
Yazar Adı Yazar Soyadı ◽  
Yağmur Bilgin ◽  
Yeşim Yılmaz Abeşka
Keyword(s):  
Functional Food ◽  
Food Industry ◽  
Bioactive Peptides ◽  
Lagocephalus Sceleratus

scholarly journals Natural protective agents and their applications as bio-preservatives in the food industry

2021 ◽  
Vol 33 (SP1) ◽  
pp. 55-68
Author(s):  
Saber Amiri ◽  
Zahra Motalebi Moghanjougi ◽  
Mahmoud Rezazadeh Bari ◽  
Amin Mousavi Khaneghah
Keyword(s):  
Essential Oils ◽  
Plant Extracts ◽  
Food Industry ◽  
Nutritional Value ◽  
Bioactive Peptides ◽  
Synergistic Activity ◽  
Food Matrix ◽  
Bacteria And Fungi ◽  
Antimicrobial And Antioxidant Activity ◽  
Natural Preservatives

Today, the usage of natural additives in the food matrix has increased. Natural antimicrobial compounds include peptides, enzymes, bacteriocins, bacteriophages, plant extracts, essential oils, and fermented compounds that can be used as alternatives to chemical antimicrobials. Plant extracts and essential oils contain terpenes, flavonoids, aldehydes, and phenolic compounds that cause antimicrobial and antioxidant activity. The synergistic activity of compounds synthesized from lactic acid bacteria (LAB) prevents the growth of bacteria and fungi. In addition to removing mycotoxins, LAB compounds have antioxidant and anticancer potentials and increase food safety and nutritional value. One of these antimicrobial molecules is bacteriocin, which is made by various microorganisms. Nisin is one of these bioactive peptides that are used widely in food bio-preservation. Antimicrobial peptides can be used alone or along with other compounds to enhance food security. This article reviews natural preservatives and their applications in food products.

Where’s the fat? Freeze-fracture analysis of ingredient interactions in food systems

1993 ◽  
Vol 51 ◽  
pp. 48-49
Author(s):  
Jean Fincher
Keyword(s):  
Lipid Droplets ◽  
Food Systems ◽  
Food Industry ◽  
Freeze Fracture ◽  
Food Science ◽  
Complex Interactions ◽  
Fat Reduction ◽  
Important Trend ◽  
Conventional Foods ◽  
Whipped Cream

An important trend in the food industry today is reduction in the amount of fat in manufactured foods. Often fat reduction is accomplished by replacing part of the natural fat with carbohydrates which serve to bind water and increase viscosity. It is in understanding the roles of these two major components of food, fats and carbohydrates, that freeze-fracture is so important. It is well known that conventional fixation procedures are inadequate for many food products, in particular, foods with carbohydrates as a predominant structural feature. For some food science applications the advantages of freeze-fracture preparation procedures include not only the avoidance of chemical fixatives, but also the opportunity to control the temperature of the sample just prior to rapid freezing.In conventional foods freeze-fracture has been used most successfully in analysis of milk and milk products. Milk gels depend on interactions between lipid droplets and proteins. Whipped emulsions, either whipped cream or ice cream, involve complex interactions between lipid, protein, air cell surfaces, and added emulsifiers.

Latent heat storage for hot beverages

2019 ◽  
Vol 13 (3) ◽  
pp. 5653-5664
Author(s):  
M. S. M. Al-Jethelah ◽  
H. S. Dheyab ◽  
S. Khudhayer ◽  
T. K. Ibrahim ◽  
A. T. Al-Sammarraie
Keyword(s):  
Latent Heat ◽  
Food Industry ◽  
Heat Storage ◽  
Food Storage ◽  
Thermal Engineering ◽  
Engineering Applications ◽  
Latent Heat Storage ◽  
The Impact ◽  
Encapsulated Phase Change Material ◽  
Change Material

Latent heat storage has shown a great potential in many engineering applications. The utilization of latent heat storage has been extended from small scales to large scales of thermal engineering applications. In food industry, latent heat has been applied in food storage. Another potential application of latent heat storage is to maintain hot beverages at a reasonable drinking temperature for longer periods. In the present work, a numerical calculation was performed to investigate the impact of utilizing encapsulated phase change material PCM on the temperature of hot beverage. The PCM was encapsulated in rings inside the cup. The results showed that the encapsulated PCM reduced the coffee temperature to an acceptable temperature in shorter time. In addition, the PCM maintained the hot beverage temperature at an acceptable drinking temperature for rational time.

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