Strategies for oral delivery of bioactive peptides with focus on debittering and masking.

ABSTRACT: Protein hydrolysis is a process used in the food industry to generate bioactive peptides of low molecular weight and with additional health benefits, such as antihypertensive, antidiabetic, and antioxidant properties that are often associated with their content on hydrophobic amino acids. This results in an increased bitterness of the products, making them less desirable for their use in food formulations. This review summarizes the main dietary sources of bitter bioactive peptides, including methods to determine their bitterness, such as the Q-values and electronic tongue; and the main factors and mechanisms underlying the bitterness of these compounds. The main strategies currently used to improve the taste and oral delivery of bioactive peptides are also discussed together with the main

SUBMITTER: Mirzapour-Kouhdasht A 

PROVIDER: S-EPMC10212938 | biostudies-literature | 2023 May

REPOSITORIES: biostudies-literature