RT Journal Article
T1 A review on bioactive peptides derived from meat and by-products: Extraction methods, biological activities, applications and limitations
A1 López-Pedrouso, María
A1 Zaky, Ahmed A.
A1 Lorenzo, José M.
A1 Camiña García, María Mercedes
A1 Franco Ruiz, Daniel
K1 Meat and by-products
K1 Bioactive peptides
K1 Novel extraction techniques
K1 Bioinformatics
K1 Bioavailability
K1 Applications
K1 Limitations
AB Meat and its by-products offer a rich source of bioactive compounds which have potential applications in both the food and pharmaceutical industries. In this review, we present several extraction methods and report the identification and properties of bioactive peptides. We also examine the challenges and limitations associated with their use in food applications. Enzymatic hydrolysis and fermentation using starts cultures are common methods for generating bioactive peptides from meat proteins. Additionally, natural gastrointestinal digestion can also produce bioactive peptides. However, emerging technologies like high hydrostatic pressure, subcritical extraction and pulsed electric fields can improve hydrolysis and increase the yield of bioactive peptides. Online bioinformatics applications have emerged as an established method for identifying potentially bioactive peptides. These tools reduce the cost and time required for traditional methods of research. Finally, incorporating bioactive peptides into diets for specific purposes such as supporting vulnerable populations like children and the elderly ensures safety and efficacy
PB Elsevier
SN 0309-1740
YR 2023
FD 2023-07-07
LK http://hdl.handle.net/10347/31256
UL http://hdl.handle.net/10347/31256
LA eng
NO Meat Science 204 (2023) 109278
DS Minerva
RD 28 abr 2026