A review of bioactive peptides as functional food ingredients: mechanisms of action and their applications in active packaging and food quality improvement.

The creation of bioactive peptides (BPs) from dietary proteins holds considerable promise for the expansion of functional foods and nutraceuticals. BPs have a variety of important roles in the living body, including antioxidative, antimicrobial, immunomodulatory, hypocholesterolaemic, antidiabetic, and antihypertensive properties. To preserve the quality and microbiological safety of food items, BPs have been used as food additives.

Evaluation of antioxidant activity of nano- and microencapsulated rosemary ( L.) leaves extract in cress () and basil () seed gums for enhancing oxidative stability of sunflower oil.

There has been interest in the use of plant extract as a natural preservative agent for improving the oxidative stability of vegetable oils. However, plant extracts have low stability against heat and environmental stress. In this study, the antioxidant potential of nano- and microencapsulated L.

The effect of hydrolyzed sesame meal protein on the quality and shelf life of hamburgers during refrigerated storage.

In this study, to improve the quality and shelf life of hamburgers, sesame meal protein hydrolysates (SPH) were produced using two enzymes of alcalase and flavourzyme and then four hamburger treatments: T1: control (10% soybean), T2: 1% SPH + soybean 9%, T3: 2% SPH + soybean 8%, and T4: 3% SPH + soybean 7% were prepared. Physicochemical properties were analyzed at the beginning of the storage period; microbial and chemical quality was evaluated at intervals of 0, 4, 8, 12, and 16 days. The results of SPH showed that alcalase enzyme can produce a SPH with a higher antioxidant properties (DPPH, FRAP, and beta-carotene-linoleic acid) (P < 0.

Incorporation of high fructose corn syrup with different fructose levels into biscuit: An assessment of physicochemical and textural properties.

This study examined the effects of different concentrations of high-fructose corn syrup (HFCS, 28%, 44%, 55%) used in biscuit formulation on the hydroxymethyl furfural (HMF) acrylamide content, and textural properties were investigated and compared with invert sugar and sucrose-incorporated samples. No significant difference in the chemical composition (moisture, fat, protein, and ash) among different samples was noted based on the results. The highest L* was associated with a control sample containing sugar and invert sugar, although an increase in F55 content decreased the L* value significantly ( < .

Effects of enzyme type and process time on hydrolysis degree, electrophoresis bands and antioxidant properties of hydrolyzed proteins derived from defatted . press cake.

The present study aimed at investigating the effect of enzymatic hydrolysis times (40-240 min) with alcalase and pancreatin in enzyme-substrate ratio (2% w/w) on the hydrolysis degree, electrophoresis bands, antioxidant properties and chelating activities of iron and copper ions of bioactive peptides derived from defatted (black cumin) press cake. The hydrolysis degree was enhanced by increasing the process time using both enzymes. Both hydrolysis of the enzymes were led to producing peptides with low molecular weight (less of 10 kDa).