Bioactive Peptides as Natural Antioxidants in Food Industry
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Physics and (Bio)Chemistry".
Deadline for manuscript submissions: 31 May 2024 | Viewed by 1395
Special Issue Editors
Interests: food science and technology; bioactivity of food protein compounds from agroindustry; mechanism of action on cell culture, antioxidant and anti-inflammatory pathways
Special Issue Information
Dear Colleagues,
New natural antioxidant peptides are of great interest in the food industry. They can be used as additives to avoid food oxidation, preserve food quality, prolong shelf life and reduce losses in food production. Still, in recent years, the production of functional foods, with antioxidant potential, has been highlighted as a way of promoting well-being and health. Peptides are formed by digestion, fermentation or enzymatic activity of proteins, generating shorter sequences with new properties, absent in the precursor protein. The diversity of food proteins existing in nature from plants, animals or fungi provides a wide possibility for the discovery/production of new peptides with pharmacological application. New technology strategies are being studied to generate better antioxidant sequence and physiological activity, including in vitro and in vivo assays, clinical trials and bioinformatics. The biological significance of this activity has been less explored. Studies in cell culture and animal models are of pivotal importance to better explore the resistance of peptides in the digestive tract, the bioavailability and the mechanisms of action at the cellular level. Bioactive peptides may be a promising strategy for application in food as a natural antioxidant additive and exert bioactivity, reducing the risk of oxidative chronic disease.
Dr. Fabiana Galland
Dr. Maria Teresa Bertoldo Pacheco
Guest Editors
Manuscript Submission Information
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Keywords
- bioactive peptides
- antioxidant bioactivity
- food proteins
- enzymatic hydrolysis
- antioxidant food additives
Planned Papers
The below list represents only planned manuscripts. Some of these manuscripts have not been received by the Editorial Office yet. Papers submitted to MDPI journals are subject to peer-review.
