Plant-derived proteins as a sustainable source of bioactive peptides: recent research updates on emerging production methods, bioactivities, and potential application

Brij Pal Singh, Sneh Punia Bangar, Munira Albaloosh, Feyisola Fisayo Ajayi, Priti Mudgil, Sajid Maqsood

Research output: Contribution to journalReview articlepeer-review

4 Citations (Scopus)

Abstract

The development of novel protein sources to compensate for the expected future shortage of traditional animal proteins due to their high carbon footprint is a major contemporary challenge in the agri-food industry currently. Therefore, both industry and consumers are placing a greater emphasis on plant proteins as a sustainable source of protein to meet the growing nutritional demand of ever increasing population. In addition to being key alternatives, many plant-based foods have biological properties that make them potentially functional or health-promoting foods, particularly physiologically active peptides and proteins accounting for most of these properties. This review discusses the importance of plant-based protein as a viable and sustainable alternative to animal proteins. The current advances in plant protein isolation and production and characterization of bioactive hydrolysates and peptides from plant proteins are described comprehensively. Furthermore, the recent research on bioactivities and bioavailability of plant protein-derived bioactive peptides is reviewed briefly. The limitations of using bioactive peptides, regulatory criteria, and the possible future applications of plant protein-derived bioactive peptides are highlighted. This review may help understand plant proteins and their bioactive peptides and provide valuable suggestions for future research and applications in the food industry.

Original languageEnglish
JournalCritical Reviews in Food Science and Nutrition
DOIs
Publication statusAccepted/In press - 2022

Keywords

  • Allergenicity
  • bioactive peptides
  • bioavailability
  • biological properties
  • plant proteins
  • sustainability

ASJC Scopus subject areas

  • Food Science
  • Industrial and Manufacturing Engineering

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