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. Additionally, peptides may be employed as functional components in the treatment or prevention of chronic and lifestyle-related disorders. This article's main goal is to draw attention to the functional, dietary, and health advantages of using BPs in food items. Therefore, it examines the mechanisms of action and medicinal uses of BPs. This review also focuses on various uses of bioactive protein hydrolysates for enhancing food items' quality and shelf life as well as for bioactive packaging. Researchers interested in physiology, microbiology, biochemistry, and nanotechnology, as well as members of the food business, are advised to read this article.

Evaluation of antioxidant activity of nano- and microencapsulated rosemary (Rosmarinus officinalis L.) leaves extract in cress (Lepidium sativum) and basil (Ocimum basilicum) 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 Rosmarinus officinalis L. extract (RE) obtained using the ultrasonication method was measured. The total phenolic and flavonoid content of the extract was 174.4 ± 25.9 mg gallic acid/g extract and 78.30 ± 3.2 mg rutin/g extract, respectively. Antioxidant activity of 50, 100, 200, and 400 ppm of RE was measured by DPPH free radical scavenging methods, ferric reduction assay, and ß-carotene/linoleic acid assay, and then compared to the 100 ppm of TBHQ as a common synthetic antioxidant. The results showed that the antioxidant activity increased with increasing the concentration of the extract in all evaluating methods. The antioxidant activity of 200 ppm of the free and encapsulated extract in cress (Lepidium sativum) and basil (Ocimum basilicum) seed gums at different ratios (1:0, 1:1, and 0:1) was compared to sunflower oil without antioxidants, and oil-containing TBHQ which was stored at 60°C for 24 days. The oxidation indexes of oil samples include peroxide value, thiobarbituric acid value, and p-anisidine value measured at 4-day intervals. A lower oil oxidation was observed in oil-containing nanoencapsulated extract followed by microencapsulated extract, free extract, and TBHQ. Since producing nanoencapsulated RE requires a higher time and speed of homogenization and due to no statistically significant difference between the antioxidant properties of nanocapsules and microcapsules in oil, the use of microcapsules of RE in basil seed gum to increase the shelf life of sunflower oil is recommended.

Effects of enzyme type and process time on hydrolysis degree, electrophoresis bands and antioxidant properties of hydrolyzed proteins derived from defatted Bunium persicum Bioss. 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 Bunium persicum Bioss. (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). The DPPH• radical scavenging activity was more influenced by peptides hydrolyzed by alcalase. But, the products hydrolyzed by pancreatin had a higher inhibitory effect on the ABTS•+ cationic radical than alcalase hydrolysis. The primary protein reducing power was reached the highest level after enzymatic hydrolysis by alcalase and pancreatin, respectively, for 200 and 240 min. Following the use of proteins hydrolyzed by alcalase and pancreatin, the production of thiobarbituric acid reactive substances was also diminished from 0.45 to 0.42 and 0.38 (mg MDA/L emulsion), respectively. After assessing the iron ion chelating, a higher level of activity was observed in the alkaline-derived enzyme hydrolysis samples. Furthermore, the highest amount of copper ion chelating was obtained after hydrolyzing the enzymes for 200 min.