Sustainable Sources of Bioactive Peptides: Food Processing By-products and Wastes
DOI:
https://doi.org/10.24925/turjaf.v12i5.855-866.6401Keywords:
Bioactive peptid, by-product, food waste, health, sustainableAbstract
Food waste and by-products are protein-rich sources and represent an important alternative in the search for new strategies to produce compounds with bioactivity from protein hydrolysates. Several studies have shown that by-products and wastes from food processing industries can be utilised as potential sources of bioactive compounds that have an important application in the treatment of various disorders. Bioactive peptides, defined as small fractions of a certain number of amino acids encrypted in proteins, have high potential as a safe, natural, and cost-effective alternative to synthetic drugs to prevent or treat these diseases. By-products and wastes represent a relatively inexpensive source, so their utilisation for the production of bioactive peptides not only leads to a reduction in production costs but is also very important for the development of high value-added nutritional by-products. This practice also contributes to reduce the problem of waste disposal. In this context, the aim of this study was to review the current studies on various food processing by-products and wastes that can be used in the production of bioactive peptides, the processes of obtaining protein hydrolysate from these products and the health benefits of these peptides.
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