Bioactive Food Proteins: Bridging Nutritional and Functional Benefits with Sustainable Protein Sources

Area of Science:

• Food Science
• Biochemistry
• Nutrition

Background:

• Bioactive food proteins possess peptide sequences with physiological effects like antioxidant and anti-hypertensive activities.
• These proteins are crucial for human health and the development of functional foods.

Purpose of the Study:

• To review processing and functional technologies for bioactive proteins.
• To examine the use of alternative protein sources (plants, microorganisms, insects).
• To discuss high-tech production methods and challenges in the field.

Main Methods:

• Literature review summarizing current research and technologies.
• Bibliometric and patent analyses to assess innovation and interest.

Main Results:

• Bioactive proteins exhibit diverse health benefits including antioxidant, anti-hypertensive, immunomodulatory, and anti-inflammatory activities.
• Alternative protein sources and advanced methods like fermentation and cultured meat are emerging.
• Challenges include safety, regulation, and consumer acceptance.

Conclusions:

• Bioactive proteins hold significant potential for developing sustainable and health-promoting food systems.
• Continued innovation in processing, sources, and technology is evident.
• Addressing safety and regulatory hurdles is key for future development.