A review on the application of bioactive peptides as preservatives and functional ingredients in food model systems

Abstract

The rising demand for health-promoting foods has led to the search for alternative, sustainable, and multifunctional peptide sources. Unconventional though promising sources such as agro-industrial wastes and by-products, insects, marine, and plant RuBisCo could be the future sources of bioactive peptides. Bioactive peptides derived from various proteins are biologically active regulators that can be used as food additives to prevent oxidation and microbial spoilage. Therefore, bioactive peptides have been applied to maintain the quality and microbial safety of food products. Besides, peptides can be used as functional ingredients to treat or prevent chronic and lifestyle diseases. The present review highlights the recent findings of alternative sources of bioactive peptides, technological improvements in bioactive peptides identification and isolation, and some obstacles to the widespread application and uses of bioactive peptides. Especially, the present review discusses the application of bioactive peptides in food model systems as food additives and functional ingredients. Novelty impact statement Recent research shows that high-quality unconventional proteins could be the future alternatives to animal proteins to derive bioactive peptides. Bioactive peptides not only play a significant role in human health but also prevent lipid oxidation and microbial growth in foods. Hence, protein hydrolysates and peptides can replace synthetic preservatives to extend the shelf life of food products. Innovative research dedicated to the purification, isolation, and application of bioactive peptides to foods could bring multiple benefits to consumers, food processors, nutraceutical industries, and other stakeholders.