Abstract
The importance of bioactive peptides lies in their diverse applications in the pharmaceutical and food industries. In addition, they have been projected as allies in the control and prevention of certain diseases due to their associated antioxidant, antihypertensive, or hypoglycemic activities, just to mention a few. Obtaining these peptides has been performed traditionally by fermentation processes or enzymatic hydrolysis. In recent years, the use of supercritical fluid technology, specifically subcritical water (SW), has been positioned as an efficient and sustainable alternative to obtain peptides from various protein sources. This review presents and discusses updated research reports on the use of subcritical water to obtain bioactive peptides, its hydrolysis mechanism, and the experimental designs used for the study of effects from factors involved in the hydrolysis process. The aim was to promote obtaining peptides by green technology and to clarify perspectives that still need to be explored in the use of subcritical water in protein hydrolysis.
Highlights
Research on food proteins has recently increased due to properties beyond their nutritional function
The possibility of scaling up and reusing the water used in the procedures, similar to what has been seen when using supercritical CO2, and the coupling of different technologies, such as ultrasound, add some advantages to the use of this technology compared to conventional hydrolysis processes, which has promoted the exploration of the specific obtaining of peptides from more traditional protein sources [49]
With the results presented by a response surface graph, it was possible to identify a treatment that reached a degree of hydrolysis around 50%
Summary
Research on food proteins has recently increased due to properties beyond their nutritional function. Likewise, obtaining bioactive peptides has been performed in some instances by employing acids and alkalis; compared to the aforementioned methods, these have less specificity and control, generating effluents that affect the environment [13] In this context, the use of subcritical water hydrolysis (SWH) for the release of bioactive peptides of different food proteins has gained attention as a powerful green technology for the extraction of compounds or the hydrolysis of different polymers to its monomers [17]. Its application in the hydrolysis of biopolymers such as polysaccharides and proteins has already been explored in coconut meal [31], monosaccharides for the production of ethanol from sugarcane bagasse [32], and in the release of amino acids from different sources, such as de-oiled rice bran [33], rapeseed cake [34], raw soybean [35], onion waste [36], bean dregs [37], scallop viscera entrails [38], or poultry intestines [39]. Hydrolysis (SWH) as a powerful tool for obtaining bioactive peptides (Figure 1)
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