Insights into the physicochemical and functional characteristics of biologically active food-derived peptides
Min He, Chunhong Liu, Xiaohai Zhang, Xueqiang Chen, Opeyemi Joshua Olatunji, Itthanan Suttikhana, Thanh‐Do Le, Tolulope Joshua Ashaolu
Abstract
Food-derived peptides (FDPs) have garnered significant interest due to their diverse physicochemical properties and functional attributes, contributing to their applications in health, nutrition, and the food industry. These peptides, generated through enzymatic hydrolysis or fermentation, exhibit a range of molecular structures and physicochemical characteristics, including solubility, stability, and amphiphilicity, which influence their bioavailability and efficacy. Functionally, they possess various bioactivities, such as antioxidant, antihypertensive, antimicrobial, and immunomodulatory effects, making them promising candidates for functional foods and nutraceuticals. This review comprehensively examines the physicochemical characteristics, bioactivity, and functional roles of FDPs. Key physicochemical properties, such as molecular weight, hydrophobicity, charge distribution, and stability are discussed in relation to their bioactivity and functionality. The valuable insights into the multifunctional roles of FDPs emphasize their potential as bioactive ingredients in functional foods, nutraceuticals, and therapeutic applications. Understanding these characteristics can enhance peptide utilization in improving food quality, safety, and human health. • An overview of food-derived peptides (FDPs) is presented. • The physicochemical properties and functional attributes of FDPs are discussed. • Valuable insights into the multifunctional prospects of FDPs are highlighted. • Despite notable progress, challenges like stability and bioavailability of FDPs remain.