Bioactive peptides derived from duck products and by-products as functional food ingredients
Nisansala Chandimali, Seon-Gyeong Bak, Eun Hyun Park, Hyung Jin Lim, Yeong‐Seon Won, Byung-Wook Kim, Seung‐Jae Lee
Abstract
Foods that contain components known for their health-promoting qualities, beyond just their nutritional value, are called functional foods. These particular components are referred to as functional food ingredients. Mainly, the bioactive peptides purified from food materials, including animal sources, have been identified as such functional food ingredients. In this review, we discuss the purification process of bioactive peptides from duck meat, egg and processing by-products. Additionally, we highlight the technologies currently used to purify bioactive peptides from sources other than duck, including modern computational techniques like insilico methodology or bioinformatics as well as and methods to enhance the purification process. These techniques can be applied in the future to purify bioactive peptides from duck in order to boost the efficacy of bioactive peptide purification. Furthermore, we summarize the bio-functional activities of bioactive peptides, purified from duck, which help to protect the body against various diseases, thereby proving their potential to be functional food ingredients.