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Recent Advances in Food-Derived Protein and Bioactive Peptides: Functionality, Applications,...
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Recent Advances in Food-Derived Protein and Bioactive Peptides: Functionality, Applications, and Health Benefits

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Nutrition".

Deadline for manuscript submissions: 26 June 2024 | Viewed by 2587

Special Issue Editor

Dr. Mohammad Zarei

E-Mail Website
Guest Editor
Virginia Seafood Agricultural Research and Extension Center, Virginia Tech, Hampton, VA 23669, USA
Interests: alternative proteins; food chemistry; food bioactives; protein chemistry; protein functionality; food processing; protein hydrolysate; bioactive peptides; food sustainability; health benefits of food-derived proteins and peptides

Special Issue Information

Dear Colleagues,

The Special Issue on food-derived proteins and bioactive peptides seeks to explore the latest research and developments relating the extraction, characterization and application of these essential components. These proteins and peptides are sourced from a variety of materials, including animal products, plant materials and food processing byproducts, and have been shown to possess unique functional properties, such as emulsification, foaming and gelation, as well as significant physiological effects, such as antimicrobial, antihypertensive, antidiabetic, anti-cancer and antioxidant properties.

The aim of this Special Issue is to showcase cutting-edge research on the functionality, applications and health benefits of food-derived proteins and bioactive peptides, with a particular emphasis on their potential to provide sustainable and environmentally friendly food sources. The global demand for nutritious, safe and eco-friendly food sources is growing, and food-derived proteins and bioactive peptides offer an exciting avenue to meet these needs.

We invite original research articles and reviews that highlight recent advances in the isolation, characterization and application of food-derived proteins and bioactive peptides, and their potential impact on food processing, health and environmental sustainability. Topics of interest include, but are not limited to, protein functionality, applications in food processing, health benefits and environmental sustainability.

We encourage clear and concise manuscripts that report novel research findings and contribute to advancing the field. We look forward to your contributions to this rapidly evolving and exciting field.

Dr. Mohammad Zarei
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • food-derived proteins
  • bioactive peptides
  • functionality
  • health benefits
  • environmental sustainability

Published Papers (1 paper)

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Review

33 pages, 1204 KiB  
Review
Insects as Valuable Sources of Protein and Peptides: Production, Functional Properties, and Challenges
by Fatin Fayuni Binti Hasnan, Yiming Feng, Taozhu Sun, Katheryn Parraga, Michael Schwarz and Mohammad Zarei
Foods 2023, 12(23), 4243; https://doi.org/10.3390/foods12234243 - 24 Nov 2023
Cited by 2 | Viewed by 2167
Abstract
As the global population approaches 10 billion by 2050, the critical need to ensure food security becomes increasingly pronounced. In response to the urgent problems posed by global population growth, our study adds to the growing body of knowledge in the field of [...] Read more.
As the global population approaches 10 billion by 2050, the critical need to ensure food security becomes increasingly pronounced. In response to the urgent problems posed by global population growth, our study adds to the growing body of knowledge in the field of alternative proteins, entomophagy, insect-based bioactive proteolysates, and peptides. It also provides novel insights with essential outcomes for guaranteeing a safe and sustainable food supply in the face of rising global population demands. These results offer insightful information to researchers and policymakers tackling the intricate relationship between population expansion and food supplies. Unfortunately, conventional agricultural practices are proving insufficient in meeting these demands. Pursuing alternative proteins and eco-friendly food production methods has gained urgency, embracing plant-based proteins, cultivated meat, fermentation, and precision agriculture. In this context, insect farming emerges as a promising strategy to upcycle agri-food waste into nutritious protein and fat, meeting diverse nutritional needs sustainably. A thorough analysis was conducted to evaluate the viability of insect farming, investigate insect nutrition, and review the techniques and functional properties of protein isolation. A review of peptide generation from insects was conducted, covering issues related to hydrolysate production, protein extraction, and peptide identification. The study addresses the nutritional value and global entomophagy habits to elucidate the potential of insects as sources of peptides and protein. This inquiry covers protein and hydrolysate production, highlighting techniques and bioactive peptides. Functional properties of insect proteins’ solubility, emulsification, foaming, gelation, water-holding, and oil absorption are investigated. Furthermore, sensory aspects of insect-fortified foods as well as challenges, including Halal and Kosher considerations, are explored across applications. Our review underscores insects’ promise as sustainable protein and peptide contributors, offering recommendations for further research to unlock their full potential. Full article
(This article belongs to the Special Issue Recent Advances in Food-Derived Protein and Bioactive Peptides: Functionality, Applications, and Health Benefits)
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