Application of enzymatic hydrolyzed proteins from algae for food enrichment

Subject Areas : Journal of Food Safety and Processing

Sara Jafari Rad ¹ , leila Nateghi ² , Masoumeh Moslemi ³ , Kian Pahlevan Afshari ⁴

1 - Department of Food Science and Technology, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran
2 - Associate professor, Department of Food Science and Technology, Faculty of Agriculture, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran.Varamin, Iran
3 - 2 Halal Research Center of IRI., Iran Food and Drug, Administration, Ministry of Health and Medical Education,Tehran, Iran
4 - 3 Department of Animal Science, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran

Received: 2023-10-20 Accepted : 2023-10-20 Published : 2022-02-20

Keywords: enrichment, Microalgae, Enzymatic hydrolysis, bioactive peptide,

Abstract :

Bioactive peptides are protein components that are inactive within the protein structure and when they are released by enzymatic hydrolysis, they show different physiological functions. Recently, the recognition and determination of the characteristics of bioactive peptides obtained from different plant, animal and microbial sources have received much attention. During the last decade, algae have been investigated as alternative and sustainable protein sources for a balanced diet and more recently as a potential source of algal-derived bioactive peptides with potential health benefits. To date, the main biological properties of peptides Identified algae, including anti-hypertensive, antioxidant, immune system strengthening, antimicrobial, anti-inflammatory, cholesterol lowering effects, etc., have been measured. In recent years, the enrichment of food products by biologically active peptides has attracted the attention of scientists. Therefore, in this article, an overview of bioactive peptides obtained from algae and their use in the production of enriched food is discussed.