Oral collagen-based supplement as a bioactive component in functional foods

Abstract

Collagen, an abundant extracellular matrix protein in food-producing animals, is widely integrated into food systems for its unique physicochemical properties. Oral collagen-based supplements have received increasing attention for their potential to enhance overall well-being. This review aims to provide valuable insights into the application of oral collagen supplements in food systems, promoting their broader use in food processing, preservation, and the development of functional foods. Specifically, the applications of oral collagen-based supplements in functional foods, focusing on their biological activities, health benefits, and functional properties are summarized. Importantly, their molecular mechanisms of biological activities are critically discussed, including antioxidant, angiotensin-converting enzyme inhibitory, and dipeptidyl peptidase IV inhibitory activities. The health benefits of oral collagen-based supplements, particularly in improving skin, immune, and gastrointestinal health are also explored. Additionally, various functional properties of collagen-based supplements are evaluated, including their stability, bioavailability, taste masking, and sensory attributes.

Graphical abstract