Trends in Food Science & Technology最新文献

{"title":"Omega-3 supplementation: Impact on low chronic inflammation associated with obesity","authors":"Emilio López-Millán ,&nbsp;Janet A. Gutiérrez-Uribe ,&nbsp;Marilena Antunes-Ricardo","doi":"10.1016/j.tifs.2024.104799","DOIUrl":"10.1016/j.tifs.2024.104799","url":null,"abstract":"<div><h3>Background</h3><div>Supplementation of Omega-3 polyunsaturated fatty acids (PUFA), mainly alpha-linolenic acid (ALA), eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA), has been associated with beneficial effects on inflammatory processes resulting from overweight or obesity. Omega-3-PUFA commonly obtained through fish, seeds, or nuts, reduces or modulates the expression of inflammatory mediators. Despite their benefits, fish-derived products are poorly accepted, leading to omega-3 consumption deficiency.</div></div><div><h3>Scope and approach</h3><div>This work aimed to evaluate the effects associated with omega-3-PUFA supplementation in models of overweight and/or obesity, focusing on the change in inflammation-related markers. Three groups were analyzed: <em>ex vivo</em> and <em>in vivo</em> models, and clinical trials. Inflammatory and metabolic markers, as well as transcriptomic activity modulated by omega-3, were detailed based on the source, frequency, and dosage. Likewise, different strategies for the incorporation of omega-3 in the design of new food to increase its consumption were analyzed.</div></div><div><h3>Key findings and conclusions</h3><div>Omega-3-PUFA supplementation is strongly correlated to a decrease in inflammatory markers in blood and adipose tissue, including interleukin 18 (IL-18), interleukin 6 (IL-6), tumor necrosis factor-α, (TNF-α), intracellular adhesion molecule 1 (ICAM-1), monocyte chemoattractant protein 1 (MCP1), c-reactive protein (CRP), and CX3CL1. Omega-3 can regulate the NLRP3 inflammasome activation in adipocytes and promote anti-inflammatory adipokine production. Blood triglycerides and cholesterol levels in patients affected by overweight or associated comorbidities were reduced after omega-3 supplementation. Omega-3 supplementation has demonstrated promising results in modulating low-grade chronic inflammation associated with overweight or obesity. Continuous strategies to enrich products with omega-3 are necessary to promote an increased omega-3 intake.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"155 ","pages":"Article 104799"},"PeriodicalIF":15.1,"publicationDate":"2024-11-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142744500","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Lipid oxidation kinetics and antioxidant efficiency in foods using isothermal calorimetry","authors":"Rajat Suhag ,&nbsp;Abdessamie Kellil ,&nbsp;Giovanna Ferrentino ,&nbsp;Ksenia Morozova ,&nbsp;Daniele Zatelli ,&nbsp;Matteo Scampicchio","doi":"10.1016/j.tifs.2024.104801","DOIUrl":"10.1016/j.tifs.2024.104801","url":null,"abstract":"<div><h3>Background</h3><div>Oxidative stability and antioxidant properties significantly impact the quality, shelf-life, and nutritional value of food. However, current methods for studying lipid oxidation and antioxidants face limitations including a lack of real-time monitoring, difficulties in complex food matrix assessment, limited sensitivity, and mechanistic insights. Invasive sample preparation and reliance on model systems further compound these challenges. Overcoming these limitations is essential for advancing food preservation and product development strategies.</div></div><div><h3>Scope and approach</h3><div>This review discusses the use of isothermal calorimetry (IC) in food science, particularly for studying lipid oxidation and antioxidant properties. It explains how IC heat flow data can provide valuable kinetic information, revealing the mechanisms of antioxidant action. Moreover, the review evaluates the advantages and limitations of IC in food science, providing insights into its potential for future research and applications.</div></div><div><h3>Key findings and conclusions</h3><div>IC enables real-time monitoring of lipid oxidation and antioxidant activity, offering valuable insights into their behavior in the presence of food-based oxidizable substrates. By measuring heat flow over time and applying appropriate data analysis, IC can generate key kinetic parameters that describe the rates of oxidation and the rate constants of both oxidation and inhibition reactions. Additionally, kinetic modeling allows for the assessment of antioxidant efficiency (<em>A.E.</em>) and oxidizability index (<em>O.I.</em>), which are especially useful for complex food matrices such as emulsions, encapsulated powders, and natural extracts. While IC provides direct measurement, high sensitivity, and long-term thermal stability, challenges include the non-specificity of heat flow and the requirement for specialized expertise to set up and interpret experiments accurately.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"155 ","pages":"Article 104801"},"PeriodicalIF":15.1,"publicationDate":"2024-11-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142699900","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Letter to the editor: Refer to the review article on biometric analysis, biosynthetic pathway and multipurpose uses of buckwheat local varieties in Namsai district of eastern Himalayas in India by Sharma et al., (2023)","authors":"Xinyan Wu","doi":"10.1016/j.tifs.2024.104796","DOIUrl":"10.1016/j.tifs.2024.104796","url":null,"abstract":"<div><div>Buckwheat is a widely cultivated, important, and traditional crop. Sharma et al. provided a comprehensive introduction to the biological characteristics, economic importance, and genetic regulation in growth and biochemical synthesis of local buckwheat varieties in Namsai district of eastern Himalayas in India. However, there are still some errors and deficiencies in the text. This article lists these issues in detail for the authors' reference and correction.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"155 ","pages":"Article 104796"},"PeriodicalIF":15.1,"publicationDate":"2024-11-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142699942","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Function of vitamin D3-loaded lipid-based nanocarriers in food industry: Principles, applications, and challenges","authors":"Mohammad Molaveisi ,&nbsp;Ya Zhao ,&nbsp;Qilong Shi ,&nbsp;Zhongxiang Fang","doi":"10.1016/j.tifs.2024.104798","DOIUrl":"10.1016/j.tifs.2024.104798","url":null,"abstract":"<div><h3>Background</h3><div>Vitamin D₃ deficiency has become one of the major health concerns worldwide. More than one billion people around the globe are suffering from vitamin D₃ insufficient/deficiency. Fortification a broader range of food is an effective approach to enhance the vitamin D₃ intake. However, the fortification of vitamin D₃ in food formula is limited due to its low solubility, poor biostability, insufficient bioavailability and un-targeted release. These drawbacks can be overcome by lipid-based nanocarriers that capable of appropriated and targeted delivery of vitamin D₃ into foods.</div></div><div><h3>Scope and approach</h3><div>Herein, we summarized the sources of vitamin D₃, its roles and requirement amounts in human body. The methods, stability, and research status of vitamin D₃ in the fortification food are also introduced. In addition, various lipid-based nanocarriers and their characterization techniques for encapsulating vitamin D₃ have been comprehensively discussed.</div></div><div><h3>Key findings and conclusions</h3><div>This review has spotlighted the different lipid-based nanocarriers, their pros and cons, and potential future applications in encapsulating vitamin D₃ for food fortification. Lipid-based nanocarriers such as nanoemulsions, nanoliposomes, nanophytosomes, nanoniosomes, solid lipid nanoparticles (SLNs), and nanostructured lipid carriers (NLCs) are good candidate technologies for encapsulation of vitamin D₃ with enhanced solubility, biostablity, and bioavailability. Nanocochleates, possessing lipid bilayers and clylindrical structure resembling cigars, represent a novel and promising lipid-based nanocarrier for entrapping vitamin D₃. However, systematic and in-depth investigations of vitamin D₃ encapsulation via nanocochleates are urgently required to explore the feasibility and mechanism of this technology.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"155 ","pages":"Article 104798"},"PeriodicalIF":15.1,"publicationDate":"2024-11-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142699896","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Application of foodomics technologies in the study of peanut quality: A review","authors":"Fei Xiang ,&nbsp;Jingjing Qin ,&nbsp;Caixia Ding ,&nbsp;Xiaojie Ma ,&nbsp;Fengying Gu ,&nbsp;Yuanrong Jiang ,&nbsp;Bello Zaki Abubakar ,&nbsp;Hui Hu ,&nbsp;Benu Adhikari ,&nbsp;Haiming Shi ,&nbsp;Xuebing Xu ,&nbsp;Aimin Shi ,&nbsp;Qiang Wang","doi":"10.1016/j.tifs.2024.104793","DOIUrl":"10.1016/j.tifs.2024.104793","url":null,"abstract":"<div><h3>Background</h3><div>Peanuts (<em>Arachis hypogaea</em> L.) are a globally significant agricultural and food resource, with extensive germplasm diversity found worldwide. Variations in physicochemical properties among different peanut kernels significantly influence the quality of processed products. Hence, utilizing modern high-throughput analytical techniques to clarify the material basis and composition of peanut from the molecular level is crucial to the research of peanut science and technology.</div></div><div><h3>Scope and approach</h3><div>Extensive research has been conducted on the main components of peanuts, including their content and composition. Recently, the rapid development of high-throughput mass spectrometry technology has positioned foodomics analysis as a key focus for examining the physicochemical properties of peanut raw materials in a new light. This paper systematically reviews the progress made in 6 main categories of nutritional components (fat, protein, carbohydrate, vitamin, mineral and other nutrients) with its applications, and applying foodomics technologies to various aspects of peanut kernel quality research, covering areas such as phenomics, sensomics, flavoromics, lipidomics, proteomics, peptidomics, glycomics, and metabolomics.</div></div><div><h3>Key findings and conclusions</h3><div>The progress of omics and foodomics technology recently has provided valuable methodologies for the clarification of the material basis of agricultural products, especially in the field of peanut and processing research. In consequence, the integration of foodomics technology enables to analyze the integration from phenotypes, sensory and characterizing materials analysis level. This review finds that advances made in these omics technologies provide a strong theoretical foundation for gaining insights into nutrient composition, improving product quality, and enhancing efficiency in the peanut industry.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"155 ","pages":"Article 104793"},"PeriodicalIF":15.1,"publicationDate":"2024-11-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142699899","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Identification and detection of frozen-thawed muscle foods based on spectroscopy and machine learning: A review","authors":"Zecheng Qiu,&nbsp;Xintong Chen,&nbsp;Delang Xie,&nbsp;Yue Ren,&nbsp;Yilin Wang,&nbsp;Zhongshuai Yang,&nbsp;Mei Guo,&nbsp;Yating Song,&nbsp;Jiajun Guo,&nbsp;Yuqin Feng,&nbsp;Ningbo Kang,&nbsp;Guishan Liu","doi":"10.1016/j.tifs.2024.104797","DOIUrl":"10.1016/j.tifs.2024.104797","url":null,"abstract":"<div><h3>Background</h3><div>The use of frozen and thawed muscle food labeled as fresh foods is one of the most common frauds and has attracted widespread attention from consumers, government regulators and retailers. The combination of spectroscopy and machine learning has revolutionized the detection of frozen-thawed muscle foods, making it possible to develop more complex and automated solutions.</div></div><div><h3>Scope and approach</h3><div>This paper comprehensively reviews the latest findings of various studies on the potential characteristics of spectroscopy in frozen-thawed muscle foods. In addition, this paper also discusses the contribution of machine learning in the process of spectral detection and identification of frozen-thawed muscle foods, such as feature engineering, model complexity and model evaluation. The ultimate goal of this review is to highlight the contribution of machine learning and its integration with spectral methods in the identification and detection of frozen-thawed muscle foods.</div></div><div><h3>Key findings and conclusions</h3><div>The combination of spectroscopic techniques and machine learning has successfully achieved the prediction of the quality of frozen-thawed muscle foods and the identification between fresh and frozen-thawed muscle foods. By diminishing reliance on manual feature engineering, machine learning can systematically analyze spectral features and refine models to accurately identify frozen-thawed muscle foods. Concurrently, deep learning and data augmentation techniques effectively tackle challenges related to data variability and quality. Furthermore, advanced technologies such as multimodal machine learning, lifelong learning, ensemble learning and reinforcement learning are expected to play a key role in the future.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"155 ","pages":"Article 104797"},"PeriodicalIF":15.1,"publicationDate":"2024-11-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142699897","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Phytophagous probiotic foods: Exploring the intersection of characteristics, quality implications, health benefits, and market dynamics","authors":"Alaa Kareem Niamah ,&nbsp;Shayma Thyab Gddoa Al-Sahlany ,&nbsp;Hussein Katai Abdul-Sada ,&nbsp;Pawan Prabhakar ,&nbsp;Soubhagya Tripathy ,&nbsp;Basant Kumar Dadrwal ,&nbsp;Smita Singh ,&nbsp;Deepak Kumar Verma ,&nbsp;Alok Kumar Gupta ,&nbsp;Rakesh Mohan Shukla ,&nbsp;Mamta Thakur ,&nbsp;Ami R. Patel ,&nbsp;Gemilang Lara Utama ,&nbsp;Mónica L. Chávez González ,&nbsp;Prem Prakash Srivastav ,&nbsp;Wissal Audah Hassan Alhilfi ,&nbsp;José Sandoval-Cortés ,&nbsp;Cristobal Noe Aguilar","doi":"10.1016/j.tifs.2024.104795","DOIUrl":"10.1016/j.tifs.2024.104795","url":null,"abstract":"<div><h3>Background</h3><div>The development of novel food products with functional properties, particularly those that contain bioactive substances and probiotic microorganisms, is driving the rising demand for improved nutritional content. Phytophagous probiotic products assume significance in this manner. These are commonly known as biotechnological formulations comprising beneficial microorganisms with a primary nutritional preference for plant matter consumption. These beneficial microorganisms have been commonly utilized in non-dairy products due to their diverse and significant characteristics, which can influence not only food quality and safety parameters but also various aspects of human health.</div></div><div><h3>Scope and approach</h3><div>This present study has conducted an assessment of phytophagous probiotic products, providing a thorough examination of both commercially accessible and scientifically investigated products, along with their associated health-promoting advantages.</div></div><div><h3>Key findings and conclusions</h3><div>The information presented in this article will be of great value to researchers and professionals in the industry, as it will help guide future research efforts that should focus on investigating key factors related to vegan food. These factors include consumer preferences, with the ultimate goal of promoting widespread global adoption of veganism. Moving forward, it is recommended that short-term marketing strategies incorporate not only the vegan demographic but also individuals who aim to reduce their consumption of animal-derived products while actively seeking innovative non-animal-derived alternatives.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"154 ","pages":"Article 104795"},"PeriodicalIF":15.1,"publicationDate":"2024-11-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142706880","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Machine learning and flavoromics-based research strategies for determining the characteristic flavor of food: A review","authors":"Donglin Cai ,&nbsp;Xueqing Li ,&nbsp;Huifang Liu ,&nbsp;Liankui Wen ,&nbsp;Di Qu","doi":"10.1016/j.tifs.2024.104794","DOIUrl":"10.1016/j.tifs.2024.104794","url":null,"abstract":"<div><h3>Background</h3><div>Flavor is an important indicator of food quality. In recent years, machine learning (ML) has been widely used in food feature flavor mining and analysis. However, case summaries and ML, and flavoromics analyses are lacking.</div></div><div><h3>Scope and approach</h3><div>This paper highlights recent advances in the joint application of food flavoromics analysis and ML algorithms, including detection techniques commonly used in food flavor research and data analysis methods for different ML models. These techniques are analyzed and compared, and their advantages and limitations are discussed.</div></div><div><h3>Key findings and conclusions</h3><div>The application of ML in the detection of food flavor compounds can produce strong analytical and predictive performance. Each ML model has its own advantages and disadvantages. Models such as k-nearest neighbor (KNN), support vector machine (SVM), decision tree (DT) and deep learning (DL) can handle complex and larger datasets but have high data volume requirements, require time-consuming training, and are prone to overfitting. Models such as principal component analysis (PCA), partial least squares (PLS), and random forest (RF) are relatively simple, have a low data volume requirement, and can be trained quickly but may suffer from underfitting when dealing with complex data. When multiple ML models are used together to predict flavor, the model with the highest accuracy or that is better suited for the prediction task can be quickly identified. In conclusion, the combination of food flavor analysis and ML has great potential for specialty food flavor mining, quality assessment, and authenticity.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"154 ","pages":"Article 104794"},"PeriodicalIF":15.1,"publicationDate":"2024-11-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142706879","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"A systemic review of yak milk and its products on the Qinghai-Tibet Plateau: Unique products, chemical composition, biological activities, and microbial composition","authors":"Zhiqiang Liang ,&nbsp;Xiaoqian Chen ,&nbsp;Xinyu Wang ,&nbsp;Xiaoxi Qi ,&nbsp;Lina Zhang ,&nbsp;Yu Xin ,&nbsp;Zhenyu Yang ,&nbsp;Rui Fan ,&nbsp;Yang Li ,&nbsp;Libo Liu ,&nbsp;Chun Li","doi":"10.1016/j.tifs.2024.104792","DOIUrl":"10.1016/j.tifs.2024.104792","url":null,"abstract":"<div><h3>Background</h3><div>In recent years, consumer demand for and interest in specialty milk has increased due to consumers’ taste preferences and health-conscious choices. Yak milk has attracted considerable attention owing to its special environment and nutritional properties and is known as “natural concentrated milk”. Comprehending the derivatives of yak milk, their nutritional profile, possible health advantages, and microbial diversity can aid in creating products with high added value.</div></div><div><h3>Scope and approach</h3><div>This paper comprehensively reviews the history of yaks and yak milk, yak milk products, chemical composition (volatile and non-volatile components), biological activities, and microbial composition, and proposes opportunities and challenges for further research on yak milk.</div></div><div><h3>Key findings and conclusions</h3><div>Yak milk and its products have a wide range of bioactive ingredients, including proteins, fats, fatty acids, amino acids, trace elements, and vitamins. In particular, the conjugated linoleic acid and immunoglobulin contents were significantly higher than those in the other animal milk. Its content varies according to species, altitude, and season. Yak milk and its components have demonstrated several potential biological activities in animal and <em>in vitro</em> studies, including antioxidant, antihypertensive, antibacterial, anti-inflammatory, anti-hypoxia, and immunomodulatory activities. Furthermore, understanding the microbial composition of yak milk and its products is crucial for quality control and flavor formation. Currently, the commercialization of yak milk and its products is limited owing to low yak milk production and the production environment, which requires further exploration of unique features and optimization of production process.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"154 ","pages":"Article 104792"},"PeriodicalIF":15.1,"publicationDate":"2024-11-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142659905","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Bioactivities, preparation, and bioavailability of food-derived proline-containing peptides","authors":"Chenyang Wang ,&nbsp;Chibuike C. Udenigwe ,&nbsp;Lin Zheng ,&nbsp;Mouming Zhao","doi":"10.1016/j.tifs.2024.104776","DOIUrl":"10.1016/j.tifs.2024.104776","url":null,"abstract":"<div><h3>Background</h3><div>Due to the unique structure of proline (Pro), Pro-containing peptides (PCPs) are endowed with specific conformational and physiological properties. There has been an increasing interest in the health-promoting effects of PCPs from dietary proteins. However, a comprehensive overview of the bioactivities, preparation, and bioavailability of food-derived PCPs is lacking.</div></div><div><h3>Scope and approach</h3><div>This article provides a comprehensive discussion of recent advances in food sources, available production methods, structure-activity relationships underlying the bioactivities, and bioavailability of food-derived PCPs. Future research directions are also discussed in optimizing PCPs as health-beneficial functional food ingredients.</div></div><div><h3>Key findings and conclusions</h3><div>Food-derived PCPs exhibit diverse bioactivities highlighting their potential human health benefits, including ACE inhibition, antioxidant effects, DPP-Ⅳ inhibition, and opioid-like effects. The role of Pro, protein source preferences, and production methods for each bioactivity are distinct. Pro-specific peptidases from the gastrointestinal tract, intestinal epithelial cells, and blood are responsible for the degradation of PCPs <em>in vivo</em>. Further investigation is needed to develop PCPs-specific production methods, improve the bioavailability of PCPs, and validate their bioactivity in clinical trials.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"155 ","pages":"Article 104776"},"PeriodicalIF":15.1,"publicationDate":"2024-11-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142699898","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}