Affiliation:
1. Institute for Global Health Innovations Duy Tan University 254 Nguyen Van Linh street Thanh‐Khe district Da Nang 550000 Vietnam
2. Department of Multifunctional Agriculture, Faculty of Agriculture and Technology University of South Bohemia Branisovska 1645/31A, Ceské Budejovice 2 Ceské Budejovice 370 05 Czech Republic
Abstract
SummaryMeat‐derived peptides (MDPs) through enzymatic hydrolysis possess an excellent potential for functional foods development except that their safety has always been a major concern. In this review, diligent efforts were made to provide the most updated perspectives on MDPs from multifarious sources, their biological activities and safety issues. In addition to these parameters, their production and market challenges were discussed. High costs involved, poor sensorial qualities, instability, and limited toxicologic and clinical data pose significant challenges to developing functional foods based on MDPs. To ensure the safety of these bioactive peptides and their commercial applications, digestibility, absorbability, metabolism, bioavailability and excretory studies should be considered in preclinical and clinical settings. Further studies in this line of research are of great importance.
Subject
Industrial and Manufacturing Engineering,Food Science
Cited by
2 articles.
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