About this Research Topic
Food-derived peptides are complex mixtures of peptides with multimeric structures and confirmed nutritional properties. These peptides have diverse moieties and binding sites, enabling them to exhibit a range of bioactivities, such as antioxidant, antimicrobial, antihypertensive, and immunomodulatory activities. However, incorporating food-derived peptides with bioactive agents into the food matrix is challenging due to their poor self-assembly properties and diverse physicochemical characteristics. To overcome this challenge, researchers are exploring the co-assembly of food-derived peptides with biopolymers to form structures through non-covalent interactions such as hydrogen bonding, electrostatic interactions, and hydrophobic interactions. A better understanding of the co-assembly mechanisms between food-derived peptides and biopolymers will help optimize the functional properties of food materials and create new opportunities for the development of functional food products with enhanced physicochemical and health benefits.
The poor self-assembly properties of food-derived peptides often limit their applications in well-defined structures. However, exploiting their bioactivity and self-assembly properties in a single system to produce functional foods presents both challenges and opportunities for innovation. This Research Topic aims to explore the knowledge gap in the co-assembly of food-derived peptides with biopolymers as novel food materials to improve the stability, bioactivity, and bioavailability of nutraceuticals, and to assess their applicability in various food products, including bakery, dairy, and meat products.
• Novel food matrices based on the co-assembly of food-derived peptides and biopolymers.
• Co-assembly based on food-derived peptides and biopolymers to improve nutritional products' stability, bioactivity, and bioavailability.
• Applicability of nutraceuticals incorporating co-assembly structures of food-derived peptides and biopolymers in functional food fortification.
• Kinetics of food-derived peptide and biopolymer co-assembly to understand their behavior and function.
• The crucial role of food-derived peptides in the formation of co-assembly systems.
• Real-time control of food-derived peptide and biopolymer co-assembly.
• Systematic reviews of the above sub-topics.
The poor self-assembly properties of food-derived peptides often limit their applications in well-defined structures. However, exploiting their bioactivity and self-assembly properties in a single system to produce functional foods presents both challenges and opportunities for innovation. This Research Topic aims to explore the knowledge gap in the co-assembly of food-derived peptides with biopolymers as novel food materials to improve the stability, bioactivity, and bioavailability of nutraceuticals, and to assess their applicability in various food products, including bakery, dairy, and meat products.
• Novel food matrices based on the co-assembly of food-derived peptides and biopolymers.
• Co-assembly based on food-derived peptides and biopolymers to improve nutritional products' stability, bioactivity, and bioavailability.
• Applicability of nutraceuticals incorporating co-assembly structures of food-derived peptides and biopolymers in functional food fortification.
• Kinetics of food-derived peptide and biopolymer co-assembly to understand their behavior and function.
• The crucial role of food-derived peptides in the formation of co-assembly systems.
• Real-time control of food-derived peptide and biopolymer co-assembly.
• Systematic reviews of the above sub-topics.
Keywords: food-derived peptides, co-assembly, self-assembly, food materials, bioavailability
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