Extraction and characterization of antioxidant peptides from fruit residues
Identifiers
Permanent link (URI): http://hdl.handle.net/10017/44503DOI: 10.3390/foods9081018
ISSN: 2304-8158
Date
2020-07-29Affiliation
Universidad de Alcalá. Departamento de Química Analítica, Química Física e Ingeniería QuímicaBibliographic citation
Foods, 2020, v. 9, n. 8, p. 1018-
Keywords
fruit residues
antioxidant
peptides
extraction
Project
info:eu-repo/grantAgreement/MINECO//AGL2016-79010-R/ES/DESARROLLO DE METODOS SOSTENIBLES PARA EL APROVECHAMIENTO DE SUBPRODUCTOS DE LA INDUSTRIA ALIMENTARIA CON ELEVADO CONTENIDO PROTEICO
info:eu-repo/grantAgreement/CAM//S2018%2FBAA-4393/ES/ESTRATEGIAS INTEGRADAS PARA LA MEJORA DE LA CALIDAD, LA SEGURIDAD Y LA FUNCIONALIDAD DE LOS ALIMENTOS: HACIA UNA ALIMENTACIÓN SALUDABLE/AVANSECAL-II
Document type
info:eu-repo/semantics/article
Version
info:eu-repo/semantics/publishedVersion
Rights
Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0)
MDPI
Access rights
info:eu-repo/semantics/openAccess
Abstract
Fruit residues with high protein contents are generated during the processing of some fruits. These sustainable sources of proteins are usually discarded and, in all cases, underused. In addition to proteins, these residues can also be
sources of peptides with protective effects against oxidative damage. The
revalorization of these residues, as sources of antioxidant peptides, requires the development of suitable methodologies for their extraction and the
application of analytical techniques for their characterization. The
exploitation of these residues involves two main steps: the extraction and
purification of proteins and their hydrolysis to release peptides. The extraction of proteins is mainly
carried out under alkaline conditions and, in some cases, denaturing reagents
are also employed to improve protein solubilization. Alternatively, more
sustainable strategies based on the use of high-intensity focused ultrasounds, microwaves, pressurized
liquids, electric fields, or discharges, as well as deep eutectic solvents, are
being implemented for the extraction of proteins. The scarce selectivity of these extraction methods
usually makes the subsequent purification of proteins necessary. The purification of proteins based on
their precipitation or the use of ultrafiltration has been the usual procedure, but new strategies
based on nanomaterials are also being explored. The release of potential antioxidant peptides from proteins is the next
step. Microbial fermentation and, especially, digestion with enzymes such as
Alcalase, thermolysin, or flavourzyme have been the most common. Released peptides are next
characterized by the evaluation of their antioxidant properties and the application of proteomic tools to
identify their sequences.
Files in this item
Files | Size | Format |
|
---|---|---|---|
Extraction_Olivares_Foods_2020.pdf | 886.7Kb |
|
Files | Size | Format |
|
---|---|---|---|
Extraction_Olivares_Foods_2020.pdf | 886.7Kb |
|
Collections
- QUANING - Artículos [367]