Extraction and characterization of antioxidant peptides from fruit residues
IdentifiersPermanent link (URI): http://hdl.handle.net/10017/44503
AffiliationUniversidad de Alcalá. Departamento de Química Analítica, Química Física e Ingeniería Química
Foods, 2020, v. 9, n. 8, p. 1018-
AGL2016-79010-R (Ministerio de Economía y Competitividad de España y Comunidad de Madrid) financiación europea de los programas FSE y FEDER (S2018 / BAA-4393, AVANSECAL-II-CM).
Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0)
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.
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