Potential Application of High Hydrostatic Pressure on the Production of Hydrolyzed Proteins with Antioxidant and Antihypertensive Properties and Low Allergenicity: A Review
The high hydrostatic pressure (HHP) process has been studied for several applications in food technology and has been commercially implemented in several countries, mainly for non-thermal pasteurization and shelf-life extension of food products. HHP processing has been demonstrated to accelerate pro...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-02-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/12/3/630 |
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| author | Ana Paula Miguel Landim Julia Hauck Tiburski Caroline Grassi Mellinger Pablo Juliano Amauri Rosenthal |
| author_facet | Ana Paula Miguel Landim Julia Hauck Tiburski Caroline Grassi Mellinger Pablo Juliano Amauri Rosenthal |
| author_sort | Ana Paula Miguel Landim |
| collection | DOAJ |
| description | The high hydrostatic pressure (HHP) process has been studied for several applications in food technology and has been commercially implemented in several countries, mainly for non-thermal pasteurization and shelf-life extension of food products. HHP processing has been demonstrated to accelerate proteolytic hydrolysis at a specific combination of pressure and pressure-holding time for a given protein source and enzyme. The enzymatic hydrolysis of proteins is a well-known alternative to producing biologically active peptides, with antioxidant and antihypertensive capacity, from different food protein sources. However, some of these protein sources contain allergenic epitopes which are often not degraded by traditional hydrolysis. Moreover, the peptide profile and related biological activity of a hydrolysate depend on the protein source, the enzymes used, the parameters of the proteolysis process (pH, temperature, time of hydrolysis), and the use of other technologies such as HHP. The present review aims to provide an update on the use of HHP for improving enzymatic hydrolysis, with a particular focus on studies which evaluated hydrolysate antihypertensive and antioxidant capacity, as well as residual allergenicity. Overall, HHP has been shown to improve the biological properties of hydrolysates. While protein allergenicity can be reduced with traditional hydrolysis, HHP can further reduce the allergenicity. Compared with traditional hydrolysis methods, HHP-assisted protein hydrolysis offers a greater opportunity to add value to protein-rich products through conversion into high-end hydrolysate products with enhanced nutritional and functional properties. |
| first_indexed | 2024-03-11T09:43:34Z |
| format | Article |
| id | doaj.art-24532964c88040a885370da82823171e |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-11T09:43:34Z |
| publishDate | 2023-02-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-24532964c88040a885370da82823171e2023-11-16T16:42:05ZengMDPI AGFoods2304-81582023-02-0112363010.3390/foods12030630Potential Application of High Hydrostatic Pressure on the Production of Hydrolyzed Proteins with Antioxidant and Antihypertensive Properties and Low Allergenicity: A ReviewAna Paula Miguel Landim0Julia Hauck Tiburski1Caroline Grassi Mellinger2Pablo Juliano3Amauri Rosenthal4Embrapa Agroindústria de Alimentos, Rio de Janeiro 23020-470, RJ, BrazilDepartment of Food Technology, Federal Rural University of Rio de Janeiro (UFRRJ), Seropédica 23897-000, RJ, BrazilEmbrapa Agroindústria de Alimentos, Rio de Janeiro 23020-470, RJ, BrazilCSIRO Agriculture and Food, Werribee, VIC 3030, AustraliaEmbrapa Agroindústria de Alimentos, Rio de Janeiro 23020-470, RJ, BrazilThe high hydrostatic pressure (HHP) process has been studied for several applications in food technology and has been commercially implemented in several countries, mainly for non-thermal pasteurization and shelf-life extension of food products. HHP processing has been demonstrated to accelerate proteolytic hydrolysis at a specific combination of pressure and pressure-holding time for a given protein source and enzyme. The enzymatic hydrolysis of proteins is a well-known alternative to producing biologically active peptides, with antioxidant and antihypertensive capacity, from different food protein sources. However, some of these protein sources contain allergenic epitopes which are often not degraded by traditional hydrolysis. Moreover, the peptide profile and related biological activity of a hydrolysate depend on the protein source, the enzymes used, the parameters of the proteolysis process (pH, temperature, time of hydrolysis), and the use of other technologies such as HHP. The present review aims to provide an update on the use of HHP for improving enzymatic hydrolysis, with a particular focus on studies which evaluated hydrolysate antihypertensive and antioxidant capacity, as well as residual allergenicity. Overall, HHP has been shown to improve the biological properties of hydrolysates. While protein allergenicity can be reduced with traditional hydrolysis, HHP can further reduce the allergenicity. Compared with traditional hydrolysis methods, HHP-assisted protein hydrolysis offers a greater opportunity to add value to protein-rich products through conversion into high-end hydrolysate products with enhanced nutritional and functional properties.https://www.mdpi.com/2304-8158/12/3/630high hydrostatic pressureenzymatic hydrolysisantihypertensive activityantioxidant capacityallergenicity |
| spellingShingle | Ana Paula Miguel Landim Julia Hauck Tiburski Caroline Grassi Mellinger Pablo Juliano Amauri Rosenthal Potential Application of High Hydrostatic Pressure on the Production of Hydrolyzed Proteins with Antioxidant and Antihypertensive Properties and Low Allergenicity: A Review Foods high hydrostatic pressure enzymatic hydrolysis antihypertensive activity antioxidant capacity allergenicity |
| title | Potential Application of High Hydrostatic Pressure on the Production of Hydrolyzed Proteins with Antioxidant and Antihypertensive Properties and Low Allergenicity: A Review |
| title_full | Potential Application of High Hydrostatic Pressure on the Production of Hydrolyzed Proteins with Antioxidant and Antihypertensive Properties and Low Allergenicity: A Review |
| title_fullStr | Potential Application of High Hydrostatic Pressure on the Production of Hydrolyzed Proteins with Antioxidant and Antihypertensive Properties and Low Allergenicity: A Review |
| title_full_unstemmed | Potential Application of High Hydrostatic Pressure on the Production of Hydrolyzed Proteins with Antioxidant and Antihypertensive Properties and Low Allergenicity: A Review |
| title_short | Potential Application of High Hydrostatic Pressure on the Production of Hydrolyzed Proteins with Antioxidant and Antihypertensive Properties and Low Allergenicity: A Review |
| title_sort | potential application of high hydrostatic pressure on the production of hydrolyzed proteins with antioxidant and antihypertensive properties and low allergenicity a review |
| topic | high hydrostatic pressure enzymatic hydrolysis antihypertensive activity antioxidant capacity allergenicity |
| url | https://www.mdpi.com/2304-8158/12/3/630 |
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