02621naa a2200289 a 450000100080000000500110000800800410001902400470006010000210010724502010012826000090032952016860033865000180202465000170204265000250205965000200208465000130210465000270211765300300214465300240217465300300219870000200222870000170224870000160226570000180228177300320229921603712024-01-17       2023    bl uuuu     u00u1 u    #d7 ahttps://doi.org/10.3390/foods120306302DOI1 aLANDIM, A. P. M.  aPotential Application of High Hydrostatic Pressure on the Production of Hydrolyzed Proteins with Antioxidant and Antihypertensive Properties and Low AllergenicitybA Review.h[electronic resource]  c2023  aThe 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.  aAllergenicity  aAntioxidants  aEnzymatic hydrolysis  aFood technology  aPressure  aTecnologia de Alimento  aAntihypertensive activity  aAntioxidant capacit  aHigh hydrostatic pressure1 aTIBURSKI, J. H.1 aSILVA, C. M.1 aJULIANO, P.1 aROSENTHAL, A.  tFoodsgv. 12, n. 630, 2023.