Data/hora: 20/06/2024 02:26:41

Biblioteca(s): 	Embrapa Agroindústria de Alimentos.	
Data corrente: 	31/12/2023	
Data da última atualização: 	17/01/2024	
Autoria: 	LANDIM, A. P. M.; TIBURSKI, J. H.; SILVA, C. M.; JULIANO, P.; ROSENTHAL, A.	
Afiliação: 	ANA PAULA MIGUEL LANDIM, UFRRJ; JULIA HAUCK TIBURSKI, UFRRJ; CAROLINE MELLINGER SILVA, CTAA; PABLO JULIANO, CSIRO Agriculture and Food; AMAURI ROSENTHAL, CTAA.	
Título: 	Potential Application of High Hydrostatic Pressure on the Production of Hydrolyzed Proteins with Antioxidant and Antihypertensive Properties and Low Allergenicity: A Review.	
Ano de publicação: 	2023	
Fonte/Imprenta: 	Foods, v. 12, n. 630, 2023.	
DOI: 	https://doi.org/10.3390/foods12030630	
Idioma: 	Inglês	
Conteúdo: 	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.	
Palavras-Chave: 	Antihypertensive activity; Antioxidant capacit; High hydrostatic pressure.	
Thesagro: 	Tecnologia de Alimento.	
Thesaurus Nal: 	Allergenicity; Antioxidants; Enzymatic hydrolysis; Food technology; Pressure.	
Categoria do assunto: 	Q Alimentos e Nutrição Humana	
Registro original: 	Embrapa Agroindústria de Alimentos (CTAA)	
Exemplares: 	CTAA - (15649-1) - UPC - AP - DD -  -  -  - DIS