01986naa a2200289 a 450000100080000000500110000800800410001902400520006010000240011224501470013626000090028352010390029265000250133165000130135665000330136965300230140265300260142565300260145170000270147770000260150470000150153070000170154570000260156270000250158870000180161377300650163121715842025-01-15       2024    bl uuuu     u00u1 u    #d7 ahttps://doi.org/10.1007/s10068-024-01540-02DOI1 aMENDES, M. K. DE A.  aApplication of experimental design as a statistical approach to recover bioactive peptides from different food sources.h[electronic resource]  c2024  aBioactive peptides (BAPs) derived from samples of animals and plants have been widely recommended and consumed for their beneficial properties to human health and to control several diseases. This work presents the applications of experimental designs (DoE) used to perform factor screening and/or optimization focused on finding the ideal hydrolysis condition to obtain BAPs with specific biological activities. The collection and discussion of articles revealed that Box Behnken Desing and Central Composite Design were the most used. The main parameters evaluated were pH, time, temperature and enzyme/substrate ratio. Among vegetable protein sources, soy was the most used in the generation of BAPs, and among animal proteins, milk and shrimp stood out as the most explored sources. The degree of hydrolysis and antioxidant activity were the most investigated responses in obtaining BAPs. This review brings new information that helps researchers apply these DoE to obtain high-quality BAPs with the desired biological activities.  aEnzymatic hydrolysis  aProteins  aResponse surface methodology  aBioactive peptides  aBiological activities  aDesign of experiments1 aOLIVEIRA, C. B. DOS S.1 aMEDEIROS, C. M. DA S.1 aDANTAS, C.1 aCARRILHO, E.1 aNOGUEIRA, A. R. de A.1 aLOPES JÚNIOR, C. A.1 aVIEIRA, E. C.  tFood Science and Biotechnologygv. 33, p. 1559–1583, 2024.