Application of Experimental Design As a Statistical Approach to Recover Bioactive Peptides from Different Food Sources

Overview

Journal Food Sci Biotechnol

Specialty Biotechnology

Date 2024 Apr 16

PMID 38623435

Authors

Mikael Kelvin de Albuquerque Mendes

Christian Bremmer Dos Santos Oliveira

Carla Mariana da Silva Medeiros

Clecio Dantas

Emanuel Carrilho

Ana Rita de Araujo Nogueira

Cicero Alves Lopes Junior

Edivan Carvalho Vieira

Affiliations

Soon will be listed here.

Abstract

Bioactive 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.

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