Bioactive whey peptides: a bibliometric and functional overview
Abstract The objective of this research was to examine bioactive peptides derived from whey, focusing on their functional properties and potential applications in food and therapeutics. The research began with a bibliometric analysis, mapping scientific progress and research trends related to these...
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| Format: | Article |
| Language: | English |
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Springer
2025-05-01
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| Series: | Discover Food |
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| Online Access: | https://doi.org/10.1007/s44187-025-00430-6 |
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| author | Eduarda Heck Sumny Aniela Pinto Kempka |
| author_facet | Eduarda Heck Sumny Aniela Pinto Kempka |
| author_sort | Eduarda Heck Sumny |
| collection | DOAJ |
| description | Abstract The objective of this research was to examine bioactive peptides derived from whey, focusing on their functional properties and potential applications in food and therapeutics. The research began with a bibliometric analysis, mapping scientific progress and research trends related to these peptides, particularly in key areas such as antioxidant and antihypertensive activities. Subsequently, a systematic literature review was conducted to investigate extraction and purification methods, as well as the biological activities of whey peptides, including their ability to inhibit angiotensin-converting enzyme, modulate the immune system, and act as antimicrobial agents. The findings revealed that whey peptides, primarily obtained through the enzymatic hydrolysis of proteins such as lactalbumin and lactoglobulin, have a significant capacity to neutralize free radicals, thereby reducing oxidative stress, a key factor in preventing chronic diseases such as cardiovascular disorders and cancer. Additionally, there is increasing interest in incorporating these peptides into functional foods due to their health benefits beyond basic nutrition. The bibliometric analysis indicated that this research area is expanding rapidly, with the potential to influence the development of novel food products that integrate nutrition and therapeutic benefits. Advances in extraction technologies and applications of whey peptides could drive major innovations in food biotechnology, reinforcing the need for further research to fully explore the potential of these bioactive compounds. |
| format | Article |
| id | doaj-art-b53c1f0396e3453b8768fe33e87ba1b3 |
| institution | DOAJ |
| issn | 2731-4286 |
| language | English |
| publishDate | 2025-05-01 |
| publisher | Springer |
| record_format | Article |
| series | Discover Food |
| spelling | doaj-art-b53c1f0396e3453b8768fe33e87ba1b32025-08-20T03:10:32ZengSpringerDiscover Food2731-42862025-05-015113210.1007/s44187-025-00430-6Bioactive whey peptides: a bibliometric and functional overviewEduarda Heck Sumny0Aniela Pinto Kempka1Department of Food Engineering and Chemical Engineering, Postgraduate Program in Food Science and TechnologyDepartment of Food Engineering and Chemical Engineering, Postgraduate Program in Food Science and TechnologyAbstract The objective of this research was to examine bioactive peptides derived from whey, focusing on their functional properties and potential applications in food and therapeutics. The research began with a bibliometric analysis, mapping scientific progress and research trends related to these peptides, particularly in key areas such as antioxidant and antihypertensive activities. Subsequently, a systematic literature review was conducted to investigate extraction and purification methods, as well as the biological activities of whey peptides, including their ability to inhibit angiotensin-converting enzyme, modulate the immune system, and act as antimicrobial agents. The findings revealed that whey peptides, primarily obtained through the enzymatic hydrolysis of proteins such as lactalbumin and lactoglobulin, have a significant capacity to neutralize free radicals, thereby reducing oxidative stress, a key factor in preventing chronic diseases such as cardiovascular disorders and cancer. Additionally, there is increasing interest in incorporating these peptides into functional foods due to their health benefits beyond basic nutrition. The bibliometric analysis indicated that this research area is expanding rapidly, with the potential to influence the development of novel food products that integrate nutrition and therapeutic benefits. Advances in extraction technologies and applications of whey peptides could drive major innovations in food biotechnology, reinforcing the need for further research to fully explore the potential of these bioactive compounds.https://doi.org/10.1007/s44187-025-00430-6Functional propertiesHealth applicationsEnzymatic hydrolysisProtein-derived peptidesFood bioactivity |
| spellingShingle | Eduarda Heck Sumny Aniela Pinto Kempka Bioactive whey peptides: a bibliometric and functional overview Discover Food Functional properties Health applications Enzymatic hydrolysis Protein-derived peptides Food bioactivity |
| title | Bioactive whey peptides: a bibliometric and functional overview |
| title_full | Bioactive whey peptides: a bibliometric and functional overview |
| title_fullStr | Bioactive whey peptides: a bibliometric and functional overview |
| title_full_unstemmed | Bioactive whey peptides: a bibliometric and functional overview |
| title_short | Bioactive whey peptides: a bibliometric and functional overview |
| title_sort | bioactive whey peptides a bibliometric and functional overview |
| topic | Functional properties Health applications Enzymatic hydrolysis Protein-derived peptides Food bioactivity |
| url | https://doi.org/10.1007/s44187-025-00430-6 |
| work_keys_str_mv | AT eduardahecksumny bioactivewheypeptidesabibliometricandfunctionaloverview AT anielapintokempka bioactivewheypeptidesabibliometricandfunctionaloverview |