Valorization of plant-based agro-industrial residues for recovery of bioactive peptide-rich fractions and their application in muscle foods

Abstract

Plant-derived protein hydrolysates are gaining increasing attention as sustainable sources of bioactive peptides with functional and health-promoting properties. This review highlights the potential of utilizing agro-industrial by-products as substrates for producing bioactive peptide-rich hydrolysates and explores their applicability in muscle-based food formulations. Enzymatic hydrolysis is the most commonly used method for obtaining these fractions, offering a green and efficient strategy for valorizing plant-based waste. Various studies have demonstrated that such hydrolysates can enhance bioactivities, improve techno-functional characteristics, and contribute to the overall quality and shelf life of meat products. Specifically, protein-rich residues from plant processing, such as oil cakes, brans, and other wastes, offer the dual benefit of supporting clean-label food formulations while reducing environmental impact through waste valorization. Overall, protein hydrolysates of these sources represent a promising class of natural ingredients for the reformulation of healthier and more sustainable meat products.