Meat-derived bioactive peptides: application potential in functional foods

Abstract

Meat proteins constitute a rich reservoir of encrypted bioactive peptides that may be released during enzymatic or microbial hydrolysis, gastrointestinal digestion, and various food processes, subsequently exerting diverse physiological functions. These peptides show antioxidant, antimicrobial, antihypertensive, and antidiabetic properties, along with additional roles such as immunomodulatory and anti-aging effects. They have demonstrated significant potential as multifunctional ingredients, not only improving human health but also enhancing shelf life as well as techno-functional and sensory attributes of foods. Their incorporation into diverse food systems can improve oxidative stability, microbial quality, and consumer acceptance, while recent advances also point to innovative applications in antimicrobial packaging. Nevertheless, the translation of these peptides from laboratory to industry faces key challenges, including production scalability, bioavailability, and regulatory constraints. Emerging approaches, such as the utilization of nano-encapsulation techniques and protease inhibitors, are under exploration to overcome these limitations. This review aims to provide an updated overview of current findings on meat-derived biopeptides, emphasizing their bioactive properties, utilization opportunities in different food formulations, and the main challenges that must be addressed for broader application.