Palabras clave
antioxidantes naturales
subproductos agroindustriales
bioeconomía territorial
alimentos funcionales
Cómo citar
Resumen
Este artículo editorial aborda el potencial de los péptidos bioactivos antioxidantes como herramienta para promover sistemas productivos sostenibles, saludables y económicamente viables, en línea con los Objetivos de Desarrollo Sostenible (ODS 3, 9 y 12). A partir de una revisión crítica de literatura científica reciente, se expone el creciente interés por la obtención de antioxidantes naturales derivados de subproductos agroindustriales, destacando su aplicación en las industrias alimentaria, nutracéutica y cosmética. Se analizan las propiedades funcionales de estos péptidos, su capacidad para prevenir procesos oxidativos y los factores que determinan su eficacia, como la secuencia de aminoácidos y la especificidad enzimática en su producción. Asimismo, se subraya el valor estratégico de los territorios agropecuarios para el desarrollo de bioeconomías locales a partir de tecnologías de valorización de residuos. Finalmente, se discuten los principales desafíos técnicos y regulatorios que aún limitan su adopción masiva, proponiendo como vía de solución el fortalecimiento de redes territoriales de ciencia, tecnología e innovación que impulsen el desarrollo y validación de estas aplicaciones funcionales.
Citas
Bhandari, D., Rafiq, S., Gat, Y., Gat, P., Waghmare, R., & Kumar, V. (2020). A Review on Bioactive Peptides: Physiological Functions, Bioavailability and Safety. International Journal of Peptide Research and Therapeutics, 26(1), 139–150. https://doi.org/10.1007/s10989-019-09823-5
Bidram, M., & Ganjalikhany, M. R. (2024). Bioactive peptides from food science to pharmaceutical industries: Their mechanism of action, potential role in cancer treatment and available resources. Heliyon, 10(23), e40563. https://doi.org/10.1016/j.heliyon.2024.e40563
Deng, Y., Butré, C. I., & Wierenga, P. A. (2018). Influence of substrate concentration on the extent of protein enzymatic hydrolysis. International Dairy Journal, 86, 39–48. https://doi.org/10.1016/J.IDAIRYJ.2018.06.018
Di Bernardini, R., Harnedy, P., Bolton, D., Kerry, J., O’Neill, E., Mullen, A.M., Hayes, M., 2011. Antioxidant and antimicrobial peptidic hydrolysates from muscle protein sources and by-products. Food Chem. 124, 1296–1307. doi:10.1016/j.foodchem.2010.07.004
Du, Z., & Li, Y. (2022). Review and perspective on bioactive peptides: A roadmap for research, development, and future opportunities. Journal of Agriculture and Food Research, 9, 100353. https://doi.org/https://doi.org/10.1016/j.jafr.2022.100353
Felix, M., Cermeño, M., & FitzGerald, R. J. (2020). Influence of Hydrolysis on the Bioactive Properties and Stability of Chickpea-Protein-Based O/W Emulsions. Journal of Agricultural and Food Chemistry, 68(37), 10118–10127. https://doi.org/10.1021/acs.jafc.0c02427
Gao, R., Yu, Q., Shen, Y., Chu, Q., Chen, G., Fen, S., Yang, M., Yuan, L., McClements, D. J., & Sun, Q. (2021). Production, bioactive properties, and potential applications of fish protein hydrolysates: Developments and challenges. Trends in Food Science & Technology, 110, 687–699. https://doi.org/https://doi.org/10.1016/j.tifs.2021.02.031
Gómez, L.J., Figueroa, O.A., Zapata, J.E., 2013. Actividad Antioxidante de Hidrolizados Enzimáticos de Plasma Bovino Obtenidos por Efecto de Alcalasa® 2.4 L. Inf. Tecnológica 24, 33–42. doi:10.4067/S0718-07642013000100005
He, S., Franco, C., Zhang, W., 2013. Functions, applications and production of protein hydrolysates from fish processing co-products (FPCP). Food Res. Int. 50, 289–297. doi:10.1016/j.foodres.2012.10.031
Hyun, C.-K., & Shin, H.-K. (2000a). Utilization of bovine blood plasma proteins for the production of angiotensin I converting enzyme inhibitory peptides. Process Biochemistry, 36(1–2), 65–71. https://doi.org/10.1016/S0032-9592(00)00176-X
Kanaujia, K. A., Wagh, S., Pandey, G., Phatale, V., Khairnar, P., Kolipaka, T., Rajinikanth, P. S., Saraf, S. A., Srivastava, S., & Kumar, S. (2025). Harnessing marine antimicrobial peptides for novel therapeutics: A deep dive into ocean-derived bioactives. International Journal of Biological Macromolecules, 307(Part 3), 142158. https://doi.org/10.1016/j.ijbiomac.2025.142158
Kandi, S., Inbaraj, B. S., & Chen, B.-H. (2021). Recent developments on production, purification and biological activity of marine peptides. Food Research International, 147, 110468. https://doi.org/10.1016/j.foodres.2021.110468
Korhonen, H., Pihlanto, A., 2006. Bioactive peptides: Production and functionality. Int. Dairy J., 4th NIZO Dairy Conference - Prospects for Health, Well-being and Safety4th NIZO Dairy Conference - Prospects for Health, Well-being and Safety 16, 945–960. doi:10.1016/j.idairyj.2005.10.012
Liu, Q., Kong, B., Xiong, Y. L., & Xia, X. (2010). Antioxidant activity and functional properties of porcine plasma protein hydrolysate as influenced by the degree of hydrolysis. Food Chemistry, 118(2), 403–410. https://doi.org/10.1016/J.FOODCHEM.2009.05.013
Rani, S., Pooja, K., & Pal, G. K. (2018). Exploration of rice protein hydrolysates and peptides with special reference to antioxidant potential: Computational derived approaches for bio-activity determination. Trends in Food Science & Technology, 80, 61–70. https://doi.org/https://doi.org/10.1016/j.tifs.2018.07.013
Sabeena Farvin, K. H., Andersen, L. L., Nielsen, H. H., Jacobsen, C., Jakobsen, G., Johansson, I., & Jessen, F. (2014). Antioxidant activity of Cod (Gadus morhua) protein hydrolysates: In vitro assays and evaluation in 5% fish oil-in-water emulsion. Food Chemistry, 149, 326–334. https://doi.org/10.1016/J.FOODCHEM.2013.03.075
Sarmadi, B.H., Ismail, A., 2010. Antioxidative peptides from food proteins: A review. Peptides 31, 1949–1956. doi:10.1016/j.peptides.2010.06.020
Seo, H.-W., Jung, E.-Y., Go, G., Kim, G.-D., Joo, S.-T., & Yang, H.-S. (2015). Optimization of hydrolysis conditions for bovine plasma protein using response surface methodology. Food Chemistry, 185, 106–111. https://doi.org/https://doi.org/10.1016/j.foodchem.2015.03.133
Xu, B., Wang, X., Zheng, Y., Li, Y., Guo, M., & Yan, Z. (2022). Novel antioxidant peptides identified in millet bran glutelin-2 hydrolysates: Purification, in silico characterization and security prediction, and stability profiles under different food processing conditions. LWT, 164, 113634. https://doi.org/https://doi.org/10.1016/j.lwt.2022.113634
Zheng, L., Zhao, Y., Dong, H., Su, G., & Zhao, M. (2016). Structure–activity relationship of antioxidant dipeptides: Dominant role of Tyr, Trp, Cys and Met residues. Journal of Functional Foods, 21, 485–496. https://doi.org/https://doi.org/10.1016/j.jff.2015.12.003
Esta obra está bajo una licencia internacional Creative Commons Atribución-NoComercial-SinDerivadas 4.0.