Challenges and Opportunities of Biologically Active Peptides in the Design and Formulation of Nutraceuticals and Functional Foods

Consumer demand for products with health benefits beyond simple nutrition is the market driver for nutraceuticals and functional foods. The development of these products has been on the rise since the last decade as consumers became more aware of the consequences of lifestyle diseases. This scenario has also benefited from the growing economy, changing lifestyles and consumption patterns. Researchers and the food industry are exploring novel sources of bioactive components and attention has been given to underutilized grain proteins. This chapter aims to review the incorporation of underutilized grains into nutraceuticals and functional foods. The recent advances and challenges in food processing techniques to develop these products are presented. Moreover, comprehensive details on the improvement of product properties with the incorporation of underutilized grains, by means of nutritional, techno-functional and bioactivity, as well as sensorial analysis are given. Finally, the health promoting effects of peptides encrypted in the protein fraction of these grains will be discussed. 

Keywords: Amaranth, Boactive, Bioactivity, Buckwheat, Chia, Cocoa, Food, Formulation, Functional foods, Health benefits, Ingredients, Lupin, Mung bean, Nutraceuticals, Peptides, Proteins, Quinoa, Techno-functional, Underutilized grains, White sorghum.