Frontiers in Bioactive Compounds in Milk and Dairy Products

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Dairy".

Deadline for manuscript submissions: closed (20 March 2022) | Viewed by 4471

Special Issue Editor

Department of Food Science and Technology, University of California, Davis, CA, USA
Interests: food and dairy science, technology, and engineering; microencapsulation in food and related applications; food hydrocolloids; physico-chemical properties of food constituents and ingredients; food microstructure; food forensics; authentication of food and agricultural products; biorefineries in food applications
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Special Issue Information

Dear Colleagues,

Milk has been a basic and major source of high-quality nutrients since the Neolithic era. The evolution of milk production, processing and consumption has resulted in the introduction of numerous milk-derived products that meet essential human nutritional needs throughout life. In recent years, extensive research has revealed that, in addition to their unique nutritional value, milk and dairy products contain a broad array of functional, biologically active compounds with potential impacts on human health and well-being. The population of bioactive compounds in milk and dairy products exhibits a very significant compositional, functional and biological diversity that stems from both the biological source of the milk and its processing. The unique pool of protein-, lipid- and carbohydrate-derived bioactive compounds, which evolve over the course of milk production and processing, has been shown to exhibit a very wide spectrum of biological activities, with potential direct and indirect impacts on human health, physiology, the immune system and brain functions, to list a few.  This Special Issue is aimed at providing a platform for presenting and discussing state-of-the-art relevant basic knowledge and applicable information that has been established in recent years. It is our hope that this Special Issue will provide researchers and readers with a multidisciplinary-yet-integrated platform that effectively highlights and discusses the accomplishments, opportunities and challenges that are presented by bioactive constituents that are derived from milk and dairy products. We invite researchers from all relevant disciplines to contribute to this Special issue. We welcome research papers and reviews that address all the relevant different aspects pertaining to this specific topic.

Prof. Dr. Moshe Rosenberg
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • milk bioactive compounds
  • cheese bioactive compounds
  • bioactives in fermented milk
  • the recovery and purification of bioactive compounds
  • casein- and whey-protein-derived bioactive compounds
  • milk-lipid-derived bioactive compounds
  • milk-carbohydrate-derived bioactive compounds
  • health-impacting properties of milk-derived bioactive compounds
  • applications for milk- and dairy-product-derived bioactives in food
  • milk-derived biologically active compounds as new food ingredients

Published Papers (1 paper)

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Review

24 pages, 3140 KiB  
Review
Cardioprotective Peptides from Milk Processing and Dairy Products: From Bioactivity to Final Products including Commercialization and Legislation
by Armin Mirzapour-Kouhdasht and Marco Garcia-Vaquero
Foods 2022, 11(9), 1270; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11091270 - 27 Apr 2022
Cited by 11 | Viewed by 3866
Abstract
Recent research has revealed the potential of peptides derived from dairy products preventing cardiovascular disorders, one of the main causes of death worldwide. This review provides an overview of the main cardioprotective effects (assayed in vitro, in vivo, and ex vivo) of bioactive [...] Read more.
Recent research has revealed the potential of peptides derived from dairy products preventing cardiovascular disorders, one of the main causes of death worldwide. This review provides an overview of the main cardioprotective effects (assayed in vitro, in vivo, and ex vivo) of bioactive peptides derived from different dairy processing methods (fermentation and enzymatic hydrolysis) and dairy products (yogurt, cheese, and kefir), as well as the beneficial or detrimental effects of the process of gastrointestinal digestion following oral consumption on the biological activities of dairy-derived peptides. The main literature available on the structure–function relationship of dairy bioactive peptides, such as molecular docking and quantitative structure–activity relationships, and their allergenicity and toxicity will also be covered together with the main legislative frameworks governing the commercialization of these compounds. The current products and companies currently commercializing their products as a source of bioactive peptides will also be summarized, emphasizing the main challenges and opportunities for the industrial exploitation of dairy bioactive peptides in the market of functional food and nutraceuticals. Full article
(This article belongs to the Special Issue Frontiers in Bioactive Compounds in Milk and Dairy Products)
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