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Advances in protein-based functional instant beverages: Focus on soy protein isolate and collagen hydrolysate | ||
| Caspian Journal of Environmental Sciences | ||
| مقالات آماده انتشار، اصلاح شده برای چاپ، انتشار آنلاین از تاریخ 01 خرداد 1405 | ||
| نوع مقاله: Reviewers | ||
| شناسه دیجیتال (DOI): 10.22124/cjes.2026.9630 | ||
| نویسندگان | ||
| Assemay Kazhymurat1؛ Zhibek Ussembayeva2؛ Saltanat Mussayeva3؛ Dina Dautkanova* 2 | ||
| 1JSC Almaty Technological University, Almaty, Kazakhstan | ||
| 2Kazakh Research Institute of Processing and Food Industry, Almaty, Kazakhstan | ||
| 3South Kazakhstan University named after M. Auezova, Shymkent, Kazakhstan | ||
| چکیده | ||
| This review critically synthesizes current advancements in the formulation, processing, and functional evaluation of soy protein isolate (SPI) and collagen hydrolysate (CH) based instant beverages, encompassing the molecular foundations of each protein source, their individual and combined techno-functional behaviors, and the multi-faceted health benefits they confer. Soy protein isolate, characterized by a rich globulin composition, provides exceptional emulsifying, gelling, and water-binding capacities, while simultaneously delivering cholesterol-lowering isoflavones and hypotensive bioactive peptides. Collagen hydrolysate, sourced predominantly from bovine, porcine, and marine by-products, contributes low-molecular-weight di- and tripeptides - enriched in glycine, proline, and hydroxyproline - that demonstrate potent antioxidant, ACE-inhibitory, anti-inflammatory, and dermal health-supporting properties. When combined, these two protein sources provide a complementary amino acid profile that addresses the limiting residues of each individual source, creating a nutritionally complete matrix with enhanced colloidal stability, superior thermal resilience, and broadened bioactivity. A central challenge reviewed herein concerns the physicochemical instability of these protein systems at varying pH and ionic strengths, as well as the bitterness and hygroscopicity associated with hydrophobic peptide fractions. To mitigate these limitations, the review evaluates a suite of innovative processing and stabilization strategies, including enzymatic hydrolysis optimization, high-pressure homogenization, ultrasound-assisted modification, Maillard conjugation, and advanced microencapsulation architectures such as Pickering emulsions, proliposomes, and layer-by-layer coating systems. These technologies are assessed for their capacity to enhance solubility, minimize off-flavor perception, and preserve peptide bioactivity throughout gastrointestinal transit and commercial distribution. Furthermore, this review addresses the critical role of packaging and storage conditions-including water activity management, barrier film selection, and controlled atmosphere technologies - in maintaining the long-term functional integrity of SPI-CH powders. The intersection of sustainability considerations, clean-label consumer expectations, and regulatory compliance is also examined, with particular emphasis on the valorization of animal by-products as a circular economy strategy. | ||
| کلیدواژهها | ||
| Soy protein isolate؛ Collagen hydrolysate؛ Functional beverages؛ Instant powders؛ Bioactive peptides | ||
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آمار تعداد مشاهده مقاله: 9 |
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