Isolation and characterization of novel bioactive peptides from legume seed wastes and their application as eco-friendly coating improve the physicochemical, microbiological, aroma, and ripening properties in probiotic-enriched Ras cheese

Valorizing food waste into bioactive compounds is a growing global trend. The current study aimed to evaluate the physicochemical, functional, and bioactive properties of chickpea seed waste peptides (CWP) and pea seed waste peptides (PWP) and assess their potential in enhancing probiotic-enriched R...

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Bibliographic Details

Published in:	Results in Engineering
Main Authors:	Samir A. Mahgoub, Hayfa Habes Almutairi, Nourhan H.I. Abd-El Fattah, Ashraf S. El-Sayed, Merfat O. Aljhdli, Salah A. Khalifa, Ahmed M. Saad, Layla A. Almutairi, Mohammed A. Alqahtani, Eman A. Beyari, Wafaa Ahmed Alhazmi, Nahed A. El-Wafai, Khaled A. El-Tarabily, Mohamed T. El-Saadony
Format:	Article
Language:	English
Published:	Elsevier 2025-06-01
Subjects:	Anticancer activity Antimicrobial peptides Cheese ripening Chickpea protein hydrolysate Functional dairy products Pea protein hydrolysate
Online Access:	http://www.sciencedirect.com/science/article/pii/S2590123025014227