Bioactive Food Proteins: Bridging Nutritional and Functional Benefits with Sustainable Protein Sources

Abstract

Bioactive food proteins play multifunctional roles in human health and functional food development. Beyond their nutritional value, these proteins contain peptide sequences capable of exerting physiological effects, such as antioxidant, anti-hypertensive, immunomodulatory, and anti-inflammatory activities. This review summarises the processing and functional technologies applied to bioactive proteins; the increasing use of alternative protein sources including plants, microorganisms, and insects; and how these proteins exert their activity. Advances in high-tech production methods—such as fermentation and cultured meat—are also discussed, alongside current challenges related to safety, regulation, and consumer acceptance. Bibliometric and patent analyses further demonstrate sustained innovation and interest in this field, highlighting the potential of bioactive proteins to contribute to sustainable, health-promoting food systems.